Chocolate Espresso Protein Cheesecake

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 205.6
  • Total Fat: 1.4 g
  • Cholesterol: 54.7 mg
  • Sodium: 352.1 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 0.1 g
  • Protein: 14.9 g

View full nutritional breakdown of Chocolate Espresso Protein Cheesecake calories by ingredient
Report Inappropriate Recipe



Have your cake and eat it, too!

Recipe adapted from Epicurean BB (
Have your cake and eat it, too!

Recipe adapted from Epicurean BB (

Number of Servings: 8


    12 oz Fat-Free Philadelphia Cream Cheese
    10 oz Fage 0% Nonfat Greek Yogurt
    2 whole eggs
    3/4c Splenda Sugar Blend
    1/4c Almond Milk
    1 1/2 scoop GNC Wheybolic Chocolate Whey Isolate
    2 tablespoons espresso powder
    1 tsp vanilla extract
    1/4 tsp kosher salt

    1/4 c sugar free chocolate syrup (for topping)


More ideas here! -


Ensure all ingredients are at room temperature.

1. Preheat oven to 325. Prepare 6” spring-form pan with non-stick spray and parchment paper in the bottom.

2. Cream Cheese in mixer - mix on medium until creamy - scrape sides of bowl down.

3. Add Splenda - mix on medium until incorporated - scrape sides of bowl down.

4. Add eggs one at a time while on medium. Again…scrape.

5. Add the rest of the ingredients - mix on medium for 3 minutes.

6. Pour in pan. Bake at 325 for 30 minutes. Turn oven to 200 for 50min - 1 hour.

7. Remove and let cool on the counter. Wrap and refrigerate overnight.

8. When set, serve with 1 tbsp lite chocolate syrup drizzled on top.

Serving Size: Makes 4 servings


Rate This Recipe