High Protein Chocolate Cheesecake

You don't always have to feel guilty after a cheat meal

This high protein chocolate cheesecake recipe is an amazing treat!

Approximate nutrition info per serving (6 servings) - may vary slightly depending on options

• 187 Calories
• 12g Protein
• 18g Carbs
• 6.7g fat

INGREDIENTS (MAKES 6 SERVINGS) 

• Low Fat Cottage Cheese - 1 cup (210g)
• Non Fat Greek Yogurt - 1 cup (245g)
• Large Eggs - 2
• Cocoa Powder (unsweetened) - 1/4 cup (25g)
• Maple Syrup or Honey - 1/2 cup (160g)*
• Oat or Almond Flour - 1/4 cup (28g)
• Vanilla Extract - 1 tsp (5g)
• Chocolate Whey Protein (optional) - not included in macros, but can add 1 scoop for added protein content

DIRECTIONS

1. Blend Ingredients in a blender until smooth
2. Pour into a parchment lined 6" round baking dish
3. bake at 325F for 45-50 minutes - until the edges of the cake feel slightly firm and the center is still soft.  The cake will still seem liquid in the center, but that's what we're looking for.
4. Cool in the fridge for at least 8 hours.

Add On's - drizzle with syrup or add fresh berries or mint.  I really love the combination of chocolate and peanut butter - I like to warm up a teaspoon of peanut butter and drizzle over the top 

Notes:  

You can try substituting maple syrup/honey with other sweeteners for lower sugar content.  Agave may also be a good substitute