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Chocolate Fudge Protein Cheesecake

A rich, no-bake chocolate fudge protein cheesecake made in a 9x5 loaf pan with a chocolate cookie crust, triple-chocolate filling, and 14-20g protein per slice. Choose between Greek yogurt or cottage cheese for the base.
Prep Time15 minutes
Chill Time4 hours
Total Time4 hours 15 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Low Calorie, Low Fat
Keyword: cheesecake, chocolate, chocolate cheesecake, chocolate fudge, cottage cheese, creamy, Greek yogurt, healthy, no bake, no bake cheesecake, no bake dessert, protein, protein cheesecake, protein-packed
Servings: 8 slices
Calories:

Equipment

  • 9x5 loaf pan
  • Parchment paper
  • Electric mixer or hand mixer
  • Mixing bowls
  • Measuring cups and spoons

Ingredients

Chocolate Cookie Crust

Protein Cheesecake Filling

  • 1 cup Greek yogurt or Skyr OR 1 cup blended cottage cheese for higher protein
  • 8 oz light or full-fat cream cheese softened
  • ¼ cup cocoa powder Dutch-process or natural
  • ¼ cup melted chocolate semi-sweet or dark, cooled slightly
  • 1 scoop chocolate protein powder whey or plant-based
  • 1/4-1/3 cup powdered sugar or sweetener adjust to taste
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Topping (Optional)

  • melted chocolate for drizzle
  • mini chocolate chips or shaved chocolate

Instructions

  • Line a 9x5 loaf pan with parchment paper, leaving overhang on the long sides for easy lifting.
  • Combine 1 1/4 cups chocolate cookie crumbs, 2 to 3 tablespoons melted butter, and 1 tablespoon cocoa powder (if using). Press firmly and evenly into the bottom of the pan using the flat bottom of a measuring cup. Chill while you make the filling.
  • Beat 8 oz softened cream cheese with an electric mixer until completely smooth, about 2 minutes. Scrape the sides of the bowl halfway through.
  • Add 1 cup Greek yogurt (or blended cottage cheese), 1/4 cup cocoa powder, 1 scoop chocolate protein powder, 1/4 to 1/3 cup powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Mix on medium until combined.
  • Fold in 1/4 cup melted chocolate last. Mix gently until the batter is uniform with no streaks. Taste and adjust sweetness.
  • Spread the filling evenly over the chilled crust. Smooth the top with an offset spatula. Add chocolate drizzle and mini chocolate chips if desired.
  • Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
  • Lift the cheesecake out using the parchment overhang. Cut into 8 bars with a sharp knife. For cleanest slices, run the knife under hot water and wipe dry between cuts.

Notes

Protein base options: Greek yogurt/Skyr gives a tangier, lighter filling (14-16g protein per slice). Blended cottage cheese gives a denser texture with higher protein (18-20g per slice). Blend cottage cheese until completely smooth.
Protein powder tip: Whey protein isolate blends smoothest. Plant-based works too but may need sifting first. Avoid casein protein as it thickens too much when chilled.
Storage: Refrigerate in an airtight container for up to 5 days. Freeze individual slices wrapped in plastic wrap for up to 2 months.
Note: Nutrition values are estimates based on the Greek yogurt version with 1/4 cup powdered sugar.