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Chocolate Fudge Protein Cheesecake

A rich, no-bake chocolate fudge protein cheesecake made in a 8x4 or 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 cup 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

See post for customization options, crust variations, and mini cheesecake instructions.
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.