Mocha Espresso High-Protein Cheesecake

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Mocha Espresso High-Protein Cheesecake

This Mocha Espresso High-Protein Cheesecake is a creamy, no-bake treat layered with deep chocolate-espresso flavor over a crunchy Oreo crust. Made with Greek yogurt or blended cottage cheese for 14 to 20 grams of protein per slice, it takes about 15 minutes to mix and the fridge does the rest.

Prep Time15

Chill Time4

Total Time4 15

Course: Dessert, no bake, Snack

Cuisine: American, baking

Diet: Diabetic, Low Calorie, Low Fat, Low Lactose

Keyword: cheesecake, chocolate, cream cheese, no bake

Calories: 2633kcal

Author: Kim Lange

Equipment

8x4 or 9x5 loaf pan
Electric mixer
Mixing bowls
Parchment paper

Ingredients

Mocha Cheesecake Cookie Crust

1 cup Oreo crumbs about 10 to 12 cookies, crushed
3 tablespoons melted butter

Mocha Espresso Cheesecake Filling

8 oz cream cheese softened
1 cup Greek yogurt or Skyr or 1 cup blended cottage cheese for more protein
½ cup chocolate protein powder about 1 to 2 scoops
¼ cup granulated sugar or a low‑carb sweetener (like allulose)
1 tablespoon vanilla extract
1 to 2 teaspoons instant espresso powder bloomed or dry
Pinch of salt

Toppings

2 to 4 tablespoons mini chocolate chips
2 to 3 tablespoons crushed Oreo crumbs

Instructions

Make the Crust

Line an 8x4 or 9x5 loaf pan with parchment paper, leaving overhang on the long sides so you can lift it out later.
Mix 1 cup Oreo crumbs and 3 tablespoons melted butter until it looks like wet sand. Press firmly into the bottom of the pan with the flat bottom of a measuring cup.

Make the Filling

Beat 8 oz softened cream cheese until completely smooth, about 2 minutes. Add 1 cup Greek yogurt (or blended cottage cheese) and mix until creamy.
Add 1/2 cup chocolate protein powder, 1/4 cup sweetener, 1 tablespoon vanilla, 1 to 2 teaspoons espresso powder, and a pinch of salt. Mix until thick and smooth.

Assemble and Chill

Spread the filling evenly over the crust and smooth the top.
Sprinkle 2 to 3 tablespoons crushed Oreos and 2 to 4 tablespoons mini chocolate chips over the top, pressing them in gently so they set as it chills.
Cover and refrigerate at least 4 hours or overnight. Overnight is even better.
Slice into 6 to 8 thick pieces and serve chilled. For the cleanest slices, run the knife under hot water and wipe dry between cuts.

Notes

Espresso tip: For smooth, deep mocha flavor, bloom 1 to 2 teaspoons espresso powder in 1 to 2 teaspoons hot water, let it cool, then stir it into the filling. For a sharper, more intense coffee kick, add the espresso powder dry.

Protein powder: Chocolate whey isolate blends the smoothest. Plant-based works too, just sift it first and mix an extra minute so it does not turn grainy. Avoid casein protein, which thickens too much when chilled and can make the filling rubbery.

For a thicker, higher-protein cheesecake: Add 2 to 4 tablespoons more protein powder, 2 to 4 tablespoons more Greek yogurt or cottage cheese, or 1 to 2 ounces extra cream cheese.

Storage: Refrigerate in an airtight container for up to 5 days. Freeze individually wrapped slices for up to 2 months.

Nutrition values are estimates based on the Greek yogurt base and will vary with the specific ingredients and brands used.

Nutrition