Chocolate Protein Cheesecake

Chocolate Protein Cheesecake

August 09, 2016


  • 80g light ricotta cheese
  • 80g sugar free chocolate
  • 2 eggs
  • 2 scoops protein powder of choice (I used Bulk Nutrients – Whey Hot in chocolate)
  • ½ teaspoon vanilla essence
  • Silicon baking mould (allows the cheesecakes to be removed easily)
  • Shredded coconut to decorate


  1. Preheat oven to 180 °C
  2. Melt sugar free chocolate in the microwave.
  3. In a separate bowl whisk together the eggs, ricotta and vanilla essence. 
  4. Slowly add in the protein powder and mix well to avoid lumps.
  5. Stir in the melted chocolate.
  6. Spoon the mixture into a silicon baking tray and bake in a “water bath” for 20-30 minutes or until the top of each cheesecake is firm.
  7. Allow to cool completely before removing from silicon mould. Once the cheesecakes have been removed flip them so the firm section is the base. Sprinkle with coconut and refrigerate overnight.

Important notes:

Water bath: Baking the silicon baking mould a larger tray filled with water. Be careful not to get water in the cheese cake. This adds moisture to the oven so the cheese cakes do not crack and dry out.

Be very cautious when removing the tray from the oven as it will be full of boiling hot water.

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