Every time I make a cheesecake I am left wondering why I don’t make cheesecakes all of the time. We all know how much I love chocolate and pancakes, but this cheesecake was seriously giving the others a run for their money. This isn’t just any ordinary cheesecake. It is packed with protein and low in sugar.Ā What isn’t to love about that combination?
As I was making it last night, I realized that my last cheesecake also had mint flavor too. It was a peppermint oreo protein cheesecake. You would really be surprised how good mint tastes in cheesecake. Especially this cheesecake with mint and loads of delicious chocolate chips.
Each slice has an amazing 17 grams of protein. That is just as much or more protein than most protein bars. I know I would much rather eat a slice of cheesecake than a bland protein bar. I used low fat cream cheese, cottage cheese, and Greek yogurt to give the protein punch, and to give it even more protein and flavor, I added a couple scoops of Musclepharm vanilla combat protein powder.
Surprisingly, this recipe was very easy to make. You don’t need multiple bowls and all kinds of extensive steps. Just throw all the ingredients in a food processor and blend until smooth. Then put it in your pan, bake for an hour, let cool and refrigerate and you are done!
PrintMint Chocolate Chip Protein Cheesecake
- Prep Time: 5 mins
- Cook Time: 1 hour
- Total Time: 1 hour 5 mins
- Yield: 8 slices 1x
Description
Healthy and protein packed mint chocolate chip cheesecake. It is super easy to make and absolutely delicious.
Ingredients
- 1 brick (227g) reduced fat cream cheese, softened
- 1 1/2 cups (336g) low fat cottage cheese
- 1 cup (227g) plain nonfat Greek yogurt
- 2 large eggs
- 2 scoops (67g) Musclepharm vanilla combat protein powder
- 1/2 cup granulated stevia or erythritol
- 1/4 tsp. peppermint extract*
- 3–4 drops green food color (optional)
- 2 tbsp. (30g) mini chocolate chips
- 2 tbsp. (28g) dark chocolate chips
Instructions
- Preheat oven to 300F.
- Put softened cream cheese, cottage cheese, and Greek yogurt into food processor. Blend until smooth. Add eggs, protein powder, stevia, peppermint extract, and green food coloring. Blend again until smooth. Lastly, add chocolate chips and pulse a few times until well incorporated.
- Spray an 8″ spring form pan with cooking spray. Pour cheesecake batter into pan. Gently hit bottom of pan onto counter a few times to get out air bubbles from the batter. Bake for about 1 hour.
- Once done, take out of oven and let cool for a few hours then put in refrigerator for 4-5 hours or overnight to set. Overnight is best. Cut into 8 slices and enjoy!
Notes
*Peppermint extract is very strong. Add a little more if you want more mint flavor but be careful not to add too much.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6
- Fat: 11
- Carbohydrates: 12
- Fiber: 1
- Protein: 17
sara miller says
I am Spencer’s mom, and this was one of the best recipes my sweet angel has ever made!!!!