Description
Healthy and protein packed mint chocolate chip cheesecake. It is super easy to make and absolutely delicious.
Scale
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