Chocolate Cheesecake | Fitfood Ae

Fitfood Ae

Name: Chocolate Cheesecake
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 8
Ingredients: Toll House Semi Sweet Chocolate Chips Great for Holiday Baking; Shamrock Farms Protein Shake, Vanilla; Dannon Light + Fit Nonfat Gluten-Free Seasonal Greek Yogurt; Gold Medal All Purpose Flour with Resealable Bag; Snack Pack Pudding Milk Chocolate Variety; Morton Iodized Salt, 26 Ounce; Bob Evans Farms Cage Free Liquid Egg Whites; granulated swerve; Great Value Fat Free Cream Cheese; Guittard Cocoa Powder, Cocoa Rouge, Unsweetened

Print recipe

Chocolate Cheesecake

Serves 815 mins prep70 mins cook

This chocolate cheesecake is a high-protein, low-calorie dessert that is definitely worth the effort. With a rich combination of flavors and a creamy texture, it makes 8 delicious slices, each at just 141 calories. Perfect for those looking to indulge without the guilt!

0 servings

What you need

Toll House Semi Sweet Chocolate Chips Great for Holiday Baking

oz semi sweet chocolate chips

oz vanilla protein powder

Dannon Light + Fit Nonfat Gluten-Free Seasonal Greek Yogurt

oz nonfat greek yogurt

Gold Medal All Purpose Flour with Resealable Bag

oz all purpose flour

Snack Pack Pudding Milk Chocolate Variety

oz chocolate pudding mix

tsp salt

Bob Evans Farms Cage Free Liquid Egg Whites

oz liquid egg whites

oz granulated swerve

oz fat-free cream cheese

Guittard Cocoa Powder, Cocoa Rouge, Unsweetened

oz unsweetened cocoa

Shop Recipe

Instructions

1: Mix all the crust ingredients together and bake for 15 mins at 350F.

2: While that’s baking, mix the nonfat Greek yogurt, fat free cream cheese, protein powder, swerve, and chocolate pudding mix together.

3: Add the chocolate chips to the mixture and heat in the microwave in 30-second intervals until melted.

4: Beat the egg whites in a separate bowl for around 3 mins until stiff peaks form.

5: Pour the egg whites into the mixture and fold in gently.

6: Take the crust out of the oven and pour the mixture on top of the crust.

7: Bake for 25 mins at 325F, then lower to 200F and bake for 45 more mins.

8: Refrigerate overnight (or for at least 4 hours) then cut and enjoy!

View original recipe