No-bake fitness chocolate cheesecake
No-bake fitness chocolate cheesecake with raspberries that tastes like a dream? You're looking at it right now. And I will tell you that it is definitely worth a try. In addition, this cheesecake is one huge protein bomb - you will find Greek yogurt, quark, cream cheese in it, and if you are interested, you can add protein powder as well.
The rich chocolate flavor is achieved by using high-quality Dutch cocoa. I used xylitol (I recommend this one) for sweetening, thanks to which the filling of this cheesecake is sugar-free, and thus it has fewer calories and carbs. However, you can also use the equivalent of stevia, or cane/coconut sugar - depending on how fit you want the cheesecake to be. However, I recommend using honey in the dough to obtain the right consistency. Use 100% gelatin powder to solidify the filling. It means that the gelatin must not contain any other ingredients. If you would like this cheesecake to be gluten-free, use gluten-free oats for the dough.
Fitness chocolate cheesecake can be prepared with or without protein powder - nothing will happen if you omit it. However, if you add the protein powder, you will give the cheesecake an even bigger dose of protein.
Come and prepare this tasty chocolate cheesecake - simply, without baking and out of very healthy ingredients.
- 600g of low-fat plain Greek yogurt (or soft quark, or a mix of both)
- 400g of low-fat cream cheese (such as Philadelphia)
- 100g of Dutch cocoa
- 150g of xylitol (or the equivalent of stevia or cane sugar) (I recommend this one)
- 200g of raspberries (for decorating)
- 30g of 100% gelatin powder
- 1 scoop of chocolate protein powder (optional) (I recommend this one)
- mint (for decorating)
- For the dough:
- 200g of oats (I recommend these)
- 2 tbsp of honey
- 2 tbsp of melted coconut oil (I recommend this one)
- 1-3 tbsp of water (as needed)
- In a food processor (I recommend this one) , mix all the ingredients for the dough together. Add water in spoons as needed so that the dough is uniform but not too wet.
- Push the resulting dough to the bottom of a cake tin (with a diameter of about 25 cm).
- In a large bowl, mix together Greek yogurt (or quark), cream cheese, cocoa, sweetener, and protein powder (optional).
- In a small bowl, combine the gelatin powder with a few tablespoons of boiling water. Stir until dissolved.
- Add a few tablespoons of chocolate cream to the melted gelatin and mix them well together.
- Mix the prepared gelatin mixture into the rest of the chocolate cream.
- Pour the chocolate cream on the prepared dough.
- Refrigerate the cheesecake for at least 5 hours.
- Decorate the chocolate cheesecake with raspberries and mint.
|Preparation time||20 minutes|
|Nutritional information/ 1 slice|