Day 7 of 7 Days, 7 Protein Desserts — Protein Cheesecake

The finale had to be this one.

Seven days, seven recipes, and we are ending on a cheesecake. A creamy, coffee spiked, chocolate shell protein cheesecake with 50g protein that tastes like something you would order at a restaurant and feel smug about later. This one is worth the overnight wait.

What makes this work

Paneer and hung curd blended together create a filling that is genuinely dense and creamy in the way a good cheesecake should be. The instant coffee dissolved in warm milk deepens the chocolate flavour without making it taste like coffee cake. And the chocolate shell on top is not just for looks. Cracking through it into the soft filling underneath is the best part of the whole thing.

A few things before you start

Press the base firmly and evenly so it holds when you slice. Blend the filling until there is absolutely no graininess left from the paneer. This cheesecake needs a full overnight chill to set properly, so plan ahead and do not try to rush it. Pour the chocolate shell only once the filling is completely set or it will sink in. Serve it cold, straight from the fridge.

Note

Protein Cheesecake

• Serves 4.

• Prep: 20 mins.

• Chill: overnight plus 10 to 15 mins.

• 50g protein per batch, approx 12 to 13g per serving.

Base

• Oats flour, 30g / ⅓ cup

• Almond flour, 15g / 2 tbsp

• Cocoa powder, 8g / 1 tbsp

• Maple syrup, 10g / 2 tsp

• Melted coconut oil, 10g / 2 tsp

Cheesecake Filling

• Paneer, 150g / ¾ cup

• Thick hung curd or Greek yogurt, 200g / ¾ cup

• Instant coffee, 2 tsp

• Warm milk, 1 tbsp

• Maple syrup, 15g / 1 tbsp

• Dark chocolate, melted, 25g

Chocolate Shell

• Dark chocolate, 25g

• Coconut oil, 1 tsp

Method

1. Mix all base ingredients together and press firmly into a tub or tin. Set aside.

2. Dissolve the instant coffee in warm milk and let it cool slightly.

3. Add paneer, hung curd, coffee milk, maple syrup, and melted dark chocolate to a
   blender. Blend until completely smooth and creamy with no lumps.

4. Pour the filling over the base and chill overnight.

5. Once set, melt the dark chocolate with coconut oil and pour over the top. Spread
   evenly.

6. Chill for 10 to 15 minutes until the chocolate shell sets completely.

7. Crack the shell and serve cold.
   
   

Storage - Keeps in the fridge for up to 4 days. Cover well so the filling stays fresh.

How to serve it

Cold, with a spoon, cracking through that shell first. No garnish needed. It is already the whole thing.
And that is a wrap on 7 Days, 7 Protein Desserts. 🤎
This series has been one of my favourites to put together and I hope it showed you that hitting your protein goals does not mean giving up dessert. Seven recipes, all real ingredients, all genuinely delicious. Save this post, go back through the series, and let me know in the comments which recipe you are making first.
Tag me when you do. I want to see every single one. 🍰

Tags - Cheesecake, protein recipe, protein cheesecake, high protein dessert, dessert.