Protein Chocolate Cheesecake
Josh Clingman
Dessert
WARNING: Avoid this cheesecake if you are allergic to velvety richness, silky smoothness, and happiness-inducing goodness. It's healthy and rich in protein as well, sweetened naturally with Nutrient-Rich Date Syrup. I hope you enjoy!
Ingredients
Crust
- ⅓ cup crushed graham crackers
- 1 ½ tbsp melted butter
Filling
- 1 ½ cup cream cheese
- ½ cup protein powder
- 3 tbsp Nutrient-Rich Date Syrup
- ½ cup melted dark chocolate, sugar-free
- Pinch of salt
- ½ tsp coffee or espresso powder
- 2 tbsp milk
Ganache
- ½ cup melted dark chocolate, sugar free
- ¼ cup heavy cream
- 1 tbsp butter
Directions
Crush graham crackers and combine with melted butter until they come together. Press mixture down into tins or ramekins and freeze for 10 minutes.
- Combine your filling ingredients in a blender and blend until smooth, then transfer to a mixing bowl and mix in the melted chocolate with a spatula.
- Pour your filling over your crust in your ramekins or tins, leaving ½ an inch of space for your ganache, and refrigerate for an hour.
- Simmer your heavy cream in a saucepan, then add your dark chocolate and mix until a ganache forms. Melt in your butter and mix until well-combined.
- Pour the ganache over the cheesecake mixture and refrigerate for an hour.
- Garnish with shaved chocolate and enjoy!
