No Bake Chocolate Protein Cheesecake

No Bake Chocolate Protein Cheesecake

I love cheesecake. Cheesecake is one of those desserts that’s just WOW. The rich and creaminess of this type of cake is really unique…and it’s truly my favorite type of cake! But, sometimes we don’t want all of that dairy from the cream cheese. Some of us are dieting, some of us are lactose intolerant! BUT WHAT DO WE DO?? WE WANT CHEESECAKE!! Enter—> NO BAKE CHOCOLATE PROTEIN “CHEESE”CAKE! Cheesecake NOT made with cream cheese nor sour cream. It’s made with CASHEWS! What?? YES! Whole, all natural cashews that soak in water overnight become your “cream cheese”! Totally genius 🙂 AND it’s dairy and gluten free!!

The protein used in this recipe is optional, but a nice touch to those needing the added protein. Plus it’s more filling 🙂

Dairy and Gluten Free Cheesecake

One more note about this “cheese”cake: My family gobbled it up! My picky husband and picky kids (ages 8 and 6) LOVED it!! They couldn’t get enough…and that’s something to take into account for sure!

Dairy Free Chocolate Cheesecake


1 1/2 c almond flour (find it HERE)
1/2 c unsweetened cocoa
3 tbsp honey
2 tbsp stevia (I used NuNaturals White Stevia powder needing to use only 1 tbsp)
1 tsp vanilla
1/4 tsp salt
1 tbsp coconut oil

2 c raw cashews, soaked overnight
1 medium (1 c) zucchini, peeled & diced
1 tbsp coconut oil
1/4 c stevia (I used NuNaturals White Stevia powder needing to use only 1/8 c)
2 scoops About Time Chocolate Whey Isolate (get 25% off with code: cleanNdirtytreats)
1 tsp vanilla
2 tbsp water
1/2 tsp instant coffee granules (opt)
1/4 tsp salt

Chocolate Drizzle (opt):
1/4 c Amber Lyn Chocolates Sugar Free Dark Chocolate Chunks, melted


1. Add crust ingredients into a food processor.

2. Press crust into a 9″ springform pan. I lined mine with parchment for easy removal.

3. Add filling ingredients into a food processor. Blend until creamy.

4. Pour on top of crust.

5. Place in freezer for about 2 hours to set up.

6. Remove from freezer and prepare drizzle by melting chocolate chips with 1 tsp coconut oil in the microwave for about 30 seconds. Drizzle onto cake. Slice and serve. I added extra chocolate drizzle using NuNaturals NuStevia Sugar Free Cocoa Syrup on top the slice. I like the different textures of the chocolate.

7. Keep refrigerated as it will become very soft.

Serves 12. Macros per serving without drizzle: 244 cals, 16g fat, 14g carbs, 3G fiber, 6g sugar, 11g protein.

Chocolate Protein Cheesecake


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