Protein Cheesecake Chunks

  • Yield:8 servings
  • Difficulty:Moderate
  • Time:30 minutes

Behold my dear friends; I believe I have invented a new way to eat protein cheesecake that does NOT require any baking! It has a few steps and is not as easy as my typical “mix and pour” recipes, but it isn’t rocket science either. This is a great thing to serve at family gathering when you want to be festive but don’t want to cheat too badly on your nutrition plan. Since the April holidays are now upon us, this is perfect for that too.

Every now and then I go into this meditative state and decide that I’m going to devote some time into making some new kind of food that didn’t exist before, or at least not in the way I’m making it. Sometimes the recipes I come up with are not a success or have the potential to be great with a fair amount of tweaking before sharing them with you. But, I nailed this one on my first try!

More good news: there is a new kind of cream cheese available from the most popular cream cheese brand that has 2x the protein and half the fat of regular low-fat cream cheese! When you make this recipe, I would definitely grab yourself a container of this before you get any other kind. The other ingredients are easy to get as well; your local supermarket or healthfood store will have them.


  • 2 scoops EFX Sports Training Ground vanilla Pure Whey
  • 2 packets of stevia sweetener
  • 1 packet of monk fruit sweetener
  • 1 7 or 8 oz. package of cream cheese, low fat or (preferably) high protein
  • 4 tbsp. coconut flour
  • 1 tbsp. water; ½ cup cool water
  • 2 envelopes of unflavored gelatin
  • ½ tsp. Coconut baking extract (optional)
  • ½ tsp. vanilla extract
  • 2 tbsp. ground almonds or walnuts
  • 2 tbsp. chopped almonds (optional)
  • ¼ cup extra virgin or virgin coconut oil
  • 1 tbsp. cocoa powder
  • Nonstick spray


Put the cream cheese, one packet of the stevia, whey protein, coconut flour, the vanilla & coconut extracts, and the 1 tbsp. water in a large bowl and mix with a hand mixer. Put the 2 envelopes of gelatin in another bowl with ½ cup cool water; whip with a fork until the lumps are gone. Microwave it for about 45-60 seconds or until the mixture rises. Pour into the cheesecake mixture and beat some more with the hand mixer until it looks smooth. Spray an 8 inch rectangular glass baking dish or baking tin with nonstick spray and spoon in the cheesecake mixture. Smooth the top of the mixture with a spoon so it’s flat. Put this in the freezer for 30-60 minutes.

While you are almost finished waiting for the cheesecake to chill and set, you can make the ‘chocolate’. Take a glass bowl and put the ¼ cup of coconut oil and microwave it for 20-30 seconds. Then mix cocoa powder, the other packet of stevia, and the monk fruit sweetener into the coconut oil.

Take the cheesecake mixture out of the freezer. It should be firm and slightly bouncy to the touch but not frozen solid. Cut it into 4 slices, and then cut those slices in half. You will have 8 in all. Pour the ground nuts on a small plate and press only one side of each slice into the ground nuts (this forms a thin crust). Put them on another plate.

Pour the coconut oil chocolate you made over each one. Sprinkle the chopped almonds over the top and put them back into the freezer for another 5-10 minutes. Take them out and you will notice that most of the chocolate has likely run off onto the plate. That’s perfectly fine! Break it off and save it for another recipe, or eat it alone at a later date. Since I didn’t eat all of my bars, I’m storing them in the freezer. They should be okay for a while in there. I don’t mean to sound politically correct, but there are a few different holidays in the spring—so Happy Spring holidays!


Calories: 138
Protein: 10.6 g
Fat: 8.3 g
Carbs: 5.36 g
Fiber: 1.7 g