Bob's blog – A skeptical lawyer

Recipe – Bob’s high-protein chocolate cheesecake

Posted on January 4, 2019


I enjoy individual servings of this cheesecake for breakfast. They freeze well, and you can thaw them by leaving in the refrigerator overnight.

This recipe is very flexible and forgiving. You can make it with or without the cottage cheese and/or yogurt or use sour cream instead of yogurt. I sometimes dissolve the gelatin in puréed raspberries to create a chocolate-raspberry cheesecake. You can omit the cocoa and some of the Stevia to make a raspberry or rum-raisin cheesecake. Get creative.

NOTE. Raw eggs are generally safe to eat. However, women should avoid raw eggs during pregnancy


  • 1 1/2 packs Graham crackers, crushed
  • 1 cup finely chopped pecans
  • 5 tablespoons sugar, divided
  • 2 tablespoon melted Smart-Balance margarine
  • 2 large egg whites
  • 16 oz cottage cheese
  • 24 ounces fat-free cream cheese
  • 3 whole eggs
  • 6 ounces yogurt
  • Stevia, 2 tablespoons
  • 1/2 cup cocoa powder, sifted
  • 3 tablespoons honey
  • 2 cups whey protein powder, chocolate
  • 1 1/2 teaspoon vanilla extract
  • Dash salt
  • 3/4 cup water
  • 1 envelope + 1 teaspoon unflavored gelatin


 Soften cream cheese.

Mix the crushed Graham crackers, chopped pecans, and 2 tablespoons sugar in a medium bowl.

Whisk the melted and egg whites in another medium bowl. Add graham cracker crumbs and mix. Set aside.

Purée cottage cheese in a food processor. Place in an electric mixer with a whisk attachment. Add the cream cheese, eggs, yogurt and Stevia, Whisk until well-mixed.

Add the cocoa powder, 3 tablespoons, honey, whey protein powder, vanilla extract and salt. Whisk until completely mixed.

Heat 3/4 cup water in a small saucepan. Add gelatin, stirring constantly until dissolved. Add water and gelatin to cheesecake mixture and mix thoroughly.

Place 1/3 cup of graham cracker mixture into 10-12 individual containers. Press down. Divide cheesecake mixture between the containers.