Chocolate Cheesecake
Chocolate Cheesecake
Ingredients
For the Base
- 100 g digestive biscuits
- 30 g butter, melted
For the Cheesecake Filling
- 150 g light cream cheese
- 100 g vanilla Greek yogurt
- 10 g cocoa powder
- 10 g protein powder, (whey protein)
- to taste sweetener
- 50 ml milk
For the Topping
- 50 g dark chocolate, melted
Instructions
- 1
Crush the digestive biscuits into fine crumbs. You can do this using a food processor or by placing them in a Ziploc bag and crushing them with a rolling pin.
⏱️ 3 min
- 2
Add the melted butter to the biscuit crumbs and mix well until combined and the crumbs are evenly moistened.
⏱️ 2 min
- 3
Press the biscuit mixture firmly and evenly into the bottom of a small round dish or ramekin. Use the back of a spoon or your fingers to create a compact base.
⏱️ 3 min
- 4
In a separate mixing bowl, combine the light cream cheese, vanilla Greek yogurt, cocoa powder, protein powder, and sweetener to taste.
⏱️ 2 min
- 5
Mix these ingredients thoroughly using a whisk or spatula until the mixture is smooth and lump-free.
⏱️ 3 min
- 6
Add the milk to the cream cheese mixture and mix again until it is fully incorporated and the mixture is smooth and slightly pourable.
⏱️ 2 min
- 7
Pour the cream cheese mixture evenly over the biscuit base in the prepared container. Gently tap the container on the counter a few times to release any air bubbles and ensure an even layer.
⏱️ 1 min
- 8
Melt the dark chocolate. You can do this in a microwave in 30-second intervals, stirring in between, or over a double boiler.
⏱️ 2 min
- 9
Pour the melted dark chocolate over the cream cheese layer, spreading it gently to create the top coating.
⏱️ 1 min
- 10
Place the cheesecake in the refrigerator for 2 to 3 hours to allow it to set completely. This is crucial for the cheesecake to firm up and hold its shape.
⏱️ 180 min
- 11
Once the cheesecake is fully set, it is ready to be served. Enjoy your homemade chocolate cheesecake!
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Cheesecake
For the Base
- 100 g digestive biscuits
- 30 g butter, melted
For the Cheesecake Filling
- 150 g light cream cheese
- 100 g vanilla Greek yogurt
- 10 g cocoa powder
- 10 g protein powder, (whey protein)
- to taste sweetener
- 50 ml milk
For the Topping
- 50 g dark chocolate, melted
Instructions
- 1
Crush the digestive biscuits into fine crumbs. You can do this using a food processor or by placing them in a Ziploc bag and crushing them with a rolling pin.
⏱️ 3 min - 2
Add the melted butter to the biscuit crumbs and mix well until combined and the crumbs are evenly moistened.
⏱️ 2 min - 3
Press the biscuit mixture firmly and evenly into the bottom of a small round dish or ramekin. Use the back of a spoon or your fingers to create a compact base.
⏱️ 3 min - 4
In a separate mixing bowl, combine the light cream cheese, vanilla Greek yogurt, cocoa powder, protein powder, and sweetener to taste.
⏱️ 2 min - 5
Mix these ingredients thoroughly using a whisk or spatula until the mixture is smooth and lump-free.
⏱️ 3 min - 6
Add the milk to the cream cheese mixture and mix again until it is fully incorporated and the mixture is smooth and slightly pourable.
⏱️ 2 min - 7
Pour the cream cheese mixture evenly over the biscuit base in the prepared container. Gently tap the container on the counter a few times to release any air bubbles and ensure an even layer.
⏱️ 1 min - 8
Melt the dark chocolate. You can do this in a microwave in 30-second intervals, stirring in between, or over a double boiler.
⏱️ 2 min - 9
Pour the melted dark chocolate over the cream cheese layer, spreading it gently to create the top coating.
⏱️ 1 min - 10
Place the cheesecake in the refrigerator for 2 to 3 hours to allow it to set completely. This is crucial for the cheesecake to firm up and hold its shape.
⏱️ 180 min - 11
Once the cheesecake is fully set, it is ready to be served. Enjoy your homemade chocolate cheesecake!