No-Bake Beet Protein Cheesecakes with Sugar-Free Chocolate

This easy, no-bake dessert delivers pretty-in-pink style and lots of smiles because it’s so delicious – and No-Bake Beet Protein Cheesecakes are still nutritious featuring lots of protein (39g) and the benefits of beetroot powder.

No added sugar in this beet cheesecake recipe and, depending on the type of sugar-free cookies used for the “crust,” it can also be gluten-free.  

First, let’s jump into the benefits of beetroot powder. The vibrantly-hued supplement contains micronutrients and phytonutrients that studies show may benefit heart, gut, and brain health. Specific benefits link to beet root power include lower blood pressure, reduce inflammation, and increased stamina in athletic performance.

Ding, ding, ding – did that athlete part get your attention?  I’m always looking for a way to naturally optimize my athletic performance.  I learned that upon eating or drinking beets or beetroot powder, your saliva converts the nitric oxide is activated, which relaxes and expands blood vessels. In turn, this increases blood flow and allows more oxygen to be delivered to your muscles to help get the job done – and it could help you perform better for longer. Increased blood flow also helps you recover faster!

Of course, you can get the benefits from fresh beets, too – but that’s not often convenient (or you may not care for the earthy taste). Plenty of pills and tonics available that capitalize on beet benefits, but I personally just prefer to do a scoop of beetroot powder in water, a smoothie or even my oatmeal about an hour or two before I hit the ground running. I use Force Factor’s Total Beets Organic Powder. It provides all the functional superfood benefits of fresh beets, but much more conveniently — and it has a very lightly sweet taste with no added sugar, or anything artificial.

TIPS FOR MAKING NO-BAKE BEET PROTEIN CHEESECAKES

Beetroot Powder: I recommend Force Factor Total Beets Organic Beet Root powder – no added sugar, nothing artificial or yucky, and a good price point. My main suggestion if you are using another powder is just to read the label to avoid added sugar or flavorings. I just love the pink hue, you can get so creative with beetroot powder recipes!

Protein Powder: Use the vanilla protein powder of your choice, that you like and fits your dietary eating patterns. I like the plant-based Clean Lean Protein from Nuzest. Save 15% with code FITFORK.

Cottage Cheese Type & Blending: Using 2% cottage cheese helps keep the fat down a bit. But, if you like a richer taste, this no-bake cheesecake is made very luxurious with full-fat cottage cheese. To get the smooth taste of a cheesecake, the cottage cheese must be blended. For the 1 ¾ cups that this recipe calls for, I use a personal-sized blender. Scoop out the cottage cheese into the blender, including any liquids (eg: the whey) –don’t drain it off, you need that bit of liquid to encourage a smooth consistency. Be patient blending, it will seem very thick and require several iterations of stopping to scrape sides with a spatula.

Containers: I prefer 8-ounce glass canning jars, because the lids make it easy to store for later. However, small bowls will work too, but if the opening is too wide – there may not be enough chocolate topping to cover the area.

Cookie Crust: I use the term “crust” loosely, as cookies are just crumbled and piled in the bottom of the jar. This keeps the recipe no-bake. It’s a simple, no-bake crust but just NOT a crust that will slice up and serve in cheesecake slices without falling apart.  Use the cookies of your liking – I used the wafers from sugar-free chocolate sandwich cookies.

As an Amazon Influencer, I earn from qualifying purchases.

These No-Bake Beet Protein Cheesecakes are not only pretty in pink and very delicious, but also include the functional benefits of eating beets and lots of protein thanks to blended cottage cheese and protein powder! A healthy dessert or post workout snack.
No-Bake Beet Protein Cheesecakes
Prep Time
5 mins
Total Time
15 mins
 

This quick and easy dessert offers lots of muscle-making protein and the functional benefits of beets. No added sugar and can be made gluten-free, depending on the type of cookie chosen for the crust. Balanced enough to eat for breakfast or a post-workout snack!

Course: Dessert, Snack
Keyword: beet, beet powder, cheesecake, cottage cheese, protein powder
Servings: 2 servings
Calories: 354 kcal
Ingredients
  • 1 ounce sugar-free cookies, crushed any flavor – chocolate, graham, vanilla wafer, etc
  • 1 ¾ cup 2% cottage cheese, blended smooth
  • 1/3 cup vanilla protein powder of choice type of protein source your choice
  • 2 tablespoons beetroot powder
  • 2 tablespoons sugar-free dark chocolate chips
  • ½ teaspoon coconut oil
Instructions
  1. Crush up cookies and divide among the bottom of two 8-oz jars or bowls. Set aside.
  2. Blend cottage cheese until smooth, mix in protein powder and beet root powder.
  3. Divide cheesecake mixture evenly between cookie crust in jars.
  4. In small bowl, melt chocolate chips and coconut oil in microwave for 20-25 seconds. Remove to stir. If not totally melted yet, microwave for 10 more seconds until stirs up glossy and smooth.
  5. Immediately pour chocolate topping over cheesecake mixture, spreading gently around with spoon to cover, if needed.
  6. Set in fridge for 10 minutes for chocolate to set up and become hard.
Recipe Notes

354 calories, 24g carb (11g dietary fiber), 13g fat, 39g protein

Boston Cream Protein Cheesecake (for Two)

I love Boston Cream Pie, it’s truly an American classic when it comes to desserts – and I transformed this beloved layered cake into a luscious, lower-carb (and high protein) treat that is also gluten-free and has no added sugar.

Boston Cream Pie, an all-American, classic dessert in layers, has been updated with a “cheesecake” twist to offer lots of protein while being gluten-free and with no added sugar. An easy dessert and no baking required!

One serving (an entire mini cheesecake) has 283 calories and 23.3 grams protein! The recipe makes two protein cheesecakes – one for you and your sweetie (or to save for later)! All that protein creamy, smooth filling comes from cottage cheese blended with Birthday Cake Protein Powder (I use the grass-fed ElitePro whey from Top Trainer).

These individual-sized cheesecakes are so easy to make – no bake! The only “cooking” required is melting chocolate chips in the microwave.

Check out this 25-second tutorial!

BOSTON CREAM PIE PROTEIN CHEESECAKE TIPS

Protein Powder: A whey protein powder like Elite Pro works great, you can swap the Birthday Cake flavor protein for another protein flavor if you are feeling creative and adventurous.

Cottage Cheese: Blending it smooth is the key to this decadent-seeming, high-protein cheesecake recipe. Blending cottage cheese is a total game-changer if you don’t like the curd texture of cottage cheese.  Also, when scooping the cottage cheese out of the tub, don’t drain it! Include a little bit of the “juices” to help with blending – actually that cottage cheese liquid is the whey protein what has separated out! It’s a good thing!

Blending: It’s best to use a small blender for this smaller, 2-serving recipe. You’ll also have to stop frequently to scrape down the sides an stir up the mixture with a spatula – it’s pretty thick, so be patient. If needed, you can add a teaspoon or two of water to help get the blending ramped up, but do not over use water – you’ll have a runny cheesecake.

Crust: The crust is kept gluten-free and low carb by using almond meal (I prefer “meal” to “almond flour” – it’s courser and a better texture for this gluten-free crust. Also mixed in are a bit of granulated stevia or monk fruit, and a bit of coconut oil. Press it all down into a 5-6 oz. ramekin or glass custard dish.

Chocolate Chips: The hard chocolate layer on top is really what puts this high-protein dessert over the top. I use Sugar-free dark chocolate chips , but you can do milk chocolate also – and traditionally sweetened chocolate chips are a perfectly fine substitution if that works with you. The key to getting the glossy, smooth shine is to heat chips in a small, dry bowl for about 45 seconds – remove from microwave and immediately start stirring and incorporating just a little bit of coconut oil. Don’t worry, if the coconut oil is still in solid state, it will also quickly melt along with the chocolate.

Finishing Up & Storage: The cheesecakes can be made ahead – and in fact, they should set up in the fridge for 10 minutes to allow the chocolate to harden. They may be kept in the fridge, covered, for 3 to 4 days!

Boston Cream Pie, an all-American, classic dessert in layers, has been updated with a “cheesecake” twist to offer lots of protein while being gluten-free and with no added sugar. An easy dessert and no baking required!
Pin this for later!

Note: This post contains affiliate links. I earn a small commission on sales that help offset operating costs for The Fit Fork. Thank you for your support!

5 from 5 votes
Boston Cream Pie Protein Cheesecake – Gluten Free & No Added Sugar
Prep Time
10 mins
 

Boston Cream Pie, an all-American, classic dessert in layers,has been updated with a “cheesecake” twist to offer lots of protein while beinggluten-free and with no added sugar. An easy dessert and no baking required!   

Course: Dessert, Snack, workout
Keyword: cheesecake, chocolate, protein powder
Servings: 2 SERVINGS
Calories: 283 kcal
Ingredients
  • 2 tbsp almond meal
  • 2 tsp stevia or monk baking blend
  • 3 tsp coconut oil divided
  • 2/3 cup 2% cottage cheese
  • 1 SCOOP ElitePro Birthday Cake Whey Protein about 1/3 cup (OR OTHER WHEY PROTEIN)
  • 1-2 tsp water if needed
  • 1 oz. sugar-free chocolate chips about 3 tbsp
Instructions
  1. Divide almond meal and stevia equally among two 4 to 6-ounce ramekins or glass custard dishes. Add 1 tsp melted coconut oil to each and stir until combined. Press down lightly with fingertips to make a crust in the bottom of the ramekin, set aside.
  2. In small-sized blender, add undrained cottage cheese and whey protein powder. Pluse blender to combine, stopping frequently to scrape sides and stir up contents. Mixture will be thick, so you will need to repeat this process until smooth – if needed, sparingly add 1 to 2 tsp water to help blending. Be careful to not add to much water or you’ll end up with runny cheesecake.
  3. After blended smooth, spoon protein mixture over crusts and level out smooth with back of spoon.
  4. In small, microwave-safe bowl, heat chocolate chips on hip for about 45 seconds. Remove and quickly stir with remaining 1 tsp coconut oil until glossy and smooth. If lumps persist, return to microwave for another 10 seconds and then restir.
  5. While still hot, pour chocolate over the tops of cheesecake mixture. Spread smooth and all around edges with the back of spoon or a small spatula.
  6. Stick in the fridge or freezer for 5-10 minutes before serving so the the chocolate firms back up (like magic shell!). Leftovers may be kept covered in fridge for 3 to 4 days.
Recipe Notes

Per serving (1 mini cheesecake) — 283 calories, 17g carb, 17g fat, 23.3g protein

No-Bake Strawberry Chocolate Cheesecake Bomb for One

This better-for-you, no-bake, single-serving dessert is an explosion of flavor without fallout.  Only 200 calories per the single ginormous bomb of deliciousness! All the adjectives I crave in a quick dessert – creamy, juicy, chocolatey, and healthy!

Satisfy your sweet tooth with this single-serve strawberry recipe stuffed with cream cheese and covered in a no-bake chocolate oatmeal cookie. Gluten-free, no added sugar.

Cooking for one dessert recipes are a favorite of mine – I can make just enough to satisfy me at the time, without lots of leftovers sitting around tempting me. Plus, I have young adult sons – they tend to want decadent desserts while I go for the more mindful recipes that fuel my sports goals.

This strawberry cheesecake bomb is based on a childhood favorite recipe, no-bake oatmeal cookies. You just quickly microwave unsweetened cocoa, milk and sugar option (old days we used real sugar, today I’ve used a lower-carb monk fruit blend). Be careful it doesn’t boil over your bowl. Immediately stir in nut butter of choice, oats and coconut.

Satisfy your sweet tooth with this single-serve strawberry recipe stuffed with cream cheese and covered in a no-bake chocolate oatmeal cookie. Gluten-free, no added sugar.

While this quick strawberry dessert sets up for 5 minutes in the freezer, hull an extra-large strawberry (or two smaller ones) and stuff with a bit of cream cheese (no need to sweeten it, this no-bake dessert recipe is already sweet enough.

Just mush and mold the cookie dough over the stuffed strawberry, then pop in the freezer for another 5 minutes to firm up. It’s not the most attractive thing as a whole, but when you slice it open or bite in you see the layers – that vibrant red of the berry pops and the cream cheese, well, looks so creamy!

Satisfy your sweet tooth with this single-serve strawberry recipe stuffed with cream cheese and covered in a no-bake chocolate oatmeal cookie. Gluten-free, no added sugar.
Pin this for later!

This strawberry dessert for one is gluten-free and 200 cal per serving with 12g fat, 24g net carb, 6g protein! Enjoy!!!!!   

This post contains affiliate links.

No-Bake Strawberry Chocolate Cheesecake Bomb
Ingredients
  • 2.5 Tbsp. granulated sweetener cup-for-cup sugar alternative
  • 1 tsp. unsweetened cocoa powder
  • 1 Tbsp. milk
  • 1 Tbsp. creamy nut butter
  • 1 Tbsp. old-fashioned oats
  • 1 Tbsp. unsweetened shredded coconut
  • 1 extra-large strawberry or two smaller
  • 1 tsp. cream cheese
Instructions
  1. Mix together sweetener, cocoa powder, and milk. Microwave on high for 45 seconds, watching to ensure it doesn’t overflow. Remove, immediately stir in nut butter, oats and coconut. Stick in freezer for 5 minutes. Meanwhile, hull strawberry and stuff with cream cheese. Remove dough from freezer, mold around strawberry. Return to freezer for 5 minutes to set up. Remove and enjoy!
Recipe Notes

This strawberry dessert for one is gluten-free and 200 cal per serving with 12g fat, 24g net carb, 6g protein! Enjoy!!!!!

Sugar-free Chocolate Chip Cottage “Cheesecake” – no bake, lower carb)

Jump to Recipe

Craving dessert? My Sugar-free Chocolate Chip Cottage “Cheesecake” is a smart, no-added-sugar, single-serve solution to soothing a sweet tooth. And, it’s loaded with more than enough protein to stand alone as a quick meal thanks to cottage cheese and collagen powder (193 calories, 11g carb, 29.5g protein per serving).

This sugar-free cheesecake dessert features blended collagen and cottage cheese to create a high-protein, lower carb healthy dessert with no added sugar. Great for post workout snack or bedtime snack.

The secret to making a high-protein cheesecake dessert is to process cottage cheese in the blender until creamy. I also add a serving of collagen hydrolysate powder to up to protein and reap the additional health benefits — for me particularly that is joint and bone health as well as overall wellness.

Great Lakes Wellness Collagen - save 10% coupon discount code THEFITFORK.COM
Save 10% on great lakes  gelatin collagen with code THEFITFORK10OFF at bit.ly/ShopGreatLakesGelatin
Collagen helps to boost protein and provide health benefits for skin, joints & overall wellness!

This is a single-serve dessert recipe, which is nice when I want a healthier dessert and want to stay out of my hubby and kid’s ice cream and Oreos, lol! However, if you want to meal prep a few (it will keep for several days in an air-tight container), simple multiply the ingredient list by however many servings you need.

This single-serve, sugar-free dessert incorporates cottage cheese and collagen blended smooth to create a healthy cheesecake experience -- sugar-free chocolate chips and diced strawberries make it extra yummy! Get this no-bake recipe that supports workout recovery, health joint and bone support, and overall wellness at thefitfork.com
Pin this for later!

As for the collagen, I used the Collagen Hydrolysate from Great Lakes Wellness– I used the vanilla flavor, but unflavored works too, just add a splash of vanilla extract and a packet or two of stevia for sweetness.  I’ve been using this brand for three years, and love it – you can use my discount code THEFITFORK10OFF to save 10% on your order.

Great Lakes Gelatin collagen hydrolysate -- vanilla flavored  Use code THEFITFORK10OFF to save 10% off your order

Sugar-free chocolate chips are also key – you just toss them right in the blender with the collagen cheesecake mixture and they chop up into smaller bits.

save 10% Great Lakes Wellness collagen and products with code THEFITFORK10off
save 10% Great Lakes Wellness collagen and products with code THEFITFORK10off

YUM, hope you enjoy this high protein cheesecake dessert! It makes a great post-workout snack as well as bed time snack. In fact, dairy products contain help to encourage sleep (tryptophans!) . . . and collagen has been show to support a good night’s rest too. And the protein helps to keep you satiated through the night and support muscle recovery/gains – so win-win for this collagen cheesecake with cottage cheese!

Disclaimer: This post contains affiliate links. I may earn a small commission on sales, but price to you remains the same. Proceeds help to offset operating expenses for The Fit Fork. Thank you!

5 from 5 votes
This no added sugar cheesecake dessert features cottage cheese and collagen blended until creamy -- sugar free chocolate chips and strawberries put this no-bake, no crust, lower carb, single-serve recipes over the top.
Sugar-free Chocolate Chip Cottage “Cheesecake” – no bake, no crust, very easy
Prep Time
5 mins
Total Time
5 mins
 

This sugar-free cheesecake dessert features blended collagen and cottage cheese to create a high-protein, lower carb healthy dessert with no added sugar. Great for post workout snack or bedtime snack.

Course: Dessert, Snack, workout
Keyword: cheesecake, chocolate chips, collagen, dessert, high protein, low carb, no bake, sugar-free, workout snack
Servings: 1 serving
Calories: 193 kcal
Ingredients
  • 2/3 cup 2% cottage cheese
  • 2 tbsp. vanilla collagen powder if substituting plain collagen, add 1 little packet stevia and 1/4 tsp vanilla extract
  • 1 tbsp sugar free chocolate chips
  • 1 tbsp sugar-free chocolate syrup
  • 1 small strawberry, diced
Instructions
  1. Add cottage cheese and collagen to blender, process. Mixture will be thick and you will have to stop blender once or twice to scrape down sides — keep blending until smooth.

  2. Add chocolate chips to this mixture and blend for 30 seconds or until they are chopped up a bit.

  3. Spoon 1/2 of the cheesecake mixture into a small container, drizzle with chocolate sauce. Add remaining cheesecake mixture on top and add diced strawberry and extra chocolate chips if desired.

  4. To make more than one serving, multiply recipes accordingly. Will keep in fridge, covered, for up to 3 days.

Recipe Notes

save 10% on great lakes gelatin collagen and other products with code THEFITFORK10OFF
Save 10% code: THEFITFORK10OFF

Mocha Cappuccino Protein Cheesecake Brownie

What have you been doing with your quarantine time? If you are like many (and me), you may be baking like crazy . . . to deal with these crazy times. You could call it anxiety-baking, stress-baking, or even “procrastibaking”! This sort of baking helps increase feelings of comfort among chaos and serves as a special little indulgence when feeling isolated and a little deprived. Mocha Cappuccino Protein Cheesecake Brownie

However, eating cakes, cookies, and quick breads on the daily may wreak havoc on your health. But don’t worry, my Mocha Cappuccino Protein Cheesecake Brownie is a low-cal, protein-packed option that is amazingly delicious, too! Just 167 calories per serving and over 22 grams of protein! Read on to get the protein powder cheesecake recipe and all the details. Continue reading