You could consider my No-Bake Pomegranate Chocolate Protein Cheesecakes a healthy dessert, but I actually meal prep them for breakfast! That’s because they are so nourishing, filled with ingredients like cottage cheese, protein powder, chia seeds, pomegranate arils and nut butter to power me through the morning. 

These little protein cheesecakes are layered up in individual servings, a great tactic when it comes to portion control . . . and keeps me from “accidentally” grabbing the biggest slice. Read on to get the easy no bake recipe and find out why you should be eating cheesecake for breakfast.

I’m a stickler about getting enough protein to start my day, I aim for 25 grams – and these protein cheesecakes are right on point thanks to cottage cheese and whey protein powder that are blended together into creamy deliciousness. BTW, I’m really seeing and feeling good results the new Gold Standard Fit 40 Muscle Recovery Protein from Optimum Nutrition. It’s comprised of primarily whey isolate, but has added L-Leucine to help optimize workout recovery and support protein synthesis – issues that occur as part of the aging process.  However, you can substitute any protein powder that works for you, including plant based in this no bake chocolate cheesecake recipe.

The no-bake crust is simply a bit of nut butter mixed up with a bit of old-fashioned oats and smattering of some sticky honey to hold it together– I like to use a stevia-based honey, like Harmless Hunny from Pyure, to help keep my overall carb count lower. But regular honey . . . or even maple syrup, will work too!

I’ve done several variations of these protein cheesecakes (Blackberry Dragon Fruit, Green Chia, Peach Almond, Maple Pecan) , but this one features a jewel in the winter fruit basket – pomegranate! To keep the pomegranate arils from being too “crunchy,” if you know what I mean, I coarsely blend them together with chia seeds and let set until a gel forms. This makes a beautiful, naturally sweet, healthy topping for my No-Bake Chocolate Pomegranate Protein Cheesecakes.

Check out my past post on Pomegranate Perks for Athletes, I think you’ll be surprised at some of the benefits!

Each batch makes four single-serve portions, I use re-purposed yogurt jars or 8-ounce glass jars with lids. You can meal prep these protein cheesecakes ahead of time and keep stored in the refrigerator for 4 or 5 days. I LOVE knowing I have one waiting for a grab-and-go breakfast, protein-rich post-workout snack, or bedtime treat.

Check out my other No-bake Protein Cheesecakes:

• No-bake Blackberry Dragon Fruit Protein Cheesecakes
• No-bake Green Chia Protein Cheesecakes
• No-bake Maple Pecan Protein Cheesecakes
• No-bake Peach Almond Protein Cheesecakes

5 from 7 votes

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No-bake Pomegranate Chocolate Protein Cheesecakes

Prep Time

15 mins

Total Time

15 mins

 

Course: Breakfast, Dessert, workout

Keyword: cheesecake, chocolate, cottage cheese, pomegranate, protein powder

Calories: 280 kcal

Ingredients

• 2/3 cup pomegranate arils
• 1 tablespoon chia seeds
• 2 tablespoons water
• 1/4 cup nut butter
• 1 tablespoon stevia honey substitute I used Harmless Hunny by Pyure
• ½ cup old fashioned oats
• 1 ½ cups 2% fat cottage cheese
• 2/3 cup Chocolate Protein Powder I used FIT 40 by ON
  
  
  
  
  
  
• 2 tablespoons unsweetened cocoa powder
• ¼ cup low-fat milk

Instructions

1. Add pomegranate arils, chia seeds and water to blender. Pulse for 30 seconds until coarsely
   combined. Pour into small bowl and refrigerate during remaining prep time.

2. Meanwhile, mix together oats, nut butter and honey substitute. Form into 4 equal sized balls, set in the bottom of a 7 to 8-ounce glass jar or ramekin, use back of spoon to press down into “crusts.”

3. In blender, mix together cottage cheese, protein powder , cocoa powder and milk until smooth. Stop blender to scrape down sides occasionally with spatula. Once smooth, spoon evenly over the 4 crusts.

4. Spoon pomegranate mixture over cheesecake layers. Chill finished cheesecakes for
   another hour before eating. Keep covered in refrigerator for 4 to 5 days.
   
   
   
   
   
   

Recipe Notes

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