Guiltfree chocolate cheesecake {low fat, healthified}

Cheesecake and Chocolate? YES PLEASE!

Guilt and too much fat? NOPE!

Solution? Continue reading :)


Ingredients for the crust (9″ spring form baking pan):

  • 80g shredded coconut
  • 7 medjool dates
  • 70g rolled oats
  • 100g ground almonds
  • 10 g coconut oil
  • 1 egg

For the cheese filling:

  • 400g silk tofu
  • 150g natural, non flavor yoghurt
  • 40g vanilla whey protein powder
  • 4 egg whites
  • Lemon zest
  • Natural vanilla
  • Stevia or sweetener of your choice to taste
  • Optional: cheesecake flavdrops

For the chocolate topping

  • 25g chocolate whey protein powder
  • 1 teaspoon of baking cocoa
  • 1 egg white



  1. Mix all the ingredients for the crust in a high-power food processor. You should receive a really sticky mixture.
  2. Add the mixture to your baking pan and press down with your fingers or a spoon. You should cover the entire bottom equally.
  3. Now prepare your “cheese-layer”. Add all the cheese filling ingredients (except egg whites) in a high-power blender. Blend until you get a creamy texture.
  4. In a separated bowl whisk the egg whites until stiff
  5. Fold the stiff egg whites into your cheesecake filling
  6. Add to the baking pan
  7. Mix the chocolate topping ingredients carefully and sprinkle on top of your cheesecake layer
  8. Bake for about 30 minutes on 180 degree on the lowest rack of your oven
  9. Let cool down.
    1. Tip: Works best in the fridge over night
  10. Enjoy :)