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Close-up of microwave chocolate protein cheesecake with whipped cream and chocolate chips

Microwave Chocolate Protein Cheesecake

This microwave chocolate protein cheesecake packs 26 grams of protein per serving into a ramekin dessert that cooks in about two minutes. Chocolate protein powder, plain non-fat Greek yogurt, and cream cheese make it creamy and fudgy with no crust and no added sugar in the base, and it firms up in the fridge after 30 to 60 minutes of chilling. The whole recipe works out to about $2.06 a serving, which makes it an ideal macro-friendly treat after a workout or when you need something sweet that still fits the plan.
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Prep Time 5 minutes
Cook Time 2 minutes
Chill Time 1 hour
Total Time 1 hour 7 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method

Ingredients
  

Base:
  • 1 large egg
  • 1/3 cup chocolate protein powder
  • 3 ounces cream cheese
  • 2 ounces plain non-fat Greek yogurt
  • 1 tablespoon unsweetened cocoa powder
Optional:
  • 1 tablespoon sugar-free chocolate chips
  • 2 tablespoons sweetener optional if your protein powder isn't sweet enough
Topping (optional):
  • Chocolate syrup
  • Whipped cream
  • Chocolate chips

Directions
 

  1. Take out a small microwave-safe bowl or 6 oz ramekin and lightly spray it with nonstick spray.
  2. Add the cream cheese to a separate small bowl. Let it sit out for a few minutes so it softens, or microwave for about 5 to 10 seconds if it's very cold, then mash it with a fork until smooth.
  3. Add the Greek yogurt, egg, protein powder, cocoa powder, and sweetener (if using) to the bowl with the cream cheese.
  4. Mix everything together really well until the batter is completely smooth and there are no dry pockets of protein powder.
  5. This is optional, but if you're using the sugar-free chocolate chips, gently fold them in and mix them together.
  6. Pour the mixture into your prepared bowl or ramekin and gently tap it on the counter to level out the top.
  7. Microwave on medium to medium-high power in 20 to 30 second intervals until the edges are set and the center is slightly jiggly but not liquid. This will take about 1½ to 2 minutes total depending on your microwave.
  8. Let it cool at room temperature for about 5 to 10 minutes so it can continue to set. Transfer it to the fridge and chill for at least 30 to 60 minutes, or until fully cold and set.
  9. Enjoy it straight from the bowl, or run a thin knife around the edge to loosen and gently lift it out if you want that mini cheesecake moment. Drizzle your chocolate syrup on top before serving.