Vanilla Protein Cheesecake with Raw Cacao

by: Hebe Burton

Vanilla Protein Cheesecake with Raw Cacao


Brownie Crust:

  • 5g (2tsp) Creative Nature cacao powder
  • 5g (1/2tbsp) coconut flour
  • 5g chocolate milk protein (can sub casein, or another protein blend)
  • 15ml (1tbsp) egg white
  • 17g (1tbsp) greek yoghurt
  • pinch baking powder
  • pinch psyllium (opt)
  • 15-20ml (3-4tsp) SF caramel syrup (can sub with milk, but you may need to add sweetener too)


  • 25g 3% cream cheese
  • 40g (2 heaped tbsp) greek yoghurt
  • 15ml (1tbsp) egg white
  • 8g (1tbsp) vanilla casein
  • 10ml (2tsp) milk (I used cow’s, can sub with your preferred choice)
  • 1/2tsp truvia
  • vanilla seeds (opt)
  • 1 sugar free marshmallow, chopped


  1. Preheat the oven to 165C.
  2. In a small bowl, combine all of the brownie crust ingredients until smooth, but add the syrup (or milk) gradually. You may not need all of it, you want a thickish paste.
  3. Spoon the mix into a small silicone loaf mould. Spread along the bottom and up the edges.
  4. In another small bowl, beat together the cheesecake ingredients until smooth.
  5. Pour/scrape on top of the raw brownie ‘crust’. Top with the marshmallows.
  6. Pop in the oven and bake for 15-20 minutes, or until done. The outer edges should be set, the middle still a bit gooey. This is fairly forgiving, so long as you don’t completely forget about it!

Macros (incl marshmallow):

166 calories; 12.6g carbs (5.1g sugars); 24.7g protein; 3.1g fat; 3.5g fibre