No-Bake Cappuccino Protein Cheesecake

Every few weeks I like to play a game with you guys called ‘Pick the Next Recipe’. The way it works is this: I give you several recipe options on facebook, you vote, and I make the recipe that gets the most votes. I always like to throw a wildcard in there but, sadly, it never wins! This time it was ‘Pink Protein Panthers’ and I hoped and hoped it’d win so I could bring to life some pantherian protein style but, alas, it was not to be. A No-Bake Protein Cheesecake won instead (here’s the evidence). Now, I didn’t quite mind that because I’d been wanting to try making a no-base cheesecake for ages. BUT. I made two critical errors and those errors kind of killed it. So why am I posting the recipe? Because the cheesecake tasted heavenly! And because my errors will teach you a lot about protein-cheesecaking and you’ll never make the same mistakes I did. So try the recipe below and pay attention to my steps and mistakes so that you end up with not just a delicious cheesecake but a SENSATION.

Base Ingredients:

1/2 cup canned chickpeas
1/4 cup vanilla whey
1/2 cup ground hazelnuts
1/8 cup milk
1/8 cup gluten-free oats
1 tablespoon coconut flour
1 tablespoon cocoa powder


Filling Ingredients:

1 pot ricotta cheese
1 pot low fat cottage cheese
1/4 cup vanilla egg white protein powder
1 tablespoon instant coffee
1 tablespoon toffee flavdrops
1 pack powdered gelatin (a mistake, read on)


1. For the base I just mixed together all the ingredients to form a dry kind of ‘dough’ which I pressed onto a six inch cheesecake springform tin.

Mistake number 1: I should have baked it to make it crunch up. I didn’t because I wanted to make this a proper ‘no-bake’ cheesecake but my base wasn’t appropriately designed for this. For a proper ‘no-bake’ base, I should have use a tbsp or two of nut butter or coconut oil to bind the ingredients together instead of milk and I should have ditched the chickpeas.

2.  For the filling, I literally just blended everything together in a bowl and poured it on top of the base before adding the flavdrops and roughly mixing that in (to form a kind of marbled texture). I then left it to set for a couple of hours.

Mistake number 2: I forgot to dissolve my gelatine – a rookie error, I know. I hope you have it in you to forgive me? Truth is, I should have known better! So please, when you make your filling, dissolve the gelatine in hot water or milk (just 1/8 of a cup) first and THEN add it to the rest of the ingredients. Because if you don’t your texture will be like mine – a bit grainy and not set enough.

Macros per Serving (out of 8):

6.3g carbs (out of which 1.5 is fiber and 1.75 is sugars)
13.5g protein
6.8g fat

PS:Here is a link to the winner of my last ‘PICK THE RECIPE’. It’s Cookie Monsterian Protein Cupcakes!

Comments for This Entry

  • Anonymous

    Hello Anna, Alex here, with 2 questions please – about this recipe

    1)Instant Coffee – what do you mean by that? Can’t i use a cup of brewed espresso instead?
    2)If i don’t have egg white powder can i use liquid egg whites (from 2 eggs in this context) instead?

    Thanks very much

    June 22, 2013 at 7:36 pm | Reply to this comment

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