A healthy Easter recipe: no-bake berry chocolatey protein cheesecake

Looking for a sweet alternative to sugar-packed Easter cakes? Try this raspberry chocolate cheesecake with a chocolate-laden base (that’s real chocolate, not cocoa powder!) for a decadent yet surprisingly healthy Easter treat.

I developed this recipe as an 80/20 (80% healthy, 20% treats) recipe using Monty Bojangles’ divine truffles but have also included a 100% healthy, sugar free option for times when you’re feeling super saintly!

Nobody will guess this is a healthy cheesecake!

Nobody will guess this is a healthy cheesecake!

The cheesecake is high in protein (14g per slice), which helps keep you feeling fuller for longer, and contains a third of the calories of a typical chocolate cheesecake recipe. Even with the truffles, each slice contains half a typical cheesecake’s sugar content (only 10g sugar including natural lactose sugar from the dairy products), proving you can enjoy delicious treats whilst eating healthily.



75g oats
10 Monty Bojangles Berry Bubbly truffles*, or 85% dark chocolate & 1 tbsp coconut oil
350g quark, cream cheese or cottage cheese
300g Total Greek yoghurt (don’t use runny or “Greek style” yoghurts)
4 sheets of gelatine, soaked in water for five minutes (optional – creates a firmer texture)
80g raspberries
1 tsp vanilla extract, or vanilla bean paste
1 tbsp lemon juice
Coconut oil, for greasing the tin
Extra truffles (or dark chocolate shavings) and raspberries, to use as toppings


  1. Liberally grease a 15-20cm springform tin (you can also use individual ramekins).
  2. Lightly toast the oats in a frying pan. Meanwhile, gently melt the truffles in a bain-marie or microwave (add 3 tbsp milk if using a microwave).
  3. Stir the oats into the melted chocolate, then push the mixture into the base of the tin.
  4. Place the tin in the fridge for an hour, until the base is completely firm.
  5. Whilst together the quark/cream cheese, yoghurt, vanilla extract and lemon juice.
  6. Drain the gelatine, if using, and beat into the cheesecake mixture. Stir in the raspberries, then pour the mixture over the chocolate and oat base.
  7. Refrigerate for at least four hours, preferably overnight.
  8. To serve, remove the cheesecake from the tin and top with raspberries and crushed truffles or dark chocolate shavings.



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