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Chocolate Espresso Protein Cheesecake is for Dessert.

Chocolate Espresso Protein Cheesecake takes 15 minutes to prepare.

Chocolate Espresso Protein Cheesecake takes 90 minutes to cook.

Chocolate Espresso Protein Cheesecake makes 8 servings.

The ingredients for Chocolate Espresso Protein Cheesecake are:

12 oz Fat-Free Philadelphia Cream Cheese
10 oz Fage 0% Nonfat Greek Yogurt
2 whole eggs
3/4c Splenda Sugar Blend
1/4c Almond Milk
1 1/2 scoop GNC Wheybolic Chocolate Whey Isolate
2 tablespoons espresso powder
1 tsp vanilla extract
1/4 tsp kosher salt

1/4 c sugar free chocolate syrup (for topping)

Here is how you make Chocolate Espresso Protein Cheesecake:

Ensure all ingredients are at room temperature.1. Preheat oven to 325. Prepare 6? spring-form pan with non-stick spray and parchment paper in the bottom.2. Cream Cheese in mixer - mix on medium until creamy - scrape sides of bowl down.3. Add Splenda - mix on medium until incorporated - scrape sides of bowl down.4. Add eggs one at a time while on medium. Again?scrape.5. Add the rest of the ingredients - mix on medium for 3 minutes. 6. Pour in pan. Bake at 325 for 30 minutes. Turn oven to 200 for 50min - 1 hour.7. Remove and let cool on the counter. Wrap and refrigerate overnight.8. When set, serve with 1 tbsp lite chocolate syrup drizzled on top.Serving Size:?Makes 4 servings

The nutritional information for Chocolate Espresso Protein Cheesecake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 205.6

• Total Fat: 1.4 g
• Cholesterol: 54.7 mg
• Sodium: 352.1 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 0.1 g
• Protein: 14.9 g

The dietary needs meet for Chocolate Espresso Protein Cheesecake is Low Fat