Coconut Protein Cheesecake

Coconut Protein Cheesecake

I suffer from a major sweet tooth and more often than not it’s late at night when the cravings attack! This protein cheesecake recipe is the perfect late night fix because it is naturally sweet and is made with casein protein. While this recipe doesn’t actually call for any cheese I call it “cheesecake” because it mimics the same creamy taste and texture. Drool!

Casein is a slow release protein and is most beneficial when consumed before bed. It slows digestion leaving you feeling full and satisfied for longer and it may even increase your metabolic rate while sleeping. So – besides the fact that this recipe is freaking delicious, it’s going to kick your cravings in the butt and help you reach your weight loss goals faster! Give it a try and let me know what you think ?


Makes 12 Bars

Nutritional value per bar: Calories 183, Fat 8g, Protein 12g, Carbs 20g




2 Tbsp raw honey

2 tsp vanilla extract

16 pitted dates

1 cup natural unsalted cashews

1 cup natural, unsalted walnuts

1/4 cup coconut chips


4 scoops vanilla Casein powder

1 cup 0% coconut greek yogurt

2-4 tbsp unsweetened Almond milk



Place all crust ingredients into a Vitamix or food processor and pulse until you achieve a thick, sticky crumble. Transfer this mixture into a 8 x 8 baking dish and press down to spread out evenly.

Combine the ingredients for the filling – I put them all in my Vitamix but you could also whisk them together in a large bowl. Blend until you receive a thick, creamy texture.

Spread this mixture evenly over the crust. Place dish in freezer and let cool/set for approx. 1-2 hours or until hardened. Serve chilled – either on it’s own or topped with fresh berries!


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