Here’s a simple, yet delicious recipe for you dessert lovers out there; a Dark Chocolate, High Protein Cheesecake from Aaron Peters to have a go at (Twitter: @P44RNP). 


– 300g Cottage Cheese

– 50g Oats

– 30g Chocolate Impact Whey Protein

– 1 Large Egg

– 2x Large Egg Whites

– 10g Peanut Butter (add more for easy calories)

– 1x 90% Lindt Dark Chocolate Square

– Cinnamon Powder


Step 1 – Add all ingredients into blender (except chocolate square and cinnamon) and pulse until a smooth liquid is formed. Add 10-20ml of water if need be. Careful not to add too much as this will affect the consistency of the mixture and outcome of your cheesecake.

Step 2 – Pre-heat oven to 170 degrees C.

Step 3 – Lightly line baking tin with coconut oil.

Step 4 – Pour mixture into baking tin.

Step 5 – Grate dark chocolate square over your mixture and lightly add cinnamon.

Step 6 – Place at bottom of the oven and bake for 30mins.

Step 7 – Enjoyed best refrigerated after baking.


Macro breakdown:

Per Cake: 760 Calories; 76g Protein – 25g Fat – 55g Carbs.
Per Slice (10 slices per cake): 76 Calories; 7.6g Protein – 2.5g Fat – 5.5g Carbs.


As always tweet your feedback and creations to @LDN_Muscle on Instagram and Twitter.


For more delicious and great tasting recipes, check out our LDNM Protein Treats Pack here.