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High Protein Hot Fudge Sundae Cheesecake - A Lighter Take on a Classic Treat

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons granulated sugar or zero-calorie sweetener
  • 4 tablespoons light butter, melted (or coconut oil)
  • Pinch of salt
  • For the cheesecake filling:
  • 16 ounces light cream cheese, softened
  • 1 1/2 cups nonfat Greek yogurt
  • 3 large eggs, room temperature
  • 1/2 cup vanilla whey or casein protein powder
  • 2/3 cup granulated sugar or a blend of sugar and zero-calorie sweetener
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon cornstarch (or 2 teaspoons arrowroot)
  • 1/4 teaspoon fine sea salt
  • For the hot fudge topping:
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup granulated sugar or sweetener of choice
  • 1/3 cup chocolate chips (preferably 60–70% cocoa or sugar-free)
  • 3/4 cup unsweetened almond milk (or low-fat milk)
  • 2 tablespoons light corn syrup or 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the sundae finish (optional but recommended):
  • Light whipped topping or a dollop of Greek yogurt
  • Dry-roasted peanuts or chopped almonds
  • Maraschino cherries (or fresh cherries when in season)
  • Sprinkles for fun

Method
 

  1. Prep your pan and oven: Heat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment. Lightly spray sides with oil.
  2. Make the crust: In a bowl, mix graham crumbs, cocoa, sugar, salt, and melted butter until sandy. Press firmly into the pan’s bottom. Bake 8–10 minutes until set. Cool while you prepare the filling.
  3. Beat the filling base: With a hand mixer on medium-low, beat softened cream cheese until smooth, 1–2 minutes. Add sugar, salt, and vanilla; beat until combined and fluffy, another minute.
  4. Add yogurt and thickener: Mix in Greek yogurt and cornstarch just until smooth. Avoid overmixing to reduce air bubbles.
  5. Incorporate protein and eggs: Whisk protein powder to break clumps, then beat it into the batter on low. Add eggs one at a time, mixing on low until just blended. Scrape the bowl once.
  6. Prepare a water bath (optional but helpful): Wrap the pan’s exterior with two layers of foil. Place in a larger roasting pan and pour hot water halfway up the sides for even baking and fewer cracks.
  7. Bake: Pour filling over crust. Bake 45–55 minutes. The edges should be set with a slight jiggle in the center, like set Jell-O.
  8. Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Move to a rack and cool to room temperature.
  9. Chill: Cover and refrigerate at least 6 hours, preferably overnight. This sets the texture and improves flavor.
  10. Make the hot fudge: In a small saucepan, whisk cocoa, sugar, and salt. Add milk and corn syrup. Simmer over low heat, whisking until smooth and slightly thick, 3–5 minutes. Stir in chocolate chips until melted, then vanilla. Cool to warm room temp; it will thicken as it cools.
  11. Finish and serve: Release the cheesecake from the pan. Spread a generous layer of warm (not hot) fudge over the top. Add whipped topping, peanuts, cherries, and sprinkles. Slice with a hot, dry knife for clean cuts.