If the rainbow of candy-coated chocolate sprinkles on top of that slice of chocolate cheesecake doesn’t take you right back to a middle school cafeteria in your mind, then I don’t know what could (or you weren’t born in the 90s).

I’m not saying they were the best brownies and definitely not the most nutritious, but damn are they nostalgic. I’ve done a grown up/glowed up version of the brownies themselves before, but I wanted to bring the cosmic to another chocolatey creation: Cheesecake!

Chocolate on chocolate on chocolate. Yes, yes and yes! There are 3 components to this layered chocolatey treat: the chocolate crumb crust, the silky chocolate cheesecake filling, and the chocolate ganache + sprinkle topping.

I wanted the crust to have that enticing crumbly texture of an Oreo crust, but with better for you ingredients. So I turned to my favorite crust ingredient: cereal. I typically go for a crispy rice variety, but truly any crunchy unsweetened toasted cereal will work. Just make sure you blend or process it real well to a sandy texture before adding any of the wet ingredients.

Cocoa powder because the theme of this recipe is CHOCOLATE, melted coconut oil instead of butter, honey for a little bit of sweetness, and a good pinch of salt to offset all the chocolate. You can leave this crust un-baked, the coconut oil will solidify when you chill it and hold it together pretty well. You can also bake it if you wish for just 10-12 minutes so it’s not too crumbly.

The filling is SO creamy, but completely dairy-free. And we are not using any cashew nuts either. While I love a cashew cheesecake, the tangy flavor of using cream cheese just tastes a little more authentic and a little more delicious in my opinion. So here’s the ingredient lineup:

Cream cheese. Either dairy based or dairy free. Your choice.
Full-fat coconut cream or milk. From a can, but go ahead and shake it up before opening and use the entire contents not just the cream part.
Chocolate chips. Semi-sweet have a lovely amount of sweetness, but you could use a darker variety if you prefer. Melted before blending.
Dates. I opted to sweeten this filling with dates as they add a delicious natural sweetness and some thickness too. Just make sure you blend them really well but if there are a few bits remaining that’s fine too.
Protein Powder. Adding this makes the macro nutrients (protein, carbs, fats) more balanced as part of a modern healthy eating plan (rather than the ancient high carb, low protein baking). Protein powder also acts as a “flour” to the cheesecake and helps the ingredients stick together.
Cocoa powder. Because two forms of chocolate is better than one.

This no bake Chocolate Cheesecake is a total keeper:

Rich and creamy. The filling is silky smooth and full of real chocolate flavor. Just like a classic baked cheesecake, but without the oven or any stabilizers.

Foolproof and easy to make. Crust, filling, chill – that’s it. No water bath, no risk of cracks, and no stress. Simply blend the crust, whip up the filling, and let the fridge do the rest.

Freezes like a dream. Once it’s set, this cheesecake holds up beautifully in the freezer. It’s perfect for making ahead! Save one for your next gathering or just to have a slice waiting when the chocolate craving hits.

Cosmic Brownie Protein Cheesecake

Dig into a slice of this decadent cosmic brownie protein-rich cheesecake with a chocolate crumb crust, silky chocolate cheesecake filling, and nostalgic candy sprinkle top!

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword clean eating dessert or snack, cosmic briownie cheesecake protein bars, cosmic browie protein bars, cosmic brownie protein bites, cosmic brownie protein cheesecake, cosmic brownie protein slice

Servings 10

Ingredients

Base Crust

• 4 cups crispy rice cereal
• 1/4 cup cocoa powder
• 1/4 cup honey or maple syrup
• 1/3 cup coconut oil, melted
• 1/4 teaspoon salt

Chocolate Filling

• 2 cups cream cheese, softened
• 1 cup dates, soaked 30 minutes and drained
• 1 13.5 oz can full-fat coconut cream or milk
• 1 cup chocolate chips
• 1/4 cup protein or collagen peptides powder
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract

Chocolate Ganache Topping

• 1 cup chocolate chips
• 1 tablespoon coconut oil
• 1/4 cup full-fat coconut cream or milk
• 1/4 cup Rainbow or cosmic brownie sprinkles

Instructions

• Line an 8-inch springform pan with parchment paper on the bottom, and grease the sides.

Base Crust

• Grind the cereal with the cocoa powder in a food processor to fine crumbs.

  Add the honey, melted coconut oil, and salt. Process to a sandy texture.

  Press firmly into the bottom of the springform pan.

  Chill in fridge or freezer while you prepare the filling.

Chocolate Filling

• Melt the chocolate chips by placing in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Add to the food processor along with the rest of the filling ingredients and process until very smooth and creamy (at least 1 minute on high speed.

  Pour on top of the cold crust, and refrigerate for 2-4 hours or until ready to serve.

Chocolate Ganache Topping

• Prior to serving, make the ganache by melting the chocolate and coconut oil and milk together.

  Place in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Spread on top of the filling, and top with cosmic brownie sprinkles (or any rainbow sprinkles).

  Refrigerate 15 minutes for the ganache to set, then slice into 10-12 slices and serve.  

Print Recipe

If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites