![No Bake Chocolate Protein Cheesecake with Toasted Coconut [Low Carb, Gluten free, Clean]...And A Dash of Cinnamon](https://i0.wp.com/www.andadashofcinnamon.com/wp-content/uploads/2018/07/No-Bake-Chocolate-Protein-Cheesecake-with-Toasted-Coconut-Low-Carb-Gluten-free-Clean...And-A-Dash-of-Cinnamon.jpg?resize=150%2C150&ssl=1)
No Bake Chocolate Protein Cheesecake with Toasted Coconut [Low Carb, Gluten free, Clean]
Ingredients
- 1/2 cup cottage cheese
- 1/2 scoop chocolate protein powder
- ~1/4 t coconut extract
- few dashes cinnamon
- 2 T unsweetened shredded coconut toasted
Instructions
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Toast your coconut using your prefer method (just remember to keep a close eye on it as it toasts quickly!)
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Put your cottage cheese, protein powder, coconut extract, cinnamon in the food processor and process until smooth.
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Place 1T of the toasted coconut in the food processor and blend for only a second or two to mix.
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(If you plan on presenting the cheesecake out of the dish, grease the ramekin now). Spoon out the cheesecake mix into the ramekin, top with the additional toasted coconut and place into the freezer for ~30 minutes
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Take out when mostly hardended, flip out of the ramekin if presenting or just eat and enjoy if not!
Recipe Notes
I would start checking on the cheesecake at around 20 minutes, you don't want it to be rock solid. If it is, just let thaw for a minute, or two until you can eat it with a spoon/fork.