Double Chocolate Ganache Cheesecake

by | Updated: December 3rd, 2016

All you need is love…but chocolate would be nice, too. There’s one day a year when you expect to be showered with chocolate of all shapes and forms – truffles, candies, cake, you name it. Of course, you completely deserve these treats from your sweetie (and then some!). But what if you could get your chocolate fix while showing your body a little love in the process? Your Valentine’s Day could be doubly amazing, especially when you share this Double Chocolate Ganache Cheesecake with the one – or seven someones – you love.  

Chocolate Ganache Cheesecake

Double Chocolate Ganache Cheesecake

Makes 1 9-inch round cheesecake, 8 servings
Macros per serving: 225 calories | 10 g net carbs | 21 g protein


2 Quest Double Chocolate Chunk Protein Bars
½ cup Sweet It Powder
¼ cup cacao powder
1 tsp. baking powder
½ tsp. cinnamon
½ tsp. vanilla
4 oz. fat-free cream cheese, at room temperature
3 5.3 oz. containers of Elli Red Velvet Quark (or about 16 oz. plain Greek yogurt)
2 jumbo eggs


¼ cup cacao powder
2 Tbsp. Sweet It Syrup
2 Tbsp. unsweetened vanilla almond milk
1 Tbsp. coconut butter
½ tsp. cinnamon
½ tsp. vanilla


1 Tbsp. coconut flour
1 Tbsp. sugar-free cream cheese instant pudding powder
1 Tbsp. coconut butter
2 Tbsp. Sweet It Syrup
4 oz. fat-free cream cheese, at room temperature
Almond milk (if needed)


  1. Preheat oven to 325 degrees F and coat a 9-inch springform pan with non-stick cooking spray.
  2. Microwave Quest bars for 15 seconds. Separate springform pan from the sides. Press melted bars into bottom of greased springform pan, and then snap pan back into place.
  3. In a large bowl, microwave 4 ounces cream cheese until slightly melted and easy to stir.
  4. Add remaining cheesecake ingredients and stir until well-combined and smooth.
  5. Pour batter into springform pan and bake 35 minutes, or until slightly jiggly in the center.
  6. Place cheesecake in the fridge for several hours or overnight to chill and set.
  7. To prepare ganache, microwave Sweet It Syrup and coconut butter for 30 seconds.
  8. Add cacao powder, almond milk, cinnamon and vanilla. Blend until smooth.
  9. Once set and cooled, top cheesecake with ganache.
  10. To prepare frosting, microwave Sweet It Syrup and coconut butter for 30 seconds.
  11. Stir in 4 ounces softened cream cheese and blend until smooth.
  12. Add pudding and flour, stirring to incorporate.
  13. Pour in almond milk only if needed to create a smoother consistency.
  14. Using a plastic zip-top baggie or baker’s piping bag, create a heart shape on top of the ganache layer for festive flair.
  15. Slice, serve and have a happy Valentine’s Day!