No-Bake Marble Cheesecake is for Lovers

Marble Cheesecake {low-carb, gluten-free} |

Yes, this cheesecake is for lovers.  Whether you’re a lover of creamy dreamy chocolate, strength training, eating lower carb, easy dessert recipes, cheesecake in general, and/or a lover of someone who is a lover of one of those things… this recipe brings it to the table.

This cheesecake is one smooth operator, I have to say.  One bite and you totally forget that you just made the angelic version of a devilish dish.  It just seems too naughty to actually be full of protein and not full of sugar.

Marble Cheesecake {low-carb, gluten-free} |

I really just can’t shake it – I think I’ve already made this five whole times – even before I’ve even given up its delicious secrets at all.  That’s really unusual!  Despite my love for you and my respect for your baking needs, I guess I’ve been keeping this one all to myself. 

But, in time for a Valentine’s Day gift, I’m handing it over to you!  I mean, there’s just no way a cheesecake that’s clearly meant for lovers should be kept to oneself.

This isn’t a recipe for overthinking.  Get the ingredients and about an hour of your time, and then, for goodness sake, at least attempt to share the love!


Marble Cheesecake {low-carb, gluten-free} |

No-Bake Marble Cheesecake {Low-Carb}

Marble Cheesecake {low-carb, gluten-free} |

gluten-free {makes 12 servings}



  • 1/3 c. almond flour
  • ¼ c. coconut flour
  • 1 T. coconut oil
  • ½ scoop (15 g) protein powder (I used Isopure zero carb vanilla)
  • 2 T. ground flaxseed
  • 2 T. water

Cheesecake filling:

  • 8 oz whole milk ricotta cheese
  • 8 oz whole milk cream cheese
  • 3 scoops (90 g) protein powder
  • 2 T. coconut oil, melted
  • ¾ c. stevia powder
  • 2 T. cocoa powder, reserved


  1. Preheat the oven to 350 degrees. (Okay, so the crust is baked… just not the cheesecake.)
  2. Prepare a 10” springform pie pan or regular pie pan by coating with cooking spray.
  3. Process all ingredients for the crust together, preferably in a food processor (or use a whisk) to make a somewhat dry crumble that sticks together when pressed.
  4. Transfer the crust mixture to the pan and press flat to the bottom.  Bake in the oven about 7 minutes, until crisp.
  5. Clean out the food processor (or use a mixer or whisk and a medium bowl) and place all ingredients for the cheesecake in it and combine well.  Scoop half of the cheesecake mixture onto the pie crust and spread out.
  6. Add the 2 T. cocoa powder to the remaining cheesecake mix and combine.  Drop spoonfuls of the chocolate cheesecake on top and swirl into the vanilla layer.
  7. Freeze the cheesecake about an hour, then cut into slices and serve.  To make ahead, simply freeze until about an hour before serving, then leave at room temperature until ready to cut, or freeze and leave in the refrigerator overnight. 
  8. Okay, it’s good just out of the refrigerator as well, but I like a somewhat more solid texture, so I advocate freezing!  Up to you.
  9. Enjoy and share the love.

Nutrition per 1/12 recipe: 192 calories; 7g carbs; 2 g fiber; 13 g fat; 12 g protei