High Protein Bolo de Bolacha

Discover the ultimate fusion of traditional dessert and health-conscious indulgence with this High Protein Bolo de Bolacha! This no-bake Portuguese classic gets a modern twist, packed with creamy layers of light cream cheese, protein-rich Greek yogurt, and a hint of vanilla protein powder for an extra boost. Coffee-soaked whole wheat Maria biscuits create the perfect base, while the topping of cocoa-dusted almond flour and slivered almonds adds a decadent yet nutritious finish. Ready in just 30 minutes of prep time and requiring zero baking, this recipe is not only convenient but also guilt-free, making it an ideal treat for fitness enthusiasts and dessert lovers alike. Refrigerate for a few hours, and you're left with a dreamy, high-protein dessert that brings together flavor, texture, and wholesome goodness—perfect for any occasion!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 250 grams Light cream cheese
• 200 grams Greek yogurt
• 30 grams Vanilla protein powder
• 1 tablespoon Instant coffee powder
• 240 milliliters Water
• 200 grams Whole wheat Maria biscuits
• 2 tablespoons Honey
• 1 teaspoon Vanilla extract
• 50 grams Almond flour
• 30 grams Slivered almonds
• 2 tablespoons Cocoa powder

Directions

Step 1

In a mixing bowl, combine the light cream cheese, Greek yogurt, vanilla protein powder, honey, and vanilla extract. Whisk until smooth and creamy.

Step 2

Prepare the coffee by dissolving the instant coffee powder in 240 ml of hot water. Allow it to cool slightly.

Step 3

Set up a 20 cm round springform pan, and lightly grease it with cooking spray or a light brush of oil.

Step 4

Pour the cooled coffee into a shallow dish. Dip each whole wheat Maria biscuit briefly into the coffee, ensuring both sides are moistened but not soaked.

Step 5

Begin layering the cake by placing a single layer of coffee-dipped biscuits at the bottom of the springform pan.

Step 6

Spread a portion of the cream cheese mixture over the biscuit layer, using a spatula to ensure even coverage.

Step 7

Repeat the process, layering dipped biscuits and cream cheese mixture, until you have used all the ingredients, finishing with a cream layer on top.

Step 8

Mix the almond flour and cocoa powder together, then sift the mixture evenly over the top layer of cream.

Step 9

Sprinkle slivered almonds over the top of the Bolo de Bolacha for a crunchy finish.

Step 10

Chill the cake in the refrigerator for at least 4 hours, or overnight, to allow it to set properly.

Step 11

Gently remove the sides of the springform pan before serving. Cut into slices and enjoy your high protein Bolo de Bolacha!

Nutrition Facts

Serving size	1065.1 grams (1065.1g)

Amount per serving	% Daily Value*
Calories	2323

Total Fat 104.60g	134%
Saturated Fat 35.40g	177%
Polyunsaturated Fat 1.70g
Cholesterol 157mg	52%
Sodium 1526mg	66%
Total Carbohydrate 249.00g	91%
Dietary Fiber 20.10g	72%
Total Sugars 98.80g
Protein 93.10g	186%

Vitamin D 30IU	150%
Calcium 1005mg	77%
Iron 10mg	54%
Potassium 1914mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.8%

Protein: 16.1%

Carbs: 43.1%