Salty CaramelProtein Cheesecake

Salted Caramel Protein Cheesecake
Say hello to another amazing protein creation by Fanny, who guest-posted her absolutely spectacular protein bars here on the site last month. As you can see, Fanny is a genius at making protein snacks and desserts, especially those with healthy ‘caramel’! Check out both the caramel she made for this cheesecake and the one she made for the bars linked above. Amazing, no? No actual sugar in sight and a bit of protein thrown into the mix. What sort of wizardry… Anyways,without further ado, here’s Fanny’s cheesecake recipe!

Best Protein Cheesecake RecipeIngredients for the Crust

60g pretzels
200g chickpeas
3 tbsp macadamia nut butter
1 tbsp milk
3 tbsp sugar/sweetener

Ingredients for the Filling

150g cream cheese
150g cottage cheese
150g quark (or greek yoghurt)
50ml eggwhite
100g white chocolate (sugar free if preferred)
1 scoop (30 g) vanilla protein powder
1 pinch vanilla powder
Optional: extra sweetener

Ingredients for the Salty Caramel

Salted Caramel Cheesecake2 tbsp macadamia nut butter
2 tbsp honey
1 tbsp coconut milk
1 pinch vanilla powder
1 tbsp vanilla protein powder
salt flakes 


1. Preheat oven to 175 degrees. Rinse chickpeas and mix with hand blender and then add nut butter, milk, sweetener and crushed pretzels. Press down in a pan and bake for 10 minutes.

2. Mix cream cheese, cottage cheese and quark/yoghurt. Add eggwhite, protein powder and vanilla powder, and mix again. Melt chocolate and stir in the batter, if you want it even sweeter – add some sweetener of choice. Pour batter on crust and bake for 30-35 minutes until set.

3, In a bowl, combine honey and nut butter. Heat for 20 seconds intervals until runny. Stir and add remaining ingredients. Put in fridge to set some more.

4. When both cake and caramel has chilled completely, pour caramel over cake, top with some more crushed pretzels and serve!

Want more recipes by Fanny? Check out her website here!


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