Recipe by 
fitpro_recipes
Indulge in a decadent high-protein caramel biscuit cheesecake that offers all the rich flavors you crave without the guilt. This no-bake dessert features Per4m caramel biscuit protein powder and delivers a satisfying blend of sweetness and protein. Perfect for any occasion, this cheesecake is easily adaptable for dairy-free diets, ensuring everyone can enjoy its deliciousness. Optional warm spices can be added to elevate the flavor profile, but the star of the show remains the luscious caramel biscuit filling.
Ingredients
For the spice blend (optional):
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground cardamom
¼ tsp ground nutmeg
For the base:
180g pitted dates
90g walnuts, cashews or almonds
¼ tsp sea salt (optional)
For the cheesecake layer:
180g Greek yoghurt (use dairy free if preferred)
50g Per4m caramel biscuit flavour protein powder
1 tsp vanilla extract
150g light cream cheese (use dairy free if preferred)
Suggested toppings: Whipped or squirty cream, caramel sauce, strawberries, crushed Lotus biscuits.
Serves 6
Per serving:
298 calories
14g fat
28g carbs
15g protein
Note: Serving suggestions are not included in the calorie and macro breakdowns.
Method
Line the base of a small round, square or loaf tin with baking paper, ideally a springform tin if you have one.
Place the dates in a food processor or high-speed blender. Blend well until the dates form into a ball. Remove and set aside.
Place the walnuts and salt in the food processor and blend for 2-3 minutes, until quite finely ground.
Add the dates and blend for 1 minute until thoroughly combined. The mixture should stick together when you squeeze it gently between your fingers. If it's too dry, add 2-3 dates and blend again.
Pour the mixture into the tin and spread evenly. Press down very firmly using your fingers.
Place in the freezer.
Place the spice blend ingredients in a bowl, if using. Stir well.
Place the cheesecake layer ingredients in a bowl. Mix well with a spatula. If there are any lumps, whisk gently with a balloon whisk. Add 1-2 tsps of the spice blend. Stir well and taste. Add more if desired and stir again.
Pour the mixture over the cheesecake base and freeze for 2 hours or until firm. Cut into 6 pieces.
