Recipe by 
fitpro_recipes
Cheesecake is already hard to say no to, so making one with 14g of protein per slice feels like a no-brainer. This no-bake chocolate caramel version has a rich cocoa oat base and a thick, creamy filling made with yoghurt, cream cheese and Per4m Advanced Chocolate Caramel protein powder.
It still tastes like a proper dessert, not a protein recipe pretending to be one. Make it ahead for an easy high-protein sweet fix, keep it in the fridge for post-dinner cravings, or slice it up for the week when you want something a bit more satisfying than another shake.
8 slices
222 calories • 14g protein • 10g carbs • 14g fat
Ingredients
For the cocoa oat base
- 150g oats
- 60g coconut oil, melted
- 2 tbsp unsweetened cocoa powder
- 1 tbsp honey
- A pinch of sea salt
For the chocolate caramel cheesecake topping
- 300g light cream cheese, or dairy-free cream cheese if preferred
- 60g Per4m Advanced Chocolate Caramel protein powder
- 1 tbsp maple syrup or honey
- 350g Fage 0% yoghurt
Method
- Line the base of a 15cm round cake tin with baking paper. A springform tin works best, as it makes the cheesecake easier to remove once set.
- Add the oats, melted coconut oil, cocoa powder, honey and sea salt to a mixing bowl. Stir well until the mixture is combined and slightly sticky. Add a small splash of cold water if it feels too dry.
- Transfer the base mixture to the lined cake tin and press it down firmly with a spatula until even.
- Refrigerate the base for 30 minutes.
- Meanwhile, add the cream cheese, Per4m Advanced Chocolate Caramel protein powder, maple syrup or honey, and yoghurt to a separate bowl. Mix until smooth and fully combined.
- Pour the cheesecake topping over the chilled base and spread it evenly.
- Refrigerate for at least 1 hour, or until firm.
- Slice into 8 pieces and serve.
Optional toppings
For a more indulgent finish, add chopped Twix, caramel drizzle or chocolate shavings. These toppings aren’t included in the calorie and macro calculations.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze slices on the day you make the cheesecake.
