No-Bake Chocolate Caramel Cheesecake Recipe

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.

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

1. 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.
   
   
2. 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.
   
   
3. Transfer the base mixture to the lined cake tin and press it down firmly with a spatula until even.
   
   
4. Refrigerate the base for 30 minutes.
   
   
5. 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.
   
   
6. Pour the cheesecake topping over the chilled base and spread it evenly.
   
   
7. Refrigerate for at least 1 hour, or until firm.
   
   
8. Slice into 8 pieces and serve.

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.