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Recipes
Salted Caramel Protein Cheesecake
A creamy salted caramel protein cheesecake with a soft Weet-Bix and date base. Lightly sweetened and easy to prep ahead, it’s a delicious option for breakfast or a sweet treat.
Serves: 4 / Prep time: 10mins/Bake 40–45mins/Chill 1hr
Ingredients:
Base
- 3 gluten-free Weet-Bix
- 5 Medjool dates, pitted
- 1 scoop Nuzest Clean Lean Protein Salted Caramel
- 250 ml milk, heated
Cheesecake Layer
- 250 g (1 cup) soft light cream cheese
- 1/3 cup fine coconut sugar or powdered monk fruit sweetener
- 3 large Medjool dates, pitted (optional)
- 1/4 cup light ricotta or cottage cheese
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 2 scoops Nuzest Clean Lean Protein Salted Caramel
Method:
- Prepare: Preheat the oven to 170°C / 325°F. Lightly grease a 1 L (approximately 5 US cups) baking dish or standard loaf tin with coconut oil and line with baking paper.
- Make the base: Blend the dates, Clean Lean Protein and warm milk until smooth. Crush the Weet-Bix into a bowl, pour over the blended mixture and stir until well combined. Leave to sit for 5 minutes to soften.
- Press: Transfer the mixture to the prepared baking dish and press firmly into an even layer.
- Make the cheesecake layer: Blend all cheesecake ingredients until smooth and creamy. Pour evenly over the base and add any optional toppings.
- Bake: Bake for 40–45 minutes, or until set and lightly golden. Remove from the oven and allow to cool completely.
- Chill: Refrigerate for at least 1 hour, or overnight, before slicing and serving.
To Serve:
This cheesecake is lightly sweetened. For a sweeter finish, add a drizzle of maple syrup before serving.
Make Ahead:
Prepare the night before and refrigerate overnight for an easy breakfast or sweet treat ready for the next day.