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Cellucor C4 Energy XTEND

No-Bake Salted Caramel Protein Cheesecake

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By: Spencer Miller (MacroChef)

No-bake salted caramel protein cheesecake bars make the perfect decadent and creamy cheesecake recipe packed with protein and amazing salted caramel flavor that will not disappoint.

Crust

  • 8 sheets graham crackers
  • 3 tbsp Coconut oil, melted
  • 2 tbsp milk
  • Cheesecake

  • 1 brick of reduced fat cream cheese, room temperature
  • 1 cup vanilla Greek yogurt*
  • 1 tub (8oz) whipped topping, (cool whip)
  • 2 scoops XTEND Pro Salted Caramel Shake protein powder
  • 1 package sugar free cheesecake pudding mix
  • 1/2 tsp vanilla extract (optional)
  • Pinch of salt (optional, but enhances flavor in my opinion!)
  • Notes

    *I used Triple Zero Vanilla Greek which uses stevia to sweeten it for less sugar, and also has added fiber.

    Instructions

  • Add graham crackers to a food processor or blender. Pulse until mostly crushed, but not a powder. Pour crushed graham cracker into a bowl. Add melted coconut oil and milk. Mix until a crumbly mixture is formed.
  • Line a 6x8 baking dish with foil. Spray with nonstick spray. Press crust into the bottom of the pan gently so that it evenly covers the bottom.
  • Next, add cream cheese, vanilla Greek yogurt, protein powder, pudding mix, vanilla extract and salt to a large bowl. Mix well until all ingredients are combined and a smooth cheesecake batter forms.
  • Add cool whip to cheesecake mixture. Gently fold together, being careful not to over mix. This will allow the cheesecake to be light, fluffy and set up well.
  • Pour cheesecake batter over top of the crust and spread so it is even. Place in the fridge for 4-6 hours, or overnight, to let completely set.
  • Slice into 8-12 cheesecake bars and enjoy.
  • Nutrition per cheesecake bar (out of 12)

  • 200 calories
  • 9 protein
  • 16 carbs
  • 12 fat
  • 1 fiber
  • 8 sugar
  • Protein Cheesecake

     

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