No-Bake Salted Caramel Protein Cheesecake

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.

• 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