No-Bake Salted Caramel Cheesecakes

melts on your tongue
icon 25 min
No-Bake Caramel Cheesecakes ©foodspring
If this isn’t a dreamy recipe, we don’t know what is. Our Salted Caramel Protein Cream truly shines on the top of these sweet cheesecakes. You don’t need an oven, but you will need some time – these salted caramel cheesecakes need to chill overnight. We recommend you start this recipe the night before you intend to serve it. It’s worth your time. They are a great dessert or a treat to bring with you for the next time you visit friends.


6 Persons

For the crust:

For the cheesecakes:

  • 1 can
    full-fat coconut milk
  • 3 tsp
    Flavour Kick Vanilla
  • 150 g
    cream cheese
  • 1
    lemon (juice and zest)

For the topping:

  • 80 g
    Salted Caramel Protein Cream


  • 1

    Set the can of coconut milk upside down in the fridge overnight. If you skip this step, you can also pop it into the freezer upside down for 30 minutes before starting.

  • 2

    Line a small (15x15cm) square baking tray with plastic wrap.

  • 3

    To make the crust: Press the Protein Balls flat with the back of a spoon or with your hands. Add to the bottom of the baking tray. Press with your fingers until it’s spread evenly. The best way to do this is to put another sheet of plastic wrap on top for the pressing. (Remove it before you move on!)

  • 4

    Take the coconut milk out of the fridge or freezer. Flip back right-side-up and open the can. Now the creamy part should be solid. Take only this solid, creamy part and put it into a bowl. Save the liquid for smoothies, etc.

  • 5

    Add Flavor Kick to the coconut cream. Use a mixer or a beater to blend together on the highest setting for 2 minutes, until stiff.

  • 6

    In another bowl, whisk the cream cheese, lemon juice, and lemon zest until creamy.

  • 7

    Now add the cream cheese mixture to the coconut mixture. Blitz together for a few seconds on the lowest possible speed, just until everything has mixed and is fluffy. Don’t mix for too long.

  • 8

    Spread the mix evenly on the prepared crust. Refrigerate for 6-8 hours to firm up. This step is important and is best if done overnight!

  • 9

    Take the salted caramel cheesecakes out of the fridge. Lift out of the baking dish and carefully remove the plastic wrap. Cut into 6 pieces.

  • 10

    Soften the Protein Cream in the microwave or over a double boiler for 30 seconds. Top the salted caramel cheesecakes with the softened Protein Cream. Garnish with a pinch of salt.

  • 1
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Recipe Overview

Total time
25 min

Nutritional value, per portion

233 kcal