Crustless salted caramel cheesecake

This salted caramel cheesecake proves that a healthy dessert doesn’t have to be boring or bland. The crustless version is easier to make than you might think – and 100 g provides 18.2 g of protein for just 148 kcal. Peep Reinart shares his favorite recipe for you to try on your next day off.

Why is salted caramel cheesecake a good choice for athletes?

Cheesecake sometimes gets a bad reputation in the fitness world for being too high in fat or too sweet. This recipe neatly challenges that assumption. Going crustless means fewer carbohydrates, while low-fat cream cheese keeps the fat content in check. Adding whey protein to the batter brings nutritional value that conventional cake recipes overlook entirely.

So what do you actually get when you eat a slice after a workout? A high-protein snack that’s easy on your digestion and satisfies your sweet tooth without the guilt. At 18.2 g of protein per 100 grams, it measures up well even against classic protein snacks.

Honestly, this is one of those recipes that tastes so good your guests won’t even notice the healthy ingredients. The caramel bar is cut into pieces that melt into the cheesecake, creating little pockets of extra sweetness in every slice. The salt balances the sweetness of the caramel and gives this cake its distinctive depth of flavor – exactly what you’d expect from proper salted caramel.

Another advantage over a conventional cheesecake is its structure. A crustless cheesecake has no cookie crumb layer, which means less added fat and fewer added calories. The texture turns out smooth and creamy if you bake it at two different temperatures – and that detail makes all the difference.

Ingredients

The following quantities make one whole cheesecake:

• fitline cream cheese (EXQUIZA) with 0.2% fat – 400 g
• Eggs – 2
• Caramel-flavored protein pudding – 400 g
• Whey protein powder in salted caramel flavor – 50 g
• Protein bar in salted caramel flavor – 60 g
• A pinch of salt

When choosing your ingredients, pay attention to the fat content of the cream cheese – the 0.2% EXQUIZA is key to keeping the macros in check. The Grenade CarbKilla bar is the recipe’s secret ingredient: it adds both texture and extra protein without adding many calories. The 50 g of whey protein binds everything together and ensures that each serving really packs in the protein.

How to make salted caramel cheesecake step by step

The hands-on preparation is quick, but the cheesecake needs time to cool and set – plan to make it the evening before so it’s ready to eat the following morning.

1. Preheat the oven to 160 degrees.
2. Cut the protein bar into small pieces and divide them into two portions.
3. Mix all the remaining ingredients together and pour into a cake pan lined with parchment paper.
4. Bake at 160 degrees for 30–35 minutes.
5. Remove the cheesecake from the oven and place the remaining protein bar pieces on top.
6. Reduce the oven temperature to 100 degrees and bake for another 50 minutes.
7. Let the cheesecake cool, cover with plastic wrap and refrigerate for at least 24 hours to set.

Two temperature stages are essential – the higher heat cooks the cheesecake through, while the lower heat slowly dries it without browning the top. This is what gives it a creamy, even texture rather than a dry or cracked surface. Don’t rush it – the 24-hour setting time in the fridge is a requirement, not a suggestion.

Nutritional information per 100 g

• Energy: 148 kcal
• Protein: 18.2 g
• Fat: 3.3 g
• Carbohydrates: 6.5 g
• Dietary fiber: 0.8 g

The macros are impressive – protein accounts for over 49% of the total calories. That makes this cheesecake one of the highest-protein treats you’ll find among homemade recipes. The simple truth: 100 g of this cheesecake provides more protein than most commercial protein bars, with considerably fewer carbohydrates.

Your serving size will depend on the cake pan and your individual calorie needs – but even a 150–200 g serving fits comfortably into your daily diet, whether you’re bulking or losing weight.

FAQ — salted caramel cheesecake

Is this salted caramel cheesecake suitable when you’re trying to lose weight?

Yes – with 148 kcal and 18.2 g of protein per 100 g, this cake is a sensible choice even when you’re limiting calories. The caramel flavorings add a small amount of sugar, but the overall sugar content is still very low. Just watch your portion size.

Can I use cream cheese with a different flavor?

Yes, but this will change the nutritional values. For the best results, use plain or lightly caramel-flavored cream cheese, which complements the salted caramel flavor without overpowering it. The more important factor is a low fat content – this keeps the macros in check.

How long will the cake keep in the fridge?

The cake will keep in the fridge for up to 4 days, covered with plastic wrap. This recipe doesn’t freeze well – the texture becomes watery when thawed. It’s better to make a smaller batch and eat it fresh.

Author: Peep Reinart

Source: Turg.Fitness.ee

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