No-Bake Salted Caramel Protein Cheesecake

A creamy no-bake protein cheesecake with salted caramel flavour, Skyr yogurt and Fiteg² Protein Powder — a delicious high-protein dessert that is easy to prepare and perfect for everyday enjoyment or special occasions. Recipe by Valērija Čudova, pastry chef, lecturer at Restaurant Service School and Latvia Chef of the Year 2023.

Recipe details

• Preparation: No baking required
• Chilling time: Minimum 4 hours, preferably overnight

Ingredients

Filling

• 500 g Skyr yogurt
• 250 g light cream cheese
• 120 g Fiteg² Salted Caramel Protein Powder
• 80–100 g nut butter
• 10 g gelatin
• 50 g cold water
• Vanilla to taste
• A pinch of sea salt

Base

• 180 g oat biscuits
• 70 g nut butter
• 30–40 g melted butter
• A pinch of sea salt

Instructions

1. Prepare the gelatin. Pour cold water over the gelatin and leave it to bloom for 5–10 minutes.
2. Prepare the filling. Mix Skyr yogurt and cream cheese until smooth and creamy.
3. Add the flavour ingredients. Add protein powder, nut butter, vanilla and a pinch of sea salt. Mix thoroughly until smooth.
4. Dissolve the gelatin. Gently heat the bloomed gelatin until completely dissolved, but do not boil.
5. Combine the gelatin mixture. To prevent lumps, first mix 2–3 tablespoons of the cheesecake mixture into the gelatin. Then gradually incorporate it into the remaining cheesecake filling.
6. Chill the cheesecake. Pour the mixture into one cake tin or smaller serving moulds. Refrigerate for at least 4 hours, preferably overnight.
7. Prepare the base. Crush the oat biscuits into fine crumbs. Add nut butter, melted butter and salt. Mix until the texture resembles wet sand.
8. Finish the base. Press the mixture firmly into the bottom of the mould and refrigerate for 20–30 minutes. Spread the prepared protein cheesecake mixture on top.
9. Serve. Decorate with chopped nuts, a little nut butter or a pinch of sea salt flakes before serving.