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Salted Caramel Protein Cheesecake - Creamy, Light, and Satisfying

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: Rolled oats (or oat flour)
  • Almond flour
  • Coconut oil or melted unsalted butter
  • Brown sugar or coconut sugar
  • Pinch of salt
  • Vanilla extract
  • For the filling: Light cream cheese (room temperature)
  • Plain 2% Greek yogurt
  • Vanilla whey or casein protein powder
  • Eggs
  • Egg white (optional, for extra protein)
  • Granulated sweetener (sugar, monk fruit blend, or erythritol)
  • Pure vanilla extract
  • Fresh lemon juice
  • Pinch of salt
  • For the salted caramel: Granulated sugar (or coconut sugar for a deeper flavor)
  • Water
  • Unsalted butter
  • Heavy cream or canned coconut cream
  • Flaky sea salt
  • Vanilla extract
  • Optional garnish: Extra flaky sea salt, a few crushed almonds, or dark chocolate shavings

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Heat your oven to 325°F (165°C).
  2. Make the crust: In a bowl, mix 1 cup oat flour (or finely ground oats), 1/2 cup almond flour, 3 tablespoons brown sugar, a pinch of salt, 1/4 cup melted coconut oil or butter, and 1/2 teaspoon vanilla. Press firmly into the pan. Bake for 8–10 minutes until set. Cool slightly.
  3. Blend the filling: Using a hand mixer on low, beat 16 ounces light cream cheese until smooth. Add 1 cup Greek yogurt, 1/2 cup vanilla protein powder, 1/2 cup granulated sweetener, 2 eggs plus 1 egg white, 1 teaspoon vanilla, 1 teaspoon lemon juice, and a pinch of salt. Mix on low until just combined and silky. Avoid overmixing.
  4. Set up for a gentle bake: Wrap the outside of the springform pan with foil if you plan to water-bath it. Place the pan in a larger roasting pan and pour in hot water to reach halfway up the sides. Or, place a separate pan of hot water on the lower oven rack for added moisture.
  5. Bake: Pour the filling over the crust. Bake at 325°F for 45–55 minutes, until the edges are set and the center has a slight wobble. Turn off the oven, crack the door, and let it sit inside for 30 minutes.
  6. Cool completely: Remove from the oven, run a knife around the edge, and cool to room temperature. Then chill for at least 4 hours, preferably overnight, for the best texture.
  7. Make the salted caramel: In a small saucepan, combine 1/2 cup sugar and 2 tablespoons water. Heat over medium without stirring until it turns deep amber. Off heat, whisk in 2 tablespoons butter and 1/4 cup warm cream. Return to low heat to smooth it out. Stir in 1/2 teaspoon vanilla and 1/2 to 3/4 teaspoon flaky salt, to taste. Cool until pourable but not hot.
  8. Finish and serve: Release the cheesecake from the pan. Spoon or drizzle the salted caramel over the top, letting some cascade down the sides. Sprinkle a little extra flaky salt. Slice with a warm knife for clean edges.