Caramel Protein Cheesecake (Edit recipe)

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This lightened up cheesecake is creamy and packed with protein. Made with a grain-free crust and topped in a homemade caramel, everyone will love this lightened up version!

10 minutes

50 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	247
Fat:	19 g
Carbohydrates:	18 g
Protein:	10 g
Cholesterol:	20 g
Sodium:	73 mg
Fiber:	0 g
Sugars:	6 g
Calculated per serving.

Serves: 12

Ingredients

Cheesecake Filling

16 oz Full Fat Cream Cheese
1.75 cup Plain Greek Yogurt
0.5 cup Lakanto Classic Monkfruit Sweetener (with Erythritol)
3 whole Eggs
1 tsp Pure Vanilla Extract

Caramel

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 degrees and line a 9-inch springform pan with parchment paper.
Combine crust ingredients, then press into the prepared pan.
Bake for 10 minutes.
While crust is cooling, beat together cream cheese, yogurt and sugar until smooth.
Add in eggs and vanilla and beat until creamy.
Pour mixture onto cooled crust and bake for 45 minutes. Cheesecake is done when top is set but middle jiggles slightly when shaken.
Cool for 30 minutes, then chill for at least two hours.
While the cheesecake chills, add caramel ingredients to a small saucepan.
Bring to a simmer, stirring constantly, for five minutes. Set aside to thicken and cool.
When ready to serve, pour caramel sauce over top of cheesecake. Sprinkle with extra sea salt, if desired.