Simple Salted Caramel Cheesecakes | Recipe without baking

A dessert that melts in the mouth










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Recipe Development & Content Editor

Candy is an ecotrophologist and conjures up our delicious fitness recipes. Through her studies and her personal experience, she knows exactly how to create healthy and balanced recipes.

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Why you can trust us

Well, if that’s not even a dream recipe. Our Protein Cream Salted Caramel tastes delicious on these sweet cheesecakes. You don’t need an oven, but you do need a little time because we put the caramel cheesecakes in the refrigerator overnight to harden. We therefore recommend that you prepare the recipe the day before – it’s worth it. They are wonderfully suitable as a dessert or as a souvenir for your loved ones.

preparation

  • Place the coconut milk can upside down in the refrigerator overnight. If you haven’t done that, you can turn the can upside down in the freezer for 30 minutes.

  • Line a small, square shape (15×15) with cling film.

  • For the bottom, flatten the protein balls with a wooden spoon or your hands and place them in the mold. Press with your hands until you have an even bottom. This works best if you add a second piece of cling film.

  • Take coconut milk out of the fridge or freezer and open it the right way round. Now the upper part should be firm. Remove only the solid part and place in a mixing bowl. Save the liquid part for smoothies, etc.

  • Add Flavor Kick and beat the coconut cream with the food processor or a hand mixer on the highest setting for 2 minutes until stiff.

  • Then stir the cream cheese, lemon juice and zest in another bowl with a whisk until creamy.

  • Now add the cream cheese mixture to the coconut mixture and mix everything on the lowest setting for a few seconds until everything has mixed well and is fluffy. Don’t mix too long.

  • Spread the mixture evenly on the prepared base. Let harden for 6-8 hours in the refrigerator. This step is important and is best done overnight.

  • Take the Salted Caramel Cheesecakes out of the refrigerator and remove the cling film. Cut into 6 pieces.

  • Melt the Protein Cream in a water bath or in the microwave for 30 seconds. Top salted caramel cheesecakes with it. Sprinkle with a little sea salt.

  • Good Appetite!

Our tip

The caramel cheesecakes can also be modified a little. If you don’t like the light coconut taste, you can use 200 g whipped cream instead of coconut milk.

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