Chocolate & Caramel Protein Cheesecake

22nd January 2021

A delicious chocolate baked cheesecake with caramel swirled through. High protein.

When I first started getting into baking and doing my ‘healthy’ twists on recipes this was one of the first ones I’d cracked, and a firm favourite in my household. You can’t beat getting a big chunk of caramel in. slice… heaven!

Because this cheesecake uses lower calorie alternatives it is necessary for it to be baked to bind together. Traditional no bake cheesecakes usually require full fat cream cheese, whipping cream and melted chocolate, but we’re stripping back all of that. I’m using;

  • Light cream cheese
  • Cocoa powder & protein powder to give the chocolatey flavour and help bind the mixture.
  • Egg whites to bind the cheesecake together
  • Stevia granulated sweetener to sweeten the recipe

The sweetener which has been the holy grail for me in my bakes is Natvia. Other granulated sweeteners just don’t work and leave a horrid aftertaste. Natvia is 100% natural and is designed for baking and cooking. I’ve included a link below for you to purchase (*This is an affiliate link, it doesn’t affect the price you pay. But helps support me giving you free recipes)

The cream cheese, egg whites and protein powder in this recipe give each piece a whopping 18g per slice… pretty impressive if you ask me! Do let me know if you give this recipe a go and what you think… Is it better than store bought?

Chocolate & Caramel Protein Cheesecake

Recipe by Sarah's Healthy Kitchen


Prep time


Cooking time





A delicious chocolate baked cheesecake with caramel swirled through. High protein.


  • 140g rich tea biscuits

  • 70g unsalted butter

  • 540g light cream cheese

  • 25g Natvia stevia sweetener

  • 1 tsp vanilla extract

  • 20g cocoa powder

  • 60g chocolate protein powder

  • 100ml liquid egg whites

  • 150g Carnation Caramel


  • Line a 20cm round tin with parchment and pre heat oven to 150°c fan
  • Add the biscuits to a freezer bag and bash with a rolling bin until a fine a crumb, then add to a bowl.
  • Add the butter to a microwave safe bowl and microwave for 10 seconds until melted, then add to the biscuit crumbs and mix through.
  • Press the biscuit mixture firmly into the lined tin and bake for 10 minutes then set to one side.
  • In a large bowl, mix together the cream cheese, yogurt and Natvia using an electric whisk until really well combined.
  • Add the vanilla extract, cocoa powder and protein powder, then beat again until smooth before adding in the egg whites and whisking again until just combined.
  • Pour the mixture over the base, then using a tsp spoon 100g worth of caramel blobs onto the mixture then smooth over with a spoon.
  • Place in the oven for 40 mins approx. Until the cheesecake looks set but still has a slight wobble. 
  • Remove the cheesecake from the oven and leave to cool completely in the tin before transferring to the fridge to set overnight or for at least 8 hours.
  • To decorate, drizzle over the remaining 50g caramel and serve. Keep stored in the fridge.


  • If you don’t have Natvia sweetener please use caster sugar.
  • Don’t worry if a few cracks appear in top of the cheesecake it’s usually to do with it cooling too quickly from out of the oven, just drizzle over the caramel when cooled.
  • Per 1/8th Calories 362 Fat 19 Carbs 30 protein 18

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