SALTED CARAMEL PROTEIN CHEESECAKE POTS

GF.

Thick vanilla cheesecake cream with a buttery salted honey caramel and just enough crunch on top.

Why you’ll love it: This tastes like an actual creamy cheesecake dessert but gives you approximately 25g protein per pot, making it equally useful for an afternoon snack or the after-dinner sweet spot. No cottage cheese blender situation required.

Prep time: 10 minutes
Cook time: 1 minute
Servings: 2

Ingredients:

For the cheesecake:
-  200 g (0.44 lb) thick Greek yoghurt/yogurt
-  80 g (0.18 lb) cream cheese, softened
-  40 g (0.09 lb) vanilla protein powder
-  1 tsp vanilla extract
-  1–2 tbsp milk, as needed

For the salted honey caramel:
-  1 tbsp butter
-  1 tbsp honey
-  1 tbsp cream
-  Generous pinch of sea salt

To finish:
-  ¼ cup crunchy gluten-free granola

Method:

1. Mix the Greek yoghurt/yogurt, cream cheese, protein powder and vanilla until thick and smooth. Add a splash of milk if needed to get a creamy cheesecake consistency.
2. Divide between two small glasses or jars.
3. Add the butter and honey to a small microwave-safe bowl and heat for around 20 seconds until melted and bubbling. Stir well.
4. Stir in the cream and sea salt until you have a glossy caramel sauce. Allow it to cool for a couple of minutes.
5. Spoon the salted honey caramel over the cheesecake mixture.
6. Finish with the crunchy granola and refrigerate until ready to eat.

Extra notes:
These can be prepped 2–3 days ahead. If preparing them in advance, keep the granola separate and add it just before eating so it stays crunchy.

If your protein powder is particularly absorbent, especially a plant-based powder, you may need another tablespoon or two of milk. Collagen and bone broth-based powders may produce a softer cheesecake mixture, so start without the milk and only add it if needed.

The caramel will thicken slightly as it cools, that's exactly what we want.