Salted Caramel Mini Basque Cheesecake- Low Calorie, High Protein

This easy creamy & healthier mini Basque cheesecake only requires seven ingredients and can be mixed up and baked in less than 20 minutes. It’s the perfect low calorie dessert for one (or two)!

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Why you will love this Salted Caramel Mini Basque Cheesecake

• It is extremely easy and straightforward to make
• It’s super creamy without an egg-like curdled texture
• It’s crustless
• It’s made sugar-free (minus the salted caramel sauce)
• It requires no heavy cream
• It can be made ahead
• You can make multiple serves and can be meal prepped and portioned out
• It can be enjoyed by one or shared by two (date night!)
• It bakes in less than 15 minutes

This is the perfect, creamy and delicious dessert, which doesn’t taste healthy at all.

Macros for Salted Caramel Mini Basque Cheesecake

Per Cheesecake:

460 Calories

15.5g Carbs

34g Protein

28g Fat

Per Serve (2x per cheesecake):

230 Calories

7.8g Carbs

17g Protein

14g Fat

More Healthy Dessert Recipes to try

If you love easy + healthy dessert recipes, you’ll love these:

• The Best Healthy Cinnamon Rolls (Low calorie, high protein & super fluffy)
• 1 Minute Microwave Cookies & Cream Cheesecake- High Protein, Low calorie
• 100 Calorie Caramilk Protein Slice
• Lemon White Chocolate Protein Slice Recipe
• Oreo Cinnamon Rolls- Low Calorie, high Protein
• Mini Raspberry White Chocolate Cheesecakes – Low Calorie, High Protein

Ingredients for Healthy Mini Basque Cheesecake

• Light Cream Cheese- I recommend Philadelphia Light Cream Cheese, feel free to use full fat
• Yogurt- Vanilla works best, but you can use unflavoured
• Egg
• Natural zero calorie sweetener- Works really well and keeps the recipe sugar free, however you can use real white/brown sugar in this recipe
• Salted Caramel Protein Powder- can use cornstarch or AP flour instead
• Salt- just a grain 😉
• Vanilla- adds flavaaaa
• Optional: Salted Caramel Flavour Drops

How to make a Salted Caramel Mini Basque Cheesecake

1. Start by ensuring all cold ingredients are at room temperature
2. Whisk the room temperature cream cheese until broken down and soft (use a spoon, if at room temperature this will be super easy)
3. Add the sweetener, protein and vanilla and mix until well combined
4. Add the yogurt and mix until well incorporated
5. Add 1 egg and mix well until it is fully incorporated
6. Add to a lined small ramekin
7. Bake at 250 degrees Celsius for 12-15 minutes *on the top rack to ensure charring and caramelisation on the top
8. Let cool before enjoying it slightly warm OR refrigerate for 1 hour
9. Top with your salted Caramel Sauce (Options down below)

Salted Caramel Options:

1. My quick and easy go to which I make is:

option #1:

8g Smooth Biscoff Spread + 10ml Almond Milk + Pinch of salt

Microwave for 10-15 seconds, mix well until desired consistency

I know this isn’t a salted caramel sauce but it is my favourite cheat and it tastes sooo good

Option #2:

10 grams smooth peanut butter (Or 12g peanut butter powder) + 5 grams maple syrup + 5-10 ml almond milk

Microwave for 10-15 seconds, mix well until desired consistency

2. Sugar-Free:

If you want to keep things completely sugar free, there are different sf caramel sauces/toppings available.

My go to is the Natvia brand- Natvia Salty Caramel Topping 250ml

3. Store Bought:

You can find some great quality store bought salted caramel sauces that will work well, some I found are:

• Coles Salted Caramel Dessert Topping
• Random Harvest Salted Caramel Sauce
• My fave- Barkers Butterscotch Caramel Sauce 365g– not salted caramel but just add some salt on top and you are good

I would use 1/2-1 serving of these sauces on top of the basque cheesecake.

Tips

Cooking tips

• Use room temperature ingredients: This is essential to ensure less air bubbles in the batter. This is because the colder the ingredients are the more lumps that form, resulting in excess mixing and more air bubbles
• Mix by hand: This is essential, using an electric mixer or hand mixer will add too much air into the batter, you just want to mix the ingredients until combined.
• Only mix until just combined: The more you mix, the more air bubbles form, resulting in more cracking and a less creamy final product

• Tap the tins on your countertop before baking: This will pop any large air bubbles in the batter
• Bake on the top rack: This will help to ensure charring and a burnt top which is traditional to a basque cheesecake. Using a zero calorie sweetener tends to minimise caramelisation on the top and so this helps to combat this problem
• Leave to cool: Leaving the cheesecake to cool in the fridge for 3 hours or more yields the best consistency, however If you are in a hurry to eat it you can pop it in the freezer for around 30 minutes until chilled through. Before serving, I like to let it sit at room temperature for 10 minutes.

Recommended Mini Cake Tins

I recommend using a 10x6cm cake tin. The cake tin I use in this recipe can be found here.

Storing tips

Once cooked, the cheesecake will last in the fridge for 3-4 days. Once cooled to room temperature, wrap with plastic or store in small airtight container and store in fridge.

FAQ

What kind of yogurt should I use?

I always recommend a higher protein option, the one I use is Yopro High Protein Vanilla Greek yogurt, but I would also recommend Chobani or even Chobani Fit for extra added protein.

What Protein Powder do you recommend?

I use a plant based protein powder as I find it works super well! The protein powder I use is from MacroMike:

SALTED CARAMEL PREMIUM ALMOND PROTEIN

Use my affiliate code AMB-ELIYAEATS to save 10% off your order! (Proud Affiliate!!)

What zero calorie sweetener do you recommend?

My go to is Natvia, an Australian brand, ive been using it for years and it is my absolute go to. However you could use any natural sweetener, such as; Lakanto Monkfruit (also I brand I use frequently), or even just plain old Stevia. Feel free to use ANY granulated sweetener you like, normal white sugar, brown sugar, etc.

Can I sub the Protein for cornstarch or flour?

You can, however I would use cornstarch over flour as I find it yields a slightly smoother consistency.

Can I bake this in a bigger pan?

Yes you can! In that case I would triple or quadruple the recipe, and bake for about 40 minutes.

Why isn’t the top of my cheesecake charring?

If using a zero calorie sweetener, I find that charring takes longer due to less caramelisation of the sugars, so to combat this, I recommend adding the cheesecaking to the top oven rack. You can also broil the cheesecake for 1-3 minutes after the recommended baking time.