Decadent Turtle Protein Cheesecake (Gluten-Free & Refined Sugar-free)
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This Decadent Turtle Protein Cheesecake is rich, creamy, packed with protein and free from gluten and refined sugar
With a chocolate crust, a homemade caramel drizzle, and crunchy pecans, it’s the ultimate guilt-free indulgence for dessert lovers and wellness enthusiasts alike.
Just look how much there is to love in each and every bite!
Why You’ll Love This Decadent Turtle Protein Cheesecake
- It’s gluten free and sweetened without refined sugars
- The crust takes just a quick 10 minutes to bake, then the rest is completely no bake
- It’s an absolute crowd pleaser, and no one would know it’s actually better for them
Ingredients
- Crust
- 1 cup almond flour
- 3 tbsp cocoa powder
- 5 tbsp butter, soft
- 1/4 cup powdered monkfruit sweetener (I like Lakanto brand), or organic powdered sugar
- Cheesecake
- 8 oz organic cream cheese, softened
- 3/4 cup creamy almond butter, or peanut butter
- 1/3 cup vanilla protein powder – I used French Vanilla 100% grass fed whey from just ingredients. I love that all of her products have clean ingredients and nothing artificial added! Use code colleenF10 to save sitewide
- 6 tbsp powdered monkfruit sweetener (also = 1/4 cup + 2 tbsp)
- 1 cup cottage cheese
- 1 tsp vanilla extract
- Toppings
- Melted dark chocolate
- Crushed Pecans
- Homemade Caramel
- 1/3 cup cashew butter and/or peanut butter (yes a 1/2 combo makes for the perfect flavor!)
- 2 1/2 tbsp pure maple syrup
- 1 heaping scoop collagen peptides (optional, but adds some gooeyness)
- 1 tbsp melted coconut oil
- 1/2 tsp vanilla extract
Process
- Mix base ingredients together, then press down into sprayed 9″ pie pan
- Bake at 350 for 10 min, then set aside to cool
- Use a food processer, or standing mixer, to beat softened cream cheese and almond butter together
- Add remaining cheesecake ingredients and process until smooth, stopping to scrape the sides intermittently, until fully combined
- Spread overtop crust and set in the fridge for 3+ hours
- Make caramel by whisking ingredients together until smooth
- Melt chocolate, just about 2-3 tbsp, in 20 second intervals, stirring in between
- Drizzle caramel, melted chocolate, and chopped pecans overtop
- Place back in the fridge until caramel and chocolate have set. OR place in the freezer for 20-30minutes, as I find this makes for easier and cleaner slicing
- Store leftovers in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months
I love how easy it to just add all of the filling ingredients to a blender, mix, and pour!
BONUS- you’ll have extract caramel leftover. You can use it for dipping apple slices in, add to your coffee for a caramel iced latte, etc!
Variations for Dietary Preferences
- Butter- can sub coconut oil or vegan butter stick
- Powdered monkfruit – can sub organic powdered sugar. Granular sugar will not give the same texture
- Protein powder – you can leave it out if you’d like. Up the powdered sugar to 1/2 cup in the cheesecake
- Almond butter- can sub peanut butter, or cashew butter, which is more mild in taste and won’t overpower the cheesecake flavor
- Cottage cheese – boosts the protein and contributes to the thick texture. If you don’t want to use it you’ll need another 8oz of cream cheese for this size cheesecake
Ok, ok- the extra drizzle of caramel and chocolate after slicing is totally optional. Not needed, but definitely brings out the aesthetics!
If you make this Decadent Turtle Protein Cheesecake I’d love to hear your thoughts in the comments below! Or tag me on social media so I can see your creations!
Ingredients
Crust
- 1 cup almond flour
- 3 tbsp cocoa powder
- 5 tbsp butter soft
- 1/4 cup powdered monkfruit sweetener I like Lakanto brand, or organic powdered sugar
Cheesecake
- 8 oz organic cream cheese softened
- 3/4 cup creamy almond butter or peanut butter
- 1/3 cup vanilla protein powder
- 6 tbsp powdered monkfruit sweetener also = 1/4 cup + 2 tbsp
- 1 cup cottage cheese
- 1 tsp vanilla extract
Toppings
- Melted dark chocolate
- Crushed Pecans
Homemade Caramel
- 1/3 cup cashew butter and/or peanut butter yes a 1/2 combo makes for the perfect flavor!
- 2 1/2 tbsp pure maple syrup
- 1 heaping scoop collagen peptides optional, but adds some gooeyness
- 1 tbsp melted coconut oil
- 1/2 tsp vanilla extract
Instructions
- Mix base ingredients together, then press down into sprayed 9" pie pan
- Bake at 350 for 10 min, then set aside to cool
- Use a food processer, or standing mixer, to beat softened cream cheese and almond butter together
- Add remaining cheesecake ingredients and process until smooth, stopping to scrape the sides intermittently, until fully combined
- Spread overtop crust and set in the fridge for 3+ hours
- Make caramel by whisking ingredients together until smooth
- Melt chocolate, just about 2-3 tbsp, in 20 second intervals, stirring in between
- Drizzle caramel, melted chocolate, and chopped pecans overtop
- Place back in the fridge until caramel and chocolate have set. OR place in the freezer for 20-30minutes, as I find this makes for easier and cleaner slicing
- Store leftovers in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months
Notes
You’ll have extract caramel leftover. You can use it for dipping apple slices in, add to your coffee for a caramel iced latte, etc.