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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

High‑protein, gluten‑free, and refined‑sugar‑free
• No‑bake filling with a quick 10‑minute crust
• Ultra‑creamy texture from cream cheese + cottage cheese
• Homemade caramel that takes it over the top
• Perfect for holidays, parties, or meal‑prep desserts

Ingredients You’ll Need

Crust: almond flour, cocoa powder, butter, powdered monkfruit

Cheesecake: cream cheese, almond butter, vanilla protein powder, powdered monkfruit, cottage cheese, vanilla

Toppings: melted dark chocolate, chopped pecans, homemade caramel (cashew/peanut butter, maple syrup, collagen, coconut oil, vanilla)

Tips for the Best Texture

• Blend or process the filling until completely smooth

• Chill for at least 3 hours for clean slices

• Freeze 20–30 minutes before slicing for the neatest cuts

• Use a mix of cashew + peanut butter for the perfect caramel flavor

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!

Decadent Turtle Protein Cheesecake (Gluten-Free & Refined Sugar-free)

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Servings:

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