Strawberry Caramel No-Bake Cheesecake

Celebrate National Cheesecake Day with a no-bake dessert that's creamy, refreshing, and packed with crunch. These mini cheesecakes feature a Cinnamon Crunch Protein Pretzel crust, a smooth strawberry cheesecake filling, and a drizzle of caramel for the perfect sweet finish.

Ingredients

For the Crust

• 1 (1.75 oz) bag CRISP POWER Cinnamon Crunch Protein Pretzels, crushed
• 2 tbsp melted coconut oil

For the Filling

• 1 cup low-fat cottage cheese
• 1 tbsp monk fruit sweetener
• 1/2 tbsp beef gelatin
• 1 tsp vanilla bean paste or vanilla extract
• 1/2 cup sliced strawberries

For the Topping

• 6 sugar-free caramels, melted
• Extra crushed CRISP POWER Cinnamon Crunch Protein Pretzels
• Fresh sliced strawberries

Instructions

1. Combine the crushed Cinnamon Crunch Protein Pretzels and melted coconut oil. Press evenly into the bottoms of two small jars or ramekins.
2. Blend the cottage cheese, monk fruit sweetener, gelatin, vanilla, and strawberries until completely smooth.
3. Pour the filling over the prepared crusts.
4. Refrigerate for at least 2 hours, or until set.
5. Drizzle with the melted caramel and top with additional crushed Cinnamon Crunch Protein Pretzels and fresh strawberries before serving.