If you're looking for a healthier dessert that doesn't compromise on flavour, these Hazelnut Protein Cheesecakes are guaranteed to impress. Rich, creamy and packed with protein, they're perfect as a post-workout treat, afternoon snack or healthier dessert for entertaining.
Made with wholesome ingredients and premium hazelnut protein powder, these no-bake cheesecakes are simple to prepare and can be made ahead of time. The crunchy nutty base pairs perfectly with the smooth, chocolate-hazelnut filling for a dessert that's every bit as indulgent as a traditional cheesecake—without the fuss.
Why You'll Love This Recipe
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No baking required
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High in protein
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Rich chocolate hazelnut flavour
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Perfect make-ahead dessert
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Naturally satisfying
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Great for meal prep
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Ready with just a little hands-on time
Serves
6 mini cheesecakes
Prep Time: 20 minutes
Chill Time: 3–4 hours
Ingredients
Cheesecake Base
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1 cup almond meal
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½ cup rolled oats
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¼ cup roasted hazelnuts
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8 Medjool dates, pitted
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2 tbsp coconut oil, melted
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Pinch of sea salt
Protein Cheesecake Filling
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250g light cream cheese, softened
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200g Greek yoghurt
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2 scoops hazelnut protein powder
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2 tbsp maple syrup or honey
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1 tsp vanilla extract
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1 tbsp cocoa powder
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1 tbsp melted coconut oil
Optional Toppings
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Chopped roasted hazelnuts
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Dark chocolate shavings
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Fresh berries
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Cacao nibs
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Cocoa powder dusting
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Grated dark chocolate
Method
Step 1 – Prepare the Base
Add the almond meal, rolled oats, hazelnuts, dates, melted coconut oil and sea salt to a food processor. Blend until the mixture becomes sticky and holds together when pressed.
Divide the mixture evenly between six muffin cases or mini cheesecake moulds and press down firmly to create an even base.
Place in the refrigerator while preparing the filling.
Step 2 – Make the Filling
In a large mixing bowl, combine the cream cheese, Greek yoghurt, hazelnut protein powder, maple syrup, vanilla extract, cocoa powder and melted coconut oil.
Mix until smooth and creamy with no lumps remaining.
Step 3 – Assemble
Spoon the filling over each prepared base and smooth the tops with the back of a spoon.
Refrigerate for at least 3–4 hours, or until firm.
Step 4 – Decorate & Serve
Top with chopped roasted hazelnuts, chocolate shavings or fresh berries before serving.
Enjoy straight from the fridge.
Chef's Tips
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For an extra chocolatey flavour, add a tablespoon of melted dark chocolate to the filling.
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Freeze for 30 minutes before serving if you prefer a firmer cheesecake texture.
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Store in an airtight container in the refrigerator for up to 4 days.
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These cheesecakes can also be frozen for up to one month.
Nutrition Highlights
These mini cheesecakes provide a delicious combination of:
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High-quality protein
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Healthy fats from nuts
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Fibre from oats and dates
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Calcium from dairy
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A satisfying dessert without the need for baking
Products You'll Love
Create this recipe with premium ingredients available at Artisanal Australia:
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Hazelnut Protein Powder
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Natural Nut Butters
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Raw Cacao Powder
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Organic Rolled Oats
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Activated Hazelnuts
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Pure Vanilla Extract
Browse our range of healthy proteins, baking essentials and pantry favourites to create more nourishing desserts at home.
Frequently Asked Questions
Can I make these gluten free?
Yes. Simply use certified gluten-free rolled oats.
Can I make them ahead of time?
Absolutely. These cheesecakes are perfect for preparing the day before serving.
Can I freeze them?
Yes. Freeze in an airtight container for up to one month. Thaw in the refrigerator before serving.
Can I use a different protein powder?
Yes. Chocolate, vanilla or plant-based protein powders all work well, although the flavour and texture may vary slightly.
Enjoy Every Bite
Healthy desserts don't have to be complicated. These Hazelnut Protein Cheesecakes are creamy, satisfying and packed with wholesome ingredients, making them a delicious way to enjoy a little indulgence while supporting your healthy lifestyle. Whether you're sharing them with friends or keeping a batch in the fridge for the week ahead, they're sure to become a favourite.