White Chocolate Raspberry Protein Cheesecake is a delicious and guilt-free dessert that satisfies your sweet cravings while supporting your nutritional goals. This cheesecake features a buttery almond flour crust, a creamy high-protein filling made with Greek yogurt and vanilla protein powder, and is topped with fresh raspberries and a drizzle of melted white chocolate. Perfect for health-conscious dessert lovers, this recipe is light, flavorful, and incredibly satisfying.
Why You’ll Love This Recipe
- High in Protein: Packed with Greek yogurt and protein powder, this cheesecake is a smart dessert option that supports your fitness goals.
- Guilt-Free Indulgence: Enjoy a decadent treat without the excess sugar or fat of traditional cheesecakes.
- Easy to Make: Simple steps and minimal ingredients make this recipe beginner-friendly.
- Delicious Flavor Combo: White chocolate and raspberries create a sweet-tart contrast that’s rich yet refreshing.
- Perfect for Meal Prep: Make ahead and store for quick, satisfying treats during the week.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cheesecake Crust:
- Almond flour
- Granulated sugar substitute (e.g., Swerve)
- Light butter (e.g., Land O’ Lakes with canola)
Protein Cheesecake Filling:
- Fat-free cream cheese (softened or at room temperature)
- White chocolate chips
- Vanilla fat-free Greek yogurt
- Vanilla protein powder (e.g., PEScience)
Toppings:
- Fresh raspberries
- White chocolate chips (melted, for drizzle)
Directions
Prepare the Crust:
- Preheat the oven to 400°F (200°C) and spray the bottom of a 7-inch springform pan with nonstick spray.
- Mix almond flour, sugar substitute, and light butter in a bowl until a dough forms.
- Press the dough evenly into the bottom of the pan, ensuring there are no gaps along the edges.
- Bake for 11–13 minutes or until the top is lightly golden. Remove from oven.
Make the Cheesecake Filling:
- While the crust bakes, microwave the cream cheese and white chocolate chips for 30–60 seconds, until soft enough to mix smoothly.
- Add Greek yogurt and vanilla protein powder to the mixture. Stir until fully combined.
- Lower the oven temperature to 350°F (175°C). Spray the edges of the pan with nonstick spray.
- Pour the cheesecake mixture onto the crust and smooth the top using a spatula or by gently shaking the pan.
Bake and Cool:
- Bake for 23–25 minutes, or until the center is mostly set. It should jiggle slightly, but not appear raw.
- Let the cheesecake cool to room temperature.
- Run a knife around the edges to loosen the cheesecake and prevent cracking.
- Refrigerate for at least 3–4 hours to fully set.
Add Toppings:
- Once chilled, top with fresh raspberries.
- Melt white chocolate chips and drizzle over the top for a finishing touch.
Servings and Timing
Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Variations
- Berry Swirl Cheesecake: Swirl raspberry puree into the cheesecake mixture before baking.
- Chocolate Crust: Replace almond flour with chocolate-flavored protein powder and cocoa for a chocolatey base.
- Dairy-Free Version: Use plant-based yogurt, dairy-free cream cheese, and vegan protein powder.
- Add Crunch: Sprinkle crushed nuts or high-protein granola over the top for texture.
- Mini Cheesecakes: Use a muffin tin for individual servings—bake time may be reduced to 12–15 minutes.
Storage/Reheating
Store the cheesecake in the refrigerator, covered, for up to 4–5 days. For best texture, keep it chilled and avoid freezing, as the consistency of the yogurt and cream cheese may change. This dessert is served cold and does not require reheating.
FAQs
Is this cheesecake really high in protein?
Yes, the combination of protein powder and Greek yogurt significantly boosts the protein content per slice.
Can I use a different protein powder?
Yes, but keep in mind that texture and sweetness may vary. Use a whey-casein blend for best results.
Can I make this without a springform pan?
Yes, but a springform pan makes for easier removal. A regular baking dish will work—line it with parchment for easier lifting.
Are fresh raspberries required?
Fresh raspberries offer the best texture and appearance, but thawed frozen raspberries can be used if well-drained.
Can I use full-fat cream cheese?
Yes, but it will increase the fat and calorie content. Fat-free or low-fat versions keep the recipe lighter.
How do I know when the cheesecake is done baking?
The center should be mostly set with a slight jiggle. It will firm up as it cools.
Can I substitute almond flour for something else?
You can use oat flour or a graham cracker crust, though that may affect the nutrition profile.
Is this cheesecake keto-friendly?
It can be adapted by using low-carb sweeteners and ensuring the protein powder is low in carbs.
Can I skip the crust?
Yes. For a crustless version, pour the filling directly into a greased dish and bake as directed.
How long should I refrigerate before serving?
At least 3–4 hours is recommended to allow the cheesecake to fully set and firm up.
Conclusion
White Chocolate Raspberry Protein Cheesecake is a healthier take on a classic dessert, combining indulgent flavor with nutritional benefits. It’s creamy, satisfying, and packed with protein—making it a perfect choice for those looking to enjoy dessert without derailing their health goals. Whether you’re meal prepping or celebrating a special occasion, this cheesecake offers a delicious balance of taste and nutrition.
PrintWhite Chocolate Raspberry Protein Cheesecake
White Chocolate Raspberry Protein Cheesecake is a creamy, high-protein dessert made with fat-free cream cheese, vanilla Greek yogurt, and protein powder on a buttery almond flour crust. Topped with fresh raspberries and a drizzle of melted white chocolate, it’s a delicious, macro-friendly treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Low Fat
Ingredients
- Cheesecake Crust:
- 1 cup (112g) almond flour
- 1/4 cup (48g) granulated sugar substitute (e.g., Swerve)
- 1/4 cup (56g) light butter (e.g., Land O’ Lakes with canola)
- Protein Cheesecake:
- 8 oz fat-free cream cheese, softened
- 1/2 cup (112g) white chocolate chips
- 1 cup (227g) fat-free vanilla Greek yogurt
- 2 scoops (62g) vanilla protein powder (e.g., PEScience)
- Toppings:
- 6 oz raspberries
- 2 tablespoons (28g) white chocolate chips, melted
Instructions
- Preheat oven to 400°F (200°C) and spray the bottom of a 7″ springform pan with nonstick spray.
- In a bowl, mix almond flour, sugar substitute, and light butter until a dough forms.
- Press the dough into the bottom of the pan evenly, ensuring no gaps along the edges.
- Bake crust for 11–13 minutes, until it starts to turn golden brown.
- While crust bakes, in a large bowl, microwave cream cheese and white chocolate chips for 30–60 seconds until smooth when mixed.
- Add Greek yogurt and protein powder to the bowl. Stir until well combined.
- Lower oven temperature to 350°F (175°C). Spray the sides of the pan, then pour in cheesecake mixture over the crust.
- Gently smooth the top with a spatula or shake the pan lightly to even the surface.
- Bake for 23–25 minutes, or until the center is mostly set.
- Cool to room temperature, then run a knife around the edges to prevent cracking.
- Refrigerate the cheesecake for at least 3–4 hours to firm up.
- Top with fresh raspberries and drizzle melted white chocolate over the top before serving.
Notes
- Letting the cheesecake cool before refrigerating helps prevent cracks.
- Feel free to adjust the protein powder brand or flavor to your preference.
- Zero-calorie sweeteners like Swerve are used and not included in carb count.
- Cheesecake can be made a day in advance and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 15 mg