White 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
Scale
- 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