A high protein vanilla cheesecake on a 3-ingredient buttery crust and topped with fresh raspberries and melted white chocolate.
Preheat an oven to 400F and spray the bottom of a 7" springform pan with nonstick cooking spray.
Mix the crust ingredients together in a bowl until you can form a ball of dough. Add the dough to the pan.
Use a rubber spatula or your fingers to press the crust dough to the edges of the pan. Do your best to not leave any gaps between the edge of the pan and the crust.
Bake the crust for 11-13 minutes or until the top begins to turn golden brown.
While the crust bakes, add the cream cheese and white chocolate chips to a large bowl and microwave for 30-60 seconds or until you can fully mix the two together.
Add the Greek yogurt and protein powder, stirring well.
Once the crust has baked, spray the edges of the springform pan with a bit more cooking spray and add the cheesecake mixture. Use a spatula to smooth the surface or gently shake the pan to create an even surface.
Reduce the oven temperature to 350F and bake for an additional 23-25 minutes or until the center is mostly set, unlike a traditional cheesecake.
Let the cheesecake cool to room temp before running a knife around the edges (to prevent breaking apart as it cools further) and refrigerate for at least 3-4 hours.
Top the protein cheesecake with fresh raspberries and melt an additional 2 tablespoons of white chocolate chips to drizzle over the top of the cheesecake, if desired.
*Nutrition facts do no include carbs for the zero-calorie Swerve granular I used.