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white chocolate raspberry protein cheesecake recipe

White Chocolate Raspberry Protein Cheesecake

A high protein vanilla cheesecake on a 3-ingredient buttery crust and topped with fresh raspberries and melted white chocolate. 

Course Dessert
Cuisine American
Keyword protein cheesecake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 slices
Calories 270 kcal
Author Mason Woodruff

Ingredients

Cheesecake Crust

  • 1 C (112g) Almond Flour
  • 1/4 C (48g) Granulated Sugar Substitute* I used Swerve
  • 1/4 C (56g) Light Butter I used Land O' Lakes with canola

Protein Cheesecake

  • 8 oz Fat Free Cream Cheese softened or room temp
  • 1/2 C (112g) White Chocolate Chips
  • 1 C (227g) Fat Free Greek Yogurt vanilla
  • 2 scoops (62g) PEScience Protein Powder vanilla

Toppings

  • 6 oz Raspberries
  • 2 Tbsp (28g) White Chocolate Chips melted

Instructions

Cheesecake Crust

  1. Preheat an oven to 400F and spray the bottom of a 7" springform pan with nonstick cooking spray. 

  2. Mix the crust ingredients together in a bowl until you can form a ball of dough. Add the dough to the pan. 

    protein cheesecake crust before pressing flat
  3. 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. 

    protein cheesecake crust pressed flat in the bottom of a springform pan
  4. Bake the crust for 11-13 minutes or until the top begins to turn golden brown. 

    protein cheesecake crust after baking and the cheesecake mixture in a bowl

Protein Cheesecake

  1. 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. 

  2. Add the Greek yogurt and protein powder, stirring well. 

  3. 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. 

    protein cheesecake mixture on top of the crust
  4. 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.

Cooling and Adding Toppings

  1. 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. 

  2. 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. 

    protein cheesecake without white chocolate drizzle

Recipe Notes

*Nutrition facts do no include carbs for the zero-calorie Swerve granular I used.

Nutrition Facts
White Chocolate Raspberry Protein Cheesecake
Amount Per Serving (1 slice)
Calories 270 Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 20g7%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie diet.