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High-Protein Cheesecake with Raspberries

A luscious and creamy cheesecake infused with fresh raspberries and high-protein ingredients, offering both decadence and nutritional benefits.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups almond flour Nutty flour providing a rich base.
  • 1/4 cup butter, melted Adds depth and a glossy finish.
  • 2 tablespoons sweetener (like erythritol or Stevia) Zero-calorie sweetener.
For the filling
  • 2 cups cream cheese, softened Heart of the cheesecake for velvety texture.
  • 1/4 cup Greek yogurt Adds tang and moisture.
  • 1/2 cup protein powder (vanilla or unflavored) Boosts protein content.
  • 1/2 cup melted white chocolate Rich sweetness that pairs well with raspberries.
  • 1 cup fresh raspberries Bursting with natural sweetness.
  • 1 teaspoon vanilla extract Aromatic essence that binds flavors.
  • 2 large eggs Essential for binding the ingredients.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Prepare the crust by mixing almond flour, melted butter, and sweetener until crumbly, then press into the bottom of a springform pan.
  3. Bake the crust for 10-12 minutes until lightly golden and let cool.
  4. Make the filling by beating cream cheese and Greek yogurt until smooth, then gradually add protein powder, melted white chocolate, vanilla extract, and eggs.
  5. Pour the filling over the cooled crust, spreading evenly.
  6. Carefully fold in fresh raspberries.
  7. Bake the cheesecake for 30-35 minutes until the center is set but still slightly jiggles.
  8. Cool at room temperature then refrigerate for at least 4 hours.

Notes

Serve with fresh raspberries and almond flakes. Can be enjoyed as a dessert or post-workout treat. Remember to allow proper cooling and refrigeration for the best texture.