High Protein Raspberry Cheesecake

Indulge guilt-free with this High Protein Raspberry Cheesecake, a rich and creamy dessert that blends indulgence with nutrition. Featuring a buttery graham cracker crust and a luscious, protein-packed filling made with Greek yogurt, egg whites, and vanilla protein powder, this cheesecake transforms a classic treat into a wholesome delight. Topped with a tangy homemade raspberry sauce bursting with fresh fruit flavor, it’s the perfect balance of sweetness and tartness. Designed to satisfy dessert cravings while delivering a boost of protein, this recipe is ideal for fitness enthusiasts or anyone looking for a lighter twist on cheesecake. With only 20 minutes of prep time and an overnight chill, this no-fuss dessert is as easy to make as it is to enjoy. Perfect for parties, meal prep, or a weeknight indulgence, serve it chilled and watch it become the star of your table!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 150 grams graham cracker crumbs
• 60 grams unsalted butter, melted
• 500 grams cream cheese, softened
• 200 grams greek yogurt
• 4 large egg whites
• 60 grams protein powder, vanilla-flavored
• 150 grams granulated sweetener (such as erythritol)
• 2 teaspoons vanilla extract
• 200 grams raspberries, fresh
• 2 tablespoons cornstarch
• 60 milliliters water
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

In a bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.

Step 3

Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust. Set aside.

Step 4

In a large mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy.

Step 5

Add the Greek yogurt, egg whites, protein powder, granulated sweetener, and vanilla extract to the bowl. Mix until all ingredients are well combined.

Step 6

Pour the cheesecake batter over the prepared crust and spread evenly.

Step 7

Bake the cheesecake in the preheated oven for about 50-60 minutes or until the edges are set and the center slightly jiggles when gently shaken.

Step 8

While the cheesecake is baking, make the raspberry topping: In a small saucepan, combine the raspberries, cornstarch, water, and lemon juice.

Step 9

Cook over medium heat, stirring frequently, until the mixture thickens and comes to a boil.

Step 10

Once boiling, remove from heat and allow to cool.

Step 11

After the cheesecake has baked, let it cool completely at room temperature, and then refrigerate for at least 4 hours or overnight.

Step 12

Before serving, spread the cooled raspberry sauce over the top of the cheesecake.

Step 13

Garnish with additional fresh raspberries if desired and serve chilled.

Nutrition Facts

Serving size	(1552.3g)

Amount per serving	% Daily Value*
Calories	3485.6

Total Fat 244.0g	0%
Saturated Fat 141.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 711.2mg	0%
Sodium 3120.9mg	0%
Total Carbohydrate 352.6g	0%
Dietary Fiber 18.9g	0%
Total Sugars 73.1g
Protein 122.4g	0%

Vitamin D 0IU	0%
Calcium 998.4mg	0%
Iron 10.7mg	0%
Potassium 1889.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 12.0%

Carbs: 34.4%