High Protein Raspberry Cheesecake
Indulge guilt-free with this High Protein Raspberry Cheesecake, a delightful dessert packed with flavor and nutrition! This healthy twist on a classic features a creamy filling made from cream cheese, Greek yogurt, vanilla protein powder, and egg whites, delivering a protein boost in every bite. The rich and smooth cheesecake sits atop a buttery graham cracker crust, while a vibrant homemade raspberry sauce adds the perfect balance of tartness and sweetness. With only 20 minutes of prep time, followed by a gentle bake, this easy-to-make cheesecake is an ideal choice for meal preppers or anyone craving a nutritious sweet treat. Perfectly suited for post-workout indulgence or entertaining guests, serve it chilled and garnished with fresh raspberries for a show-stopping finish.
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Recipe Information
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
Instructions
Preheat your oven to 325°F (160°C).
In a bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy.
Add the Greek yogurt, egg whites, protein powder, granulated sweetener, and vanilla extract to the bowl. Mix until all ingredients are well combined.
Pour the cheesecake batter over the prepared crust and spread evenly.
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.
While the cheesecake is baking, make the raspberry topping: In a small saucepan, combine the raspberries, cornstarch, water, and lemon juice.
Cook over medium heat, stirring frequently, until the mixture thickens and comes to a boil.
Once boiling, remove from heat and allow to cool.
After the cheesecake has baked, let it cool completely at room temperature, and then refrigerate for at least 4 hours or overnight.
Before serving, spread the cooled raspberry sauce over the top of the cheesecake.
Garnish with additional fresh raspberries if desired and serve chilled.
Nutrition Facts
Calories |
3486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.0 g | 313% | |
| Saturated Fat | 141.5 g | 708% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 3121 mg | 136% | |
| Total Carbohydrate | 352.6 g | 128% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 73.1 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 998 mg | 77% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1889 mg | 40% | |
*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.
