RASPBERRY WHITE CHOCOLATE CHEESECAKE
(MACRO-VERIFIED)
Protein
22G
Calories
200
Prep Time
20M
Bake Time
50M
This elegant raspberry white chocolate cheesecake is not only a stunning dessert but also a powerhouse of nutrition, packing approximately 22 grams of protein per serving to support muscle recovery and keep you energized. Its smooth, creamy texture melts in your mouth, complemented by bursts of tart raspberry flavor and the sweet richness of white chocolate, creating a perfectly balanced indulgence. The luscious, velvety filling contrasts beautifully with a crumbly, nutty crust, making each bite a delightful experience. Ideal for post-workout treats, meal prepping, or special occasions, this cheesecake offers a satisfying way to enjoy dessert without compromising your health goals. For those with dietary restrictions, gluten-free graham crackers or almond flour can be used for the crust, and vegan white chocolate options make it adaptable for plant-based diets. To achieve the best flavor and texture, ensure your cream cheese is at room temperature and gently fold in the raspberry swirls for a marbled effect. Serve chilled for a refreshing, guilt-free indulgence that feels as elegant as it tastes. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 cheesecake
Amount per serving
Calories
200
Total Fat 10g
13%
Total Carbohydrate 16g
6%
Dietary Fiber 2g
7%
Total Sugars 9g
Protein 22g
44%
*The % Daily Value (DV) 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.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat your oven to 160°C (325°F).
Prepare a crust and press it into a springform pan.
Beat cream cheese until smooth. Mix in Greek yogurt, whey protein, and eggs.
Stir in the melted sugar-free white chocolate.
Pour filling into the crust, top with raspberries, and bake for 50 minutes.
Cool completely, then chill. Garnish with more raspberries before serving.
TROUBLESHOOTING
My cheesecakes are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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