Single-Serve Raspberry Protein Cheesecake
Say hello to the single-serve raspberry protein cheesecake of your dreams. Light, smooth, tangy, and packed with protein—this is the kind of dessert you’ll want to make on repeat. It’s got all the nostalgic raspberry cheesecake flavor but in a mini, no-sharing-required format that feels indulgent without overdoing it.
Servings: 2 Mini Cheesecakes
Calories: 219.1kcal
Ingredients
Cheesecake:
- 55 g Cottage Cheese (Good Culture)
- ¼ Lemon Wedge
- 57 g Reduced Fat Neufchâtel Cream Cheese (room temperature (Philadelphia))
- 113 0 % Milkfat Greek Yogurt (Fage)
- 1 Large Brown Egg (Vital Farms)
- 15 g Vanilla Protein Powder (Quest)
- 6 g Lemon Instant Pudding Mix (Simply Desserts)
Raspberry Jelly:
- 85 g Raspberries
- 3 g Cornstarch or Tapioca Flour (Bob’s Red Mill)
- ½ tsp Lemon Zest
Instructions
Cheesecake:
- Start off by blending together your cottage cheese and lemon juice with about a tbsp of water. You want the lumps gone and for it to be a smooth consistency but not runny either. Continue to blend until it gets to that consistency and add water as needed.55 g (0.25 cups) Cottage Cheese, 1/4 Lemon Wedge
- Then in a bowl add in the blended cottage cheese, cream cheese, Greek yogurt, and egg. Use a hand mixture to blend it all together.57 g (2 oz) Reduced Fat Neufchâtel Cream Cheese, 113 0 (0.5 cups) % Milkfat Greek Yogurt, 1 Large Brown Egg
- Add in the protein powder and pudding mix and mix again until you have a smooth batter with minimal lumps. Set aside.15 g (1 tbsp) Vanilla Protein Powder, 6 g (1.5 tsp) Lemon Instant Pudding Mix
Raspberry Jelly:
- In a bowl, add your raspberries and tapioca flour with a tbsp of water. Give it a quick mix and then microwave for about 30 seconds. Use a fork to mash it up and microwave again for 30 seconds. You should have a nice jelly like consistency. Add lemon zest and mix again.85 g (0.75 cups) Raspberries, 3 g (1 tsp) Cornstarch or Tapioca Flour, 1/2 tsp Lemon Zest
Assemble:
- In your mini 4” springform pan, add a quarter of the cheesecake mixture and flatten it out. Then add a quarter of the raspberries and use a toothpick to swirl it into the cheesecake. Repeat with a second layer of cheesecake and raspberry jelly. Repeat the same for your second mini cheesecake.
- If possible, add a small baking dish full of water in your oven along with the cheesecakes. This will help with cracking and create steam and moisture. Bake at 325° for 20-25 minutes.
- Let them chill for at least 2 hours before removing from the pans and cutting into wedges.
- Top with whipped cream if desired and enjoy!
Video Tutorial
Nutrition Information
Single-Serve Raspberry Protein Cheesecake
Serving Size
1 Mini Cheesecake
Amount per Serving
Calories
219.1
% Daily Value*
Fat
9.9
g
15
%
Saturated Fat
5.3
g
33
%
Polyunsaturated Fat
0.7
g
Monounsaturated Fat
1.2
g
Cholesterol
139.9
mg
47
%
Sodium
358.7
mg
16
%
Potassium
236.1
mg
7
%
Carbohydrates
12.3
g
4
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
21.3
g
43
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.