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VITA Chocolate Raspberry Protein Cheesecake
Protein-rich cakes

VITA Chocolate Raspberry Protein Cheesecake

Four gorgeous layers in one pan: rich chocolate protein cake, creamy cheesecake, tangy raspberry compote, and silky chocolate topping — only 150 kcal and 11g protein per square. No white sugar, no white flour.

Protein

11g

Calories

150 kcal

Prep Time

25 min

Servings

12

Ingredients

  • •60 g oat flour
  • •35 g unsweetened cocoa powder
  • •30 g vanilla whey protein isolate
  • •1 tsp baking powder
  • •½ tsp baking soda
  • •2 large eggs
  • •120 g 0% Greek yogurt
  • •80 ml unsweetened soy milk
  • •40 g unsweetened applesauce
  • •45 g allulose (or Monk Fruit / Stevia)
  • •1 tsp vanilla extract
  • •300 g light cream cheese, 5%
  • •200 g 0% Greek yogurt
  • •1 large egg
  • •1 egg white
  • •30 g allulose (or Monk Fruit / Stevia)
  • •1 tsp vanilla extract
  • •150 g raspberries, fresh or frozen
  • •15 g allulose
  • •1 tbsp lemon juice
  • •1 tsp cornstarch
  • •50 g sugar-free dark chocolate
  • •60 g 0% Greek yogurt
  • •20 ml unsweetened soy milk

Instructions

  1. 1Preheat oven to 175 °C / 350 °F. Line a 20 × 20 cm baking pan with parchment.
  2. 2Chocolate cake: whisk together oat flour, cocoa, protein powder, baking powder, and baking soda. Add eggs, Greek yogurt, soy milk, applesauce, allulose, and vanilla; mix until smooth. Pour into the pan and bake for 20–22 minutes.
  3. 3Cheesecake layer: whisk cream cheese, Greek yogurt, egg, egg white, allulose, and vanilla until just smooth — do not over-mix. Pour over the baked chocolate layer.
  4. 4Reduce oven to 160 °C / 320 °F and bake for 22–25 minutes, until the edges are set and the center has a slight wobble. Cool completely.
  5. 5Raspberry layer: cook raspberries, allulose, and lemon juice in a small saucepan for 4–5 minutes. Mix cornstarch with 1 tsp cold water, add to the berries, and cook 30–60 seconds more until thickened. Cool, then spread evenly over the cheesecake.
  6. 6Chocolate topping: melt the chocolate gently (microwave in 30-second bursts or a bain-marie). Stir in soy milk, then fold in Greek yogurt until smooth. Spread over the raspberry layer.
  7. 7Refrigerate for at least 3 hours, then cut into 12 squares.

VITA Tips

  • ✦Do not over-mix the cheesecake layer — gentle whisking keeps the texture silky.
  • ✦The slow second bake at lower heat prevents cracking and keeps the cheesecake creamy.
  • ✦Allulose, Monk Fruit, and Stevia all work well in every layer.