Protein-rich cakes
High-Protein Raspberry Cheesecake
A creamy, rich baked cheesecake with an almond-flour crust and swirls of fresh raspberry — 16g of protein per slice, no white flour, no refined sugar. Healthy indulgence at its finest.
Protein
16g
Calories
240 kcal
Prep Time
20 min + 6 hr chill
Servings
8
Ingredients
- •Crust: 120 g almond flour, 35 g melted butter, 1 tbsp coconut oil, 2—3 tbsp sweetener
- •250 g light cream cheese, softened
- •200 g high-protein Greek yogurt
- •100 ml heavy whipping cream
- •1 scoop (30 g) vanilla protein powder
- •2 large eggs
- •60 g fresh or frozen raspberries
- •2—3 tbsp sweetener of choice
- •1 tsp vanilla extract
- •1 tsp fresh lemon juice
- •Pinch of salt
Instructions
- 1Preheat the oven to 170ֲ°C (340ֲ°F).
- 2Mix crust ingredients until crumbly; press firmly into the base of an 18 cm pan. Bake 8—10 minutes, then cool.
- 3Beat cream cheese until smooth. Add yogurt, cream, protein powder, sweetener, vanilla, lemon juice, and salt.
- 4Add eggs one at a time, mixing gently after each.
- 5Fold in raspberries, pour over cooled crust, and smooth the top.
- 6Bake for 40—45 minutes until edges are set and the center is slightly jiggly.
- 7Turn off the oven, crack the door, and let cool inside for 30 minutes.
- 8Refrigerate at least 6 hours (preferably overnight) before serving.
VITA Tips
- ✦Chill overnight for the creamiest texture. Top with fresh raspberries for a beautiful finish.