Swirled with raspberry puree and nestled between a chocolate Quest bar crust and white chocolate glaze, this creamy cheesecake will steal the spotlight at your next get-together. Low in fat and high in protein, this luscious dessert will make anyone’s mouth water. Good luck eating just one slice.
Raspberry Protein Cheesecake with White Chocolate Glaze
Makes 4 servings
Macros per serving: 239 calories | 10 g net carbs | 29 g protein
Ingredients
Cake
1 White Chocolate Raspberry Quest Bar
1 Double Chocolate Chunk Quest Bar
1 scoop Whipped Vanilla Cellucor Protein Powder
¼ cup erythritol
1 tsp. baking powder
1/8 tsp. cinnamon
1 large egg
6 oz. 0% Greek Fage Yogurt
4 oz. fat-free cream cheese, at room temperature
½ cup low-fat cottage cheese
1/8 tsp. almond extract
1/3 cup fresh raspberries + extra for garnish
Glaze
1-½ Tbsp. (or ½ oz.) Sunspire White Chocolate Chips
2 tsp. Swerve Confectioner’s Style Erythritol
2 Tbsp. almond milk
1 Tbsp. coconut butter or coconut oil
Directions
- Preheat oven to 325 degrees F. Spray the base of a 6-inch springform pan with non-stick cooking spray.
- In a microwave-safe bowl, melt Double Chocolate Chunk Quest Bar for 12 seconds. Spread melted bar onto the springform base and snap base into the pan. Set aside.
- In a large bowl, mix together protein powder, erythritol, baking powder, cinnamon, egg, yogurt, cream cheese, cottage cheese and almond extract until well combined. Pour batter into pan.
- In a high-speed blender, puree raspberries and pour on top of batter. Using a knife or spatula, cut and swirl puree into batter.
- Cut White Chocolate Raspberry Quest Bar lengthwise into 4 slices. Slightly bend each slice and place along the inside edge of the pan on top of the batter.
- Bake for 45 minutes and then chill overnight in the fridge.
- To make ganache, combine ganache ingredients in a microwave-safe bowl and heat in 20- to 30-second increments until fully melted, stirring between each round.
- Serve each slice with one teaspoon of ganache and a few raspberries.