Raspberry Protein Cheesecake with White Chocolate Glaze

by | Updated: December 4th, 2016

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.Quest Bar Cheesecake

Raspberry Protein Cheesecake with White Chocolate Glaze

Makes 4 servings
Macros per serving: 239 calories | 10 g net carbs | 29 g protein



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


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


  1. Preheat oven to 325 degrees F. Spray the base of a 6-inch springform pan with non-stick cooking spray.
  2. 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.
  3. 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.
  4. In a high-speed blender, puree raspberries and pour on top of batter. Using a knife or spatula, cut and swirl puree into batter.
  5. 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.
  6. Bake for 45 minutes and then chill overnight in the fridge.
  7. 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.
  8. Serve each slice with one teaspoon of ganache and a few raspberries.