Mini Raspberry White Chocolate Cheesecakes – Low Calorie, High Protein

These easy, creamy & healthier Mini Raspberry White Chocolate cheesecakes only require 8 ingredients and can be mixed up and baked in less than 20 minutes. It’s the perfect high protein and low calorie dessert that actually tastes good!

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Why you will love these Mini Raspberry White Chocolate Cheesecakes

• It’s extremely easy and straightforward to make
• It’s super creamy without an egg-like curdled texture
• It’s crustless
• It’s made sugar-free (if using sugar free white chocolate)
• It requires no heavy cream
• It can be made ahead
• You can make multiple serves and can be meal prepped
• It bakes in less than 15 minutes
• It tastes like the real deal

Macros per Mini Raspberry White Chocolate Cheesecake

Per Cheesecake (6):

90 Calories

7g Carbs

6.5g Protein

5g Fat

More Healthy Dessert Recipes to try

If you love easy + healthy dessert recipes, you’ll love these:

• The Best Healthy Cinnamon Rolls (Low calorie, high protein & super fluffy)
• The Best Healthy Mini Basque Cheesecake – Low Calorie, High Protein
• 1 Minute Microwave Cookies & Cream Cheesecake- High Protein, Low calorie
• 100 Calorie Caramilk Protein Slice
• Lemon White Chocolate Protein Slice Recipe
• Oreo Cinnamon Rolls- Low Calorie, high Protein

Ingredients for Mini Raspberry White Chocolate Cheesecakes

• Light Cream Cheese- I recommend Philadelphia Light Cream Cheese, feel free to use full fat
• Yogurt- Vanilla works best, but you can use unflavoured
• Egg
• Natural zero calorie sweetener- Works really well and keeps the recipe sugar free, however you can use real white/brown sugar in this recipe
• Cornstarch- can use AP flour instead OR Protein Powder
• Vanilla- adds flavaaaa
• Raspberries- Frozen or fresh
• White Chocolate – Any will work but you can use sugar free white chocolate

How to make Mini Raspberry White Chocolate Cheesecakes

1. Start by ensuring all cold ingredients are at room temperature
2. Whisk the room temperature cream cheese until broken down and soft (use a spoon, if at room temperature this will be super easy)
3. Add the sweetener, cornstarch/protein powder and vanilla and mix until well combined
4. Add the yogurt and mix until well incorporated
5. Add 1 egg and mix well until it is fully incorporated
6. Add batter to muffin tray (makes 5-6)
7. Top with Raspberries
8. Bake at 200 degrees Celsius for 10-12 minutes
9. Let cool slightly before drizzling melted white chocolate on top
10. Refrigerate for minimum 1 hour before enjoying

Tips

Cooking tips

• Use room temperature ingredients: This is essential to ensure less air bubbles in the batter. This is because the colder the ingredients are the more lumps that form, resulting in excess mixing and more air bubbles
• Mix by hand: This is essential, using an electric mixer or hand mixer will add too much air into the batter, you just want to mix the ingredients until combined.
• Only mix until just combined: The more you mix, the more air bubbles form, resulting in more cracking and a less creamy final product

• Tap the muffin tray on your countertop before baking: This will pop any large air bubbles in the batter
• Leave to cool: Leaving the cheesecake to cool in the fridge for 1 or more hours yields the best consistency. If you are in a hurry to eat it you can pop it in the freezer for around 30 minutes until chilled through.

Storing tips

Once cooked, the cheesecakes will last in the fridge for 3-4 days. Once cooled to room temperature, wrap with plastic or store in a small airtight container and store in fridge.

FAQ

What kind of yogurt should I use?

I always recommend a higher protein option, the one I use is Yopro High Protein Vanilla Greek yogurt, but I would also recommend Chobani or even Chobani Fit for extra added protein.

What zero calorie sweetener do you recommend?

My go to is Natvia, an Australian brand, ive been using it for years and it is my absolute go to. However you could use any natural sweetener, such as; Lakanto Monkfruit (also I brand I use frequently), or even just plain old Stevia. Feel free to use ANY granulated sweetener you like, normal white sugar, brown sugar, etc.

What Protein Powder do you recommend?

My favourite protein powder brand is MacroMike, use my code amb-eliyaeats to save 10% (I am a proud MacroMike Ambassador!) The flavour I use in this particular recipe is Caramelised White Chocolate Premium Protein but vanilla also works super well in this recipe!

What White Chocolate do you recommend?

I love using Cadbury’s white chocolate, and my runner up has to be Lindt white chocolate, I love their excellence white chocolate, or just their plain white chocolate (super creamy and melts amazingly).

If you are vegan, you can use dairy free white chocolate. Some good brands include: Pascha, Enjoy Life, or Sweet William.

If you prefer to use sugar free chocolate, some good brands include: Sugarless Confectionery, Lily’s, Vitawerx (bonus for extra protein) & noshu (my personal fave).

Do I need to use protein powder?

No. I like to add it for extra protein or flavour, but cornstarch works the best in replacement of protein powder, followed by all purpose flour.

Can I sub the cornstarch for flour?

You can, however I find cornstarch yields a slightly smoother consistency.