High-Protein Raspberry Cheesecake Dessert
Creamy, fruity, flour-free, and easy to prepare. This version uses cottage cheese and Greek yogurt for a protein-rich cheesecake-style dessert with a raspberry swirl.
Ingredients
Cheesecake Layer
- 1½ cups (340 g) full-fat or low-fat cottage cheese
- ¾ cup (170 g) plain Greek yogurt
- 2 tablespoons cream cheese, softened
- 2–3 tablespoons powdered zero-calorie sweetener, to taste
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon gelatin powder, optional, for a firmer set
Raspberry Swirl
- ¾ cup (90 g) fresh or frozen raspberries
- 1 tablespoon water
- 1–2 teaspoons sweetener, optional
- ½ teaspoon lemon juice
Instructions
1. Make the raspberry swirl
Add raspberries, water, and lemon juice to a small saucepan.
Cook over medium-low heat for 3–5 minutes, gently crushing the berries until they become saucy.
Remove from heat and let cool completely.
2. Blend the cheesecake mixture
Add cottage cheese, Greek yogurt, cream cheese, sweetener, vanilla, and lemon juice to a blender or food processor.
Blend for 1–2 minutes, until completely smooth and creamy.
For a firmer dessert, dissolve the gelatin according to its package directions and blend it into the mixture.
3. Assemble
Pour half of the cheesecake mixture into a small loaf pan or container.
Spoon several small dots of raspberry sauce over the surface.
Add the remaining cheesecake mixture.
Add more raspberry sauce on top.
Use a toothpick or the tip of a knife to gently swirl the raspberry mixture through the cheesecake.
4. Chill
Cover and refrigerate for at least 3–4 hours, preferably overnight, until firm.
For a softer, mousse-like texture, chill for about 2 hours.
Nutrition Information
Approximate per serving, if divided into 6 servings:
- Calories: 120–150
- Protein: 13–16 g
- Total carbohydrates: 7–9 g
- Fiber: 1–2 g
- Fat: 3–5 g
- Sugar: 4–6 g
Exact nutrition depends on the cottage cheese, yogurt, cream cheese, and sweetener used.
Nut Information
- Nuts: None
- Peanuts: None
- Tree nuts: None
- Flour: None
- Added sugar: None if using a zero-sugar sweetener
- Gluten: Naturally gluten-free
- Dairy: Yes
Q&A
Q: Can I use frozen raspberries?
Yes. Thawing isn’t necessary; simply cook them until soft and allow the sauce to cool.
Q: Can I make it without cream cheese?
Yes. Add a little extra Greek yogurt or cottage cheese. The result will be slightly lighter.
Q: Can I make it without gelatin?
Yes. It will have a softer, mousse-like consistency.
Q: How do I make it extra smooth?
Blend the cottage cheese thoroughly. A high-speed blender gives the smoothest cheesecake texture.
Q: Can I use strawberries instead?
Yes. Strawberries, blueberries, or blackberries all work well.
Q: Is it actually zero-carb?
No. Cottage cheese, Greek yogurt, and raspberries naturally contain some carbohydrates. It is flour-free and relatively low in carbohydrates, but “zero carb” would not be accurate.
Q: Can I eat unlimited amounts because it is high protein?
No food needs to be treated as unlimited. Even protein-rich desserts contain calories and other nutrients; enjoy a reasonable serving as part of your normal meals.
