This delicious frozen dessert is inspired by your picture! It combines creamy cheesecake flavor, tangy raspberry swirls, and little white chocolate pieces for a rich, ice-cream-like treat. The recipe uses Greek yogurt and cream cheese to boost the protein while keeping carbohydrates lower than a traditional ice cream recipe.
Recipe details
Prep time
10 minutes
Freezing time
2–4 hours
Servings
3 generous servings
Method
No-churn
1. Ingredients
For the cheesecake ice cream
- 1½ cups (340 g) plain Greek yogurt
- ½ cup (115 g) light cream cheese, softened
- 1 scoop (25–30 g) vanilla protein powder
- 1 teaspoon vanilla extract
- 2–3 tablespoons powdered erythritol or another suitable sweetener, to taste
- 2 tablespoons milk, as needed
For the raspberry swirl
- 1 cup (125 g) fresh or frozen raspberries
- 1–2 teaspoons powdered sweetener, optional
- 1 teaspoon lemon juice
For the topping
- 2 tablespoons chopped white chocolate or sugar-free white chocolate
- A few fresh raspberries
- Optional: 1 tablespoon crushed low-carb cookies
Low-carb note: Ordinary white chocolate contains sugar. Use a sugar-free version if you want to reduce the carbohydrate content further, and check the nutrition label.
2. Step-by-step instructions
Step 1: Prepare the raspberry swirl
Add the raspberries, lemon juice, and optional sweetener to a small saucepan.
Cook over medium-low heat for 4–6 minutes, gently crushing the berries until they form a thick sauce. Cool completely before using.
Step 2: Blend the cheesecake base
Blend the Greek yogurt, softened cream cheese, protein powder, vanilla, and sweetener until completely smooth.
Add milk one tablespoon at a time if needed. The mixture should be thick and creamy, not watery.
Step 3: Assemble the layers
Spoon half the cheesecake mixture into a freezer-safe container or three individual cups. Add a few spoonfuls of cooled raspberry sauce, then repeat with the remaining mixture and sauce.
Step 4: Create the raspberry ribbons
Use a knife or skewer to gently swirl the raspberry sauce through the cheesecake mixture.
Don’t mix it completely; visible raspberry streaks give the dessert its beautiful appearance.
Step 5: Add the chocolate
Fold half the chopped white chocolate into the mixture if desired. Sprinkle the rest over the top with a few fresh raspberries.
Step 6: Freeze and serve
Freeze for 2–4 hours, checking periodically. For a softer, spoonable texture, serve before it becomes completely solid.
If frozen solid, leave it at room temperature for 10–20 minutes before scooping.
3. Nutrition information
Approximate nutrition per serving, assuming three servings and using sugar-free sweetener and sugar-free white chocolate.
| Nutrient | Per serving |
|---|---|
| Calories | 200–270 kcal |
| Protein | 20–26 g |
| Total carbohydrates | 10–17 g |
| Fat | 7–12 g |
| Fiber | 2–4 g |
| Sugars | 5–9 g |
These figures are estimates, not laboratory values. Regular white chocolate will increase the sugar and carbohydrate content. Actual nutrition depends on the yogurt, protein powder, cream cheese, and chocolate brands.
4. Complete nut information and allergy guide
The basic recipe does not require nuts, but check packaged ingredients carefully.
- Peanuts: Not intentionally included.
- Tree nuts: Not intentionally included; some protein powders and chocolate products may have cross-contact warnings.
- Dairy: Greek yogurt, cream cheese, and ordinary white chocolate generally contain milk.
- Soy: Some white chocolate and protein powders contain soy lecithin.
- Gluten: The main ingredients can be gluten-free, but cookie toppings may contain wheat.
- Sweeteners: Sugar-free chocolate and sweeteners can contain sugar alcohols that cause digestive discomfort in some people.
For a nut-free version, choose products that meet your specific allergy requirements and omit cookie toppings unless their labels are suitable.
5. Tips for the creamiest texture
- Use thick Greek yogurt rather than runny yogurt.
- Blend the cream cheese completely smooth before freezing.
- Cool the raspberry sauce thoroughly to prevent melting the base.
- Avoid adding too much milk.
- Freeze in shallow individual containers for easier serving.
- For a softer, more ice-cream-like texture, stir the mixture once after 45–60 minutes of freezing.
- Use a protein powder you enjoy on its own, since its flavor will be noticeable.
Want an even creamier result? Add 2 tablespoons of heavy cream to the cheesecake base. This increases richness and fat, so adjust the nutrition accordingly.
6. Frequently asked questions (Q&A)
Q1. Is this really low-carb?
It can be lower in carbohydrates than conventional ice cream, especially with sugar-free sweetener and chocolate. However, it is not automatically ketogenic; check the total carbohydrate content of your ingredients.
Q2. Can I make it without protein powder?
Yes. Omit the protein powder and reduce the milk as necessary. The dessert will still taste like raspberry cheesecake, but each serving will contain less protein.
Q3. Can I use cottage cheese instead of Greek yogurt?
Yes. Blend cottage cheese until completely smooth first. It can make the dessert higher in protein, depending on the product, but the texture may be slightly different.
Q4. Can I use frozen raspberries?
Absolutely. Cook them directly from frozen, then cool and thicken the sauce before layering.
Q5. Why did my dessert freeze too hard?
High-protein, low-sugar mixtures often freeze harder than conventional ice cream. Let it soften at room temperature for 10–20 minutes before serving.
Q6. Can I make it without white chocolate?
Yes. The raspberry cheesecake flavor is delicious on its own. You can also use a little dark chocolate if preferred.
Q7. Can I make this in a Ninja Creami?
Yes. Blend the cheesecake base, pour it into a compatible Ninja Creami container, and freeze according to the appliance’s instructions. Process using the appropriate frozen-dessert setting, then add the raspberry swirl and chocolate as mix-ins or toppings.
Q8. How long can I store it?
For the best texture, enjoy within 1–2 weeks when kept covered in the freezer. Allow time to soften before serving.
Q9. Is this suitable for a bariatric-friendly diet?
It may suit some individual meal plans, but the appropriate portion and ingredients depend on the person’s stage of recovery, tolerance, and care team’s guidance. The dessert is not automatically suitable for every post-surgery stage.
Q10. Can I make it dairy-free?
You can try thick, unsweetened plant-based yogurt, dairy-free cream cheese, and a suitable plant-based protein powder. The texture and protein content will depend on the brands.
7. Delicious variations
Chocolate raspberry cheesecake
Use dark chocolate pieces instead of white chocolate for a richer flavor.
Mixed berry cheesecake
Combine raspberries and strawberries for a sweet-tart berry swirl.
Raspberry cheesecake crunch
Add a small sprinkle of crushed low-carb cookies immediately before serving.
My recommendation: For the dessert in your picture, keep the cheesecake base thick, make the raspberry sauce concentrated, and swirl rather than fully mix it. Finish with white chocolate chunks and fresh raspberries for that creamy, colorful, indulgent look. 🍇🍦
