Raspberry and protein cheesecakes

Cheesecakes don’t have to be a big weekend project. These little raspberry and white chocolate cakes come together in a muffin tin, 1 cake comes to 105 kcal, and they work well when you want something sweet but not heavy.

Here is a simple food-blog-style recipe: the base is crisp, the filling is soft, and the raspberry sauce makes the flavor fresher. All the original amounts are kept, because in baking it’s exactly these small numbers that count.

Why do cheesecakes work so well?

A small cake is often more practical than a big one. You don’t have to cut a slice by eye or wonder afterward whether the portion was too big. The muffin tin does the work for you: 8 cups, 8 separate little cakes, each one ready as its own portion.

The idea behind this recipe is simple. The filling is made from cream cheese, Greek yogurt, egg and protein powder. White baking chocolate gives the sweet flavor, and the raspberry sauce adds tartness. It’s this balance that keeps the cake pleasant rather than cloying.

Honestly, recipes like this are also good because they don’t require any special technique. You need an oven, a bowl, a spoon or whisk, a muffin tin and a little patience while the cakes set in the fridge.

Cheesecakes: ingredients

INGREDIENTS:

Base

• Four-grain crispbreads 50g
• Ghee 10g

Filling

• Cream cheese 0.2% (Exquiza) 120g
• Greek yogurt 0% (Grikios) 170g
• Egg 55g
• Whey protein – White chocolate (Leader) 35g
• White baking chocolate 40g
• Sugar substitute (optional)

Raspberry sauce

• Frozen raspberries 50g
• Sugar substitute (optional)

How to make the cheesecakes

Start with the base. Preheat the oven to 160 degrees. Crush the four-grain crispbreads into a fine powder and mix in the liquid ghee. Divide the mixture between the bottoms of an 8-cup muffin tin. Press down lightly so the base is even, and bake for 5 minutes.

Next, make the filling. In a bowl, mix the cream cheese, Greek yogurt and egg. Add the protein powder and, if you like, a sweetener. Mix again, but don’t overbeat. Carefully melt the white chocolate pieces and add them to the mixture. Once it’s smooth, divide it among the muffin cups.

Bake at 160 degrees for 15-20 minutes. The cakes don’t need to be completely firm when they come out of the oven. The cream cheese filling gets denser as it cools, especially after time in the fridge.

For the raspberry sauce, thaw the frozen raspberries, add sweetener and mash with a fork. Spoon the raspberry sauce over the cakes and put them in the fridge to set. A simple truth: the chilling time makes the flavor better here, because the base, filling and raspberry get a chance to meld together.

Practical tips before baking

If you use a metal muffin tin, it’s worth lightly greasing the cups or using paper liners. The cakes usually come out of a silicone tin more easily, but let them cool properly before removing them.

White baking chocolate can overheat quickly. Melt it in short intervals and stir in between. If the chocolate gets too hot, the filling can turn lumpy. It won’t ruin the flavor, but the texture won’t be as silky.

The amount of sweetener depends on how sweet your Whey protein – White chocolate (Leader) is. Taste the filling before dividing it among the cups. If the protein powder is already sweet, you may need very little extra sweetener or none at all.

The raspberry sauce works best when it keeps a bit of texture. Don’t puree it completely smooth if you want a more homemade result. Berries mashed with a fork give the cake a better bite and a fresher feel.

NUTRITIONAL VALUE (1 cake):

• 105 kcal
• 4 Fat
• 8 Protein
• 9 Carbohydrate
• 1 Dietary fiber

FAQ

Can the cheesecakes be made the evening before?

Yes. In fact, this recipe is very well suited to it. As it sets in the fridge, the filling firms up and the flavor becomes more even.

Do the frozen raspberries have to be fully thawed before making the sauce?

Yes, that way you can spoon the sauce onto the cakes more evenly. If the berries are still icy, the sauce stays lumpy and can turn watery on top of the cake.

Is a sugar substitute required?

No. In the recipe, the sugar substitute is listed as optional. If the white baking chocolate and protein powder give you enough sweetness, leave it out.

Author: Turg.Fitness.ee

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