This recipe came from my intense love for both chocolate and cheesecake. I could probably eat either of them until sickness. When you pair them together, it brings the delicious factor to a whole new level. I have come to realize how amazing white chocolate and raspberry are together. All of this led me to making some mini white chocolate raspberry protein cheesecakes.
I really didn’t have any plan at all when I started making them. I just grabbed the food processor, and started adding things in as I went. There really wasn’t any specific proportions of ingredients. It was just one of those recipes where you wing it and hope all goes well. Luckily, it went way better than I had imagined. I think it might be my new favorite cheesecake recipe.
For the filling part of the cheesecake, I used a mixture of Greek yogurt and reduced fat cream cheese. I also added some vanilla combat powder. The protein powder and Greek yogurt really packed these with a lot of protein. And, to give it the white chocolate flavor, I melted some sugar free white chocolate and added it to the batter.
Each mini cheesecake kind of got a double dose of raspberry. I made a raspberry mixture to swirl into the batter, and I also made a raspberry sauce to top each one with. Like I have said before, I usually am not a huge fan of raspberry, but when you pair it with chocolate, it is amazing.
Of course t finish it all off I added even more white chocolate. I melted it and then spooned it into a plastic bag. Then I cut the end off and piped it in a zig-zag pattern over the top of each. I better be careful, because these were so good that I might end up eating all of them in like the next day or so!
White Chocolate Raspberry Mini Protein Cheesecakes
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 8 mini cheescakes 1x
Description
Moist and protein packed white chocolate raspberry mini protein cheesecakes topped sweet raspberry sauce and a drizzle of white chocolate.
Ingredients
Base
- 3/4 cup quaker cinnamon oatmeal squares cereal
- 3–4 tbsp. milk
Filling
- 1/2 cup (120g) reduced fat cream cheese
- 3/4 cup (170g) plain nonfat Greek yogurt
- 1 whole egg
- 1 scoop (34g) MusclePharm vanilla combat protein powder
- 1/4 cup granulated stevia or erythritol
- 3 tbsp. (42g) white chocolate chunks
Raspberry Swirl
- 2/3 cup (100g) frozen raspberries
- 1 tbsp. maple syrup (can use sugar free)
- 1 tbsp. granulated stevia or erythritol
Raspberry Sauce Topping
- 1/3 cup (50g) frozen raspberries
- 1 tbsp. maple syrup
- 1 tbsp. granulated stevia or erythritol
Instructions
- Preheat oven to 300F. Add cereal to food processor and process until almost a flour. Add milk and blend again until a thick dough forms. Spray 8 spots in a muffin tin with cooking spray. Add about 1 tbsp. of the dough to the bottom of each and flatten out. Bake for about 5 minutes.
- Clean food processor. Add cream cheese, Greek yogurt and egg. Blend until smooth. Add protein powder and stevia and blend again. Make sure there are no clumps of stevia or protein powder.
- Heat white chocolate chunks in microwave for about 60 seconds stirring every 30 seconds. Add white chocolate to food processor and blend again until smooth. Spoon batter evenly into muffin tin.
- Heat raspberries, maple syrup, and stevia in a small bowl. Mash with fork. Spoon raspberry filling into the center of each of the 8 spots filled with cheesecake batter. Swirl with a knife.
- Bake for about 20 minutes at 300F. Let cool completely then let sit in the fridge for at least 5 hours or overnight.
- For the raspberry topping, add raspberries, maple syrup, and stevia to a pan. Cook on medium/high heat for 5-10 minutes. Let cool and thicken. Top each mini cheesecake with raspberry sauce. Heat more white chocolate and drizzle over the top. Enjoy!
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 165
- Sugar: 4
- Fat: 8
- Carbohydrates: 19
- Fiber: 2
- Protein: 8