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!

[tasty-recipe id=”3310″]