Ingredients
For the Crust: 1 ½ cups graham cracker crumbs, 6 tablespoons melted unsalted butter, 2 tablespoons granulated sugar (optional), pinch of salt. For the Filling: 2 (8-ounce) blocks cream cheese (full-fat, softened), ½ cup plain Greek yogurt (full-fat), ½ cup vanilla protein powder (about 2 scoops), ½ cup powdered sugar (or to taste), 1 ½ cups fresh or frozen raspberries (thawed if frozen), 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract. For Garnish (Optional): fresh raspberries, mint leaves, a sprinkle of powdered sugar.
Instructions
1. 1. Prepare the Crust: Line an 8-inch springform pan with parchment paper on the bottom. Lightly grease the sides. In a medium bowl, mix graham cracker crumbs, melted butter, sugar (if using), and salt until combined. Press firmly into the bottom of the pan. Chill for 15-20 minutes.
2. 2. Make the Raspberry Puree: In a blender or food processor, combine raspberries and lemon juice; blend until smooth. For a smoother cheesecake, strain through a fine-mesh sieve to remove seeds. Set aside.
3. 3. Prepare the Cheesecake Filling: In a large bowl, beat softened cream cheese until light and fluffy. Add Greek yogurt and vanilla; beat until smooth. Gradually add protein powder and powdered sugar; beat on low until combined. Gently fold in raspberry puree until just mixed (swirl or fully combine).
4. 4. Assemble and Chill: Pour the filling over the chilled crust. Smooth the top. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
5. 5. Garnish and Serve: Run a thin knife around the edge before releasing the springform. Garnish with fresh raspberries, mint, and powdered sugar if desired. Slice with a sharp knife dipped in hot water for clean cuts.
Notes
Tips: Ensure cream cheese is at room temperature for smooth filling. Firmly press crust to prevent crumbling. Chill for at least 6 hours (overnight is best) to set properly. If using frozen raspberries, thaw and drain well. Strain puree for smoother texture. Store leftovers covered in the refrigerator for 3-5 days, or freeze individual slices for up to 2 months. No reheating needed – serve cold.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: High-Protein, Vegetarian, (adaptable to Gluten-Free, Dairy-Free)
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 380
- Sugar: 24 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 85 mg