High-Protein Raspberry Mini Cheesecake
Low carb, sugar-free and ready in 30 minutes — a creamy baked mini cheesecake crowned with fresh raspberries and a dusting of sweetener
This high-protein raspberry mini cheesecake keeps every promise on the cover: low carb, sugar-free, ready in 30 minutes — with 18g protein, 6g net carbs and 210 calories per mini. A buttery almond crust holds a silky Greek yogurt and protein filling, baked just until set and finished with fresh raspberries like the one in the photo.
Per serving: 210 calories, 18g protein and 6g net carbs. Ready in 30 minutes.
Why you’ll love this mini cheesecake
- 18g protein per mini for just 210 calories
- Low carb and sugar-free — exactly as promised on the cover
- On the table in a genuine 30 minutes
- Silky, creamy baked texture — never rubbery
- Fresh raspberries and a mint leaf, like the photo
- Perfect portion control, no tempting leftovers
Health notes
- Greek yogurt and protein powder: The protein engine — dessert that works as hard as your breakfast.
- Cream cheese: Real cheesecake tang; reduced-fat keeps the calories in check.
- Almond-flour crust: Buttery crunch with none of the biscuit-base carbs.
- Sugar-free sweetener: Erythritol or monk fruit — the raspberries bring the only real fruit sugar.
- Locked from the cover: The photo supplied the title, claims, time and macros, so they are kept consistent throughout the block.
Key element — bake to a jiggle, chill to perfection
Pull the minis when the centres still wobble slightly — carryover heat finishes them silky, while an extra five minutes turns them dry and cracked. Then cool completely and chill: the filling firms up, the flavours marry, and the slice comes out clean like the one in the photo.
Ingredients
Crust
- ¾ cup almond flour
- 2 Tbsp erythritol or monk fruit sweetener
- 3 Tbsp butter, melted
- Pinch of salt
Filling
- 8 oz reduced-fat cream cheese, softened
- ¾ cup nonfat plain Greek yogurt
- 1 scoop vanilla whey protein powder
- ⅓ cup erythritol or monk fruit sweetener
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Pinch of salt
Topping
- 1 cup fresh raspberries
- Fresh mint leaves
- 1 tsp powdered erythritol, for dusting
Swaps
- Blueberry: Fresh blueberries instead of raspberries.
- Chocolate: Chocolate protein and cocoa in the filling, strawberries on top.
- Lemon: Extra lemon zest in the filling with blueberries.
- No-bake: Set the filling with gelatine and chill — no oven at all.
Instructions
| 1 | Press the crusts. Heat the oven to 325°F. Mix the almond flour, sweetener, melted butter and salt, then press firmly into the bases of 4 greased ramekins or a muffin tin lined with papers. Bake for 5 minutes to set. |
| 2 | Beat smooth. Beat the cream cheese until completely smooth and lump-free. Add the Greek yogurt, protein powder, sweetener, vanilla, lemon juice and salt, and beat until silky. |
| 3 | Add the eggs gently. Beat in the eggs one at a time on low speed, just until combined. Overbeating whips in air that cracks the tops. |
| 4 | Fill and bake. Divide the filling between the crusts. Bake for 16–18 minutes until the edges are set and the centres still wobble slightly. |
| 5 | Cool and chill. Cool in the tins for 20 minutes, then refrigerate for at least 1 hour — the filling firms up and the flavour deepens. |
| 6 | Top and serve. Unmould onto plates, crown each with raspberries and a mint leaf, and dust lightly with powdered erythritol like the photo. |
Pro tips
- Room-temperature cream cheese and eggs are non-negotiable for a silky filling.
- Beat the eggs in gently — air is the enemy of a smooth top.
- The jiggle is correct; it sets as it cools and chills.
- Run a thin knife around the edge before unmoulding for clean sides.
- Raspberries go on just before serving so they stay perky.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 210 |
| Protein | 18g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 11g |
| Sodium | 300mg |
Per serving (4 minis), locked from the cover: 18g protein, 6g net carbs, 210 calories. Exact macros vary slightly with protein powder and yogurt brands.
Variations
Key lime minis
Lime juice and zest in the filling, crushed macadamia crust.
Peanut butter
Swirl sugar-free peanut butter through the filling, top with crushed peanuts.
Strawberry
Sliced strawberries fanned over the top instead of raspberries.
Oreo style
Cocoa in the almond crust for a dark chocolate base.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Covered; keep the berries on top fresh or add at serving |
| Freezer | Up to 2 months | Freeze un-topped; thaw overnight in the fridge |
| Serve | — | Chilled, straight from the fridge with fresh berries |
