Raspberry Mini Cheesecake
High-Protein Raspberry Mini Cheesecake
Creamy high-protein mini cheesecakes topped with fresh raspberries — low-carb, sugar-free, and ready in 30 minutes
These high-protein raspberry mini cheesecakes are smooth, lightly sweet, and perfect for portion control. Made with cream cheese and protein powder, each serving delivers 18 g of protein and only 6 g net carbs while staying fully sugar-free.
Low-carb, elegant, and ideal for dessert or a special treat.
Why you’ll love these mini cheesecakes
- 18g protein per serving
- Only 6g net carbs and fully sugar-free
- Creamy, smooth texture with fresh raspberry topping
- Ready in about 30 minutes (including chill time)
- Perfect individual portions
- Elegant enough for guests, easy enough for everyday
Health notes
- High protein: Cream cheese and protein powder deliver a solid protein boost.
- Low carb: Almond flour crust (or no crust) keeps net carbs moderate.
- Sugar-free: Sweetened only with sugar-free alternatives.
- Portion-friendly: Individual minis make it easy to enjoy without overdoing it.
Key element — don’t overmix
Mix the cheesecake batter just until smooth. Overmixing can incorporate too much air and affect the final texture.
Ingredients
Crust (optional)
- ¾ cup almond flour
- 2 Tbsp melted butter
- 1–2 Tbsp powdered sugar-free sweetener
- Pinch of salt
Cheesecake filling
- 12 oz (340g) cream cheese, softened
- ⅓–½ cup powdered sugar-free sweetener (to taste)
- 1 scoop (about 25–30g) vanilla or unflavored protein powder
- 1 large egg (or 2 egg whites for lower fat)
- 1 tsp vanilla extract
- 2–3 Tbsp sour cream or Greek yogurt
- Pinch of salt
Topping
- Fresh raspberries
- Optional: light dusting of powdered sugar-free sweetener
- Fresh mint leaves for garnish
Swaps
- Higher protein: Increase the protein powder slightly and add a splash of almond milk if needed.
- No-bake version: Omit the egg and chill longer (2–4 hours) for a firmer set.
- Dairy-free: Use dairy-free cream cheese and coconut yogurt.
- Berry swap: Top with strawberries, blueberries, or mixed berries.
Instructions
| 1 | Prep the crust (optional). Mix almond flour, melted butter, sweetener, and salt. Press a thin layer into the bottoms of 6 muffin cups or mini cheesecake pans. Bake at 350°F (175°C) for 5–7 minutes if desired, then cool slightly. |
| 2 | Make the filling. Beat the softened cream cheese until smooth. Add the sweetener, protein powder, egg, vanilla, sour cream (or yogurt), and salt. Mix just until combined and creamy — do not overmix. |
| 3 | Fill and bake. Divide the batter among the prepared cups. Bake at 325°F (160°C) for 12–15 minutes, or until the centers are just set but still slightly jiggly. Cool to room temperature. |
| 4 | Chill and top. Refrigerate at least 20 minutes (or longer for firmer texture). Top each mini cheesecake with fresh raspberries, a light dusting of powdered sweetener if desired, and a mint leaf. Serve chilled. |
Pro tips
- Use room-temperature cream cheese for the smoothest batter.
- Don’t overbake — the centers should still have a slight jiggle when you remove them.
- For clean edges, run a thin knife around each mini before removing from the pan.
- These keep well in the refrigerator for several days.
- For a no-bake version, omit the egg and chill 2–4 hours until firm.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 210 |
| Protein | 18g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 14g |
| Sodium | 220mg |
Estimates based on cream cheese, protein powder, almond flour crust, and raspberries. Exact numbers vary with protein powder brand and sweetener.
Variations
Chocolate raspberry
Add 1 Tbsp unsweetened cocoa powder to the filling and top with raspberries.
Lemon raspberry
Add 1 tsp lemon zest and a squeeze of lemon juice to the batter.
No-crust minis
Skip the crust entirely for an even lower-carb version.
Berry mix
Top with a mix of raspberries, blueberries, and strawberries.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Store covered |
| Freezer | Up to 1 month | Freeze without toppings; thaw in the fridge |
| Make-ahead | 1–2 days | Best texture after overnight chilling |
FAQ
Test your knowledge
5 quick questions about these raspberry mini cheesecakes
1. Protein per serving?
2. Net carbs per serving?
3. Why avoid overmixing the batter?
4. About how long does this take?
5. Best way to store leftovers?
