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.
Chill: 20 min
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.
New High Protein Recipes
Raspberry Mini Cheesecake
- Prep10 min
- Total10 min
- Servings6 servings
- Calories210 kcal
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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.
Notes & 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.
Variations & serving ideas
- 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.
- 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
- 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)
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 210 kcal |
| Total fat | 14 g |
| Sodium | 220 mg |
| Total carbohydrate | 8 g |
| Fibre | 2 g |
| Protein | 18 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Are these mini cheesecakes keto-friendly?
Yes. At only 6g net carbs per serving they fit easily into most keto and low-carb plans.
Can I make them no-bake?
Yes. Omit the egg and chill the filled cups for 2–4 hours (or overnight) until firm.
Why is my batter lumpy?
The cream cheese was likely too cold. Soften it fully at room temperature before mixing.
Can I use a different protein powder?
Yes. Vanilla or unflavored works best. Adjust liquid slightly if the batter becomes too thick.
How do I get clean edges?
Run a thin knife around the edge of each mini before removing from the pan, and chill thoroughly first.
Can I freeze them?
Yes. Freeze without the raspberry topping. Thaw in the refrigerator and add fresh berries before serving.
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