Indulge your sweet-tooth with this delicious raspberry protein cheesecake recipe. It’s bursting with taste, protein, and clean carbohydrates. Who doesn’t love cheesecake?! And with this protein packed, lower cal version you can enjoy without the cheese guilt.

For the Base:

– 50g almonds (ground)
– 30g Zero Calorie Syrup (Chocolate)
– 30ml low-fat milk (or nut milk of your choice)
– 20g Peanut Butter (optional)
Mix everything and press int a small springform pan (24cm)

For the Filling:

– 350g Raspberry Yoghurt
– 250g Low Fat Quark
– 30g Whey Protein 80 (Wild Raspberry)
– 100g raspberries (fresh)
– 1 sachet gelatin
Again mix everything together and pour over the base.

For the Topping: 

– 150g raspberries/blueberries
– 1 sache red jelly glaze
– 200ml water
– 2 tablespoons coconut sugar
Spread the berries on the base.
Make up the glaze according to the instructions and stir in the sugar.
Pour over the berries
Put in the fridge for 2 hours to set


Per piece: 180kcal | 13g C | 6g F | 18g P


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Infusing artisan techniques learnt from the best chefs around the globe, with cutting edge nutritional science, to create the very best recipes for you to try at home. TPW™ chef takes pride in every single flavourful creation. We had to keep their identity under wraps to save ‘bake off’ from stealing their ideas.

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