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High Protein Raspberry Swirl Cheesecake - Creamy, Light, and Satisfying

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups almond flour (or 1 1/2 cups graham cracker crumbs)
  • 3 tablespoons melted unsalted butter (or coconut oil)
  • 2 tablespoons sugar or granulated sweetener
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  • For the raspberry swirl: 1 1/2 cups fresh or frozen raspberries
  • 2–3 tablespoons sugar or sweetener, to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water
  • For the filling: 16 ounces light cream cheese, softened to room temperature
  • 1 cup plain 2% Greek yogurt
  • 3 large eggs, room temperature
  • 1/2 cup vanilla or unflavored whey or milk isolate protein powder
  • 1/2 cup sugar (or 1/4 cup sugar + 1/4 cup granular sweetener)
  • 2 teaspoons vanilla extract
  • Zest of 1 small lemon (optional, but brightens the flavor)
  • Pinch of salt
  • Pan and tools: 9-inch springform pan
  • Mixing bowls, hand mixer or stand mixer
  • Fine mesh strainer (optional, for raspberry seeds)
  • Rubber spatula, whisk, and toothpick or knife for swirling

Method
 

  1. Prep the pan and oven. Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides.
  2. Make the crust. Stir almond flour, melted butter, sugar, salt, and vanilla until the texture looks like damp sand. Press evenly into the pan, going slightly up the sides. Bake for 8–10 minutes, until set and lightly golden. Let cool while you make the filling.
  3. Cook the raspberry swirl. In a small saucepan, add raspberries, sugar, and lemon juice. Simmer over medium heat, stirring and mashing, for 3–4 minutes. Stir in the cornstarch slurry and cook 30–60 seconds, until thick and glossy. Take off the heat. For a smoother swirl, press through a strainer to remove seeds. Cool to lukewarm.
  4. Beat the cream cheese. In a large bowl, beat softened cream cheese on medium speed for 1–2 minutes until smooth. Scrape the bowl often to avoid lumps.
  5. Add sweetener and flavor. Beat in sugar, vanilla, lemon zest, and salt until creamy.
  6. Blend in yogurt and protein powder. Mix in Greek yogurt on low speed. Sprinkle in protein powder and mix just until incorporated. Avoid overbeating to prevent extra air bubbles.
  7. Add eggs last. Beat in eggs one at a time on low, just until the streaks disappear. The batter should be silky and pourable.
  8. Assemble. Pour half the filling over the cooled crust. Dollop half the raspberry sauce over the batter in small spoonfuls. Add the remaining batter on top. Dot with the rest of the raspberry sauce. Swirl gently with a toothpick or thin knife—aim for loose figure-eights, not deep tunnels.
  9. Bake low and slow. Bake at 325°F for 40–50 minutes. The edges should look set, and the center should jiggle like soft Jell-O when you nudge the pan. If it cracks, it’s likely a touch overbaked—still delicious.
  10. Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Move to a rack and cool to room temperature. This helps prevent cracks and keeps the texture ultra creamy.
  11. Chill to set. Cover and chill for at least 6 hours, ideally overnight. Run a thin knife around the edge before releasing the springform. Slice with a warm, clean knife for neat wedges.