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High Protein Raspberry Cheesecake Bites - Creamy, Tangy, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/4 cups almond flour (or fine oat flour for nut-free)
  • 3 tablespoons melted coconut oil or unsalted butter
  • 2 tablespoons maple syrup or honey
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt
  • For the filling: 8 ounces light cream cheese, softened to room temperature
  • 1 cup plain Greek yogurt (2% or 0%)
  • 1/2 cup vanilla or unflavored whey or dairy-free protein powder
  • 1/3 cup maple syrup or honey (add more to taste)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 teaspoons powdered gelatin + 2 tablespoons cold water (or 1 1/2 teaspoons agar powder for vegetarian)
  • For the raspberry swirl: 1 cup fresh or frozen raspberries
  • 1–2 teaspoons maple syrup or honey (optional)
  • 1 teaspoon lemon juice

Method
 

  1. Prep the pan: Line an 8x8-inch square pan with parchment paper, leaving overhang on two sides to lift the bars out later.
  2. Make the crust: In a bowl, stir almond flour, melted coconut oil, maple syrup, vanilla, and salt until it forms a damp, sandy mixture. Press firmly and evenly into the lined pan. Use the bottom of a measuring cup to compact it well. Chill while you make the filling.
  3. Soften the gelatin: In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes. If using agar, skip to step 5.
  4. Whip the filling base: In a mixing bowl, beat softened cream cheese until smooth. Add Greek yogurt, protein powder, maple syrup, lemon zest, lemon juice, vanilla, and a pinch of salt. Beat until creamy and lump-free. Taste and adjust sweetness if needed.
  5. Melt the setting agent: Gently warm the bloomed gelatin in the microwave (5–10 seconds) or over a hot water bath just until melted, not boiling. For agar, simmer it in 1/4 cup water for 2–3 minutes until dissolved. Cool for 1 minute.
  6. Incorporate and blend: With the mixer running on low, stream in the melted gelatin or agar mixture. Mix just until evenly combined.
  7. Make the raspberry swirl: In a small bowl, lightly mash raspberries with lemon juice and a touch of sweetener if using. You want juicy but still a few chunks.
  8. Assemble: Pour the cheesecake filling over the chilled crust and smooth the top. Spoon small dollops of raspberry mixture across the surface, then drag a toothpick or skewer through to create swirls. Scatter a few extra whole raspberries if you like.
  9. Chill to set: Refrigerate for at least 4 hours, preferably overnight, until firm to the touch and sliceable.
  10. Slice into bites: Lift the slab from the pan using the parchment. Use a sharp knife rinsed in hot water and wiped dry to cut into 25–36 bite-sized squares. Wipe the knife between cuts for clean edges.