Why You’ll Love This Recipe
I like this recipe because it’s simple and quick—ready in just about half an hour. It doesn’t require a complicated crust or fancy equipment, and the ingredients are wholesome yet satisfying. I enjoy making this cheesecake for a smaller crowd since it serves one to three people, which is perfect when I want dessert without too many leftovers.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Cheesecake:
1 1/2 cup Greek yogurt
2 tbsp cornstarch
2 whole organic eggs
1 tsp vanilla extract
1/2 cup granulated monk fruit
1/4 cup frozen raspberries
3 tbsp crushed pretzels
Toppings:
1/4 cup raspberries
3 tbsp crushed pretzels
1/4 cup sugar-free glaze (powdered monk fruit mixed with almond milk)
Directions
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I preheat my oven to 350°F.
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I blend all the cheesecake ingredients together until smooth.
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I pour the mixture into a baking dish and bake for 30–32 minutes.
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I let it cool completely before adding the toppings.
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I garnish with raspberries, crushed pretzels, and drizzle with sugar-free glaze.
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I slice and enjoy.
Servings and Timing
This recipe makes 1–3 servings. Prep time takes about 10 minutes, baking time is 30–32 minutes, so the total time is around 40–42 minutes.
Variations
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I sometimes use blueberries or strawberries instead of raspberries for a different flavor.
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For a richer texture, I swap half of the Greek yogurt for cream cheese.
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I like to add a sprinkle of dark chocolate shavings on top for extra indulgence.
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I occasionally use crushed graham crackers instead of pretzels for a sweeter crunch.
Storage/Reheating
I store leftovers in the refrigerator in an airtight container for up to 3 days. Since it’s a cheesecake, I don’t reheat it—I enjoy it chilled straight from the fridge.
FAQs
Can I make this cheesecake ahead of time?
Yes, I like to bake it the night before and chill it overnight for the best texture.
Can I use regular sugar instead of monk fruit?
Yes, I can substitute it with the same amount of regular sugar, though it won’t be sugar-free.
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries work perfectly in both the cheesecake and as a topping.
Do I need a springform pan?
No, I bake this in a small baking dish—it’s a flexible recipe.
Can I make this cheesecake gluten-free?
Yes, I use gluten-free pretzels or replace them with nuts for crunch.
How do I make the glaze?
I mix powdered monk fruit with a splash of almond milk until smooth and pourable.
Can I add protein powder?
Yes, I sometimes add a scoop of vanilla protein powder to boost the protein content.
Can I make it dairy-free?
Yes, I use dairy-free yogurt and adjust the consistency with a little extra cornstarch.
Can I freeze this cheesecake?
Yes, I freeze it in slices, wrapped tightly, for up to 1 month, then thaw in the fridge.
How do I keep the cheesecake from cracking?
Since this is a small cheesecake, it usually doesn’t crack, but I avoid overbaking to keep it smooth.
Conclusion
I love how this Raspberry Pretzel Protein Cheesecake combines sweet, tart, and salty flavors in every bite. It’s creamy, crunchy, and refreshing without being overly heavy. Whether I make it as a quick dessert for myself or share it with a couple of friends, it always feels like a treat without the guilt.
