Description
This Raspberry Pretzel Protein Cheesecake is a lighter, high-protein twist on classic cheesecake. Creamy, tangy, and slightly salty, it balances sweet raspberries with a crunchy pretzel topping for a refreshing and guilt-free dessert.
Ingredients
Cheesecake:
1 1/2 cups 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)
Instructions
- Preheat oven to 350°F (175°C).
- Blend cheesecake ingredients together until smooth.
- Pour mixture into a small baking dish.
- Bake for 30–32 minutes until set.
- Cool completely before adding toppings.
- Top with raspberries, crushed pretzels, and drizzle with glaze.
- Slice and serve chilled.
Notes
Swap raspberries with blueberries or strawberries for variety.
Use half Greek yogurt and half cream cheese for a richer texture.
Sprinkle dark chocolate shavings on top for indulgence.
Replace pretzels with graham crackers or nuts depending on preference.
Store chilled in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30–32 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 210
- Sugar: 5g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
