Who says cake has to be a calorie trap? This Raspberry White Chocolate Cheesecake proves the opposite: creamy, fruity, sweet, and despite approx. 35% fewer calories¹, almost 80% less sugar¹, and more than twice the protein¹ than classic versions. And the best part: no baking required! 🥳 👉 In the blog post you'll find the list of ingredients, a simple step-by-step preparation guide, and the nutritional comparison.
1. Ingredients (for 10 servings)
For the base:
- 100 g butter biscuits (sugar-free)
- 30 g light butter
For the cheesecake cream:
- 300 g low-fat quark
- 200 g low-fat Greek yogurt
- 30 g More Protein (e.g., Vanilla Ice Cream)
- 20 g More Protein Pudding
- 100 g Light Chocolate Toppings, White
- 4 scoops Flavour Powder, e.g., Chunky Flavour Butter Cookie or Vanilla Perfection
- Optional: Zest of one lemon
Optional toppings:
- Fresh raspberries
- White chocolate
2. Preparation
- Crush the biscuits (e.g., with a rolling pin), mix with the butter, and divide among 10 glasses.
In a large bowl, whisk quark, yogurt, More Protein, pudding powder, Chunky Flavour, and lemon zest until creamy.
Gently melt the white chocolate and stir it into the cream as well.
Now, spread the cheesecake mixture over the biscuit bases, smooth it out, and refrigerate for at least 6 hours, preferably overnight.
Finally, garnish with raspberries and other toppings & enjoy!
🎓 Tip: Depending on your preference, you can give your cheesecake a different twist by experimenting with our flavor powders: Strawberry Perfection, Salted Caramel, Blueberry Cheesecake or Pistachio White Chocolate – which Chunky Flavour is your favorite?
3. Nutritional Values
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* Compared to traditional no-bake cheesecakes without More products.