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Low-Calorie Raspberry Cheesecake Cups

Low-Calorie Raspberry Cheesecake Cups
Emily Wilcock
Content Executive2 years ago
View Emily Wilcock's profile
Cheesecake for on-the-go.

Cheesecake is a top tier dessert and even better when packaged individually for on-the-go snacking. @raziyyz clearly knows what he’s doing and has come up with a simple but delicious cheesecake recipe that can be enjoyed in-line with your macros. Music to our ears (and a party for our tastebuds).

It’s low-calorie, high-protein, and a healthier way to satisfy your cheesecake cravings.

Makes 6 cups



  • 1/2 cup (4 oz.) fat free cream cheese (or light cream cheese)
  • 1/3 cup fat free Greek yogurt, plain
  • 1 whole egg
  • 1/2 tsp vanilla extract
  • Squeeze of lemon
  • 2-3 tbsp SF maple syrup (or any sweetener)
  • 1/8 tsp salt
  • 1 & 1/2 scoops (35-50g) protein powder


  • 3/4 cup frozen raspberries
  • 1/2 tsp honey (or SF maple syrup)
  • Squeeze of lemon (optional)
  • 1/4 cup crushed cereal or granola or crushed nuts.



Combine all the ingredients for the cheesecake in a bowl and mix until combined. 


Then fill a muffin tray with muffin liners and fill these with the mixture. 


Pop these into a preheated oven (190 degrees) for 22-24 minutes. 


While these are in the oven, add the frozen berries to a frying pan with the honey and lemon until this turns into a paste. 


When the cheesecake mixture has been removed from the oven, allow to cool and then add the topping. 


Sprinkle with crushed cereal (or your alternative) and then pop in the fridge until you want to enjoy one. 

Nutritional info per serving:

Total Fat2g
Total Carbohydrates7g
Emily Wilcock
Content Executive
View Emily Wilcock's profile
After completing an internship with Myprotein, Emily returned to university to finish her Bachelor of Science degree in Business Management and Marketing. With experience in lifestyle writing, Emily aims to entertain and educate through her work. Her focuses include recipes, real and inspiring stories, and working with writers to help provide easy-to-digest evidence-based research. Her work on recipes has been previously featured in The Supplement magazine, with a particular focus on high-protein, nutritious meals, plus advice on how to properly fuel your body. Outside of work, Emily’s top priority is food. She’s a self-professed star baker and a connoisseur of all things baked. In her spare time, she’s either cooking up a storm, our looking out for the opportunity to try out Manchester’s newest restaurants. But as a huge fan of carbs, if it’s not pasta or pasta-adjacent, she’s not interested. If she’s not in the kitchen, she’s tucked up with a book for an early night, or you’ll find her in the gym working up a sweat. Afterall, all those carbs require quite the appetite.