Raspberry Cheesecake

  • 220
  • 25g
  • 10g
  • 8g
    net carbs






  1. Preheat oven to 400°F.
  2. Break Quest Bar® half into small pieces. Bake 4 minutes, or until lightly crisp. Set aside to cool. Reset the oven to 325°F.
  3. In a mini-blender, process Quest Protein Chips™ to fine crumbs. Add baked Quest Bar® pieces, and blend again to crumbs.
  4. Add melted butter, almond meal, and sweetener. Pulse to combine.
  5. Spray an 8-inch springform pan with cooking spray. Press crumbs into base of pan. Set aside.


  1. Chop 1 12 Quest Bars® into small cubes. Set aside.
  2. In a blender, add yogurt, ricotta, and cream cheese. Blend until smooth.
  3. Add Quest Protein Powder®, eggs, egg whites, and sweetener. Pulse several times until completely combined. Set cheesecake filling aside.
  4. In a mini-blender, purée 12 cup of fresh raspberries, and set aside.


  1. Pour half the filling over crust.
  2. Sprinkle Quest Bar® cubes over filling, and pour remaining cheesecake filling on top.
  3. Using a spoon, swirl raspberry purée on top.
  4. Bake for 45 to 50 minutes, or until cheesecake is slightly jiggly in center.
  5. Remove cheesecake and let cool for 1 hour.
  6. Place in refrigerator for at least 4 hours.
  7. Before serving, run a warm knife around pan to loosen edges.
  8. Slice into 8 pieces and garnish each piece with a fresh raspberry.


  • 220
  • 25g
  • 10g
  • 8g
  • 4g
  • 45%

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