1-First Step: Gather and prep your ingredients Start by setting out all ingredients so everything comes to room temperature. Room temperature components mix together without lumps and reduce air incorporation that can cause cracking. Make sure the 130 grams light cream cheese and 150 grams vanilla sugar-free yogurt are soft. Crack 1 egg into a small bowl to check freshness.

2-Second Step: Preheat and set up Preheat your oven to 200 degrees Celsius. Grease a muffin or cupcake tray lightly or line with paper liners; both methods work but greasing helps you get cleaner edges if you plan to refrigerate and remove the minis for serving. Position a rack on the top third of the oven for even browning and smooth tops.

3-Third Step: Make the batter Whisk the 130 grams light cream cheese with a spoon in a mixing bowl until smooth and broken down. This avoids over-whisking, which traps air. Add 40 grams natural or zero-calorie sweetener, 6 grams protein powder or 2 teaspoons cornstarch (or all-purpose flour), and 1/4 teaspoon vanilla extract. Mix gently until combined. Stir in the 150 grams vanilla sugar-free yogurt until just combined. Finish by adding the 1 egg and mix until fully incorporated and no clumps remain. Keep the mixing gentle; over-mixing creates air bubbles that can cause the minis to crack or rise unevenly.

4-Fourth Step: Portion and top Spoon the batter into your prepared muffin tray, dividing it evenly to make 5 to 6 servings. A small cookie scoop or two spoons helps portion evenly and keeps sizes consistent for even baking. If you want perfectly even minis, weigh each portion; aim for about the same amount per cup. Top each mini with the 30 grams raspberries, distributing them across the tops. Press raspberries very gently into the batter so they stay put while the minis bake.

5-Fifth Step: Bake and cool Bake the tray on the top rack for 10 to 12 minutes at 200 degrees Celsius. The centers should be just set and slightly jiggly. Avoid long bakes that dry them out. After removing from the oven, let the minis cool slightly on the counter for a few minutes.

6-Sixth Step: Add the white chocolate finish Melt 15 grams white chocolate gently either over a double boiler or in the microwave in 10 to 15 second bursts, stirring between intervals. Drizzle the melted white chocolate on top of each slightly cooled mini using a spoon. This gives a polished white chocolate cheesecake look that pairs beautifully with raspberries.

7-Final Step: Chill and serve Refrigerate the minis for at least 1 to 3 hours to allow them to set for the best texture. If you need them quickly, freeze for 30 minutes for faster chilling. Once chilled, serve cold straight from the fridge for best mouthfeel and clean slices. These low calorie mini raspberry cheesecakes taste great with a hot mug of tea or a coffee after dinner.