Preparation Steps

1. Soften the cream cheese by leaving it at room temperature for about 30 minutes.
2. Gently wash the fresh raspberries under cool running water, drain thoroughly and pat dry.
3. Blend the cottage cheese until completely smooth and creamy.
4. Beat the softened cream cheese until smooth and fluffy.
5. Combine blended cottage cheese and Greek yogurt with the cream cheese, mixing thoroughly.
6. Gradually add protein powder and mix until incorporated.
7. Add sweeteners, vanilla extract, and lemon juice; mix until creamy.
8. In a separate bowl, whip the heavy cream until stiff peaks form.
9. Fold in the whipped cream gently into the cheesecake mixture.
10. Fold in mashed raspberries and remaining whole raspberries.
11. Mix in the sugar-free white chocolate chips.
12. Transfer to a serving bowl, cover, and refrigerate for at least one hour.
13. Garnish with reserved raspberries and white chocolate shavings before serving.