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Sweet raspberry-flavored cream cheese
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Raspberry cheese (30 g) has 87 calories. That works out to 290 calories per 100 g. It contains 5 g of carbs, 1.9 g of protein, 6.6 g of fat and 0.2 g of fiber. Its 0.2 µg of B12 covers 9% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
87
KCAL / 30G
Carbs
5g
· 2% DV
Protein
1.9g
· 4% DV
Fat
6.6g
· 8% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 23% · Protein 9% · Fat 68%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 87 kcal | |
| Total fat | 6.6 g | 8% |
| Saturated fat | 4.05 g | 20% |
| Trans fat | 0.17 g | |
| Sodium | 117 mg | 5% |
| Total carbohydrate | 5 g | 2% |
| Fiber | 0.2 g | 1% |
| Protein | 1.9 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 44 kcal |
| 1 teaspoon (small) | 5 g | 15 kcal |
| 1 slice (thin) | 20 g | 58 kcal |
| 1 ounce (medium) | 28 g | 81 kcal |
| 2 tablespoon (medium) | 30 g | 87 kcal |
| 1 slice (thick) | 35 g | 102 kcal |
| 1 serving (medium) | 40 g | 116 kcal |
| 1 serving (large) | 60 g | 174 kcal |
| 100 g | 100 g | 290 kcal |
Calculated from 290 calories per 100 g.
Raspberry cheese is a sweet, raspberry-flavoured cream cheese spread. It combines the creamy, slightly tangy character of cream cheese with a fruity taste and is commonly used on bread or in desserts.
Raspberry cheese is usually spread on toast, bagels, crackers, or pancakes. You can also serve it with fresh fruit or use it as a filling for sweet sandwiches and simple desserts.
Yes, Raspberry cheese can be used in cheesecake filling. Since it is already sweet and raspberry-flavoured, reduce the added sugar and other raspberry ingredients in the recipe to keep the filling balanced.
You can make Raspberry cheese by mixing softened cream cheese with mashed raspberries or raspberry purée. Beat it briefly for a smoother spread, then chill it before serving so it firms up.
Raspberry cheese tastes creamy and mildly tangy, with a sweet, fruity raspberry flavour. Its sweetness varies by product, but it is generally closer to a dessert spread than to a savoury cheese.
Raspberry cheese pairs well with plain crackers, toast, pancakes, waffles, and fresh fruit. For a less-sweet contrast, serve it with unsweetened yogurt or alongside a cup of plain tea.
Keep Raspberry cheese covered in the refrigerator after opening and use a clean utensil each time. Follow the package’s storage and use-by instructions, and discard it if its smell or appearance changes.
Yes, Raspberry cheese can be frozen, but thawing may make its texture grainy or separated. It works better after freezing in baked desserts or cheesecake than as a smooth spread.
Yes, Raspberry cheese works as a filling for cakes, tarts, and sandwich cookies. It softens when heated, so use it inside a recipe rather than expecting it to hold its spreadable shape in the oven.
No, Raspberry cheese is not the same as raspberry jam: it is a creamy cheese spread with raspberry flavour, while jam is a fruit preserve. It is also different from plain cream cheese, which has no raspberry flavour.
Vitamins
B12
0.21µg · 9% DV
Vitamin A
61.5µg · 7% DV
B2
0.08mg · 6% DV
B5
0.14mg · 3% DV
Minerals
Phosphorus
36mg · 5% DV
Sodium
117mg · 5% DV
Calcium
44mg · 4% DV
Selenium
2.25µg · 4% DV
Potassium ⭐
44mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 87 calories in 2 tablespoon (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Raspberry cheese is a sweet, spreadable cream cheese flavoured with raspberry. It is better thought of as a flavoured dairy spread than as a traditional regional cheese; its soft, creamy texture and fruity sweetness set it apart from savoury cheeses. Recipes and products can vary, so the raspberry flavour may come from fruit, flavouring, or both.
It is commonly spread on toast or bagels, served with crackers, or paired with pancakes and other breakfast foods. Its fat and carbohydrate content are more prominent than its protein, making it more of a sweet topping than a protein-focused choice. Use a modest layer and pair it with fresh berries or plain bread to keep the overall serving simple.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.05g
MONOUNSATURATED
1.83g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 3.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.