In a mixing bowl or stand mixer, beat together cream cheese, goat cheese, protein powder and sweetener on medium until thorougly combined.
Add preserves and with a flat spatula fold them into the cream cheese mixture. (Folding = turning over gently but not completely mixing in. You want to still see swirls of raspberry in there. TIP: If your preserves are watery, drain them before adding to the mixture or your cheeseball will come out way too soft!
Transfer mixture to a large piece of plastic wrap and wrap it, forming it into a ball. Refrigerate at least 3 hours.
About 30-40 minutes before you are ready to serve, set a dry skillet over medium heat on the stove. Add walnuts and cook until slightly frangrant (about 3-ish minutes). Allow to cool on a large plate, spreading the nuts out over the entire plate.
To assemble the cheeseball, place the ball in the center of the plate of walnuts then use your hands to cover it. Refrigerate until it’s time to serve. This dish does well on a party table for about 2-ish hours. (But it won’t last that long. Trust me!)