High Protein Strawberry Cheesecake (Print Version)

Creamy strawberry cheesecake bites boosted with protein, perfect for a healthy and satisfying sweet snack.

# What You’ll Need:

→ Crust

01 - 3/4 cup graham cracker crumbs
02 - 3 tablespoons melted butter

→ Cheesecake Filling

03 - 1 cup cottage cheese
04 - 1/3 cup unsweetened plain Greek yogurt
05 - 2 tablespoons cream cheese
06 - 2 tablespoons sugar-free maple syrup
07 - 1 large egg
08 - 1/4 teaspoon baking powder
09 - 1 scoop strawberry cheesecake-flavored protein powder

→ Strawberry Sauce

10 - 3/4 cup frozen strawberries

# How to Make It:

01 - Preheat oven to 350°F. Line muffin tin with 8 muffin liners.
02 - Mix graham cracker crumbs and melted butter in a small bowl until combined. Evenly press mixture into the bottom of each muffin liner to form crust.
03 - Combine cottage cheese, Greek yogurt, cream cheese, maple syrup, egg, baking powder, and protein powder in blender or food processor. Blend until smooth and creamy.
04 - Pour cheesecake mixture evenly over prepared crusts in muffin tin.
05 - Bake for 38 to 41 minutes until centers are just set and barely jiggle. Remove from oven and cool to room temperature.
06 - Place frozen strawberries in small saucepan over medium heat. Cook, stirring occasionally, until strawberries break down and become saucy, approximately 5 to 7 minutes. Remove from heat and cool.
07 - Once cheesecake bites have cooled, spoon strawberry sauce over each one.
08 - Refrigerate cheesecake bites overnight or at least 4 hours before serving for best texture and flavor.

# Additional Tips::

01 -
  • They taste sinfully rich: nobody would guess these have 7g of protein and less than 100 calories per bite.
  • Zero willpower required: you can actually keep these in your fridge and not feel like you're depriving yourself.
  • Hands-down easy to make: if you can blend ingredients and press crumbs, you've got this.
02 -
  • Don't skip the cooling step: I learned this the hard way when I tried eating them warm and they fell apart like wet cake; the chill time is when they develop that perfect creamy-but-sliceable texture.
  • Blend your cottage cheese longer than feels necessary: any lumps will ruin the silky mouthfeel you're after, so give it an extra 20 seconds of blending time.
03 -
  • Room temperature matters: pull these out of the fridge 5 minutes before serving so the cheesecake filling softens slightly and the flavors really shine.
  • The strawberry sauce is best fresh: make it the morning you plan to serve so it stays vibrant and glossy rather than turning dull after days in the fridge.
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