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High Protein Strawberry Cheesecake

High Protein Strawberry Cheesecake - recipe card
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This decadent cheesecake is surprisingly high in protein, thanks to a Greek yogurt and cottage cheese base that creates an impossibly creamy, luscious texture. Bright, juicy strawberries are swirled throughout and crown the top, balanced by a subtly sweet almond-oat crust. Every slice delivers a cheesecake experience that’s both indulgent and fitness-friendly.

Ingredients

  • For the Crust: 1/2 cup (40g) rolled oats (use gluten-free if needed)
  • For the Crust: 1/2 cup (60g) almond flour
  • For the Crust: 2 tbsp (30g) unsalted butter, melted
  • For the Crust: 1 tbsp (15ml) honey
  • For the Crust: 1/4 tsp fine sea salt
  • For the Filling: 1/2 cup (120g) plain full-fat Greek yogurt
  • For the Filling: 1/2 cup (120g) full-fat cottage cheese (small curd)
  • For the Filling: 8 oz (226g) cream cheese, softened to room temperature
  • For the Filling: 1/3 cup (67g) granulated sugar
  • For the Filling: 1 tbsp (8g) cornstarch
  • For the Filling: 2 large eggs, at room temperature
  • For the Filling: 1 tsp vanilla extract
  • For the Filling: 1 tbsp (15ml) fresh lemon juice
  • For the Strawberry Swirl: 1 cup (150g) fresh strawberries, hulled and finely chopped (about 1/2 cup after chopping)
  • For the Strawberry Swirl: 1 tbsp (15ml) honey
  • For the Strawberry Swirl: 1/2 tsp fresh lemon juice
  • For the Topping (optional): 1/2 cup (75g) fresh strawberries, sliced, for garnish

Instructions

  1. Preheat your oven to 325°F (163°C). This moderate temperature ensures the cheesecake bakes gently without cracking. Lightly grease a 4-inch springform pan—if you don’t have one, you can use a 4-inch wide ramekin lined with parchment paper, but springform is ideal for easy removal.
  2. Prepare the crust: In a small food processor, pulse the rolled oats until they resemble a coarse flour, about 20 seconds. Add the almond flour, melted butter, honey, and salt, pulsing until the mixture clumps together when pressed between your fingers. If you don’t have a food processor, stir the ingredients in a bowl until well combined.
  3. Press the crust mixture firmly into the bottom of the prepared pan, ensuring it is level and compact. Use the flat bottom of a glass to press it down evenly. Set the pan aside—this crust will bake with the cheesecake, so no blind baking is needed.
  4. Make the strawberry swirl: In a small saucepan over medium-low heat, combine the chopped strawberries, honey, and lemon juice. Cook, stirring occasionally, for 5 to 7 minutes until the strawberries release their juice and the mixture thickens slightly. You want it to reduce to about 3 tablespoons of thick, syrupy compote. Remove from heat and let cool completely while you prepare the filling.
  5. Prepare the filling: In a food processor or high-speed blender, combine the Greek yogurt, cottage cheese, and softened cream cheese. Blend on medium speed until completely smooth and no lumps remain, scraping down the sides as needed. This step is crucial for a silky texture—if you skip it, the cottage cheese curds will leave the cheesecake grainy.
  6. Add the sugar, cornstarch, eggs, vanilla extract, and lemon juice to the cheese mixture. Blend again on low speed just until incorporated, about 15 seconds. Do not overmix after adding the eggs, as too much air can cause cracks during baking.
  7. Pour the filling over the prepared crust. Use a spatula to smooth the top into an even layer. Gently tap the pan on the counter 5 times to release any trapped air bubbles.
  8. Spoon the cooled strawberry compote over the filling in small dollops. Use a butter knife or skewer to gently swirl the compote into the cheesecake batter, creating a marbled pattern. Be careful not to over-swirl—you want distinct ribbons.
  9. Bake the cheesecake at 325°F (163°C) for 55 to 65 minutes, or until the edges are set and the center jiggles slightly when the pan is gently shaken. The internal temperature should reach 150°F (66°C) for the perfect creamy texture. If the cheesecake starts browning too much, tent loosely with foil after 40 minutes.
  10. Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 30 minutes—this gradual cooling helps prevent cracking. Then remove the pan from the oven and run a thin knife around the edges to release any sticking.
  11. Let the cheesecake cool to room temperature on a wire rack, about 1 hour. Then cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Chilling is essential for the cheesecake to set completely and develop its full flavor.
  12. To serve, remove the springform pan sides. If desired, garnish with fresh sliced strawberries. Slice with a sharp, thin-bladed knife, wiping the blade between cuts for clean slices. Serve chilled and enjoy the creamy, protein-packed goodness.

Notes

Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Freezing: Wrap the entire cheesecake (or individual slices) tightly in plastic wrap then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheating: This cheesecake is best served cold; if you prefer a softer texture, let it stand at room temperature for 15 minutes before eating. Do not microwave or heat, as it will melt and become watery.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-strawberry-cheesecake-recipe/