This Strawberry Protein Cheesecake is the perfect combination of delicious and wholesome, packed with creamy goodness, fresh strawberries, and a boost of protein. With its crunchy crust, velvety filling, and fruity glaze, this dessert satisfies your sweet tooth while staying perfectly balanced.

Ingredients You’ll Need
For the crust: Crushed protein cookies and melted butter for a crunchy, flavorful base.
For the cheesecake filling: Greek yogurt, cream cheese, eggs, a hint of vanilla, and a touch of brown sugar for a creamy and protein-packed center.
For the strawberry glaze: Fresh strawberries, brown sugar, and cornstarch to create a vibrant, fruity topping that ties it all together.

Tips & Tricks
- Use room-temperature ingredients for a smoother filling and better blending.
- For extra protein, sprinkle crushed protein cookies or drizzle a little vanilla protein glaze over the top before serving.
- Let the cheesecake cool completely before adding the glaze to avoid it melting.

Storage Advice
Keep your cheesecake fresh by placing it in an airtight container in the fridge, where it will stay delicious for up to five days. For extended enjoyment, wrap individual slices snugly in plastic wrap and foil before freezing. When you want to enjoy it, thaw the slices in the refrigerator.

Explore more of my dessert recipes like Portuguese Custard Tarts, Strawberry Heart-Shaped Upside Down Puff Pastries, and Sugar Cookie Fruit Tarts, perfectly portioned treats that are as delightful as they are delicious.
Variations
- Mixed Berry Cheesecake: Swap strawberries for a mix of raspberries, blueberries, and blackberries for a tangy twist.
- Chocolate Protein Cheesecake: Use chocolate protein powder and top with a chocolate glaze for a decadent treat.
- Lemon Cheesecake: Add fresh lemon zest and juice to the filling for a bright, citrusy flavor.
Transform This Recipe into Elegant Mini Cheesecakes
Transform this creamy cheesecake into bite-sized mini treats, perfect for Valentine’s Day, Mother’s Day, or birthday parties. With their rich texture and vibrant strawberry glaze, these elegant, no-slice delights are a crowd favorite! Or, check out my Mini Cheesecakes, Dulce De Leche Mini Cheesecake, and Cherry Pie Cheesecake Tarts for even more irresistible options.

Common Questions About This Protein Cheesecake
Can I skip the protein powder?
Absolutely! The cheesecake will still taste delicious but won’t have the added protein boost.
What’s the best way to prevent cracks in the cheesecake?
Avoid over-mixing the batter and ensure the cheesecake cools gradually after baking.


Strawberry Protein Cheesecake Recipe
Ingredients
For the Crust:
- 2 cups crushed protein cookies
- 4 Tbsp melted butter
For the Cheesecake Filling:
- 30 oz Greek yogurt
- 1 ½ cups cream cheese
- 5 large eggs
- ⅓ cup brown sugar
- 1 tsp vanilla extract
- A pinch of salt
- 4 oz cornstarch
- 1 ½ oz protein powder
For the Strawberry Glaze:
- 3 cups fresh strawberries
- 5 Tbsp tablespoons brown sugar
- 1 ½ Tbsp cornstarch
Instructions
- First, mix the crushed protein cookies with melted butter until well combined. Press the mixture into the bottom of a cheesecake pan to form the crust.
- Next, prepare the cheesecake filling by whisking together Greek yogurt, cream cheese, protein powder, brown sugar, eggs, vanilla extract, salt, and cornstarch in a large bowl until smooth and creamy. Pour the mixture evenly over the prepared crust.
- Then, bake the cheesecake in a preheated oven at 350°F (175°C) for 40 minutes. Once baked, let the cheesecake cool completely.
- Meanwhile, prepare the glaze by blending half of the strawberries until smooth. Transfer to a saucepan, add brown sugar and cornstarch, and cook over medium heat until the mixture boils and thickens slightly. Fold in the remaining whole strawberries and let the glaze cool.
- Finally, pour the cooled strawberry glaze over the cheesecake, spreading it evenly. Chill the cheesecake in the refrigerator until fully set, then slice and serve.
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