Go Back
–+ servings

Strawberry Cheesecake (High Protein)

Author: Melissa Mely
230kcal
Share Print
Prep 20 minutes
Cook 6 minutes
Chill Time 4 hours
Total 4 hours 26 minutes
A creamy no-bake strawberry cheesecake on a buttery crumb base, topped with a fresh strawberry sauce. Made with cream cheese, Greek yogurt and whey protein for high protein per serving, sweetened with allulose instead of sugar. No oven, no water bath, no cracks. Sets in the fridge. Makes 12 slices.
Servings 12
Course Dessert
Cuisine American

Ingredients

For the crumb base:
  • 1.5 cups almond flour 150 g
  • 4 tablespoons unsalted butter 60 g, melted
  • 2 tablespoons allulose
  • 1 pinch fine sea salt
For the cheesecake filling:
  • 16 oz cream cheese 450 g, room temperature
  • 0.5 cup Greek yogurt 120 g, 5% fat
  • 0.5 cup vanilla whey protein powder 45 g
  • 0.66 cup allulose 130 g
  • 0.5 cup heavy cream 120 ml, cold
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cold water to bloom gelatin
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice
For the strawberry topping:
  • 1 cup fresh strawberries 150 g, chopped
  • 2 tablespoons allulose
  • 1 teaspoon lemon juice
  • 1 cup fresh strawberry halves for finishing

Equipment

  • 8-9 inch springform pan
  • Parchment paper
  • Electric mixer or whisk
  • Small saucepan
  • Spatula

Method

  1. Make the crumb base. Line the bottom of an 8 or 9-inch springform pan with parchment. Mix almond flour, melted butter, allulose and salt until it resembles wet sand. Press firmly and evenly into the bottom. Chill while you make the filling.
  2. Make the strawberry topping. In a small saucepan, combine the chopped strawberries, allulose and lemon juice. Cook over medium heat 5 to 7 minutes, mashing lightly, until glossy and saucy. Cool completely.
  3. Make the cheesecake filling. Bloom the gelatin in the cold water 5 minutes, then warm gently until liquid. Beat the room-temperature cream cheese until smooth. Add Greek yogurt, whey protein, allulose, vanilla and lemon juice, and beat until creamy. Whip the cold heavy cream to soft peaks, then fold into the cream cheese mixture along with the warm gelatin.
  4. Assemble and chill. Pour the filling over the chilled base and smooth the top. Refrigerate at least 4 hours or overnight until firm and set.
  5. Top and serve. Release the springform ring. Spread the cooled strawberry topping over the cheesecake and arrange fresh strawberry halves on top. Slice with a clean warm knife.

Nutrition

Serving1sliceCalories230kcalCarbohydrates7gProtein11gFat18gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol55mgSodium160mgPotassium120mgFiber1gSugar3gVitamin A600IUVitamin C20mgCalcium90mgIron0.8mg

Notes

  • Always start with room-temperature cream cheese for a smooth filling.
  • Chill at least 4 hours, ideally overnight, for clean slices.
  • Cool the strawberry topping completely before spreading.
  • Bloom the gelatin properly to avoid rubbery clumps.
  • Whip the cream only to soft peaks.
  • Use a clean warm knife wiped between slices.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!