Rich and indulgent yet packed with protein, this High Protein Cheesecake is the perfect dairy-free, better-for-you dessert. Made with a chewy protein cookie base and topped with a smooth, yogurt and cream cheese cheesecake filling, it’s a treat you won't even realize is protein-packed.
"Substituted the vegan protein powder with whey protein, and it worked perfectly fine. Adjusted the baking time a bit, and it turned out moist and delicious!" -Marla
A Quick Look At The Recipe
- ⏲️Ready In: 1 hr 50 mins
- 👪Serves: 8
- 🍽 Calories and Protein: 406 kcals and 9 grams of protein
- 📋Main Ingredients: Protein cookie crumbs, dairy-free butter, dairy-free Greek yogurt, dairy-free cream cheese, eggs, vanilla protein powder, and strawberries.
- 📖 Dietary Notes: Dairy-free, gluten-free, high-protein, and vegetarian.
- ⭐ Why You'll Love It: This strawberry protein cheesecake recipe is creamy, satisfying, and packed with protein for a healthier dessert option.
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The best way to fuel both your goals and your cravings. I’ll be honest, this isn’t a recipe I whip up every week since there are a few stages involved. But for special occasions or when the craving hits hard, it’s one I keep coming back to because the payoff is worth it. If you love smarter treats like these Twix protein bars and other protein desserts, you’ll appreciate how this recipe helps you gain the benefits of a high protein diet without feeling restrictive.
This protein cheesecake makes it easier to stay consistent with a balanced, high-protein routine while still enjoying a truly delicious dessert (the entire idea behind the Strong and Sweet Protein Guide). Creamy yet dairy-free, the cheesecake filling sits on a chewy protein cookie base and is finished with an easy berry compote for the perfect better-for-you indulgence.
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💭Why You’ll Love This Recipe
Mostly easy: Though there are a few stages to the recipe, this protein cheesecake actually whips up pretty easily once you break it down.
Versatile: You can alter the base as well as the topping to give this dairy-free cheesecake a whole new realm of flavors, kind of like chocolate protein truffles.
Texture: This protien cheesecake has all the creamy texture you'd expect from a classic recipe with little bites of melt-in-your-mouth crust.
Healthy dessert: It's a great option for when you want dessert but need a healthier, allergy-friendly option.
Ingredients and Substitutions
- Protein cookies: These are the base of the protein cheesecake. I like to use these vegan protein cookies as they give the cheesecake a sweet, chewy texture. However, if you want more of a traditional feel, opt for store-bought gluten-free and dairy-free graham crackers or protein cookie to save time.
- Dairy-free butter: You can replace this with coconut oil or homemade tallow if you want.
- Dairy-free cream cheese: Use whatever brand you’re comfortable with. I prefer to use a completely vegan cream cheese, but you could just grab a lactose-free cream cheese if that’s what you need. Don't use fat-free cream cheese, as it will change the texture of the dessert.
- Vegan Greek yogurt: This is important; it has to be a Greek-style yogurt. This is what keeps the filling of the protein cheesecake super thick.
- Vegan protein powder: The kind you choose will affect the flavor and texture of the protein cheesecake. For best results, use Orgain Protein Powder.
- Tapioca starch: This little flour (also known as tapioca flour, depending on the brand) helps thicken what it touches. You’ll use it for the cheesecake filling and the topping. As a substitute, arrowroot powder works too.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Fruit: Any in-season fruit can be used here to create a new taste.
Chocolate: In place of the strawberry compote, you could drizzle the protein yogurt cheesecake with dairy-free chocolate glaze instead.
Salted caramel: Whip up some coconut milk caramel sauce and mix some into the cheesecake filling. Then, drizzle more on top.
How To Make High-Protein Cheesecake
There are 3 stages to making the strawberry protein cheesecake recipe. So, while this cheesecake recipe is simpler than most (no water bath!), it does still take some time to whip up.
Step 1: Crumble the protein cookies into a pan and add on the melted butter.
Step 2: Press the crust down evenly into a parchment paper-lined circular pie pan.
Step 3: Add all the cheesecake filling ingredients to a bowl and blend them using a handheld mixer. Blend only until combined.
Step 4: Pour the cheesecake mixture into the protein cookie crust.
Step 5: Bake in the oven for 40 minutes and let cool on the counter for thirty. Then, place it into the fridge to chill.
Step 6: Make the strawberry topping by boiling down the strawberries and maple syrup, mashing them, and then stirring in the tapioca flour. Boil until the desired consistency is reached.
Step 7: Pour the strawberry topping over top of the cheesecake and place everything in the fridge to cool.
Important Teaching Tips
For the texture to be super creamy, ensure your dairy-free cream cheese is at room temperature before you need it.
Choosing a protein powder:
This dairy-free protein cheesecake was originally made with Orgain Protein powder and tastes delicious. However, you can make it with other proteins as well.
- Pea-based vegan protein absorbs more liquid, so know that you may want to bake it for less if that’s what you’re using.
- For whey protein or collagen powder (learn what collagen powder is), you'll want to use 3 tablespoons of tapioca flour to help it all bind.
- I recently switched to beef isolate protein powder for the health benefits. If using Paleo Pro you can bake it as listed; if using Equip Protein the cheesecake will be sweeter, you'll want 1 more tablespoon of Greek yogurt.
Know that thanks to the yogurt and cream cheese blend, no matter what protein you choose, the filling won't be chalky, just deliciously smooth.
How To Store It
Make it ahead of time: You can prep this high-protein dessert in advance. To do this, follow the directions in full, but don’t make the strawberry topping. The day you need it, boil down the compote and assemble the cheesecake before letting it cool for an hour (cheesecake tastes best cold!)
Store the protein cheesecake: In an airtight container in the fridge for up to three days. Know that if you store it with the filling, the brightness of the strawberries will fade.
Freezing: freeze the cheesecake once made in a freezer-safe container for up to 2 months. Let it thaw in the fridge overnight when you’re ready for it. If possible, freeze it without the berry topping.
High-Protein Cheesecake FAQs
Sure! You’ll have to portion them individually into cheesecake bites and scale back on the baking time, though. Watch the cheesecake for around 30 minutes to see if it’s done (use the toothpick test).
Strawberry protein cheesecake will last 3-4 days in the fridge if stored in an airtight container.
Protein cheesecake can turn dry if using a vegan protein powder and overbaking. Vegan protein absorbs more liquid than most, so it needs to be countered with wet ingredients. Make sure you have the right amounts and watch it carefully in the oven for the final few minutes of baking.
More Protein Desserts You'll Love
If you tried this High-Protein Cheesecake Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Strawberry Dairy-Free Protein Cheesecake (and Gluten-Free)
Equipment
Ingredients
For the crust
- 2 cups Protein cookies crumbles
- 4 tablespoons Dairy-free butter
For the filling
- 1 cup Dairy-free Greek yogurt
- ½ cup Dairy free cream cheese
- 3 Eggs
- ¼ cup Brown Sugar
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract
- ⅛ cup Tapioca flour
- ⅓ cup Vegan protein powder vanilla
For the topping
- 20 frozen Strawberries
- ⅛ cup Maple syrup
- ½ tablespoon Tapioca flour
Instructions
For the crust
- Crumble the protein cookies into a bowl
- Melt the butter
- Add the butter to the bowl and mix well until a bit wet looking.
- Line a circular baking pan with parchment paper and press the crust mixture into it.
- Press down firmly so it holds together and make sure the whole bottom is covered no need t come up the sides)
For the filling
- Preheat the oven to 350F
- In a large bowl add all the ingredients for the cream cheese filling to the bowl one by one except the tapioca flour.
- Use a handheld mixer to start beating the ingredients and slowly add the tapioca flour while continuing to mix.
- Once smooth and combined (don’t over mix), pour on top of the cheesecake crust.
- Bake for 40 minutes and remove from the oven to let it cool on the counter for thirty minutes before placing it into the fridge to chill for an hour.
For the topping
- Place a pot on the stove with the frozen strawberries and maple syrup in it.
- Heat it over medium.
- Let the strawberries thaw and as they begind to soften use a potato masher to mash them.
- Once they’re at your desired consistency and a rolling boil, stir in the tapioca flour while continuing to stir/whsik.
- Let it boil down for 3-5 mintues then turn the stove off and let it sit until your desired consistency is reached.
Assembly
- Pour the strawberry topping onto the protein cheesecake and then place it back in the fridge for at least an hour before serving.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Marla says
Substituted the vegan protein powder with whey protein, and it worked perfectly fine. Adjusted the baking time a bit, and it turned out moist and delicious!
fitasamamabear says
Ohh good to know, thanks for testing that!
Carmen says
I used coconut palm sugar instead of brown sugar and it still turned out great. The cookie base gives was delightfully chewy and has a a satisfying crunch. But my favorite part is the cheesecake filling which turned out so creamy.
fitasamamabear says
The cookie base is my favorite too!
Michaela says
I had to give up dairy about 6 months ago and have been feeling pretty bummed about not being able to have cheesecake, since it's always been my favorite. A friend sent me this recipe and I gave it a try for my birthday last week (yes, I made myself a birthday cake) and I was in HEAVEN. My heart is so happy that I can have my cheesecake and still take care of my health.
fitasamamabear says
Haha I make my won birthday stuff too, I get it and happy to help.. and Happy Belated!!
Eunice says
The chewy protein cookie base is the perfect complement to the creamy dairy-free filling. And I loved the berry compote it elevates the entire dessert. So yum! I'm inlove!
fitasamamabear says
The chewy base is my favorite too!
Bobbi says
This cheesecake was such a hit with my family. I'm always looking for new dairy-free dessert ideas. It was so rich but in the best possible way.
fitasamamabear says
So happy everyone loved it!
Michael says
I can’t do cane sugar so wondering if I should sub coconut or maple sugar in anywhere I see cane or brown sugar. Please more recipes with just a little honey or a little pure maple syrup only- I love your collagen buttercream and am using it for my layered birthday cake soon!
fitasamamabear says
Coconut sugar should work just fine in the recipe! 80% of my recipes use maple syrup or honey but there are a few that use traditional sugar. What are you currently craving? Happy yo point you in the right direction!