Rich and indulgent but high in protein this strawberry protein cheesecake recipe makes the perfect dessert! Made with a chewy protein cookie base and topped with a creamy cheesecake filling, this protein dessert is worth the extra effort.
The best way to fuel your goals and your cravings.
I’ll be honest, this isn’t a recipe I whip up frequently as there are a few stages to it. But for special occasions, it’s one I keep coming back to.
This protein cheesecake helps you maintain a balanced, nutritious diet while still indulging your sweet tooth. It’s a delicious solution that gives you the best of both worlds just like these dairy-free Twix protein bars as well as these protein desserts. Learn more about the benefits of a high protein diet and why you want to amp it up!
Creamy but dairy-free, protein cheesecake filling baked onto a chewy protein filling and then drizzled with a super easy berry compote.
As a Certified Nutrition Coach, it’s desserts like this that help keep the balance between goals and real life.
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.
Allergy-friendly – as written, this protein cheesecake is dairy-free and gluten-free.
Delicious – all the classic rich flavor and texture from cheesecake but with a bit more fuel.
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 gluten-free and dairy-free graham crackers or another protein cookie you love.
Dairy-free butter: this is what helps hold the crust together. I used Earth's Balance for the recipe but you could also use coconut oil or tallow in its place.
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.
Baking basics: you need eggs, vanilla extract, salt, maple syrup, and brown sugar for the cheesecake recipe. Know that the kind of vanilla extract you choose will make a difference (learn more about types of vanilla). Coconut palm sugar works well in place of brown sugar.
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.
Frozen strawberries: I’m sure fresh will work as well but frozen is normally what we have on hand through the cooler months.
How To Make It
There are 3 stages to making the strawberry protein cheesecake recipe. None of them require too much effort but it does take time.
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 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
Make sure your cream cheese is softened at room temperature before using.
Don’t overmix the filling or the cheesecake will “fall” when baked.
Any cookies or graham crackers should work as the base. I have used my favorite vegan protein cookies which is what is in the nutritional calculator. Know that the protein intake will vary if you use something different.
Different protein powders react differently when baking. Pea protein absorbs more liquid so know that you may want to bake it for less if that’s what you’re using.
Likewise, to use whey protein powder you may need to add another egg or two and 2 tablespoons of tapioca flour as it doesn’t “bind” like vegan protein powders.
Any berries will work for the compote. You could also just top the Greek yogurt protein cheesecake with fresh strawberries and whipped cream too.
Make it ahead of time: you can prep the protein cheesecake 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 will 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.
Which Protein Powder To Use
This high protein cheesecake was made with Orgain Protein powder. It's a blended protein powder which means it doesn't absorb too much liquid. Learn more about how to choose a protein powder for your goals.
I used it because it brings out a super sweet flavor in the cheesecake and mixes well.
Orgain is allergy-friendly (no soy, gluten-free, kosher, etc), has no added sugar and no artificial sweeteners, and actually won Preventions Cleanest Packaged Food Award!
It has 21 grams of vegan protein per scoop and it’s a clean enough brand that I feel comfortable giving it to my girls.
Frequently Asked Questions Protein Cheesecake
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.
More Protein Desserts You'll Love
Strawberry Protein Cheesecake
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
- ¼ 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"
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!