Strawberry Dairy-Free Protein Cheesecake (and Gluten-Free)

Protein cheesecake topped with strawberries topping on a white plate.

Strawberry Dairy-Free Protein Cheesecake (and Gluten-Free)

The perfect balance of healthy indulgence this protein cheesecake has a tasty, chewy base, creamy cheesecake filling and simple, sweet berry compote.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Chilling Time 1

Total Time 1 50

Servings

Calories 406kcal

Author Shelby Stover

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

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. Usea gluten-free graham cracker if needed. 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.

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.

Nutritional yield: the nutritional values are off for the recipe. In the calculation tradtional graham crackers are use dinstead of protein cookies.

Nutrition