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Protein cheesecake topped with strawberries topping on a white plate.
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Strawberry Protein Cheesecake

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
Keyword protein dessert
Prep Time 10 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings 8
Calories 497kcal

Ingredients

For the crust

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
  • cup Tapioca flour
  • ¼ cup Vegan protein powder vanilla

For the topping

Instructions

For the crust

  • Crumble the protein cookies into a bowl
    Crumbled graham crackers in a white 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.
    Graham cracker crust pressed into a circular baking pan.
  • 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.
    Raw cheesecake filling in a glass bowl.
  • 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.
    Raw cheesecake batter in a circular baking pan.
  • 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.
    Strawberry compote in a baking pan.
  • 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.
    Strawberry compote in a baking pan.

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 cracker should work as the base. Use 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.
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.
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 tradtiional graham crackers and Greek yogurt are used.

Nutrition

Calories: 497kcal | Carbohydrates: 55g | Protein: 11g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 593mg | Potassium: 194mg | Fiber: 3g | Sugar: 23g | Vitamin A: 94IU | Vitamin C: 18mg | Calcium: 82mg | Iron: 3mg