Ingredients
Creamy protein layer
- 2 cups (450–500 g) Greek yogurt, preferably 0–2% fat
- 1 scoop (25–30 g) vanilla whey protein powder
- 4 oz (115 g) light cream cheese, softened
- 2–3 tbsp honey or zero-calorie sweetener
- 1 tsp vanilla extract
- 2–4 tbsp milk, as needed for blending
Strawberry swirl
- 1½ cups fresh strawberries, chopped
- 1 tbsp lemon juice
- 1–2 tbsp honey or sweetener
- 1 tsp cornstarch + 1 tbsp water, optional for a thicker sauce
Protein crumb base
- ¾ cup crushed high-protein cookies or graham crackers
- 2 tbsp powdered peanut butter or almond flour
- 1 tbsp melted butter or coconut oil
- 1 tbsp vanilla protein powder
Topping
- ½–1 cup fresh strawberries, chopped
- 2 tbsp crushed protein cookies/graham crackers
Method
- Make the strawberry sauce: Add chopped strawberries, lemon juice and sweetener to a small saucepan. Cook over medium-low heat for 5–7 minutes until juicy and slightly thickened. For a thicker swirl, mix cornstarch with water and stir it in during the final 1–2 minutes. Cool completely.
- Prepare the protein cheesecake mixture: Blend Greek yogurt, cream cheese, vanilla protein powder, sweetener and vanilla until completely smooth. Add milk a tablespoon at a time until thick but creamy.
- Make the crumb base: Combine crushed cookies, powdered peanut butter, protein powder and melted butter. Mix until the crumbs resemble wet sand.
- Assemble: Press the crumb mixture firmly into the bottom of a small glass baking dish. Spread over half of the cheesecake mixture, then add several spoonfuls of strawberry sauce. Add the remaining cheesecake mixture and gently swirl in more strawberry sauce with a knife.
- Freeze: Cover and freeze for about 4–6 hours, or until firm enough to scoop. For a softer, cheesecake-like texture, let it sit at room temperature for 10–15 minutes before serving.
- Finish: Top with plenty of fresh chopped strawberries and a generous sprinkle of crunchy protein crumbs.
💪 Extra-High-Protein Version
For even more protein, use 500 g nonfat Greek yogurt + 1½ scoops whey protein + 120 g light cream cheese. This can bring the whole dessert to roughly 120–135 g protein, or around 30–34 g per serving if divided into four portions.
