If you love cheesecake but want something lighter and easier, this Strawberry Protein Cheesecake is the perfect dessert. It’s creamy, slightly sweet, packed with fresh strawberries, and made with simple ingredients like Greek yogurt, eggs, honey, and vanilla.
The best part? You don’t need any complicated cheesecake techniques. Just mix, bake, chill, and enjoy!
Ingredients
For the cheesecake:
- 2 cups plain Greek yogurt
- 2 large eggs
- 3 tbsp honey
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- ¾ cup fresh strawberries, chopped
For topping:
- ½ cup fresh strawberries, sliced
- 2 tbsp strawberry jam or strawberry sauce
- 1 tsp honey, optional
How to Make Strawberry Protein Cheesecake
1. Prepare the oven
Preheat your oven to 350°F / 175°C.
Line a small round baking pan, about 6–7 inches, with parchment paper. Lightly grease the sides if needed.
2. Make the cheesecake mixture
Add the Greek yogurt to a large mixing bowl.
Crack in the eggs, then add honey, vanilla, and cornstarch.
Whisk everything together until the mixture becomes completely smooth and creamy.
Try not to over-whisk because you don’t want too much air in the batter.
3. Add the strawberries
Chop the fresh strawberries into small pieces.
Gently fold most of them into the cheesecake mixture, saving a few pieces for the top.
4. Pour into the pan
Pour the creamy cheesecake batter into your prepared baking pan.
Smooth the surface with a spoon or spatula.
Scatter a few additional strawberry pieces over the top.
5. Bake
Bake for approximately 35–45 minutes.
The edges should look set while the center should still have a slight jiggle when you gently move the pan.
Do not worry if the center looks a little soft—it will firm up as the cheesecake cools.
6. Cool and chill
Remove the cheesecake from the oven and allow it to cool completely at room temperature.
Then refrigerate it for at least 2–3 hours, or preferably overnight.
This chilling time is important because it gives the cheesecake its creamy, firm texture.
The Strawberry Topping 🍓
Before serving, spread a thin layer of strawberry jam or strawberry sauce over the top.
Decorate with plenty of freshly sliced strawberries.
For an extra glossy finish, drizzle a tiny amount of honey over the berries.
The Best Part: Slice It Open
Cut into the chilled cheesecake and you’ll get a soft, creamy center filled with little pieces of sweet strawberry.
Serve it cold straight from the refrigerator.
The combination of tangy Greek yogurt, sweet strawberries, honey, and vanilla makes every bite taste fresh and indulgent without being overly heavy.
Tips for the Creamiest Cheesecake
Use thick Greek yogurt rather than regular yogurt so the cheesecake doesn’t become watery.
Make sure your strawberries are dry before adding them to the batter because excess moisture can affect the texture.
For the best slices, chill the cheesecake thoroughly before cutting.
You can also replace the strawberries with blueberries, raspberries, or a mixture of berries.
Storage
Keep leftover cheesecake covered in the refrigerator for up to 3–4 days.
Serve chilled for the best texture.
Final Thoughts
This Strawberry Protein Cheesecake proves that a delicious dessert doesn’t need a long ingredient list. Creamy cheesecake, juicy strawberries, and a simple homemade topping make it perfect for breakfast, dessert, or a sweet afternoon snack.
🍓 Creamy. Fruity. Easy. And absolutely delicious.
Save this recipe for your next strawberry craving!
