A creamy, fluffy, high-protein strawberry cheesecake dessert served chilled in jars.
Ingredients
- 2 cups fresh strawberries, chopped
- 8 oz / 225 g cream cheese, softened
- 1 cup Greek yogurt
- 1 cup cottage cheese
- 1 scoop vanilla protein powder
- 3–4 tbsp powdered sweetener or honey, to taste
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/2 cup whipped topping or whipped cream
- 2 tbsp milk, only if needed for blending
- 1/3 cup crushed graham crackers, optional
- Extra chopped or freeze-dried strawberries for topping
Instructions
- Add the cream cheese, Greek yogurt, cottage cheese, protein powder, sweetener, vanilla, and lemon juice to a blender or food processor.
- Blend until completely smooth and creamy. Add 1–2 tablespoons of milk if the mixture is too thick.
- Add about 1½ cups of strawberries and blend again until the mixture turns smooth and pink.
- Transfer to a large bowl and gently fold in the whipped topping. This makes the cheesecake mixture light and fluffy.
- Fold in the remaining chopped strawberries for extra texture.
- If using graham crackers, add a small layer of crumbs to the bottom of each jar.
- Divide the strawberry cheesecake fluff between 4–5 jars or dessert cups.
- Top each jar with chopped strawberries, freeze-dried strawberry pieces, or a few graham cracker crumbs.
- Refrigerate for at least 2 hours before serving. For a thicker cheesecake-like texture, chill overnight.
High-Protein Version
Use:
- Fat-free or low-fat Greek yogurt
- Low-fat cottage cheese
- Light cream cheese
- Sugar-free sweetener
- Vanilla whey or casein protein powder
This gives you a thicker, protein-rich dessert without needing to bake anything.
Storage: Keep covered in the refrigerator for up to 3–4 days.