Ingredients
Cheesecake layer
- 2 cups (about 450–500 g) plain 0% Greek yogurt (or skyr)
- 1 cup (about 225 g) low-fat cottage cheese (for extra protein + cheesecake texture)
- 1–2 scoops vanilla whey/plant protein (to taste)
- 2–3 tbsp honey or maple syrup (or sweetener of choice)
- 1–2 tsp vanilla extract
- 1–2 tbsp lemon juice (gives that “cheesecake” tang)
- Pinch of salt
Strawberry layer - 2–3 cups fresh strawberries, diced
- Optional: 1–2 tsp honey/maple + squeeze of lemon (if strawberries aren’t sweet)
Crust/topping - 1–1½ cups crushed graham crackers (or digestive biscuits)
- Optional “higher-protein” swap: crushed high-protein cereal, granola, or almond flour + crushed nuts
Instructions
- Blend the cheesecake base:
Blend Greek yogurt + cottage cheese + protein powder + honey/maple + vanilla + lemon + salt until smooth and creamy. - Prep strawberries:
Dice strawberries. (Optional: mix with a little honey/maple + lemon.) - Assemble cups (layers):
Add a spoon of crushed crackers → cheesecake cream → strawberries → repeat.
Finish with a little crumble and a strawberry on top. - Chill (optional but better):
Refrigerate 1–2 hours to thicken and get that cheesecake vibe.
Meal prep & storage
- Keep covered in the fridge up to 3 days (best texture in the first 48 hours).
- If you want the “crust” crunchy, store crumbs separately and add before eating.
Optional add-ins - Strawberry jam swirl: 1–2 tbsp sugar-free jam mixed into the strawberries
- Extra cheesecake flavor: a tiny pinch of cinnamon or a few drops of cheesecake/vanilla flavoring
- More crunch: chopped almonds or toasted oats on top