Serves: 1 large jar (or 2 small ones)
Prep time: ~10 minutes (+ chilling if you want it extra thick)
Ingredients
Cheesecake Layer
170 g (¾ cup) low-fat cottage cheese or fat-free Greek yogurt
(cottage cheese = more cheesecake flavor, yogurt = smoother)
60 g (¼ cup) light cream cheese
1 scoop (25–30 g) vanilla protein powder
1–2 tbsp sweetener (maple syrup, honey, or zero-cal sweetener)
½ tsp vanilla extract
Optional: squeeze of lemon juice (makes it taste more “cheesecake”)
Strawberry Layer
½–¾ cup fresh or frozen strawberries
1–2 tsp sweetener (optional, to taste)
Crust (optional but elite)
2–3 graham crackers, crushed
or: crushed digestive biscuits / high-protein cookies
1 tsp melted butter or coconut oil (optional, but helps texture)
Instructions
Blend the cheesecake
Add cottage cheese (or yogurt), cream cheese, protein powder, sweetener, vanilla, and lemon juice to a blender or food processor.
Blend until ultra smooth and creamy. Scrape down the sides if needed.
Make the strawberry layer
Mash strawberries with a fork for a chunky texture,
or blend them for a smooth strawberry sauce.
Taste and sweeten if needed.
Prepare the crust
Mix crushed crackers with melted butter (optional).
Press lightly into the bottom of your jar or glass.
Assemble
Spoon cheesecake mixture over the crust.
Top with strawberry layer.
Swirl gently if you’re feeling fancy ✨
Chill (recommended)
Refrigerate for 30–60 minutes for best cheesecake texture…
or eat immediately if impatience wins (valid).
Macros (approx., will vary by brand)
Protein: 30–35 g
Calories: ~280–350 kcal
Sugar: Low (especially with zero-cal sweetener)
Flavor Upgrades (dangerously good)
Add white chocolate protein powder
Swirl in sugar-free strawberry jam
Top with dark chocolate shavings
Use chocolate graham crackers for the crust 😮🔥