Go Back
High-Protein Strawberry Cheesecake Crunch Bowl
Alice

High-Protein Strawberry Cheesecake Crunch Bowl Recipe

This High-Protein Strawberry Cheesecake Crunch Bowl is a creamy, no-bake dessert packed with fresh strawberries, crunchy toppings, and approximately 32 grams of protein per serving. It's perfect for meal prep, post-workout recovery, healthy breakfasts, or satisfying cheesecake cravings while supporting your nutrition goals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 335
Ingredients Method

Ingredients
  

Cheesecake Filling
  • 1½ cups plain non-fat Greek yogurt
  • 1 cup low-fat cottage cheese
  • 4 ounces light cream cheese softened
  • 2 scoops about 60 g vanilla protein powder
  • 2 tablespoons sugar-free cheesecake instant pudding mix
  • 1½ cups fresh strawberries diced
  • 2 teaspoons vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1 –2 tablespoons granulated monk fruit sweetener optional
Crunch Topping
  • ½ cup high-protein granola
  • ¼ cup chopped almonds
  • 2 tablespoons freeze-dried strawberries crushed
  • ¼ cup high-protein cereal
  • 2 tablespoons cacao nibs optional
Optional Toppings
  • Fresh strawberry slices
  • Light whipped topping
  • Lemon zest
  • Fresh mint leaves
  • Hemp hearts
  • Chia seeds
  • White chocolate protein chips

Method
 

  1. Blend the cottage cheese in a food processor until completely smooth.
  2. Transfer the blended cottage cheese to a large mixing bowl.
  3. Add the Greek yogurt, softened cream cheese, vanilla protein powder, sugar-free cheesecake pudding mix, vanilla extract, lemon juice, and optional monk fruit sweetener.
  4. Beat everything together until thick, creamy, and fluffy.
  5. If needed, add one tablespoon of almond milk at a time until the desired consistency is reached.
  6. In a separate bowl, combine the granola, chopped almonds, freeze-dried strawberries, protein cereal, and optional cacao nibs.
  7. Gently fold one cup of diced strawberries into the cheesecake mixture.
  8. Divide the mixture evenly into four serving bowls or meal prep jars.
  9. Top with the remaining diced strawberries.
  10. Sprinkle generously with the crunchy topping.
  11. Refrigerate for at least 10 minutes before serving.
  12. Garnish with fresh strawberry slices, whipped topping, lemon zest, or fresh mint if desired.
  13. Serve chilled and enjoy.