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High Protein Strawberry Crunch Cheesecake - Creamy, Crunchy, and Better-for-You

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups finely crushed graham crackers (or vanilla wafer crumbs)
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon fine salt
  • 5 tablespoons unsalted butter, melted
  • For the filling: 16 ounces light cream cheese, softened to room temperature
  • 1 cup nonfat or 2% plain Greek yogurt
  • 1/2 cup vanilla whey or casein protein powder
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar or preferred sweetener
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch (or 2 teaspoons arrowroot)
  • 1/4 teaspoon fine salt
  • For the strawberry swirl: 1 cup fresh or frozen strawberries, chopped
  • 1–2 tablespoons sugar or honey
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 teaspoon water
  • For the strawberry crunch topping: 1 cup freeze-dried strawberries, lightly crushed
  • 1 cup vanilla sandwich cookies or golden Oreos, crushed
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon strawberry jam (optional, for extra cling and flavor)
  • To serve: Fresh strawberries, sliced
  • Whipped cream (optional)

Method
 

  1. Prep the pan and oven: Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. This helps prevent sticking and makes clean slices.
  2. Make the crust: Stir graham crumbs, sugar, and salt together. Add melted butter and mix until the crumbs feel like damp sand. Press firmly into the bottom of the pan using the bottom of a measuring cup. Bake for 8–10 minutes until lightly golden. Cool while you make the filling.
  3. Cook the strawberry swirl: Add strawberries, sugar or honey, and lemon juice to a small saucepan over medium heat. Cook 5–7 minutes, stirring, until juicy and soft. Stir in the cornstarch slurry and simmer 30 seconds until thickened. Cool to room temperature.
  4. Beat the filling: In a large bowl, beat the light cream cheese until smooth and no lumps remain. Mix in Greek yogurt, protein powder, sugar, vanilla, cornstarch, and salt. Add eggs last and mix on low just until combined. Don’t overmix; too much air can cause cracks.
  5. Assemble: Pour the filling over the cooled crust. Dollop spoonfuls of the cooled strawberry mixture on top and gently swirl with a knife for a marbled look.
  6. Bake low and slow: Place the pan on the middle rack. Bake 40–50 minutes. The edges should be set, and the center should still jiggle slightly like Jell‑O. Avoid overbaking.
  7. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Move to a rack and cool another hour. Then cover and chill at least 4 hours, preferably overnight, for the texture to set.
  8. Make the strawberry crunch: In a bowl, combine crushed freeze-dried strawberries and crushed vanilla cookies. Stir in melted butter and the optional jam until clusters form. You want a mix of fine crumbs and small chunks.
  9. Top and serve: Once the cheesecake is fully chilled, release the springform. Press the strawberry crunch around the edge and scatter some over the top. Add fresh strawberry slices. Slice with a warm, dry knife for clean edges.