If you’re after a dessert that feels indulgent but still leaves you feeling good, these strawberry cheesecake cups are it. Creamy, with 14.5g of high protein, and layered with fresh strawberry coulis, they’re easy to make, no oven needed, and look just as beautiful as they taste.
★★★★★
I made the recipe using frozen strawberries and the shots came out amazing. I cannot believe that they were even healthy.
Thank you Bea, god bless!
- Lucia K
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It’s strawberry season, and as usual, we came home with way more than we planned. Instead of making another smoothie, I wanted something that felt a little more special—but still easy enough to pull off on a weekday.
These strawberry cheesecake cups came together in between lunch and a deadline. No oven, no water bath. Just blend, fold, and layer.
Marco took one bite and said, “It’s like a strawberry milkshake and cheesecake had a baby”—so here we are!
It's satisfying and easy to make. The cottage cheese and Greek yogurt add protein, while the whipped cream keeps it light and airy.
If you’ve been loving our blueberry protein muffins, healthy chocolate chip cookies, or raspberry jam tarts, this one's right up your alley. Just like our easy mango sago pudding, these are simple, fresh, and light—but still feel like a proper treat.
Why you'll love this recipe
Creamy, high-protein filling—Blending cottage cheese and Greek yogurt gives you a rich texture without the heaviness. Plus, it's packed with protein (14.5g!) to actually satisfy. The perfect filling for a high-protein cheesecake.
Easy and no-fuss—Just blend, fold, and layer—no baking, no gelatin, no water bath. It's simple and totally doable, even on busy days. A true no-bake cheesecake cup winner.
Healthy but still tastes like dessert—These strawberry cheesecake cups are the kind of dessert that hits both goals—it tastes indulgent, but it’s made with wholesome, feel-good ingredients.
Ingredients list
Cottage cheese—Makes the base creamy and high in protein. Blend it smooth for the best texture.
Greek yogurt—Adds tang, lightens the texture, and keeps the filling creamy.
Strawberries—Used for the coulis and to flavor the filling. Fresh or frozen, both work great. If you're crazy for strawberries, our creamy strawberry ice cream will drive you nuts!
Honey—Naturally sweetens the filling and the strawberry coulis.
Whipping cream—Gives the cheesecake a light texture, making it indulgent yet not too rich.
Digestive biscuits—Create a simple, buttery base that adds contrast and crunch.
Lemon juice—Brightens the coulis and balances the sweetness.
Vanilla extract—Rounds out the flavors and adds warmth to our strawberry cheesecake cups.
See the recipe card for complete information on ingredients and quantities.
Substitutions and variations
Switch up the fruit—You can use raspberries, blueberries, or even a mix for the coulis. Just keep the amounts and method the same.
Make it dairy-free—Swap the Greek yogurt for coconut yogurt and use coconut cream in place of whipping cream. Choose a dairy-free cottage cheese if available.
Change the base—Try crushed graham crackers, granola, or even oat cookies for a wholesome, crunchy base that still comes together fast.
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Kitchen scale
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Watch the video recipe
Step-by-step instructions
Make strawberry coulis
Cook the strawberries, honey, and lemon juice over medium heat for 8–10 minutes until soft, jammy, and thickens slightly. Break them up as you go.
Blend cottage cheese
In a blender, blend the cottage cheese until completely smooth, for 2-3 minutes.
Combine
Blend in Greek yogurt, ¼ cup of the cooled coulis, honey, and vanilla extract.
Fold in the cream
In a bowl, whip the cream until soft peaks form. Pour the blended mixture in and gently fold it until smooth and airy.
Assemble and chill
Divide crushed biscuits into four glasses of 1 cup (200- 250ml). Into each cup, spoon 2-3 tablespoon of filling, then 1-2 tablespoon of coulis, followed by another 2-3 tablespoon of filling. Cover with cling film and chill in the fridge for a minimum of 4 hours (preferably overnight). Serve with sprinkles of crushed biscuits and sliced strawberries on top.
Our pro tips to make these strawberry cheesecake cups
- Blend the cottage cheese first—on its own. Blend the cottage cheese until silky smooth—2 to 3 minutes, before adding Greek yogurt, coulis, and honey. Adding them too early will make the filling runny.
- Then blend the rest—but not for too long. Blend everything together for about 30 seconds—no more. Overblending at this stage will make the mixture too thin.
- Chill for at least 4 hours (or overnight). This gives our strawberry cheesecake cups time to set properly and hold their shape. It also makes the layers more defined and the texture ultra-creamy.
- Using frozen strawberries? No problem. Just cook them straight from frozen—no need to thaw. Simmer a little longer until they break down and become jammy.
Serve and storage guide
Serve
- Straight from the fridge, after chilling for at least 4 hours.
- Top with extra coulis or fresh strawberries just before serving for a pretty finish.
Store
- Keep them covered in the fridge for up to 3 days.
- The texture stays creamy, and the layers hold well. Just avoid adding toppings too early—they can soften the top layer.
Freezer
- Not recommended.
- Freezing changes the texture of the dairy, and the filling may separate or turn grainy once thawed.
Frequently asked questions
Yes, but the filling may be slightly less creamy and rich. Full-fat versions give the best texture and flavor.
Absolutely! No need to thaw—just cook them a bit longer until soft and jammy.
Yes! These strawberry cheesecake cups are perfect for making a day in advance. Chill overnight for the best texture and clean layers.
Not ideal. Freezing can cause the filling to separate and lose its creamy texture.
Did you try these Strawberry Cheesecake Cups?
We'd love to hear from you! Leave us a ★★★★★ rating and drop a comment below — tell us how it went, what you enjoyed, or what you'd tweak. And if you share it on Instagram, don’t forget to tag us — we’d love to see them!
Thank you! -Bea and Marco
📖 Recipe
Strawberry Cheesecake Cups (High-Protein)
Video
Equipment
- 4 Glasses of 1 cup (200- 250ml)
Ingredients
Strawberry coulis
- 1 ½ cup (225 g) fresh strawberries
- 3 tablespoon honey
- 1 tablespoon lemon juice
Base
- 5 (80 g) digestive biscuits crushed into a fine texture
Filling
- 1 ½ cup (360 g) cottage cheese , cold
- ½ cup (125 g) plain Greek yogurt , cold
- 2 tablespoon honey
- 1 teaspoon vanilla extract
- ½ cup (115 g) whipping cream , cold
Instructions
Strawberry coulis
- In a saucepan, cook the strawberries, honey, and lemon juice over medium heat for 8–10 minutes, until the mixture has become soft, jammy, and thickens slightly. Break them as you go.1 ½ cup fresh strawberries, 3 tablespoon honey, 1 tablespoon lemon juice
- Separate ¼ cup (60g) aside. Cool before using.
Filling
- In a blender, blend the cottage cheese until it is entirely smooth and grain-free, for 2-3 minutes.1 ½ cup cottage cheese
- Blend in Greek yogurt, ¼ cup (60g) of the cooled coulis, honey, and vanilla extract for 30 seconds, not more. This avoids the filling from becoming runny.½ cup plain Greek yogurt, 2 tablespoon honey, 1 teaspoon vanilla extract
- In a bowl, whip the cream until soft peaks form. Pour the blended mixture in and gently fold it with a spatula until smooth and airy.½ cup whipping cream
Assemble and chill
- Divide crushed biscuits into four glasses of 1 cup (200- 250ml). Into each cup, spoon 2-3 tablespoon of filling, then 1-2 tablespoon of coulis, followed by another 2-3 tablespoon of filling.5 digestive biscuits
- Cover with cling film and chill in the fridge for a minimum of 4 hours (preferably overnight). Serve with sprinkles of crushed biscuits and sliced strawberries on top.
Notes
- Blend the cottage cheese first, on its own. Blend cottage cheese until smooth for 2-3 minutes, then add Greek yogurt, coulis, and honey. Adding them too early will make the filling runny.
- Then blend the rest, but not for too long. Blend everything together for about 30 seconds—no more. Overblending at this stage will make the mixture too thin.
- Chill for at least 4 hours (or overnight). This allows our strawberry cheesecake cups to set properly, holding their shape and creating defined layers with an ultra-creamy texture.
- Using frozen strawberries? No problem. Just cook them straight from frozen—no need to thaw. Simmer a little longer until they break down and become jammy.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on May 16, 2020. Updated with improved text, recipe, and pictures on May 24, 2025.
Judy Vallas says
When I tried to use the print button, your bottom of page ad covered some of the ingredients list I was trying to print. Maybe your programmer should test out how the page presents in various settings. (iPad in this instance.) Great recipe, though!
Judy Vallas says
(I was able to edit my way around the glitch, but that doesn’t seem like a good solution. Most print functions I use on other sites don’t include ads in the print. It’s a waste of ink if one is physically printing the recipe.) thanks.
Bea says
Hi Judy! Happy to hear that you liked the recipe! So, regarding the print recipe thingy. I think there's some misunderstanding here. We never ever include any ads on the final print page. If you click "Print" in the recipe card, you'll be taken to a confirmation page to print, with ads. Here we give you the option to exclude the recipe image so that our readers don't waste their printers' ink. On top of that confirmation page, there's a "Print" button and if you click it, you'll be asked what printer do you want to print on (the usual printing process) and you can see there's no ads whatsoever there. Hope this helps!
Winnie says
Hi Bea, my sister is allergic to pecans, can I substitute with other nuts like almond, walnut or cashew?
Bea says
Hi Winnie! Yes, of course you can. Use whatever nuts of your liking, no problem at all. Hope it helps and thank you!
Lucia K says
I made the recipe using frozen strawberries and the shots came out amazing. I cannot believe that they were even healthy.
Thank you Bea, god bless!