Strawberry Cheesecake Cups (High-Protein)

5 from 3 votes

Strawberry Cheesecake Cups (High-Protein)

These strawberry cheesecake cups are a fresh, feel-good dessert layered with creamy, high-protein filling and vibrant strawberry coulis. Easy to prep, naturally sweetened, and no oven required—this is your go-to treat when you want a pick-me-up that's healthier for you!

Prep Time20

Cook Time10

Chill Time4

Total Time4 30

Servings: people

Author: Bea & Marco

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

Get Recipe Ingredients

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