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A delicious plate of Strawberry Cheesecake Cups (High-Protein)

Strawberry Cheesecake Cups (High-Protein)

These high-protein strawberry cheesecake cups are a delightful and healthy dessert, featuring a creamy cottage cheese and Greek yogurt filling, fresh strawberry coulis, and a crunchy biscuit base. Perfect for a make-ahead treat!
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 cups
Course: Dessert
Calories: 383
Ingredients Equipment Method Notes

Ingredients
  

STRAWBERRY COULIS
  • 1.5 cup fresh strawberries Hulled and quartered for the coulis.
  • 3 tbsp honey Adds natural sweetness to the strawberry coulis.
  • 1 tbsp lemon juice Brightens the flavor of the coulis and prevents over-sweetness.
FILLING
  • 5 unit digestive biscuits Crush finely for the base and garnish; can substitute with graham crackers.
  • 1.5 cup cottage cheese Use cold, full-fat for a richer, creamier texture.
  • 0.5 cup plain Greek yogurt Ensures a high-protein, tangy filling; use cold.
  • 2 tbsp honey Sweetens the cheesecake filling; adjust to taste.
  • 1 tsp vanilla extract A classic flavor enhancer for cheesecake.
  • 0.5 cup whipping cream Keep very cold for best results when whipping to soft peaks.

Equipment

  • Saucepan
  • Blender
  • Bowl
  • Spatula
  • Glasses

Method
 

  1. 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.
  2. Separate ¼ cup (60g) aside. Cool before using.
  3. In a blender, blend the cottage cheese until it is entirely smooth and grain-free, for 2-3 minutes.
  4. 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.
  5. 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.
  6. Divide crushed biscuits into four glasses of 1 cup (200- 250ml). Into each cup, spoon 2-3 tbsp of filling, then 1-2 tbsp of coulis, followed by another 2-3 tbsp of filling.
  7. 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

For best results, allow the cheesecake cups to chill overnight. Garnish with extra crushed biscuits and fresh strawberry slices before serving for an appealing presentation.