Protein-Packed Mini Strawberry Cheesecakes

Fun fact: Strawberries are actually not berries.


My all-time favorite fruit, since the edible portion is not produced by the ovary of the plant’s flower, is an “accessory fruit” and part of the rose family. You know what are botanical berries, according to the official definition?

Bananas, avocados, watermelons and pumpkins.

Break that fun fact out at cocktail parties. :)


Regardless of the classification, it’s prime time for strawberries. So I grabbed a box during my last grocery run and a bit of inspiration from a couple of fantastic food bloggers, then set out for the kitchen to create a new, light dessert.


This recipe may not win the most photogenic award, but you won’t mind once you grab a fork and dig in! Also part of the “inner beauty” of these individually-portioned strawberry desserts: each cheesecake packs in as much protein as an egg. All the better reason to have two.


Protein-Packed Mini Strawberry Cheesecakes
Inspired by Blogilates and Chocolate-Covered Katie
Yield: 6 cheesecakes

Cheesecake filling

  • 6-ounce container vanilla Greek yogurt, such as 0% Chobani
  • 1/4 cup lowfat cottage cheese
  • 1/4 cup egg whites
  • 1 tablespoon unsweetened almond milk
  • 4 teaspoons whole-wheat flour
  • 2 tablespoons stevia, or sweetener of choice
  • 1/2 lemon, peeled and finely chopped
  • 3/4 cup strawberries, diced


  • 3 full graham crackers
  • 3 tablespoons unsweetened almond milk
  1. Preheat oven to 350° and spray a muffin tin with nonstick spray.
  2. Place graham crackers in a baggie and crush with hands or a rolling pin. (Alternatively, if you are fancy and have a food processor, feel free to pulse for a few seconds until crackers reach a crumbly consistency.) Pour crumbs into a small bowl and mix with 3 tablespoons of milk.
  3. Evenly distribute graham cracker mixture among six muffin cups and fill the other six cups with a bit of water to avoid burning.
  4. Bake crusts for 10 minutes or until they begin to brown just slightly. Remove from oven and allow to cool slightly while preparing the filling.
  5. In a medium bowl, mix yogurt, cottage cheese, egg whites and almond milk. Sprinkle in flour and sweetener and whisk until filling reaches an even consistency. Fold in lemon and strawberries.
  6. Scoop filling on top of crusts so each cheesecake has even amounts of creamy filling and berries.
  7. Bake cheesecakes for 15-2o minutes or until the filling no longer jiggles when you shake the pan and the tops of each “muffin” begins to crack just a bit. Eat warm or allow to cool before eating. (Being patient will lead to a less distinguishable cottage cheese flavor.)

Nutrition information per cheesecake: 83 calories, 1 g fat, 6 g protein, 1.5 g fiber, 19 g carbohydrate

What is your favorite berry—official or not?

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  1. Ooo, these sound tasty! Nicely done.

    • Thanks, Alex! Do let me know what you think if you try them out. I’m excited to try the recipe with different fruits!

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