STRAWBERRY SWIRL CHEESECAKE
(MACRO-VERIFIED)
Protein
20G
Calories
190
Prep Time
20M
Bake Time
50M
This beautiful and delicious strawberry swirl cheesecake offers a satisfying protein boost, providing around 20 grams of protein per serving to support muscle recovery and keep you feeling full longer. The creamy, velvety texture of the cheesecake is perfectly complemented by the vibrant burst of fresh strawberry swirl, adding a delightful sweetness and a hint of tartness with every bite. Its rich flavor balances indulgence with nutritional benefits, making it an ideal treat for post-workout recovery or a smart dessert option for meal prep. With a lighter calorie count of approximately 190 per serving, it's a guilt-free way to satisfy your sweet tooth while fueling your body. For those with dietary restrictions, this cheesecake can easily be made gluten-free by using gluten-free graham crackers or crust alternatives, and vegan options can be achieved with plant-based cream cheeses and egg substitutes. To get the best texture, be sure to blend the filling until smooth and chill the cheesecake thoroughly before serving—this helps it set perfectly and enhances the flavor. Whether enjoyed after a workout or as a sweet finish to your day, this strawberry swirl cheesecake combines indulgence with nutrition in every tempting slice. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 cheesecake
Amount per serving
Calories
190
Total Fat 8g
10%
Total Carbohydrate 16g
6%
Dietary Fiber 2g
7%
Total Sugars 7g
Protein 20g
40%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat your oven to 160°C (325°F).
Mix almond flour with a little melted butter and press into the bottom of a springform pan.
Beat the cream cheese until smooth. Add the Greek yogurt, vanilla whey protein, and eggs. Mix until just combined.
Pour half the filling into the pan. Dollop with strawberry puree and then top with the remaining filling. Swirl with a knife.
Bake for 50 minutes, or until the center is almost set.
Let the cheesecake cool completely, then refrigerate for at least 4 hours before serving.
TROUBLESHOOTING
My cheesecakes are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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