Here is a quick, creamy, and high-protein recipe for Strawberry Cheesecake Fluff that satisfies your sweet tooth while keeping your protein goals in check!
Ingredients
- Greek Yogurt: 1 cup (plain or vanilla non-fat or low-fat Greek yogurt, thick variety like Fage works best)
- Protein Powder: 1 scoop (about 30g, vanilla or strawberry flavored whey or plant-based protein)
- Cream Cheese (Light/Neufchâtel): 2 tablespoons (softened, to give it that authentic cheesecake tang and creaminess)
- Fresh Strawberries: 1 cup (diced, plus a few extra sliced for topping)
- Graham Cracker: 1 sheet (crushed, for that classic cheesecake crust texture)
- Sugar-Free Strawberry Jello Powder (Dry): 1 tablespoon (optional, adds a boost of strawberry flavor and a pretty pink color)
- Sweetener: 1 to 2 tablespoons (maple syrup, honey, or a zero-calorie sweetener of your choice, adjusted to taste)
Step-by-Step Instructions
1. Mix the Base
- In a mixing bowl, combine the softened light cream cheese and Greek yogurt.
- Whisk or stir vigorously until completely smooth and free of lumps.
2. Add Protein and Flavor
- Add the protein powder, sweetener, and the dry strawberry Jello powder (if using) to the yogurt and cream cheese mixture.
- Stir gently at first so the powder doesn’t fly out, then mix until thick, creamy, and fully incorporated.
3. Fold in the Strawberries
- Gently fold in most of the diced fresh strawberries, reserving a few pieces to garnish the top.
4. Layer and Chill
- Spoon the creamy fluff mixture into a serving bowl or glass.
- Sprinkle the crushed graham cracker over the top (or layer it in the middle for a parfait effect).
- Top with the remaining fresh strawberry slices.
5. Serve
- You can eat it immediately, or place it in the fridge for 15 to 30 minutes to let it firm up and allow the flavors to meld together. Enjoy!