High-Protein Cheesecake Stuffed Strawberries
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These high-protein cheesecake stuffed strawberries are an easy dessert made with a protein-packed filling and topped with graham cracker crumbs. They’re a crowd-pleasing treat that’s perfect for summertime!
I’ve seen a few different versions of cheesecake stuffed strawberries online, but of course I had to make a version that’s a little more macro-friendly and actually has some protein. I made a creamy filling with Greek yogurt and protein powder (similar to my protein pudding), then added cream cheese for that classic cheesecake flavor and a thicker, more decadent texture.
If you’re all about that cheesecake flavor, you’ll also love my healthy cheesecake made with cottage cheese or my strawberry cheesecake overnight oats.
Table of Contents
Why I Love These Cheesecake Stuffed Strawberries
- The perfect no-bake dessert: You get all the creamy, tangy cheesecake flavor without turning on the oven. If you love easy no-bake treats, you should also try my frozen yogurt bark, cottage cheese chocolate mousse and protein frozen s’mores.
- Quick and easy to make: No chilling, no complicated steps. Just mix the filling, stuff the strawberries, and you’re good to go.
- Perfect for sharing: These are ideal for parties, cookouts or anytime you want a fun, bite-sized dessert without making a full recipe.
- A little protein boost: Thanks to the Greek yogurt and protein powder, these are more satisfying than your typical sweet treat.
Ingredients Needed
- strawberries – these act as the “shell” and add natural sweetness and freshness. Look for larger strawberries if you can because they’re easier to hollow out and hold more filling, which makes the whole process quicker (and more satisfying to eat).
- Greek yogurt – this makes up most of the filling and gives it that creamy, slightly tangy flavor. I like using full-fat here because it’s thicker and closer to a traditional cheesecake texture.
- cream cheese – adds that classic cheesecake richness and smooth, creamy texture.
- vanilla protein powder – brings sweetness and structure to the filling. I used Truvani whey protein, which blends really smoothly and keeps the texture creamy. I don’t recommend using a plant-based protein powder here as it tends to make the filling overly thick and a bit gritty.
- graham crackers – this is what gives you that “cheesecake crust” vibe. I used Simple Mills sweet thins, which have a great crunch and slightly cleaner ingredient list, but any graham-style cracker works here.
How to Make Cheesecake Stuffed Strawberries
Step 1: Prep the strawberries by slicing off the tops, trimming the bottoms so they stand upright and hollowing out the centers.
Step 2: Whip the Greek yogurt and cream cheese together until smooth and fluffy. Mix in the protein powder until the filling is fully combined and creamy.
Step 3: Pipe the filling into the strawberries using a piping bag or zip loc bag.
Step 4: Sprinkle with crushed graham crackers and serve.
Brittany’s Tips for Success
- Use sturdy, large strawberries: Softer or smaller strawberries can fall apart once you hollow them out. Go for firm, larger ones so they hold the filling well and are easier to stuff.
- Use the right protein powder: A smooth whey protein works best here for a creamy texture. Plant-based powders tend to make the filling thick and a little gritty.
- Whip until completely smooth: Take an extra minute to fully blend the yogurt and cream cheese. A smooth base makes the filling taste much closer to real cheesecake.
- Pipe for easy filling: Transfer the filling to a piping bag (or a zip-top bag with the corner snipped) to make stuffing the strawberries quicker and less messy.
How to Store
These are best the day you make them, but they still hold up if you want to prep ahead.
- Refrigerator: Store the cheesecake-stuffed strawberries in an airtight container in the fridge for up to 2 days.
- Keep them from getting soggy: If making ahead, wait to add the graham cracker topping until just before serving so it stays crisp.
- Serve cold: These taste best straight from the fridge once the filling has had a chance to chill and firm up.
Frequently Asked Questions
Yes! You can prep them up to a day in advance and store them in the fridge. For the best texture, wait to add the graham cracker topping until just before serving so it stays crisp.
They’re definitely lighter than traditional cheesecake. Using Greek yogurt and protein powder instead of a heavy cream-based filling gives you more protein and less sugar while still keeping that creamy cheesecake flavor.
This usually comes down to the yogurt or protein powder. If your yogurt is too thin or your protein powder doesn’t absorb well, the filling won’t hold its shape. Use a thick Greek yogurt and, if needed, let the filling sit for a few minutes to firm up.
More No-Bake Treats
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Cheesecake Stuffed Strawberries
Ingredients
- 1 lb fresh strawberries, washed and patted dry (about 24 large strawberries)
- ½ cup plain full-fat Greek yogurt
- 2 oz cream cheese, softened to room temperature
- 1 scoop vanilla whey protein powder
- Crushed graham crackers, for serving – I used Simple Mills sweet thins
Instructions
- Slice the tops off the strawberries and trim a small sliver off the bottom of each strawberry so they can stand upright without tipping over. Then use a small spoon, paring knife, or metal teaspoon to carefully hollow out the center of each strawberry to create space for the filling. Set aside.1 lb fresh strawberries
- Add the Greek yogurt and softened cream cheese to a mixing bowl. Using a hand mixer on medium speed, whip together until smooth and fluffy, scraping down the sides as needed.½ cup plain full-fat Greek yogurt, 2 oz cream cheese
- Once combined, add the protein powder and stir together with a spoon or whisk with the hand mixer until fully combined and smooth.1 scoop vanilla whey protein powder
- Transfer the filling to a piping bag or zip-top bag with the corner cut off. Pipe the filling into each hollowed strawberries until full. You can also spoon the filling in if needed.
- Sprinkle the strawberries with crushed graham crackers. Store immediately or store in the fridge until ready to serve.Crushed graham crackers
Notes
- Make-ahead tip: You can prep and fill the strawberries a few hours in advance. Keep them chilled and uncovered or lightly covered so they don’t get too soft, and wait to add the graham cracker topping until right before serving so it stays crisp.
- Storage: Store in an airtight container in the fridge for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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