High Protein Cheesecake Stuffed Strawberries

These high protein cheesecake stuffed strawberries are fresh berries hollowed out and piped with a Greek yogurt cheesecake filling, topped with graham cracker crumbs. No bake, no oven, real protein from a scoop of vanilla protein powder.

I made these for a girls night thinking they would be the throwaway snack, and they were the first thing gone, before the actual dessert.

High protein cheesecake stuffed strawberries are fresh strawberries hollowed out and piped full of a no-bake cheesecake filling made with Greek yogurt, light cream cheese, and vanilla protein powder, then topped with graham cracker crumbs. The protein powder and Greek yogurt turn the usual sugar-and-cream-cheese filling into something that has around 40g of protein, so these land as a snack you can stand behind, not just a treat.

They take about 15 minutes, no oven, and the filling tastes like cheesecake batter, which is the best part of cheesecake anyway.

More no-bake protein treats: my Easy Chocolate Protein Pudding, my Banana Cream Pie Protein Ice Cream, and my Salted Caramel Protein Ice Cream.

Why You’ll Love These Protein Cheesecake Bites

• The filling is built on Greek yogurt and a scoop of protein powder, so a plate of these has real protein instead of the 1g a regular cheesecake-stuffed strawberry gives you.
• No bake, no oven, about 15 minutes start to finish. You hollow, you pipe, you top, done.
• They look like you fussed. The piped swirl and the graham dusting read as fancy, and nobody needs to know it was a yogurt and a piping bag.

Ingredients You Need For Cheesecake Stuffed Strawberries

The exact measurements, nutrition info, and full recipe are in the recipe card at the bottom of the post.

• Large strawberries. Go for the biggest you can find, about 15. Big berries have more room to hollow out and pipe, and they stand up better on the plate.
• Plain Greek yogurt. The creamy, tangy base and a big part of the protein. Plain keeps the sugar down, and full-fat or nonfat both work.
• Light cream cheese. Brings the actual cheesecake flavor. Light keeps it lower in fat, and full-fat makes it richer.
• Vanilla protein powder. The protein and the sweetness, so you do not need added sugar. I use 1UP Nutrition Vanilla Ice Cream, and code BAILS saves you money.
• Graham cracker crumbs. The crust, on top. Crush them fine. Use certified gluten-free graham crumbs to keep these gluten free.

How To Make High Protein Cheesecake Stuffed Strawberries

1. Rinse the strawberries, slice a thin bit off the bottom so they stand up, and hollow out the center, leaving a well for the filling.
2. Mix the Greek yogurt, light cream cheese, and vanilla protein powder in a bowl until completely smooth. The smoother the filling, the cleaner it pipes.
3. Spoon the filling into a piping bag fitted with a star tip, or a zip-top bag with the corner cut off.
4. Pipe the filling into each strawberry, swirling up and out the top so it mounds.
5. Sprinkle the graham cracker crumbs over the filling and serve.

Tips For The Best Stuffed Strawberries

• Mix the filling completely smooth before it goes in the bag. Protein powder can go grainy if it is not fully mixed, and lumps clog a piping tip. A few minutes with a whisk or a hand mixer fixes both.
• Use a star tip for the swirl. Rotating the strawberry as you pipe gives you that bakery cheesecake-twist look with zero skill.
• Add the graham crumbs right before serving. They go soft fast once they sit on the wet filling, so crumb them at the last minute, not ahead.
• Pick firm, ripe berries. Overripe ones tear when you hollow them and slump when you fill them.

Storing And Making Them Ahead

These are best the day you make them, while the berries are firm and the crumbs are crunchy. To get ahead, make the filling up to two days in advance and keep it covered in the fridge, then hollow, pipe, and top right before you serve.

Filled strawberries hold in an airtight container in the fridge for up to a day, but leave the graham crumbs off until serving so they stay crisp.

Variations

• Switch the crust. Crushed gluten-free vanilla wafers, Biscoff, or crushed protein cookies in place of graham crumbs.
• Chocolate cheesecake. Use chocolate protein powder and dust with cocoa or mini chocolate chips.
• Add a swirl. A little sugar-free strawberry or raspberry jam swirled into the filling pushes the strawberry flavor.

Cheesecake Stuffed Strawberries FAQ

Can I use cottage cheese instead of Greek yogurt?

Yes. Blend the cottage cheese smooth first so the filling is not lumpy, then use it in place of the Greek yogurt. It pushes the protein a little higher and tastes just as cheesecakey once it is blended.

How do you hollow out strawberries?

Slice off the stem end, then cut a cone into the center with a small paring knife, or scoop it out with a melon baller or a small spoon. Large berries are often partly hollow already.

How much protein is in these stuffed strawberries?

The batch has around 40g of protein, from the Greek yogurt and the scoop of vanilla protein powder in the filling. A standard cheesecake-stuffed strawberry made with cream cheese and powdered sugar has about 1g each.

Are these gluten free?

The strawberries and the filling are gluten free. The only gluten is in the graham crackers, so use certified gluten-free graham crumbs and the whole thing is gluten free.

More Protein Desserts You’ll Love

• Protein Banana Bark
• High Protein Egg White Brownies
• Protein Lemon Meringue Pie Yogurt Cup
• High Protein Blueberry Cheesecake Jars
• Watermelon Protein Gummies
• Fluffy Yogurt

If you make these high protein cheesecake stuffed strawberries, leave a star rating and a comment below and tell me what crust you used on top. And if you plate them up, tag me @basicswithbails on Instagram or pin them to save for your next party. I love seeing your protein treats.