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Whole high-protein strawberry citrus cheesecake with strawberry compote, an orange, and fresh strawberries.
Jacob Hensley

Strawberry Citrus Protein Cheesecake

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A high-protein strawberry cheesecake made with reduced-fat cream cheese, blended cottage cheese, vanilla protein powder, orange zest, and a graham cracker crust. It is topped with tart strawberry citrus compote and vanilla whipped cream.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Minimum Chill Time 6 hours
Total Time 7 hours 40 minutes

Ingredients
  

Graham Cracker Crust
  • 120 g graham cracker crumbs
  • 3 tablespoons light butter melted
  • 2 tablespoons granulated zero-calorie sweetener
  • 1/2 teaspoon ground cinnamon
Orange Vanilla Protein Cheesecake
  • 16 ounces reduced-fat cream cheese 454g, softened
  • 2 cups fat-free cottage cheese 450g
  • 4 large eggs
  • 3/4 cup granulated zero-calorie sweetener
  • 1 scoop vanilla protein powder 30g
  • 1 tablespoon orange zest finely grated
  • 2 tablespoons fresh orange juice
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
Tart Strawberry Citrus Compote
  • 450 g fresh strawberries hulled and chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 1 teaspoon orange zest
  • 2-3 tablespoons granulated zero-calorie sweetener to taste
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • freshly ground pink peppercorns optional; use a tiny pinch
Vanilla Whipped Cream
  • 1/2 cup heavy whipping cream cold
  • 1 tablespoon powdered zero-calorie sweetener
  • 1/2 teaspoon vanilla extract
Optional Garnish
  • fresh strawberries
  • orange zest
  • fresh mint leaves

Equipment

Method
 

  1. Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
  2. Combine the graham cracker crumbs, melted light butter, sweetener, and cinnamon. Mix until the crumbs resemble wet sand.
  3. Press the crust firmly and evenly into the bottom of the pan. Bake for 8 minutes, then remove and cool slightly.
  4. Add the softened cream cheese, cottage cheese, eggs, sweetener, protein powder, orange zest, orange juice, vanilla, and salt to a food processor or high-powered blender.
  5. Blend until completely smooth, stopping to scrape down the sides as needed. There should be no visible cottage cheese curds.
  6. Pour the filling over the crust. Smooth the top and gently tap the pan against the counter to release large air bubbles.
  7. Bake at 325°F for 60–75 minutes, until the edges are set and the center still has a slight wobble.
  8. Turn off the oven, crack the oven door, and leave the cheesecake inside for 30 minutes.
  9. Remove the cheesecake from the oven and cool completely at room temperature. Cover and refrigerate for at least 6 hours, preferably overnight.
  10. Add the chopped strawberries, lemon juice, orange juice, orange zest, and 2 tablespoons sweetener to a medium saucepan.
  11. Cook over medium heat for 10–15 minutes, stirring occasionally, until the strawberries soften and release their juices. Mash about half of the berries, leaving the rest chunky. Add the remaining sweetener if needed.
  12. Whisk the cornstarch and cold water until smooth. Stir the slurry into the simmering strawberries and cook for another 1–2 minutes, until thick and glossy.
  13. Stir in a tiny pinch of freshly ground pink peppercorns if using. Remove from the heat, cool completely, and refrigerate.
  14. Beat the cold heavy whipping cream, powdered sweetener, and vanilla until medium-stiff peaks form. Transfer to a piping bag and refrigerate.
  15. Release the chilled cheesecake from the springform pan and transfer it to a serving plate.
  16. Spoon the cooled strawberry citrus compote over the center of the cheesecake. Pipe whipped cream around the perimeter and garnish as desired.
  17. Slice with a warm, clean knife, wiping the blade between cuts.

Nutrition

Calories: 250kcalCarbohydrates: 22gProtein: 15gFat: 12g

Notes

Strawberry Citrus Protein Cheesecake Tips & Expert Strategy

TEXTURE: The chilled cheesecake should be creamy and dense enough to slice cleanly, with a thick, slightly chunky strawberry topping.
BLEND COMPLETELY: Process the cottage cheese until no curds remain. Incomplete blending can leave the filling grainy.
DONENESS: Remove active heat when the edges are set and the center still has a slight wobble. The cheesecake continues setting as it cools and chills.
COMPOTE: Cool the strawberry topping completely before adding it to the cheesecake so it stays thick and does not soften the whipped cream.
BETTER LATER: Chill the cheesecake for at least 6 hours, preferably overnight. The texture and slice quality improve substantially after chilling.
PINK PEPPERCORN: Use only a tiny pinch. It is optional and should remain a background note.
SERVING TIP: Use a knife warmed in hot water and wiped dry between cuts for the cleanest slices.
NUTRITION: One of 12 slices is approximately 250 calories, 15 grams of protein, 22 grams of carbohydrates, and 12 grams of fat. Exact values vary by brand and garnish.

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