High-Protein Strawberry Vanilla Cheesecake Fluff
Low carb, sugar-free and ready in 10 minutes — fluffy, creamy, fruity jars of cheesecake you eat with a spoon
This strawberry vanilla cheesecake fluff keeps every promise on the cover: low carb, sugar-free, ready in 10 minutes — with 20g protein, 6g net carbs and 160 calories per serving. Cream cheese is beaten silky, Greek yogurt and vanilla protein are whipped in, fresh strawberries are folded through last, and each jar is crowned with a toasted almond crumble, exactly like the fridge shelf in the photo. Bariatric friendly, too — soft, small-portioned and protein-first.
Per serving: 160 calories, 20g protein and 6g net carbs. Ready in 10 minutes.
Why you’ll love this cheesecake fluff
- 20g protein per jar for just 160 calories
- Low carb and sugar-free — exactly as promised on the cover
- Made in a genuine 10 minutes, no baking, no setting agents
- Tastes like strawberry cheesecake filling — because it is
- Bariatric friendly: soft texture, small jars, protein first
- Meal-prep perfect — grab a jar straight from the fridge
Health notes
- Greek yogurt and vanilla protein powder: The protein team — no chalky taste when the powder is fully whipped into the yogurt base.
- Cream cheese, beaten first: A moderate amount gives true cheesecake flavour; whipping it silky before anything joins it stops lumps.
- Powdered erythritol or monk fruit: Dissolves invisibly in a no-bake mix — granular sweetener stays gritty here.
- Real strawberries: The only sugar in the jar is the berries’ own — about the lowest-sugar fruit there is.
- Locked from the cover: The photo supplied the title, claims, time and macros, so they are kept consistent throughout the block.
Key element — silky base first, berries last, crumble at serving
Order is everything in a fluff. Beat the room-temperature cream cheese completely smooth BEFORE the yogurt goes in — cold lumps never whip out afterwards. Fold the strawberries in last with a spatula so they stay as juicy chunks marbled through the pink fluff, like the jars in the photo, instead of being beaten into a smoothie. And keep the crumble in its own little pot until the moment you eat: sprinkled on at serving it stays crunchy, but left sitting on the fluff it drinks the moisture and goes soft within hours.
Ingredients
Fluff
- 6 oz cream cheese, at room temperature
- 1½ cups plain Greek yogurt
- 1 scoop (about 30g) vanilla protein powder
- ⅓ cup powdered erythritol or monk fruit sweetener, to taste
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced small
Toasted crumble
- ¼ cup almond flour
- 1 Tbsp butter
- 1 Tbsp erythritol
- Pinch of cinnamon
Swaps
- Other berries: Raspberries or diced peaches (in juice, drained) work the same way.
- Lemon cheesecake: Lemon zest and juice instead of half the vanilla.
- Extra fluffy: Fold in ½ cup of whipped cream at the end.
- No protein powder: Extra ½ cup of yogurt — protein drops, so the cover numbers change.
Instructions
| 1 | Beat the cream cheese silky. Beat the room-temperature cream cheese on its own for 1–2 minutes until completely smooth and pale — no lumps allowed past this point. |
| 2 | Whip in the yogurt base. Beat in the Greek yogurt, protein powder, powdered sweetener and vanilla until thick, smooth and fluffy. Taste and adjust the sweetness. |
| 3 | Fold in the strawberries. Fold the diced strawberries through with a spatula in a few strokes — marbled chunks, not a pink smoothie. |
| 4 | Toast the crumble. Melt the butter in a small pan, add the almond flour, erythritol and cinnamon and stir for 2–3 minutes until golden and nutty. Tip onto a plate to cool and crisp. |
| 5 | Jar it up. Spoon the fluff into 4 jars or glasses, like the photo. It is ready to eat now — or chill for 30 minutes for a firmer, more cheesecake-like set. |
| 6 | Serve. Sprinkle a spoonful of crumble over each jar at the very moment of serving so it stays crunchy. |
Pro tips
- Cold cream cheese is the number-one cause of lumpy fluff — give it 30 minutes on the counter.
- Powdered sweetener only: granular will not dissolve in a no-bake dessert.
- Dice the strawberries small so every spoonful gets some.
- These jars are the ideal bariatric portion — protein first, eaten slowly with a small spoon.
- A pinch of salt in the base makes the strawberry flavour pop.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 160 |
| Protein | 20g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 6g |
| Sodium | 180mg |
Per serving (1 of 4 jars including crumble), locked from the cover: 20g protein, 6g net carbs, 160 calories. Exact macros vary slightly with yogurt and protein powder brands.
Variations
Blueberry cheesecake
Blueberries folded through, lemon zest in the base.
Chocolate strawberry
A tablespoon of cocoa in the base, berries on top.
Key lime
Lime zest and juice instead of berries, crumble on top.
Peanut butter cup
Peanut butter powder whipped in, sugar-free chocolate chips to finish.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Lidded jars; keep the crumble separate until serving |
| Crumble | Up to 1 week | Airtight jar at room temperature — stays crunchy |
| Freezer | Up to 1 month | Freeze in the jars; thaw overnight — eats like a soft ice cream if half-frozen |
