Name: High Protein Strawberry Cheesecake Breakfast Bowl (No Bake) - Creamy, Fresh, and Ready in Minutes
Prep time: 10 min
Total time: 10 min
Ingredients: 3/4 cup (170 g) low-fat cottage cheese or Greek yogurt (2% or 0%); 1 scoop vanilla protein powder (whey or plant-based); 2–3 tablespoons light cream cheese (softened); 1/2 teaspoon vanilla extract; 1–2 teaspoons honey or maple syrup (or sweetener of choice); 3/4 cup fresh strawberries, chopped (plus extra for topping); 1–2 tablespoons graham cracker crumbs (or crushed digestive biscuits); 1 tablespoon chia seeds or ground flaxseed (optional, for fiber and texture); Pinch of salt (enhances the cheesecake flavor); Milk or water as needed to loosen, 1–2 tablespoons

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This breakfast tastes like dessert but fuels your morning like a champ. It’s creamy, tangy, and loaded with sweet strawberries, yet takes less than 10 minutes to make. No oven, no stove—just simple ingredients and a spoon.

If you’re trying to get more protein without feeling like you’re eating a protein shake, this bowl is a winner. It’s also easy to customize, so you can make it your way every time.

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What Makes This Recipe So Good

Overhead shot of the prepared High Protein Strawberry Cheesecake Breakfast Bowl just assembled: velv

No bake, no fuss: Everything mixes in one bowl and it’s ready right away.
High protein: Balances protein, fiber, and healthy fats to keep you full for hours.
Dessert vibes for breakfast: Cheesecake flavor without the heavy, sugary crash.
Simple ingredients: Mostly pantry and fridge staples you probably already have.
Easy to scale: Make one bowl or prep a few for the week.

What You’ll Need

3/4 cup (170 g) low-fat cottage cheese or Greek yogurt (2% or 0%)
1 scoop vanilla protein powder (whey or plant-based)
2–3 tablespoons light cream cheese (softened)
1/2 teaspoon vanilla extract
1–2 teaspoons honey or maple syrup (or sweetener of choice)
3/4 cup fresh strawberries, chopped (plus extra for topping)
1–2 tablespoons graham cracker crumbs (or crushed digestive biscuits)
1 tablespoon chia seeds or ground flaxseed (optional, for fiber and texture)
Pinch of salt (enhances the cheesecake flavor)
Milk or water as needed to loosen, 1–2 tablespoons

How to Make It

Close-up process detail of the blended cheesecake base being spooned into a bowl: ultra-smooth, glos

Blend the base: In a blender or food processor, add cottage cheese (or Greek yogurt), cream cheese, protein powder, vanilla, sweetener, and a pinch of salt. Blend until silky and smooth.
If it’s too thick, add 1 tablespoon milk or water at a time.
Fold in fruit: Stir in the chopped strawberries. Save a few for topping.
Add texture: Mix in chia or flax if using. Let it sit for 2–3 minutes to slightly thicken.
Assemble: Spoon into a bowl.
Sprinkle with graham cracker crumbs for that cheesecake “crust” feeling.
Top and serve: Add extra strawberries and a light drizzle of honey if you like. Eat right away.

Keeping It Fresh

Fridge: Store the blended cheesecake base (without crumbs) in an airtight container for up to 3 days. Add fruit and crumbs right before serving for the best texture.
Make-ahead jars: Portion into small jars, leave 1/2 inch of space on top, and add toppings the morning of.
Avoid freezing: Dairy can separate once thawed, so the texture won’t be as creamy.

Health Benefits

Protein power: With protein powder plus cottage cheese or Greek yogurt, you’ll typically get 30–40 grams of protein per bowl, which supports satiety and muscle repair.
Balanced energy: Pairing protein with fiber from strawberries and chia helps stabilize blood sugar.
Calcium and probiotics: Dairy provides calcium, and yogurt offers live cultures that support gut health.
Healthy fats: Chia or flax adds omega-3s for heart and brain health.

Pitfalls to Watch Out For

Overly thick texture: If your protein powder is absorbent, the mixture can turn pasty.
Thin with milk or water 1 tablespoon at a time.
Too sweet or not sweet enough: Start with less sweetener, then adjust after tasting. Protein powders vary in sweetness.
Soggy crumbs: Add graham crumbs right before eating to keep the “crust” crunchy.
Gritty cottage cheese: Blend well for a smooth, cheesecake-like finish. A high-speed blender helps.

Variations You Can Try

Strawberry swirl: Mash a few strawberries with a fork and swirl through the bowl right before serving.
Chocolate-dipped vibe: Add mini dark chocolate chips or a drizzle of melted dark chocolate.
Gluten-free: Use gluten-free graham crackers or swap with toasted almond flour and a pinch of cinnamon.
Lower sugar: Skip honey and use a zero-calorie sweetener, or rely on the sweetness of ripe berries.
Dairy-free: Use a thick coconut yogurt or dairy-free “Greek-style” yogurt, plant-based cream cheese, and vegan protein powder.
Berry mix: Combine strawberries with raspberries or blueberries for extra color and antioxidants.

FAQ

Can I make this without a blender?

Yes.

Use Greek yogurt instead of cottage cheese for a smoother base, and whisk vigorously. Softening the cream cheese first helps it blend in easily.

What protein powder works best?

Whey isolates blend creamy with a classic cheesecake taste. For dairy-free, choose a smooth vanilla pea protein blend.

Avoid chalky powders if possible.

How can I boost the crust flavor?

Mix graham crumbs with a tiny pinch of cinnamon and an extra drop of vanilla. You can also toast the crumbs in a dry pan for 1–2 minutes to enhance flavor.

Is this good for meal prep?

Absolutely. Keep the creamy base and fruit separate until serving, then add crumbs.

It holds well in the fridge for up to 3 days.

Can I use frozen strawberries?

Yes, but thaw and drain them first to avoid watering down the bowl. Pat dry with a paper towel before chopping.

In Conclusion

This High Protein Strawberry Cheesecake Breakfast Bowl gives you the best of both worlds: indulgent flavor and steady, feel-good energy. It’s quick to make, endlessly customizable, and easy to prep ahead.

Keep the crumbs crisp, adjust sweetness to taste, and enjoy a breakfast that feels like a treat but eats like a powerhouse.