Ingredients — 5–6 jars
Strawberry Cheesecake Fluff
- 2 cups (450 g) plain Greek yogurt
- 1 cup (225 g) cottage cheese
- 4 oz (113 g) softened cream cheese
- 1½ cups (225 g) fresh strawberries, hulled
- 1 scoop (30 g) vanilla protein powder
- 2–3 tbsp honey or maple syrup, to taste
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest, optional
- Pinch of salt
For topping
- ½ cup finely chopped fresh strawberries
- 2 tbsp crushed freeze-dried strawberries, optional
- 2–3 tbsp crushed graham crackers, optional
This style of recipe is no-bake and can be chilled before serving.
Method
- Wash, hull, and chop the strawberries.
- Add Greek yogurt, cottage cheese, cream cheese, strawberries, protein powder, honey/maple syrup, vanilla, lemon juice, lemon zest, and salt to a blender or food processor.
- Blend for 45–90 seconds, scraping the sides if necessary, until completely smooth and creamy.
- Taste and adjust sweetness if needed.
- Spoon the mixture into 5–6 clean jars.
- Refrigerate for 30–60 minutes to allow the mixture to become thicker. Similar recipes recommend chilling before serving.
- Top with chopped strawberries and optional crushed freeze-dried strawberries.
- Add a small amount of graham-cracker crumbs if desired.
- Serve cold.
Time
- Prep: 10–15 minutes
- Chill: 30–60 minutes
- Cooking: None
- Total: About 45–75 minutes
Nut & Allergen Information
- Nuts: None in the basic recipe.
- Dairy: Contains Greek yogurt, cottage cheese, and cream cheese.
- Egg: None.
- Gluten: The basic fluff is gluten-free, but graham crackers usually contain wheat.
- Soy: Check protein powder and packaged toppings.
- Almonds: If using almond milk, it will contain almonds—use regular milk or another suitable alternative for a nut-free version.
- Nut-free option: Skip almond milk and use regular milk or oat milk, while checking labels for cross-contact.
Approximate Nutrition
Per jar, if divided into 6 servings:
- Calories: ~180–230 kcal
- Protein: ~15–20 g
- Carbohydrates: ~18–23 g
- Fat: ~5–8 g
- Fiber: ~2–3 g
Exact nutrition depends heavily on the protein powder, yogurt, cream cheese, and sweetener used.
Q&A
Q: Can I make it without protein powder?
Yes. It will still be creamy, but the protein content will be lower.
Q: Can I use frozen strawberries?
Yes. Thaw and drain them first so the fluff doesn’t become watery.
Q: Can I make it without cottage cheese?
Yes. Increase the Greek yogurt or use additional softened cream cheese for a richer texture.
Q: How long can I keep it?
Keep covered in the refrigerator and use fresh strawberries/toppings within a few days; quality is best when eaten fresh.
Q: Can I make it sweeter?
Yes. Add honey or maple syrup gradually until it reaches your preferred taste.