Strawberry Cheesecake

Serving: 8
Prep Time: 20 minutes
Cook Time: 40-55 minutes


For the base:
4 tablespoons natural almond butter
1 cup almond flour
2 tablespoons organic non-irradiated honey

For the cheesecake:
1 cup (240g) low fat yoghurt
2 tubs (150g each) fat free cottage cheese
½ cup vanilla whey isolate powder
½ cup (4 to 6 egg whites) egg whites
1 teaspoon vanilla extract


For the cream frosting:
1 tablespoon (17g) plain casein whey protein
½ cup plain yoghurt
Granulated sweetener to taste
1 teaspoon vanilla extract

For the strawberry sauce:
2 cups freshly chopped strawberries
1/3 cup granulated sweetener
1 teaspoon vanilla extract


1Preheat oven to 170°C and grease lightly a spring-form pan; set aside.

2Combine all base ingredients into a mixing bowl and mix with a spoon until a dough-like consistency is reached; press the mixture down into the prepared pan.

3Using a blender or a hand held blender, mix all cheesecake ingredients together.

4Pour the mixture on top of the base; place in the oven and bake for 35-45 minutes. The cheesecake will set as it cools so be careful not to overcook it.

5Once the cheesecake has set, combine the cream frosting ingredients in a mixing bowl and mix with a spoon. Pipe the frosting onto the cake.

6For the strawberry sauce, set aside 1/3 of the strawberries and place the remaining strawberries and sweetener in a pot. Heat over a medium-high heat for 6-8 minutes, stirring occasionally, until the juices are released and the mixture thickens.

7Remove from heat and stir in the reserved berries and vanilla extract.

8Place half of the berry mixture into a food processor and pulse to a puree and then fold it back into the pot. Allow to cool completely before refrigerating.

9Pour the sauce on top of the cheesecake.

Nutrition facts per serving (180g):
calories 276 | total carbs 19g | total fat 13g | protein 24g | sodium 285mg | sugar 12g


  • Gluten-free
  • Wheat-free
  • Low fat
  • Hight protein

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