Protein Strawberry Cheesecake Batter

Protein Strawberry Cheesecake Batter


GluteNull’s NEW Macarena cookie is the perfect cookie crumble to add a crunchy almond crust to this high protein, plant-based Valentine’s day dessert. The cheesecake is made from thick vegan greek yogurt, lemon juice, and vanilla protein to make for a tangy and sweet cake batter texture. To make this extra special we folded a homemade strawberry and chia jam throughout the layers to add an additional sweet and tangy flavour reminiscent of a NY style cheesecake.

This recipe is SO easy to make and the perfect handmade gift for you or your loved one this Valentines.

Recipe makes 4 servings

Macros per serving:

216 cals - 8g fat - 23g carbs - 17g protein


1 ¼ cup vegan greek yogurt

42g vanilla protein

2 tbsp lemon juice

½ cup frozen strawberries

½ tbsp chia seeds

GluteNull Macarena Cookie 


To a saucepan add frozen strawberries and chia seeds. 

Bring heat to medium low and cook until strawberries can easily be mashed with a fork.

Set aside to cool and gel with the chia seeds, 10 minutes.

To a mixing bowl add: vegan greek yogurt, vanilla protein and lemon juice. Whip together well until it’s nice and smooth, set aside.

Add the strawberry/chia seed mixture to a high speed blender and blend until smooth.

Pour the blended strawberry jam into the yogurt and gently stir it through 2-3 times only. Stirring less allows for the yogurt and strawberries to be combined but not one mixture. 

Crumble the GluteNull Macarena cookie by hand into the yogurt bowl and gently fold, once or twice.

Spoon into 4 containers or seal in one large container. 

Refrigerate until ready to eat.



If you love high protein plant-based recipes then make sure to check out the High Protein Vegan Ebook Collection!

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