High-Protein Strawberry Vanilla Cheesecake Fluff
Pink blended cheesecake with strawberry pieces — low carb and ready in 10 minutes
This high-protein strawberry vanilla cheesecake fluff blends cottage cheese, cream cheese, and vanilla protein into a light pink mousse, then folds in diced strawberries. Spoon it into jars and top with a pinch of low-carb crumble like the photo. Each serving has 20 g of protein and 6 g net carbs.
Low carb, sugar-free, and no baking.
Why you’ll love this fluff
- 20g protein per jar
- Only 6g net carbs
- No oven
- Ready in about 10 minutes
- Strawberry pieces in every spoon
- Meal-prep jars
Health notes
- High protein: Cottage cheese plus vanilla protein powder.
- Low carb: Fresh berries instead of jam with sugar.
- Sugar-free: Monk fruit or stevia, not powdered sugar.
- Bariatric-friendly texture: Blended smooth, then lightly chunky from fruit.
Key element — blend first, fold fruit last
Blend until the cottage cheese is completely smooth. Stir the diced strawberries in by hand so you keep the red pieces visible in the jar.
Ingredients
Fluff (4 jars)
- 1½ cups low-fat cottage cheese
- 4 oz light cream cheese, softened
- 1 scoop vanilla protein powder
- 2 Tbsp powdered monk fruit or allulose
- 1 tsp vanilla extract
- 2 Tbsp unsweetened almond milk, as needed
- 1 cup diced strawberries
Optional topping
- 2 Tbsp crushed low-carb granola or toasted almond slivers
Swaps
- Greek yogurt: Use in place of half the cottage cheese for extra tang.
- Strawberry protein: Swap vanilla powder for a pinker jar.
- Frozen berries: Thaw and drain first so the fluff does not thin.
- No cream cheese: Use 2 extra Tbsp cottage cheese (less rich).
Instructions
| 1 | Blend the base. Add cottage cheese, cream cheese, protein powder, sweetener, and vanilla to a blender. Blend until completely smooth, adding almond milk 1 Tbsp at a time if it is too thick. |
| 2 | Fold the fruit. Dice strawberries small. Stir most of them into the fluff by hand. Save a few pieces for the sides of the jars. |
| 3 | Fill the jars. Spoon into 4 small jars, tucking a few strawberry pieces against the glass so they show through. |
| 4 | Top and chill. Add a pinch of low-carb granola. Eat now or chill 20 minutes for a firmer cheesecake texture. |
Pro tips
- A high-speed blender hides the cottage cheese curds.
- Pat strawberries dry so the fluff stays thick.
- Taste before filling jars — protein powders vary in sweetness.
- Leave a little headspace if you will add granola later.
- Macros include a light granola pinch, divided into 4 jars.
Nutrition
| Nutrient | Per jar |
|---|---|
| Calories | 160 |
| Protein | 20g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 5g |
| Sodium | 280mg |
Estimates based on cottage cheese, light cream cheese, one scoop vanilla protein, and strawberries, divided into 4 jars. Exact numbers vary with protein brand.
Variations
Blueberry
Swap strawberries for ¾ cup blueberries.
Lemon
Add 1 tsp lemon zest and skip the fruit chunks.
Chocolate swirl
Drizzle sugar-free chocolate over the top.
Frozen cups
Freeze 1 hour for a firmer ice-cream texture.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Lids on the jars |
| Freezer | Up to 1 month | Thaw 15 minutes |
| Topping | Add before serving | Granola softens in the fridge |
FAQ
Test your knowledge
5 quick questions about this strawberry vanilla cheesecake fluff
1. Protein per jar?
2. Net carbs per jar?
3. What fruit is folded into the fluff?
4. About how long does this take?
5. Why fold the strawberries in by hand?
