Boost your protein intake with this creamy strawberry cheesecake dump cake made with Greek yogurt, cream cheese, and fresh strawberries. A macro-friendly dessert ready in 30 minutes.
Ingredients
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or similar oven-safe dish with nonstick spray or butter.
In a large bowl, beat the softened cream cheese with Greek yogurt, honey (or maple syrup), and vanilla extract until smooth and creamy.
In a separate bowl, whisk together the protein powder, almond flour, coconut flour, baking powder, and salt. Add the dry ingredients to the cream cheese mixture, alternating with almond milk, and mix until just combined. Do not overmix.
Fold in the sliced strawberries gently. Pour the batter into the prepared dish and spread evenly. Drizzle the melted butter over the top.
Bake for 18-22 minutes, or until the edges are golden and the center is set but still slightly jiggly. Let cool for at least 10 minutes before slicing. Dust with powdered sugar if desired. Serve warm or chilled.
For best results
- Use room temperature cream cheese for a smoother batter.
- If you prefer a sweeter cake, increase honey to 1/3 cup (80ml).
- For a gluten-free option, ensure your protein powder and baking powder are certified gluten-free.
- Store leftovers in the fridge for up to 4 days.
Variations
- Swap strawberries for blueberries or raspberries.
- Use chocolate protein powder for a chocolate strawberry cheesecake version.
- Add a crumble topping: mix 2 tbsp almond flour, 1 tbsp coconut oil, and 1 tbsp honey, then sprinkle on before baking.
Nutrition
- Calories215 kcal
- Total Fat12g
- Saturated Fat7g
- Cholesterol45mg
- Sodium180mg
- Total Carbohydrates26g
- Dietary Fiber1g
- Sugars17g
- Protein3g