Description
This High-Protein Strawberry Cheesecake Dip recipe tastes like actual cheesecake filling swirled with strawberry jam, but packs a 5-gram protein punch per serving. No springform pans, no waterbaths, no baking stress, just a creamy, protein-packed dessert dip that’s ready in less time than it takes to watch an episode of Friends.
Ingredients
Scale
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2 Cups Strawberries, hulls removed and diced to ¼” cubes
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1/4 Cup Granulated Sugar
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2 teaspoon Lemon Juice
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1 ½ Cups (about 12 ounces) Cottage cheese
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¼ Cup Plain Greek Yogurt
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2 ounces Cream Cheese, room temperature
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3 Tablespoons Powdered Sugar
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2 teaspoons Vanilla Extract
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½ teaspoon Lemon Zest
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¼ Cup Graham Cracker Crumb
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Fresh Fruit or Graham Crackers for serving
Instructions
- Add the strawberries, granulated sugar and lemon juice to a small saucepan over medium heat. Once the juices are released, use a potato masher or fork to mash about half of the berries. Cook for 15 minutes total until the mixture thickens to a jam consistency. Remove from heat and set aside to cool for at least 30 minutes before adding it to the dip.
- Combine the cottage cheese, greek yogurt, cream cheese, powdered sugar, vanilla extract, and lemon zest in a high speed blender. Process until smooth. Note: The mixture is very thick, so if your blender isn’t powerful enough a food processor will also work to combine the ingredients.
- Transfer to a serving bowl.
- Add the strawberry preserves and use a knife or spoon to swirl them into the dip.
- Cover and refrigerate at least 30 minutes.
- Sprinkle with graham cracker crumbs immediately before serving.
Nutrition
- Serving Size: 1/4 Cup
- Calories: 110
- Fat: 3.6g
- Carbohydrates: 13.7g
- Fiber: 0.7g
- Protein: 5.1g