Go Back
White chocolate-covered strawberry cheesecake bites decorated with red heart sprinkles and pink drizzle, some in cupcake liners and one cut open to show the filling

No-Bake Strawberry Cheesecake Bites with a Protein Boost

Sometimes the best desserts don’t require an oven - or guilt.
These No-Bake Strawberry Cheesecake Bites are cool, creamy, and indulgent without the sugar crash.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 45 minutes
Course Dessert
Cuisine American
Servings 12 bites
Calories 120 kcal

Equipment

  • Mixing bowls 2–3 sizes
  • Silicone mold or mini muffin tin with liners
  • Blender or food processor for oats
  • Small saucepan for strawberry swirl
  • Whisk or hand mixer for creamy filling
  • Spoon or small scoop
  • Toothpick for swirling effect

Ingredients
  

For the Base

  • 1 cup rolled oats blended into fine flour
  • ½ cup almond flour
  • 2 tbsp coconut oil melted
  • 1 tbsp honey or maple syrup
  • Pinch of sea salt

For the Cheesecake Filling

  • 1 cup Greek yogurt 2% or full-fat
  • ½ cup cream cheese softened
  • 1 scoop vanilla protein powder (~30g)
  • 2 tbsp honey or agave
  • 1 tsp vanilla extract

For the Strawberry Swirl

  • 1 cup fresh or frozen strawberries
  • 1 tsp lemon juice
  • 1 tsp chia seeds optional, for thickness

Instructions
 

  • Make the Base
    In a medium bowl, combine blended oats, almond flour, melted coconut oil, honey (or maple syrup), and a pinch of sea salt.
    Stir until the mixture forms a slightly sticky dough.
    Press about 1 tablespoon of the mixture into each cavity of your silicone mold or mini muffin liner.
    Chill in the fridge while preparing the filling.
    A person mixes a crumbly cheesecake base mixture in a glass bowl using a spatula
  • Prepare the Cheesecake Filling
    In another bowl, combine Greek yogurt, softened cream cheese, protein powder, honey, and vanilla extract.
    Whisk until smooth and creamy. For best results, use a hand mixer to create a whipped texture.
    A person uses a hand mixer to blend creamy cheesecake filling in a glass bowl
  • Make the Strawberry Swirl
    Add strawberries and lemon juice to a small saucepan.
    Simmer over low heat for 5 minutes until softened.
    Lightly mash with a spoon or fork.
    Stir in chia seeds (optional), and let cool for 10 minutes.
  • Assemble the Bites
    Spoon the cheesecake filling evenly over the chilled crusts.
    Add a small dollop of strawberry mixture on top of each.
    Swirl gently using a toothpick to create a marble effect.
  • Chill and Serve
    Place bites in the fridge for at least 45 minutes, or freezer for 20 minutes if short on time.
    Once set, remove from molds and enjoy cold!
    Strawberry cheesecake bites topped with strawberry sauce and fresh strawberry slices are arranged on a wooden board

Video

Notes

Cooking Tips

  • Boost flavor by adding lemon zest to the filling or folding in crushed freeze-dried strawberries.
  • Make it vegan by using coconut yogurt, vegan cream cheese, and plant-based protein powder.
  • For a frozen dessert vibe, enjoy straight from the freezer like a creamy mini ice cream cake.
  • Storage: Refrigerate in an airtight container for up to 5 days or freeze for up to 1 month.
Keyword Cheesecake, Healthy Dessert, High Protein, No Bake, Strawberry Bites