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Strawberry Swirl Protein Cheesecake

Strawberry Swirl Protein Cheesecake

Georgina Spenceley

You know when you make a protein version of something that actually tastes as good as a non-protein version? Yeah – this is one of those times! Dive face-first into this delicious protein treat…

By Georgina Spenceley



  • Calories: 208kcal
  • Protein: 18g
  • Carbs: 11g
  • Fats: 10g
  • Fibre: 0.5g

Nutritional comparison

Compare Georgina's Recipe Standard Recipe Difference
Calories 208 370 -162
Protein 18g 7g +11g
Carbs 11g 36g -25g
Fat 10g 22g -12g
Fibre 0.5g 0g +0.5g


  1. Pre-heat the oven to 180C (160C fan)
  2. Core and roughly chop the strawberries.
  3. Heat in a pan along with the water, lemon juice and arrowroot until soft.
  4. Blitz the mixture in a blender and return to the pan, bringing to the boil.
  5. Add the stevia (if using), and continue to stir until thick (30-40 minutes). When you draw a spoon through the mixture and it leaves a gap for a few seconds you know it’s done.
  6. Remove from the heat to cool while you make the cheesecake.
  7. Crush the biscuits in a blender or by battering.
  8. Mix with the coconut oil and then press the mixture firmly into a lined 20cm spring-form tin and cool in the fridge.
  9. Mix the quark, cream cheese and Muscle Mousse together in a mixing bowl – working to remove any lumps.
  10. Scrape the mixture on top of the biscuit base, smoothing with the back of a spoon.
  11. Dollop the cooled jam on top of the cake, then swirl with a knife or skewer.
  12. Bake in the middle of the oven for 30-35 minutes. Be careful not to over-bake – the top shouldn’t colour too much and the middle should still wobble – it will set further as it cools.
  13. Once returned to room temperature, set in the fridge for a few hours before serving.
  14. Serve with a dollop of leftover jam.

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