Strawberry Cheesecake Bake

This healthy baked strawberry cheesecake is everything you want in a dessert — creamy, fruity and shockingly light. Made with just 5 ingredients: cottage cheese, egg, rice flour and frozen strawberries, it comes in at 107 calories and 10 grams of protein per slice. Gluten-free, no sugar added, and ready in 30 minutes.

30 min

107 kcal

10g protein

4 servings

Strawberry cheesecake bake sliced in a dish with bright strawberry pieces on top

Close-up of strawberry cheesecake bake showing creamy cottage cheese texture and fruit

Sofia serving a slice of strawberry cheesecake bake with fresh strawberries on the side

Watch the Recipe

Ingredients

Serves 4

250g 0% cottage cheese
1 small egg
30g rice flour (finely ground rice works just as well)
220g frozen strawberries
5g cornstarch (or a little rice flour / finely ground rice)

Optional: sweetener to taste (stevia drops), vanilla extract, lemon zest

Instructions

Mix the cottage cheese, egg, rice flour and sweetener (if using).
Coat some of the strawberries with cornstarch and gently fold them into the batter. Save the remaining strawberries for the top.
Transfer the batter to a baking dish and scatter the remaining strawberries on top.
Bake at 180°C for about 25 minutes, or until the center is just set.
Let cool before slicing for the best texture.

Tips & Notes

Frozen strawberries release more juice than fresh, which keeps the bake extra moist. No need to thaw them first.
Coating the inner strawberries with cornstarch prevents soggy pockets — don't skip this step.
For a sweeter result, add a few drops of stevia or a teaspoon of honey before baking. Without any sweetener the dessert is naturally low in sugar.
A pinch of lemon zest or a dash of vanilla extract elevates the flavor significantly — highly recommended.
The bake slices cleanest when fully cooled or even chilled in the fridge for an hour.

Nutrition Facts

	Per serving	Per 100g
Calories	107 kcal	87 kcal
Protein	10g	8.1g
Carbs	12g	9.7g
Fat	2g	1.4g

* Macros calculated without added sweetener. Whole cake: ~430 kcal, 40g protein.

Frequently Asked Questions

Yes — fresh strawberries work great. They release a little less liquid than frozen, so the bake may set slightly firmer. No need to adjust the cornstarch.

Yes. The recipe uses rice flour instead of wheat flour, making it naturally gluten-free. Just make sure your cornstarch is certified gluten-free if you have celiac disease.

You can use ricotta or drained Greek yogurt instead of cottage cheese. The texture will be slightly creamier with ricotta and tangier with Greek yogurt. Protein content may vary.

Store in an airtight container in the fridge for up to 3 days. The texture firms up nicely when cold. You can also freeze individual slices for up to 1 month.

The cheesecake continues to set as it cools. Slicing while hot will give you a soft, crumbly texture. Letting it cool for at least 20 minutes — or refrigerating it — results in clean, firm slices.