🍪 3-Ingredient Cherry Cheesecake Cookies

High Protein, Low-Carb Deliciousness

It’s like portable cheesecake. These easy-to-make high-protein cookies will blow your dang mind. Get the healthy recipe here.

Conventional cheesecake takes a long time to make, it’s not super high in protein, and you can’t carry it with you wherever you want. This is all BS.

So let’s simplify the recipe, strip out a ton of calories, bump up the protein, and bake it into cookies that only take a few minutes to toss together.

Just These Three Ingredients

  • 1 eight-ounce block of cream cheese (your choice: low fat, fat free, or full fat)
  • 3 scoops Metabolic Drive Protein, chocolate or vanilla
  • 1 heaping cup of cherries or any berry you have on hand

The Simplest Directions Ever

  1. Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius)
  2. Combine the Metabolic Drive Protein with the cream cheese and the berries.
  3. Mix thoroughly until there are no longer any visible chunks of white cream cheese.
  4. Line a baking sheet with parchment paper. Use a cookie scooper or spoon (not your fingers) to scoop out the dough into nine to twelve cookies.
  5. Bake for 18-20 minutes.

Notes and Options

  • You can use frozen or fresh berries.
  • You can use full fat, low fat, or fat-free cream cheese. The full fat is richer and softer in texture, but not by a whole lot. If you’re not someone who eats conventional cheesecake on the regular, you likely won’t mind the version with less fat.
  • If you’re stuck up when it comes to desserts, this recipe is not for you. You may like it, but we just don’t want to share it with you.
  • This recipe was created and tested using Metabolic Drive Protein. Protein powders made from other sources will not have the same consistency or flavor. So if you use a different brand and you end up disliking the recipe, that’s on you.

Super secret note: This doesn’t have to be a cookie. If you don’t bake it, you can…

  • Turn it into a spread to smear on something else.
  • Put it in a jar, keep it in the fridge, and have a spoonful of deliciousness whenever you want it.
  • Dunk your face in it and have your spouse lick it off… sensually.

Nutrition Information: Rough Estimate

This is calculated using 1/3 less fat cream cheese and cherries. These numbers are subject to change if you use a different cream cheese, a different berry, or scoop out a different amount of (larger or smaller) cookies.

For a batch of 12 cookies, each contains roughly the following:

  • Calories: 78
  • Carbs: 3 grams
  • Protein: 7 grams
  • Fat: 4 grams

Granted, you’ll likely eat more than one. Even if you eat two or three, you’ll still get fewer calories and more protein in one sitting than you would if you were eating conventional cheesecake.



Turns out cooking videos do not come naturally to me.

I did a lot of takes and made a lot of batches before realizing that the recipe was better with cherries instead of raspberries.


I’m wanting to try these cold with blueberries or peaches! Definitely need to get back to sample testing here at HQ! :slight_smile:


Oh those are great fruit ideas! Thanks Jared!

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After eating 278 of these, I give them…



You’re my favorite taste-tester.

Imagine how good these would taste if one were to use Strawberry MD.

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So much sweetness in this post and here you are bringing salt.


I never made anything with the strawberry flavor when we used to have that. But test this recipe out with vanilla; I think you’ll love it.

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A pinch of salt can enhance the sweetest recipe.

Seriously, and sincerely, though… My apologies. .It’s been bottled up a while and I never got to express it.
I have nothing but the utmost respect for Dani (and everyone who works here).
I came rushing back to the store one day after a prolonged bout of COVID-related unemployment (plant I worked for was shuttered), only to find my two favorite flavors gone, and no idea what happened.
But I posted before I thought.

I have all of Dani’s (and Chris’s) recipes saved, and I’ve made nearly all of them at some point, so I will refrain from future salty comments.


I’m sure I will, Dani. I haven’t found a recipe of yours that I dislike yet.
And I’m sorry for the unnecessary blather.

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This is true! And a pinch saltiness is a fun personality trait. :stuck_out_tongue_winking_eye:

No offense was taken! LOL I appreciate you so much for testing out my goodies! Thank you for the lovely comments.

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More unnecessary blather please! My recipe wasn’t getting enough comments or interaction so I’ll take everything I can get.

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My low blood pressure has forced me to examine the very limits of how much salt can go into food, so believe me I know.

Situation sucks for sure my dude. Supply chain has limited many lovely things.

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Oh no! Do you ever use the “light” salt?

EDIT: Oh wait, I read your comment wrong and thought you were having to lower salt intake. But you’re using more salt because of having low blood pressure. And now I’m jealous. (Salt addict here!) :joy:

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Yeah, the second time I woke up on the floor during a press workout I went and checked my blood pressure and saw numbers that would have been appropriate for an 80 year old in a knitting circle. And, in that regard, I’m the opposite: I have a naturally bland palate, so I NEVER salted my food. Which probably contributed. I now have a personal salt shaker I pack in my lunch box and excessively add it to everything.

It was actually one of the things I appreciated about Surge: it has some electrolytes added to it as well. I’ll take them wherever I can get them.


I need to pay more attention to this. Lately when I stand up at the gym after being seated or doing a floor exercise, everything goes black, and I have to sit right back down. So weird!

Interesting! I wonder if you have this type of palate because you’re used to eating a less processed diet. Good problem to have because now you can include chips or salted nuts with your meals for “health” purposes. :wink:

YES. That’s definitely one of its perks!

You had me at portable cheesecake. Looking forward to making these!

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I’m so happy to hear it! Thanks for checking it out.

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We made these with blueberries, for yummy. We are thinking of adding more cream cheese though, just because you can never have to much cream cheese…er…I mean to add more protein.