Strawberry Cheesecake Protein Bagels

There's something about a bagel that feels like a small celebration, especially when you bite into one and find creamy cheesecake filling waiting inside. I was meal prepping one Sunday morning, trying to figure out how to make breakfast feel less like an obligation and more like a treat, when it hit me: what if I combined all the things I love into one unexpected package? Strawberries, cheesecake, protein—why not? The first batch came out golden and slightly messy, but one taste and I knew I'd stumbled onto something special.

I made these for my sister's birthday brunch last spring, and watching her face light up when she bit through the crumble into the cheesecake filling was worth every minute of prep work. She actually asked for the recipe right there at the table, which rarely happens with my cooking experiments. Now she makes them whenever she needs to feel like she's doing something impressive in the kitchen.

Ingredients

• All-purpose flour (1 cup): This is your structural base—it gives the bagel its tender crumb and helps everything hold together without becoming dense.
• White whole wheat flour (1 cup): Adds a subtle nuttiness and keeps things interesting nutritionally, blending seamlessly without that heavy whole grain feeling.
• Vanilla or unflavored whey protein powder (1/2 cup): The secret to keeping these filling without using cream cheese in the dough itself—vanilla adds sweetness if you choose that route.
• Baking powder (2 tsp): Non-negotiable for lift; these aren't traditional bagels, so we rely on this to keep them from becoming hockey pucks.
• Salt (1/2 tsp): Balances sweetness and makes every flavor pop, even though you won't taste it directly.
• Nonfat Greek yogurt (1 cup): The moisture and tanginess that makes the dough workable and tender—don't skip this or substitute with regular yogurt.
• Egg white (1 large): Adds structure and helps bind without adding extra fat to the dough.
• Fresh diced strawberries (1/2 cup): Choose ripe ones and dice them fairly small so they distribute evenly and don't create wet pockets in the dough.
• Light cream cheese (4 oz): Softened is key here—cold cream cheese won't pipe smoothly and lumps will ruin the texture.
• Powdered sugar (1 1/2 tbsp): Dissolves into the filling without grittiness, adding sweetness that complements the tangy cream cheese.
• Vanilla extract (1/2 tsp): A small amount goes a long way in the filling—don't overdo it or it becomes perfume-y.
• All-purpose flour for crumble (1/4 cup): Keeps the topping from being too heavy while maintaining that coveted crumbly texture.
• Rolled oats (2 tbsp): Adds chewiness and a subtle heartiness that makes the crumble feel more substantial.
• Light brown sugar (2 tbsp): Brings moisture and molasses notes that vanilla and cream cheese absolutely love.
• Cold unsalted butter (2 tbsp): Must be cold or the crumble becomes a paste instead of actual crumbles—keep it in the freezer until the last second.
• Egg wash (1 egg beaten with 1 tbsp water): Creates that professional-looking golden shine and helps you know when they're baked through.

Instructions

Heat your oven and prep:

Get your oven to 350°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup nearly effortless. You'll want everything ready before you start mixing because this dough moves fast.

Build the dry base:

Whisk together both flours, protein powder, baking powder, and salt in a large bowl, making sure there are no clumps hiding in the corners. This mixing step aerates the flour and distributes the leavening evenly.

Create the dough:

Pour in the Greek yogurt and egg white, then mix until shaggy and sticky—you're looking for a dough that barely comes together, not something smooth. Now fold in those strawberry pieces gently so they stay relatively intact.

Shape those bagels:

Turn the dough onto a lightly floured surface and knead for just 30 seconds to bring it together without overworking it. Divide into 6 pieces, roll each into a rope, then bring the ends together and pinch to seal into a bagel shape.

Arrange on your sheet:

Space them about 2 inches apart because they'll puff up slightly and you don't want them touching. They should look puffy but not quite done yet.

Make the cheesecake filling:

Stir softened cream cheese with powdered sugar and vanilla extract until completely smooth—lumps will clog your piping bag. Transfer to a piping bag or snipped zip-top bag and keep it handy.

Create the wells:

Using your thumb or the back of a small spoon, press a deep indent into the center of each bagel without breaking through the bottom. You want a well that can hold about a tablespoon of filling.

Pipe the filling:

Squeeze roughly 1 tablespoon of cheesecake mixture into each well, letting it settle naturally. Don't overfill or it'll spill out during baking.

Make the crumble:

Mix flour, oats, and brown sugar in a small bowl, then use cold diced butter and either a fork or your fingertips to work it together until you have actual crumbs, not a paste. Sprinkle generously over each bagel's filling.

Egg wash and bake:

Brush the exposed bagel dough (not the topping) with beaten egg, then slide into the oven for 22 to 25 minutes until golden and set. They should feel firm to the touch but not hard.

Cool and serve:

Let them cool on a wire rack for at least 5 minutes so the filling sets slightly. They're warm enough to eat but cool enough that your mouth won't suffer.

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The best moment came when my nephew pulled one of these from the toaster at my place and said, completely sincere, that it tasted like I'd somehow sneaked cheesecake into a bagel and he wanted to know if I could do this with every meal. That's the kind of compliment that makes you feel like a genius even though you were just playing around in your kitchen on a Sunday.

Why These Aren't Like Regular Bagels

Traditional bagels are boiled then baked, and these are a completely different animal—they're more like a hybrid between a bagel and a muffin, which is exactly what makes them so approachable. The protein powder creates a slightly different crumb structure that's more tender than chewy, and that Greek yogurt keeps them moist longer. They're not trying to be authentic New York bagels; they're trying to be breakfast desserts masquerading as something wholesome, and they succeed beautifully.

Storage and Make-Ahead Magic

These bagels are genuinely better the next day because the flavors meld together and the crumble stays crunchy against the softer interior. Keep them in an airtight container in the fridge for up to 3 days, and either reheat them in a 300°F oven for 5 minutes or pop them in the toaster for that warm-from-the-oven feeling. You can also freeze them unfrosted for up to a month if you want to have the mixture on hand—just thaw overnight and bake as directed.

Flavor Variations That Actually Work

Strawberry is perfect, but this recipe is flexible enough to follow your mood or what's in season at the farmer's market. Blueberries create a more subtle flavor and don't add as much moisture, while raspberries bring a tartness that plays beautifully against the sweet cream cheese filling. For a lemon cheesecake version, add 1 tablespoon of lemon zest to the filling and swap the strawberries for blueberries—it feels like spring in a bite.

• Fresh raspberries are delicate, so fold them in last and handle the dough carefully to avoid crushing them.
• If using frozen berries, don't thaw them first or your dough becomes soggy—toss them straight from the freezer into the mix.
• You can also try chocolate chips or a combination of berries if you want something more decadent on a particular morning.

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These bagels remind me that breakfast doesn't have to be complicated to feel special, and sometimes the best recipes come from standing in your kitchen thinking, why hasn't anyone done this yet? Make them when you want to feel proud of yourself.

Recipe Questions & Answers

→ Can I use different fruits instead of strawberries?

Absolutely! Blueberries or raspberries work well, offering a similar tangy sweetness that complements the creamy filling.

→ How can I increase the protein content?

Boost protein by adding more whey protein powder and reducing some flour accordingly, keeping the dough's consistency manageable.

→ What is the best way to store these bagels?

Store in an airtight container in the refrigerator for up to three days. Reheat gently before enjoying to maintain softness.

→ Can I prepare the crumble topping in advance?

Yes, preparing the crumble in advance saves time. Keep it refrigerated and sprinkle before baking the bagels.

→ What does the egg wash do?

The egg wash helps the bagels develop a shiny, golden crust and ensures the crumble topping adheres well during baking.