Strawberry Cheesecake Bagels (Printer-Friendly)

Soft bagels with fresh strawberries, creamy cheesecake filling, and a crunchy crumble topping.

# What You Need:

→ Bagels

01 - 1 cup all-purpose flour
02 - 1 cup white whole wheat flour
03 - 1/2 cup vanilla or unflavored whey protein powder
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon salt
06 - 1 cup nonfat Greek yogurt
07 - 1 large egg white
08 - 1/2 cup diced fresh strawberries

→ Cheesecake Filling

09 - 4 ounces light cream cheese, softened
10 - 1 1/2 tablespoons powdered sugar
11 - 1/2 teaspoon vanilla extract

→ Crumble Topping

12 - 1/4 cup all-purpose flour
13 - 2 tablespoons rolled oats
14 - 2 tablespoons light brown sugar
15 - 2 tablespoons unsalted butter, cold and diced

→ Egg Wash

16 - 1 large egg beaten with 1 tablespoon water

# How to Cook:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together both flours, protein powder, baking powder, and salt until evenly distributed.
03 - Add Greek yogurt and egg white to the dry mixture. Mix until a sticky dough forms. Gently fold in diced strawberries, being careful not to crush them.
04 - Transfer dough to a lightly floured surface. Knead briefly, then divide into 6 equal pieces. Roll each piece into a rope and form into a bagel shape by pinching the ends to seal. Arrange bagels on the prepared baking sheet.
05 - In a small bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Stir until smooth and transfer to a piping bag or zip-top bag with one corner snipped.
06 - Gently press a deep well into the center of each bagel without piercing the bottom. Pipe approximately 1 tablespoon of cheesecake filling into each well.
07 - In a separate bowl, combine flour, rolled oats, and brown sugar. Cut in cold diced butter using a fork or your fingertips until coarse crumbs form. Sprinkle evenly over the cheesecake-filled centers of each bagel.
08 - Brush the exposed bagel dough with the egg wash mixture to achieve an even golden finish.
09 - Bake for 22 to 25 minutes until bagels are golden brown and cooked through. Transfer to a wire rack to cool before serving.

# Expert Advice:

01 -
  • They taste like a dessert bagel but actually keep you full for hours thanks to all that protein.
  • The cheesecake filling stays creamy inside while the crumble gets golden and crispy in the oven.
  • You can make them ahead and reheat them, which means one less decision on busy mornings.
02 -
  • Don't skip the egg wash—it's what gives them that glossy, bakery-quality finish that makes them look intentional.
  • The filling needs to be piped into a real well or it just melts all over the place during baking, so take those thirty seconds to create that indent properly.
03 -
  • If your bagel dough is sticking to everything, a damp hand works better than adding more flour—it prevents you from toughening the dough.
  • Letting the bagels cool for five minutes before eating makes the cheesecake filling set just enough to stay inside instead of leaking everywhere.
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