High-Protein Cherry Cheesecake Fluff
Servings: 4
Prep Time: 5 minutes
Total Time: 10 minutes
🧾 Ingredients
- 1 cup (240 g) low-fat cottage cheese or Greek yogurt
- 1 scoop (30 g) vanilla or cheesecake-flavored protein powder
- 2 tbsp (15 g) sugar-free cheesecake pudding mix
- ½ cup (120 ml) unsweetened almond milk, plus more if needed
- 1 cup (100 g) light whipped topping
- ½ cup pitted cherries, chopped — fresh or thawed frozen
- 1–2 tbsp cherry juice, optional, for extra cherry flavor
- Optional: 1–2 tbsp monk fruit sweetener, if you prefer it sweeter
- Optional: ½ tsp vanilla extract
👩🍳 Instructions
- Blend the creamy base:
Add the cottage cheese or Greek yogurt, protein powder, sugar-free cheesecake pudding mix, almond milk, vanilla extract, and optional sweetener to a blender or food processor. - Blend until smooth:
Process for about 30–60 seconds until completely smooth and creamy. If the mixture is too thick, add another tablespoon or two of almond milk. - Add the cherry flavor:
Stir in the chopped cherries and cherry juice. For a stronger cherry flavor, you can blend a small portion of the cherries into the base while leaving the rest chopped. - Fold in the whipped topping:
Transfer the mixture to a bowl. Gently fold in the light whipped topping using a spatula. Don’t overmix—the gentle folding helps keep the fluff light and airy. - Chill:
Divide between 4 serving cups or bowls. Refrigerate for at least 30 minutes for a thicker, colder cheesecake-fluff texture. - Serve:
Top with a few chopped cherries and a small spoonful of whipped topping if desired.
🍒 Optional Toppings
- Fresh chopped cherries
- A sprinkle of crushed low-carb cookies
- A little sugar-free cherry syrup
- Light whipped topping
- A few shaved dark chocolate pieces
💡 Tips
For the highest-protein version, use low-fat cottage cheese and a protein powder with a higher protein content. Greek yogurt can be used instead for a slightly tangier cheesecake flavor.
For a thicker fluff, use less almond milk and chill it longer.
