Place the chocolate sandwich cookies in a resealable bag and crush them into a mixture of fine crumbs and small pieces. Reserve a small amount for topping.

Add the cottage cheese to a high-speed blender or food processor and blend for 1–2 minutes until completely smooth and creamy, scraping the sides as needed.

Transfer the blended cottage cheese to a large mixing bowl and add the Greek yogurt, vanilla protein powder, sugar-free cheesecake pudding mix, and vanilla extract.

Stir the mixture thoroughly until all the ingredients are evenly combined and the protein powder is fully incorporated.

Add 1 tablespoon of powdered monk fruit sweetener or allulose and mix well. Taste the mixture and add another tablespoon if you prefer a sweeter dessert.

Add the almond milk 1 tablespoon at a time, stirring after each addition, until the cheesecake mixture becomes thick, creamy, and spoonable without becoming runny.

Fold most of the crushed chocolate cookies into the cheesecake mixture using a rubber spatula, keeping some cookie crumbs aside for the topping.

Taste the mixture and adjust the sweetness, vanilla, or cheesecake flavor if desired.

Divide the cheesecake fluff evenly among four individual serving containers or transfer it to one larger serving bowl.

Sprinkle the reserved cookie crumbs over the top and add any optional toppings you prefer.

Cover the containers and refrigerate for at least 30 minutes. For an even thicker texture, chill for 1–2 hours.

Remove from the refrigerator when ready to serve and enjoy cold.

Store leftovers in airtight containers in the refrigerator for up to 3–4 days.