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High-Protein Peach Cobbler Cheesecake Fluff

This High-Protein Peach Cobbler Cheesecake Fluff combines creamy Greek yogurt, cottage cheese, juicy peaches, and a cinnamon oat crumble for a lighter take on a classic dessert. With approximately 20g of protein per serving, it's a delicious choice for healthy snacking, dessert, and fitness meal prep.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 5
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method

Ingredients
  

For the Cheesecake Fluff
  • 2 cups plain nonfat Greek yogurt
  • 1 cup low-fat cottage cheese
  • 1 scoop vanilla protein powder
  • 4 ounces light cream cheese
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup optional depending on sweetness
For the Peach Filling
  • 2 cups fresh peaches diced and divided
  • 1 tablespoon maple syrup
  • ½ teaspoon ground cinnamon
For the Cobbler Crumble
  • ½ cup old-fashioned rolled oats
  • ¼ cup almond flour
  • ½ teaspoon ground cinnamon
  • 1 tablespoon maple syrup
  • 1 tablespoon unsalted butter melted
  • Pinch of salt

Method
 

  1. Wash, dry, pit, and dice the peaches. Measure out 2 cups and reserve ½ cup of the diced peaches for adding fresh to the finished fluff.
  2. Place the remaining 1½ cups of diced peaches in a skillet over medium heat and add 1 tablespoon maple syrup and ½ teaspoon cinnamon.
  3. Cook the peaches for 4–6 minutes, stirring occasionally, until they soften slightly and release some of their juices. Remove from the heat and allow them to cool.
  4. Preheat the oven to 350°F and line a small baking sheet with parchment paper.
  5. In a small bowl, combine the rolled oats, almond flour, ½ teaspoon cinnamon, 1 tablespoon maple syrup, melted butter, and a pinch of salt. Stir until the oats are evenly coated.
  6. Spread the crumble mixture over the prepared baking sheet and bake for 10–12 minutes, stirring once halfway through, until lightly golden and fragrant.
  7. Remove the crumble from the oven and allow it to cool completely. It will become crispier as it cools.
  8. Add the Greek yogurt, cottage cheese, light cream cheese, vanilla protein powder, vanilla extract, and optional 1 tablespoon maple syrup to a food processor or high-speed blender.
  9. Blend for 60–90 seconds, stopping to scrape down the sides as needed, until the cottage cheese is completely blended and the mixture is smooth and creamy.
  10. Check the consistency. If the mixture is too thick to blend comfortably, add 1 tablespoon of milk and blend briefly. Add another tablespoon only if necessary.
  11. Transfer the blended cheesecake mixture to a mixing bowl.
  12. Gently fold in the cooled cooked peaches and the reserved ½ cup of fresh diced peaches, taking care not to crush the fruit.
  13. Divide the cheesecake fluff evenly among five airtight containers or serving bowls.
  14. Cover and refrigerate for at least 30 minutes to allow the fluff to chill and thicken.
  15. Just before serving, top each portion with an even amount of the cooled cobbler crumble.
  16. Garnish with additional peach slices and a light sprinkle of cinnamon if desired.
  17. Store any remaining portions covered in the refrigerator and enjoy within 3–4 days. Keep the crumble separate until serving to preserve its crunch.