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High-Protein Raspberry White Chocolate Cheesecake Fluff
Alice

High-Protein Raspberry White Chocolate Cheesecake Fluff Recipe

This High-Protein Raspberry White Chocolate Cheesecake Fluff combines creamy cottage cheese, Greek yogurt, vanilla protein powder, tart raspberries, and sweet white chocolate for an easy no-bake dessert with approximately 28 grams of protein per serving. It's creamy, fruity, satisfying, and perfect for meal prep when you want a dessert that fits into a protein-focused lifestyle.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dessert, Snack
Cuisine: American
Calories: 295
Ingredients Method

Ingredients
  

  • 1½ cups low-fat cottage cheese
  • 1 cup plain Greek yogurt
  • ½ cup vanilla protein powder
  • 1 tablespoon sugar-free cheesecake pudding mix
  • 1 cup fresh or frozen raspberries divided
  • ¼ cup chopped white chocolate
  • 1 –2 tablespoons powdered monk fruit sweetener or allulose to taste
  • 1 teaspoon vanilla extract
  • 2 –4 tablespoons unsweetened almond milk as needed
  • ½ teaspoon lemon zest optional
Optional Toppings
  • Fresh raspberries
  • Extra chopped white chocolate
  • Chopped almonds
  • Chopped pistachios
  • Dark chocolate shavings
  • Lemon zest

Method
 

  1. Divide the raspberries into two portions. Set aside approximately half for folding into the cheesecake mixture and use the remaining half for creating the raspberry swirl and decorating the finished dessert.
  2. If using frozen raspberries, thaw them completely and drain any excess liquid before proceeding.
  3. Place the raspberries reserved for the swirl into a small bowl and gently mash them with a fork. Leave some small pieces intact for texture.
  4. Chop the white chocolate into small pieces. Reserve a small amount for topping the finished dessert.
  5. Add the cottage cheese to a blender or food processor and blend for 1–2 minutes, stopping to scrape the sides as needed, until completely smooth and creamy.
  6. Transfer the blended cottage cheese to a large mixing bowl and add the Greek yogurt.
  7. Add the vanilla protein powder gradually, stirring after each addition until completely incorporated.
  8. Add the cheesecake pudding mix, vanilla extract, and optional lemon zest. Stir thoroughly until the mixture is smooth and evenly combined.
  9. Add 1 tablespoon of powdered monk fruit sweetener or allulose and mix well. Taste the mixture and add additional sweetener if desired.
  10. Add unsweetened almond milk 1 tablespoon at a time if the mixture is too thick. Stir thoroughly after each addition and stop once the cheesecake mixture becomes thick, smooth, and spoonable.
  11. Gently fold the reserved whole or chopped raspberries into the mixture.
  12. Add most of the chopped white chocolate and fold it through the cheesecake mixture using a rubber spatula.
  13. Add the mashed raspberry mixture and gently fold it through only a few times, creating visible raspberry streaks rather than mixing it completely into the base.
  14. Divide the cheesecake fluff evenly among four airtight serving containers or transfer it to one larger serving bowl.
  15. Spoon a small amount of the remaining raspberry mixture over each serving and use a toothpick or the tip of a spoon to create additional swirls.
  16. Sprinkle the reserved white chocolate over the top. Add fresh raspberries, chopped nuts, or lemon zest if desired.
  17. Cover the containers and refrigerate for at least 30 minutes. For the thickest and creamiest texture, chill for 1–2 hours.
  18. Serve cold directly from the refrigerator. If the mixture becomes very firm after extended chilling, allow it to sit at room temperature for about 5 minutes before serving.
  19. Store leftovers in airtight containers in the refrigerator for up to 3–4 days.
  20. For the best texture, keep crunchy toppings such as nuts and additional white chocolate separate until you're ready to serve.