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High Protein Low Carb Cinnamon Cheesecake Fluff - Creamy, Quick, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 cup plain nonfat Greek yogurt (or 2% for extra creaminess)
  • 1 cup low-fat cottage cheese
  • 4 oz reduced-fat cream cheese, softened
  • 1 scoop (25–30 g) vanilla whey or casein protein powder
  • 2–3 tablespoons granular sweetener of choice (allulose, erythritol, or monk fruit), to taste
  • 1–1½ teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • 2–3 tablespoons unsweetened almond milk (optional, for texture)
  • Optional toppings: a dusting of cinnamon, crushed pecans, cacao nibs, sugar-free chocolate chips, or a few berries

Method
 

  1. Soften the cream cheese: Let it sit at room temperature for 20–30 minutes. This helps it blend smoothly without lumps.
  2. Blend the base: In a mixing bowl, add the softened cream cheese, Greek yogurt, and cottage cheese. Use a hand mixer or blender to whip until completely smooth and fluffy.
  3. Add the dry ingredients: Sprinkle in the protein powder, cinnamon, sweetener, and a pinch of salt. Mix on low first to avoid a powder cloud, then increase speed until combined.
  4. Flavor and adjust: Add vanilla extract. If the mixture is too thick, blend in 1–3 tablespoons of unsweetened almond milk until it reaches a creamy, spoonable texture.
  5. Taste and tweak: Adjust sweetness and cinnamon to your liking. For stronger spice, add another 1/4 teaspoon of cinnamon.
  6. Chill (optional but recommended): Cover and refrigerate for 30–60 minutes. This helps the flavors meld and the fluff set.
  7. Serve: Spoon into bowls and finish with your favorite low-carb toppings. A light dusting of cinnamon and a few crushed pecans add great contrast.