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High Protein Strawberry Cheesecake Pudding - Creamy, Light, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup (240 g) nonfat or 2% plain Greek yogurt (2% gives a creamier result)
  • 1/2 cup (120 g) low-fat cottage cheese (small curd works best)
  • 1 scoop (25–30 g) vanilla whey or casein protein powder (or a blended protein)
  • 2 tablespoons instant cheesecake or vanilla pudding mix (sugar-free or regular)
  • 1–2 tablespoons maple syrup, honey, or zero-cal sweetener, to taste
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice (optional, for extra tang)
  • 1 to 1 1/2 cups fresh strawberries, hulled and diced
  • Pinch of salt (enhances flavor)
  • Optional toppings: crushed graham crackers, extra sliced strawberries, lemon zest, chia seeds

Method
 

  1. Blend the base. Add the Greek yogurt, cottage cheese, protein powder, pudding mix, vanilla, lemon juice, sweetener, and a pinch of salt to a blender. Blend until completely smooth and creamy, 20–40 seconds. Scrape down the sides if needed.
  2. Taste and adjust. Check sweetness and tang. Add a bit more sweetener if your strawberries aren’t very sweet, or an extra squeeze of lemon if you want more cheesecake zing.
  3. Fold in the strawberries. Pour the mixture into a bowl and gently fold in most of the diced strawberries, saving a handful for garnish. This keeps the fruit from getting pulverized.
  4. Chill to set. Cover and refrigerate for at least 30–60 minutes. The pudding mix hydrates and thickens as it chills, giving you that rich, spoonable texture.
  5. Garnish and serve. Spoon into bowls or jars. Top with the reserved strawberries and, if you like, a light sprinkle of crushed graham crackers for a classic cheesecake vibe.
  6. Optional meal-prep tip. Portion into 4 small jars for ready-to-go snacks throughout the week.