Decadent, creamy, and packed with classic banana pudding flavors, this Banana Cream Cheesecake Cookie Fluff is layered with crunchy golden sandwich cookies for an incredible treat. It feels like a high-calorie bakery dessert, but it’s loaded with protein and super simple to meal prep into individual jars or containers!
Why You’ll Love This Recipe
High-Protein & Low-Sugar Base: Blending Greek yogurt and cottage cheese delivers a velvety, authentic cheesecake texture without heavy cream.
Meal Prep Champion: Portion straight into individual cups for an easy, grab-and-go snack all week long.
Classic Banana Pudding Taste: The combination of banana pudding mix and golden Oreos satisfies sweet cravings with ease.
Essential Kitchen Equipment
High-Speed Blender or Food Processor: To make the cottage cheese ultra-smooth.
6 Single-Serve Plastic Cups or Mason Jars (8 oz): Ideal for layering and storing.
Spatula & Piping Bag (Optional): For neat, layered assembly in containers.
Ingredients
Banana Cheesecake Fluff Base:
1 1/2 cups Low-fat cottage cheese
1 1/2 cups Plain Greek yogurt (0% or 2%)
2 scoops (60g) Vanilla or banana protein powder
1 package (1 oz) Sugar-free instant banana cream pudding mix (or cheesecake flavor)
1 medium Ripe banana (mashed)
1 tsp Pure vanilla extract
1/3 cup Unsweetened almond milk (as needed for blending)
1 cup Sugar-free whipped topping (Cool Whip Free), thawed
Cookie Crunch & Layers:
12 Golden Oreos (or sugar-free vanilla sandwich cookies), roughly crushed
Extra crushed cookies for topping garnish
Step-by-Step Instructions
Step 1: Blend the Cheesecake Base
1. Add the 1 1/2 cups cottage cheese, 1 1/2 cups Greek yogurt, 2 scoops protein powder, 1 package banana pudding mix, 1 ripe banana, 1 tsp vanilla, and almond milk to a blender or food processor.
2. Blend on high speed for 1 to 2 minutes until completely smooth and creamy with no cottage cheese lumps remaining.
Step 2: Fold in Whipped Topping
1. Transfer the blended cheesecake mixture into a large mixing bowl.
2. Gently fold in the 1 cup sugar-free whipped topping using a spatula until light, airy, and uniform.
Step 3: Layer into Containers
1. Place a layer of crushed Golden Oreos at the bottom of 6 meal prep cups.
2. Pipe or spoon a layer of the banana cheesecake fluff over the cookies.
3. Repeat with another layer of crushed cookies and top with the remaining fluff.
4. Garnish each cup with a half or whole Golden Oreo and a sprinkle of cookie crumbs on top.
Step 4: Chill & Serve
1. Cover with lids and refrigerate for at least 30 minutes to allow the pudding mix to set and soften the cookies slightly into a cake-like texture. Serve cold!
Chef’s Tips
Use Ripe Bananas: A ripe, spotty banana adds natural sweet banana flavor directly into the cheesecake base.
Soft vs. Crunchy Cookies: Eating immediately keeps the cookies crunchy; letting the jars sit in the fridge overnight softens the cookies into a classic banana pudding pie-crust texture!
Nutritional Breakdown (Per Container)
Servings: 6 cups
Calories: ~195 kcal
Protein: 22g
Net Carbs: 18g
Fat: 3.5g
Frequently Asked Questions (FAQ)
How long do these stay fresh in the fridge?
Sealed with airtight lids, these fluff cups stay fresh in the refrigerator for up to 4 to 5 days—making them perfect for weekly dessert prep!