Toasted Caramel & Coconut Cheesecake Fluff

Ingredients

Cheesecake Fluff

• 1 cup (225 g) low-fat or fat-free cottage cheese
• ½ cup (120 g) plain Greek yogurt
• ½ scoop (15–20 g) vanilla protein powder
• 2 tablespoons sugar-free caramel-flavored syrup
• ½ teaspoon vanilla extract
• ¼ teaspoon coconut extract, optional
• 2 tablespoons unsweetened shredded coconut
• ½ teaspoon cinnamon, optional
• Pinch of salt

For the Topping

• 1 tablespoon unsweetened shredded coconut
• 1 tablespoon chopped pecans or walnuts, optional
• A small drizzle of sugar-free caramel syrup

Instructions

1. Toast the coconut

Place 1 tablespoon shredded coconut in a dry skillet over low-medium heat.

Toast for 2–4 minutes, stirring frequently, until lightly golden and fragrant.

Remove immediately from the pan so it doesn’t continue cooking.

2. Blend the cheesecake base

Add the cottage cheese, Greek yogurt, protein powder, caramel syrup, vanilla, coconut extract, cinnamon, and salt to a blender or food processor.

Blend for 1–2 minutes, until completely smooth and creamy.

For an especially fluffy texture, scrape down the sides and blend again.

3. Add the coconut

Transfer the mixture to a bowl and fold in the 2 tablespoons unsweetened shredded coconut.

4. Chill

Divide between 3–4 small jars or dessert cups.

Refrigerate for at least 30 minutes. For a thicker cheesecake-like texture, chill for 1–2 hours.

5. Add the topping

Just before serving, sprinkle with toasted coconut and optional chopped nuts.

Add a small drizzle of caramel syrup on top.

🥄 Nutrition Information

Approximate per serving, based on 4 servings:

• Calories: ~140–170
• Protein: ~20–25 g
• Total Carbohydrates: ~6–8 g
• Fat: ~3–5 g
• Fiber: ~1–2 g
• Sugar: ~3–5 g

The exact 32 g protein / 5 g carbs shown in the caption depends heavily on the specific protein powder, cottage cheese, yogurt, and toppings used. To reach 32 g protein per serving, use a higher-protein powder and divide the batch into 3 servings.

Q&A

Can I make this without protein powder?

Yes. The cottage cheese and Greek yogurt still provide protein. The texture will be slightly softer and the protein content will be lower.

Can I use cream cheese?

Yes. Replace part of the cottage cheese with softened cream cheese for a richer cheesecake flavor, although this will increase the fat and calories.

How do I get a completely smooth texture?

Blend the cottage cheese and yogurt for 1–2 minutes until there are no visible curds before adding the coconut.

Can I make it without coconut extract?

Absolutely. The toasted coconut itself provides plenty of coconut flavor.

Can I use fresh coconut?

Yes, but unsweetened dried shredded coconut is easier to incorporate and toast.

Can I make it ahead?

Yes. Store covered in the refrigerator for up to 3 days.

Can I freeze it?

It can be frozen, but the texture may become less smooth after thawing. For the best cheesecake-fluff texture, refrigeration is recommended.

How can I make it thicker?

Use thick Greek yogurt, reduce the amount of syrup, and chill for at least 1–2 hours.

Can I make individual jars?

Yes. Divide the mixture into small jars immediately after blending, add the toppings, cover, and refrigerate.

What gives it the toasted caramel flavor?

The combination of caramel syrup, vanilla, toasted coconut, and a tiny pinch of salt creates the caramelized flavor.