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Short-Order Kitchen

Raspberry Cheesecake Protein Pudding

By Wes Ellis2 min read
Glass dessert cups of creamy pudding layered with raspberry sauce and topped with fresh raspberries.
Recipe card
Servings
1
Prep
5 minutes
Cook
None (no-bake)
Method
No-bake
Difficulty
Easy
Jump to ingredients & directions ↓

Part 13 of the thread Protein cookies, cheesecakes and bites

THE SHORT VERSION4 points
  • Sugar-free cheesecake pudding mix turns the base into actual pudding.
  • Blend the cottage cheese until it's glossy, or use Greek yogurt.
  • Layer with most of the raspberries; save a few for the top.
  • A short chill makes it firmer.
THE RECIPE · RASPBERRY CHEESECAKE PROTEIN PUDDING

Ingredients

Pudding

Layers and toppings

You'll need

  • Bowl
  • Whisk or fork
  • Serving cup or small bowl
  • Blender, if you're using cottage cheese

Directions

  1. If you're using cottage cheese, blend it until smooth.
  2. Mix the protein powder, cottage cheese or yogurt and pudding mix until smooth and thick.
  3. In a cup or small bowl, layer the pudding with most of the raspberries.
  4. Just before eating, top with whipped cream, the rest of the raspberries and crushed wafers if you like.
  5. Eat right away, or chill briefly for a firmer set.
Notes Keeps covered in the fridge for 1 to 2 days, though the texture softens a little. Add wafers only when you're about to eat it.

wesellis.com/blog/raspberry-cheesecake-protein-pudding/

Take the protein pudding from the Banana Cream Pie Cup, swap the pudding flavor to cheesecake, trade banana for raspberries, and you're here. It's a five-minute cup that tastes like the filling of a raspberry cheesecake, which is arguably the best part of one anyway.

Blend first, then mix

Cottage cheese is the move for a creamier, richer pudding, but only if it's blended. Run it in a blender until it looks glossy and smooth with no curds left, then mix it with the powder. If you don't want to get the blender out, plain Greek yogurt works and is a little tangier.

Try this

Use frozen raspberries and let them sit in the pudding for ten minutes. As they thaw they bleed pink juice into the layers, so every layer gets a little raspberry.

Why the pudding mix

That single teaspoon of dry sugar-free pudding mixThe dry powder from a box of instant pudding, used by the teaspoon. It adds flavor and a bit of starch that thickens yogurt or cottage cheese into a real pudding texture.More: Banana Cream Pie Cup is doing more than flavor. The starch in it sets up the dairy and protein into a spoonable pudding texture. Without it, you've got flavored yogurt. With it, you've got dessert.

Want it firmer and more like a frozen mousse? The raspberry swirl version in Protein Cheesecake Fluff warms the berries into jam and gives the whole thing a stint in the freezer. And if you'd rather have strawberries and cream cheese, the Strawberry Cheesecake Cup is the richer, denser version of this idea.

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