Protein Chocolate Cheesecake Yogurt Fluff Cups
All the creamy, fudgy vibes of chocolate-and-vanilla cheesecake—no oven required. Greek yogurt and instant pudding mix whip into a thick, mousse-like “fluff” that sets beautifully for snack cups you can swirl, top, and meal‑prep.
Equipment
- Mixing bowls
- Hand mixer or whisk
- Measuring Cups & Spoons
- Rubber spatula
- Serving cups or jars
Ingredients
Chocolate Fluffy Yogurt
- 32 oz vanilla Greek yogurt recommended: Oikos Triple Zero Vanilla (907 g)
- 1 box sugar-free chocolate fudge instant pudding mix 28–32 g
Cheesecake Fluffy Yogurt
- 32 oz vanilla Greek yogurt recommended: Oikos Triple Zero Vanilla (907 g)
- 1 box sugar-free cheesecake instant pudding mix 28–32 g
Optional Crunchy Toppings
- 1 sheet graham crackers, crushed about 12 g
- 180 g waffle cones, crushed optional; add just before serving for extra crunch
Instructions
- Make the chocolate fluff: In a bowl, add 32 oz (907 g) vanilla Greek yogurt and sprinkle in the chocolate fudge pudding mix. Beat 1–2 minutes until thick and mousse‑like.
- Set briefly: Let stand 2–3 minutes to fully hydrate and thicken.
- Make the cheesecake fluff: Repeat with 32 oz (907 g) yogurt and the cheesecake pudding mix. Beat 1–2 minutes, then rest 2–3 minutes.
- Portion & swirl: For each cup, add about 150 g chocolate fluff and 150 g cheesecake fluff. Swirl lightly with a spoon for a marbled look.
- Add crunch (optional): Top with crushed graham cracker or waffle cone just before serving.
- Chill to set (optional): Serve immediately for soft fluff or chill 1–2 hours (or overnight) for a firmer, more cheesecake‑like set.
Notes
For extra tang, whisk a small squeeze of lemon into the cheesecake layer after thickening. Add crunchy toppings right before serving to keep them crisp. Makes ~6 cups when portioned at 300 g per cup.