Biscoff Banana Pudding Cheesecake – High Protein

Getting enough protein in every single day is genuinely something I struggle with. A sweet treat though? Never missed a day in my life. So when I became completely obsessed with cottage cheese and started finding every possible way to use it in the kitchen, this recipe felt like the universe doing me a favor. Cottage cheese is honestly one of the most underrated ingredients out there. It is incredibly versatile and when you blend it down smooth it tastes so much like cream cheese that you would never guess it is in there. It just quietly bumps up the protein in whatever you make with it, and for a dessert that tastes this good, you’d never guess it wasn’t the real thing. It tastes just like a no-bake cheesecake!

This Biscoff Banana Pudding Cheesecake has layers of creamy cookie butter cheesecake filling, fresh bananas, and crunchy Biscoff cookies, all coming together into something that looks and tastes like way more effort than it actually is. Ten minutes of work and the fridge handles the rest.

Why Cottage Cheese?

If you have been sleeping on cottage cheese as a dessert ingredient, this recipe is about to change that for you. When you blend it completely smooth it loses that lumpy texture entirely and transforms into something silky, creamy, and surprisingly tangy — just like cream cheese. The difference is that cottage cheese packs in significantly more protein per serving, so you are getting a dessert that actually works for you nutritionally without sacrificing any of the flavor or texture you want.

It is one of those ingredients that is endlessly versatile in a way that still surprises me every time. Savory dips, pasta sauces, and now a no-bake cheesecake pudding that you will want to make every single week. The key is blending it long enough — you really want it completely smooth before adding anything else in.

How To Make It

Start with the base. Add the cottage cheese to a large bowl and use an immersion blender to blend until completely smooth and creamy with zero lumps. A regular blender or food processor works just as well here. This step is everything — the smoother it is, the more it mimics that classic cheesecake filling. My favorite brand to use is Good Culture and the regular fat content will give you a creamier consistency.

Build the filling. Once your cottage cheese is silky smooth, add the vanilla protein powder, cookie butter, vanilla extract, and maple syrup and mix until fully combined. Then fold in the whipped topping until it is fully incorporated and the mixture looks light and creamy. Fair warning, you are going to want to eat it straight from the bowl at this point.

Layer it up. In individual cups, small containers, or one big dish, build your layers:

• Biscoff cookies on the bottom
• Sliced bananas on top of the cookies
• A generous layer of the cheesecake pudding mixture

Finish with the drizzle. Spoon or drizzle extra cookie butter over the top, then cover and let everything set in the fridge for at least 2 hours. The longer it sits, the more those Biscoff cookies soften into that iconic pudding-style texture that makes this dessert so good.

🤎 PRO TIP: Make this the night before. Overnight in the fridge is the sweet spot. The layers meld together perfectly and the cookies go from crunchy to soft and almost cake-like.

Tips and Tricks

Do not skip the blending step. The whole thing hinges on how smooth your cottage cheese gets. Blend it longer than you think you need to. You want it completely lump-free before anything else goes in.

Warm up your cookie butter slightly before drizzling so it pours easily and spreads beautifully across the top.

Use a clear cup or glass if you want to show off those layers. It makes the presentation so much prettier and honestly makes it taste better knowing how good it looks.

Do not go too heavy on the protein powder. A 1/4 cup is the sweet spot here — enough to boost the protein without changing the texture or sweetness.

Variations

• Skip the protein powder and add extra maple syrup to taste to sweeten it up instead. It works just as well without it.
• Swap the bananas for thinly sliced strawberries for a completely different vibe that is just as delicious.
• Double the cookie butter drizzle on top — there is no such thing as too much. You can also swap the cookie butter for peanut butter!
• Use individual mason jars for a grab-and-go version that stores perfectly in the fridge all week.

Q&A

Q: What is my favorite protein powder? 

A: I love using Sousa Vanilla Protein — it blends perfectly into recipes like this and the flavor is incredible.

Q: Can I use a different protein powder? 

A: Yes! Any vanilla protein powder works here. Just keep in mind that some are thicker or sweeter than others so you may need to adjust slightly depending on the brand.

Q: Do I have to use an immersion blender? 

A: Not at all. A regular blender or food processor works great too. You just want the cottage cheese completely smooth before adding anything else in.

Q: How long does it keep in the fridge? 

A: Up to 3 to 5 days covered. The cookies will continue to soften the longer it sits which honestly just makes it better.

CRAVING MORE NO-BAKE DESSERTS? TRY THESE OUT!

• No-Bake Biscoff Truffles
• Tiramisu Cups
• Pumpkin Tiramisu
• Dubai Chocolate Cheesecake Bars
• White Chocolate Caramel Cashew Clusters

If you make this recipe, make sure to leave a comment below and let me know how it turns out — I love hearing from you! And if you snap a photo, don’t forget to tag me over on Instagram or TikTok so I can see your creations too.

You can also find this recipe and so many more on my Pinterest — perfect for saving to your board for later. And if you’re more of a visual learner, check out my YouTube channel, where I walk you through recipes step-by-step just like this one.