Banana Pudding Japanese Cheesecake

I must admit, ever since the Japanese cheesecake trend went viral online I have been skeptical but intrigued, so 8 months later, I finally made it, except I put a twist on it that I think puts all other recipes to shame. I took the concept, scrapped the traditional ingredients, and made it into something that tastes exactly like banana pudding, is packed with protein from cottage cheese, and comes together without turning on a single burner. No baking, no water bath, no separating eggs. Just a blender, a glass dish, and eight hours of patience while your fridge does all the work.

Before you click away at the mention of cottage cheese in a dessert, hear me out. You cannot taste it. At all. Once you blend it with an immersion blender it goes completely smooth and creamy and transforms into the most perfect cheesecake-like base you’ve ever had. Maple syrup, vanilla, cinnamon, and a swirl of Biscoff spread (or cookie butter) take it somewhere that tastes genuinely indulgent and nothing like the container it started in. This is the trick that makes high protein desserts actually worth making because the texture and flavor are there from the very first bite.

The layers are what make this feel special. Sliced bananas, the cottage cheese mixture, a ribbon of cookie butter swirl, more cottage cheese, and then Simple Mills cinnamon graham crackers pressed right into the top before the lid goes on. Eight hours later those crackers have softened into something that tastes exactly like the nilla wafers in a classic banana pudding but with cleaner ingredients and way more protein. The whole dish sets up into something sliceable and creamy and so beautiful in the glass dish that people will not believe you made it at home. I have been eating mine by the spoonful all week!

This is the recipe for when you want something that feels like dessert, tastes like dessert, and lets you feel completely good about going back for seconds. It is meal prep friendly, makes enough to share, and gets better the longer it sits. Make it Sunday night and thank yourself all week.

Banana Pudding Japanese Cheesecake

A high protein twist on the viral Japanese cheesecake trend made banana pudding style. Blended cottage cheese with maple syrup, vanilla, cinnamon, and Bischoff spread layered with fresh bananas, a cookie butter swirl, and Simple Mills cinnamon graham crackers. No baking required, just eight hours in the fridge for a creamy, sliceable dessert that tastes completely indulgent and packs a serious protein punch.

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Prep Time 20 minutes mins

Total Time 8 hours hrs 20 minutes mins

Course Dessert

Servings 6

Calories 202 kcal

Ingredients

  

• 1 16oz tub Cottage cheese, (I think Good Culture is the best for this)
• 2 Tbs maple syrup
• 1 tsp vanilla
• ½ tsp cinnamon
• 2 Tbs cookie butter (or Bischoff spread) melted

For Layering

• 1 banana, sliced
• 1 Tbs cookie butter, melted (for layering and swirling)
• 1 box Simple Mills Honey Cinnamon Sweet Thins or something similar

Instructions

 

• Using an immersion blender, blend entire container of cottage cheese until smooth. (You can also do this in a regular blender)
• Add maple syrup, vanilla, cinnamon and cookie butter and stir to combine.
• In a small shallow glass dish, make a layer of banana slices.
• Add half of the cottage cheese mixture on top of this and smooth.
• Melt the cookie butter in a microwave safe dish for 20 seconds. Drizzle melted cookie butter on top of this and swirl with a butter knife.
• Add remaining cottage cheese mixture on top of that and smooth.
• Press Honey Cinnamon crackers into the cottage cheese mixture vertically until just the tops show.
• Put lid on and refrigerate overnight or at least 8 hours. Enjoy!

Notes

per serving:

Calories: 202

Protein: 10.3g

Carbs: 23.2g

Fat: 7.9g

Keyword high protein dessert, japanese cheesecake