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.
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