Ingredients

  • 8 oz (225 g) cream cheese, softened
  • 1 cup plain Greek yogurt
  • ½ cup sugar-free caramel sauce
  • ¼ cup vanilla protein powder
  • ½ tsp vanilla extract
  • ¼ cup unsweetened shredded coconut, toasted
  • ½ cup light whipped topping
  • 1–2 tbsp milk, if needed
  • Extra toasted coconut for garnish

Instructions

  1. In a mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add Greek yogurt, caramel sauce, protein powder, and vanilla extract. Mix until fluffy and well combined.
  3. Gently fold in the whipped topping until the mixture becomes light and airy.
  4. If the mixture is too thick, add 1–2 tablespoons of milk until you reach your desired consistency.
  5. Fold in the toasted coconut, reserving a little for the topping.
  6. Spoon the cheesecake fluff into small jars or dessert cups.
  7. Sprinkle the remaining toasted coconut over each serving.
  8. Refrigerate for at least 1–2 hours before serving for the best texture and flavor.

Prep Time: 15 minutes
Chill Time: 1–2 hours
Total Time: 1 hour 15 minutes
Servings: 4–6

Tips:

  • Toast the coconut in a dry skillet over low heat until golden, stirring frequently.
  • Use a protein powder flavor that complements caramel, such as vanilla.
  • For a lower-sugar option, choose unsweetened yogurt and a caramel sauce with no added sugar.