Raspberry Cheesecake Protein Pudding

Raspberry Cheesecake Protein Pudding


Sometimes the simplest recipes are the best recipes. This throw together protein bowl is incredibly delicious, but it’s also high in protein, packed with antioxidants and probiotics, while being fun to eat with crunchy cookies and a sweet & tangy vanilla flavour.


Recipe notes:

You can sub in any fruit you like.

 The cookies I used are a vegan graham cracker cookie. You can grab these or consider a shortcake style cookie. The key here is to imitate a cheesecake crust.

 Meal prep a bunch of these at the start of the week, or use this simple recipe as a throw together option when you’re ready to eat.


Recipe makes one serving

Macros per serving, no cookies:

321 cals - 5g fat - 34g carbs - 35g protein

Macros per serving, with cookies:

421 cals - 9g fat - 49g carbs - 36g protein



3/4 cup plain coconut yogurt

40g vanilla protein (10% off link/affiliate)

1 tbsp lemon juice

1/2 cup frozen raspberries

4 graham crackers



To a serving bowl add: yogurt, vanilla protein, and lemon juice.

Slowly start to mix together.

Once the powder is mixed in enough that it won’t fly away, whip everything together vigorously until smooth.

Fold in raspberries, and chopped graham crackers.




If you love high protein plant-based recipes like this, then make sure to check out the High Protein Vegan Ebook Collection.

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