Vegan Cookies and Cream Protein Pudding

High-protein vegan cookies and cream cheesecake protein pudding is basically everything I want in a weeknight dessert: creamy, tangy, Oreo-y, and secretly loaded with over 30 grams of plant protein per serving. Because we’re using coconut yogurt plus Vedge Cookies & Creme Plant Protein, it eats like a mini cheesecake in a jar but still feels light enough for an afternoon snack. And the crunchy Oreo-style cookie bits folded through the pudding and sprinkled on top make it feel like you’re absolutely not eating something this macro-friendly.

Even better, from Nov. 23 to Dec. 4, Vedge bumped my code EVANNRYAN up to 30% off (my usual code is 15% off), so this is the perfect time to stock up on the Cookies & Creme flavour and keep this cheesecake protein pudding on repeat!

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Why You’ll Love This High-Protein Vegan Cookies and Cream Cheesecake Protein Pudding

There are a lot of reasons this cookies and cream cheesecake protein pudding might become your new regular, but here are the big ones:

• High in protein, actually dessert-level good. Each serving lands around 31 g of plant-based protein, thanks to Vedge protein plus coconut yogurt, while still tasting like cookies and cream cheesecake.
• No-bake and so fast. You just whisk everything together in one bowl, then let the fridge do the thickening. So it’s very weeknight-friendly.
• Short, familiar ingredient list. Because the recipe uses Oreo-style cookies, coconut yogurt, protein powder, lemon, vanilla, and salt, it feels approachable and pantry-ish.
• Great for dessert, snack, or even breakfast. If you’re a sweet-breakfast person, this high-protein cookies and cream cheesecake protein pudding will absolutely work with your morning coffee.
• Customizable. You can easily swap the cookies, change the yogurt base, or adjust the tanginess with more or less lemon juice.
• Naturally vegan and can be gluten-free. Just choose gluten-free sandwich cookies and you’re set.

What You Need To Make This High-Protein Vegan Cookies and Cream Cheesecake Protein Pudding

You don’t need much to pull this cookies and cream cheesecake protein pudding together, and that’s the point. However, a few tools make it extra luxe:

Basic equipment

• Medium mixing bowl
• Whisk (or a hand mixer for ultra-fluffy pudding)
• Silicone spatula
• 2 small glasses, jars, or ramekins for serving

Star ingredients for the cheesecake protein pudding

• Coconut yogurt (Maison Riviera) – Thick and creamy this gives real cheesecake vibes plus a little probiotic boost.
• Vedge Cookies & Creme Plant Protein – Each scoop gives you 25 g of organic plant protein, with a complete amino acid profile and no chalky texture. The cookies-and-cream flavour means we’re layering cookie taste into the pudding itself, not just the topping.
• Oreo-style cookies – Crushed into the base and folded through the pudding, they add crunch and nostalgia.
• Lemon juice – Just a tablespoon brings that cheesecake-style tang and brightens the coconut base.
• Vanilla extract + salt – These two round everything out, deepen the dessert flavour, and make the cookies pop.
• Coconut whipped cream – A final soft cloud on top that makes each pudding look like a mini bakery dessert. Macros will shift slightly based on your brand, but the impact is small.

Ingredient Substitutions for This High-Protein Vegan Cookies and Cream Cheesecake Protein Pudding

Because life (and grocery stores) are not always predictable, here’s how you can flex this cookies and cream cheesecake protein pudding recipe and still keep it high-protein and delicious:

• Coconut yogurt swaps: Use another thick plant yogurt like oat or soy yogurt if you can’t find Maison Riviera. However, soy yogurt will usually add a bit more protein, while some coconut yogurts may be higher in fat and lower in protein.
• Different protein flavours: If you don’t have Cookies & Creme Vedge on hand, you can still make this with Vanilla Ice Cream or Chocolate Vedge protein. The vibe will shift slightly (more classic vanilla cheesecake or chocolate cookies and cream), but the structure will stay the same.
• Cookie options: Any vegan sandwich cookie works here. You can swap in gluten-free cookies, chocolate graham-style cookies, or even chocolate digestive biscuits for a slightly less sweet base.
• Lemon juice adjustments: For a brighter, tangier cheesecake flavour, increase to 1½–2 tbsp (22–30 ml) lemon juice. For a more mild cheesecake pudding, stick with 1 tbsp.
• Sweetness tweaks: If your yogurt is very tangy and you’d like it sweeter, you can whisk in 1–2 tsp (5–10 ml) maple syrup or agave without changing the texture much.

Other High-Protein Vegan Cheesecake & Protein Pudding Recipes to Try

If you fall in love with this cookies and cream cheesecake protein pudding (I suspect you will), you might also like:

• Toasted S’mores Yogurt Protein Pudding – A high-protein yogurt pudding layered with vegan graham crackers, chocolate, and marshmallows. It uses Maison Riviera yogurt and Vedge protein too, so it’s in the same flavour family.
• Raspberry Cheesecake Protein Pudding – A 5-minute, single-serving, high-protein cheesecake bowl with raspberries and over 30 g of protein per serving. 
• 5-Minute High-Protein Yogurt Bowl, Key Lime Cheesecake Flavour – A zesty, key-lime-pie-inspired yogurt bowl loaded with about 34 g of plant-based protein and that same cheesecake tang. 

You can search these recipe titles on my site and save them alongside this cookies and cream cheesecake protein pudding for a full cheesecake-inspired, high-protein dessert lineup.

Cookies and Cream Cheesecake Protein Pudding Recipe Card

Servings: 2
Prep Time: 10 minutes
Chill Time (optional but recommended): 30–60 minutes
Total Time: 10 minutes active (plus optional chilling)

Approximate Macros per serving
(Using Maison Riviera plain coconut yogurt, Vedge Cookies & Creme protein, Oreo-style cookies, and a light canned coconut whip topping)

• Calories: ~445 kcal
• Protein: ~31 g
• Carbohydrates: ~35 g
• Fat: ~19 g

These are estimates and will vary slightly depending on your exact brands, especially the cookies and whipped topping.

Cookies and Cream Cheesecake Protein Pudding Ingredients

For 2 servings of high-protein vegan cookies and cream cheesecake protein pudding, you’ll need:

• 4 Oreo-style cookies, divided
• 2 cups (about 480 g) plain coconut yogurt 
• 2 scoops (about 70 g) Vedge Cookies & Creme Plant Protein (30% off discount code: EVANNRYAN till Dec. 4th!)
• 1 tbsp (15 ml) lemon juice 
• 1 tsp (5 ml) pure vanilla extract
• 1/8 tsp fine sea salt – a generous pinch
• About 4 tbsp (60 ml) coconut whipped cream
  

Cookies and Cream Cheesecake Protein Pudding Instructions

1. Crush the cookies for the “crust.”
   First, place 2 of the Oreo-style cookies in a small bag or between two sheets of parchment. Then gently crush them with the bottom of a glass or a rolling pin until you have coarse crumbs. You still want a few bigger bits for texture.
2. Build the cookie base.
   Next, divide the cookie crumbs between 2 small glasses or jars. Lightly press them down with the back of a spoon to create a loose, cheesecake-style “crust”. Set the jars aside while you make the high-protein cookies and cream cheesecake pudding.
3. Mix the cheesecake protein pudding base. To a medium mixing bowl, add: 2 cups (about 480 g) coconut yogurt, 2 scoops (about 70 g) Vedge Cookies & Creme protein, 1 tbsp (15 ml) lemon juice, 1 tsp (5 ml) vanilla extract, and 1/8 tsp salt.
4. Start by stirring slowly so the protein powder doesn’t puff everywhere, then whisk more vigorously until the mixture is completely smooth, thick, and glossy. The protein will help the yogurt tighten up into a real pudding texture as it stands.
5. Check sweetness and tang. Taste a spoonful. If you’d like a sharper cheesecake tang, add up to ½–1 tbsp (7–15 ml) more lemon juice and whisk again. If you prefer it sweeter, you can whisk in 1–2 tsp (5–10 ml) maple syrup or agave. The texture should stay thick and spoonable.
6. Layer the cookies and cream cheesecake protein pudding. Spoon the pudding mixture over the cookie “crust” in each glass, dividing it evenly between the 2 servings. Smooth the tops with the back of a spoon.
7. Chill (optional but recommended). At this point, you can serve your cookies and cream cheesecake protein pudding right away. However, if you refrigerate it for 30–60 minutes, the protein and yogurt will set up even more, giving you a thicker, more cheesecake-like texture.
8. Top with coconut whip and extra crumbs. Just before serving, shake your can of coconut whip well. Then top each pudding with about 2 tbsp (30 ml) of coconut whipped cream. If you’d like, you can crumble a little extra cookie on top (or reserve a few crumbs earlier).
9. Serve and enjoy. Finally, grab a spoon and dig straight down through the coconut whip, creamy cheesecake pudding, and cookie base. Because the macros are so solid, you can enjoy this as dessert, a high-protein snack, or even a sweet breakfast on a busy morning!

Share Your Thoughts on This High-Protein Vegan Cookies and Cream Cheesecake Protein Pudding

If you make this high-protein vegan cookies and cream cheesecake protein pudding, I’d really love to hear how it turned out for you. Did you keep it classic, or did you swap in gluten-free cookies or a different Vedge flavour? If you’re sharing on Instagram you can tag me so I can see your jars in the wild. And if you’re reading this during the Nov. 23–Dec. 4 promo window, don’t forget to take advantage of that 30% off Vedge Plant Protein with code EVANNRYAN while you can.

Cookies and Cream Cheesecake Protein Pudding FAQ

1. Can I make this cookies and cream cheesecake protein pudding ahead of time?
   Yes, you absolutely can. In fact, the cookies and cream cheesecake protein pudding thickens beautifully in the fridge. You can make it up to 24 hours in advance. Just wait to add the coconut whipped cream until right before serving so it stays fluffy and pretty.
2.  How long does this high-protein cookies and cream cheesecake protein pudding last in the fridge?
   For best texture, I recommend enjoying it within 2–3 days. After that, the cookie pieces will soften more and the yogurt may start to separate slightly. Give it a quick stir before serving if it’s been sitting.
3. Can I use a different protein powder in this cheesecake protein pudding?
   You can, although the flavour and texture may change. Because Vedge Plant Protein is quite smooth and has 25 g of protein per scoop, it creates a thick, creamy pudding without chalkiness. If you swap brands, start with a slightly smaller amount of protein powder and add more as needed until the consistency feels right.Vedge Nutrition+1
4. Is this cookies and cream cheesecake protein pudding gluten-free?
   It can be. To keep it gluten-free, you’ll need to use gluten-free sandwich cookies instead of regular Oreos, and make sure your protein powder and yogurt are certified gluten-free according to your needs.
5. How much protein is in each serving again?
   With the brands listed and the quantities above, each serving of this cookies and cream cheesecake protein pudding lands at roughly 31 g protein, 35 g carbs, 19 g fat, and about 445 calories. Because brands vary, especially for cookies and whipped cream, your exact numbers may shift a bit—but it will still sit firmly in the high-protein dessert zone.