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chips ahoy cheesecake in scoop close up

Chips Ahoy Cheesecake Protein Bowl

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A thick, cheesecake-style Greek yogurt bowl packed with vanilla protein and crushed Chips Ahoy cookies. It takes five minutes to make and packs 57g of protein.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 bowl
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1.5 cups fat-free Greek yogurt
  • 1 scoop vanilla protein powder whey/casein blend preferred
  • 1 package sugar-free cheesecake instant pudding mix
  • 3 original Chips Ahoy cookies crushed
  • 1-2 tablespoons milk optional, if mixture is too thick

Equipment

Digital Scale
Digital Scale
Spatula Set
Silicone Spatula Set

Method
 

  1. Add the Greek yogurt, vanilla protein powder, and dry cheesecake pudding mix to a bowl.
  2. Stir thoroughly until the protein powder and pudding mix are completely incorporated. The mixture will become very thick, similar to cheesecake batter.
  3. Let the bowl sit for about 5 minutes so the pudding mix can fully thicken.
  4. When the mixture is thicker than you prefer, stir in milk 1 tablespoon at a time until it reaches your desired consistency.
  5. Crush the three Chips Ahoy cookies. Fold most of the cookie pieces into the cheesecake mixture.
  6. Top with the remaining cookie crumbs and serve immediately, or refrigerate for 15-30 minutes for an even thicker texture.

Nutrition

Calories: 550kcalCarbohydrates: 60gProtein: 57gFat: 9g

Notes

Chips Ahoy Cheesecake Protein Bowl Tips & Expert Strategy

TEXTURE NOTE: This bowl should be incredibly thick, like real cheesecake batter. It will not be light or runny like standard breakfast yogurt.
WHEY VS CASEIN: Using a 100% whey protein powder will often leave the bowl feeling chalky or excessively dry. A blend works best to keep it creamy.
SUBSTITUTION WARNING: Swapping Greek yogurt for regular plain yogurt will prevent the bowl from thickening up correctly because there is too much water in standard yogurt.
BETTER LATER: This tastes great immediately, but it is best after chilling in the fridge for 15-30 minutes because the pudding mix firms up even more when cold.
SERVING TIP: Only fold in the cookies right before you are about to eat it. If you mix them in and leave it in the fridge overnight, they will turn into mush.

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