THE SPLIT PLATE / RECIPE

Protein Cheesecake Frosting

Cheesecake-style frosting that lives in a jar. 30g serving = 60 cal / 6g protein. 15 servings per batch, 5-min blend, no cook.

YIELD15 servings
TOTAL TIME5 min
COOK METHODSee method
EST. / SERVING~60 cal | ~6g protein

Ingredients

Ingredients

  • 225g Siggi's 0% Plain Skyr
  • 215g Philadelphia 1/3 Less Fat Cream Cheese (1 brick — Neufchâtel)
  • 15g Jell-O Sugar-Free Cheesecake Instant Pudding Mix (about half a 1 oz box)
  • 15g Whole Earth Monk Fruit Erythritol Blend
  • 62g PEScience Select Gourmet Vanilla Protein Powder (2 scoops)

You want cheesecake flavor on top of something (protein brownie, fruit bowl, pancakes, toast, oats, ice cream) but don't want to blow the macro budget. 30g scoop = 60 cal / 6g protein. Makes 15 servings in 5 min — one blender, one jar, lives in the fridge 5 days.

Method

  1. 1.ADD SKYR. 225g Siggi's 0% Plain Skyr into a blender cup or small food processor.
  2. 2.ADD CREAM CHEESE. 215g Philadelphia 1/3 Less Fat Cream Cheese on top of the skyr. Best if the cream cheese is at room temperature — soft cream cheese blends without leaving pockets.
  3. 3.ADD PUDDING + SWEETENER. 15g Jell-O Sugar-Free Cheesecake Instant Pudding Mix (about half a 1 oz box) + 15g Whole Earth Monk Fruit Erythritol Blend. Drop both in dry — they hydrate during the blend.
  4. 4.ADD VANILLA PROTEIN. 62g PEScience Select Gourmet Vanilla Protein Powder (2 scoops). Drop on top last so it doesn't poof out when the blender starts.
  5. 5.BLEND SMOOTH. 30-60 sec on high until thick, glossy, and pourable. Stop + scrape down the sides at 30 sec if needed — protein powder can stick to the walls. Should look like thick cake frosting that just barely flows.
  6. 6.TRANSFER TO JAR. Spoon into a clean glass jar (16 oz mason jar fits the batch perfectly with a bit of headroom). Scraping with a spatula = your batch math; what stays in the blender = the 80g you lose to transfer.
  7. 7.REFRIGERATE. Seal the jar. Refrigerate. The texture sets slightly firmer overnight — stir before serving on day 2+. Eat within 5 days.

If something fails

Frosting is grainy / lumpy after blending: Cream cheese was too cold OR you didn't blend long enough. Bring cream cheese to room temp before blending (10-15 min on the counter). Blend 60-90 sec total + scrape down halfway. If still grainy, the issue is usually the protein powder — switch to a finer-mill brand or pre-mix the powder with 2 tbsp of the skyr first.

Frosting is too thick / won't pour: After overnight refrigeration the protein-powder thickening agents fully hydrate. Stir vigorously before serving. Do NOT add water or milk — it dilutes the flavor without restoring the texture. The thick texture spreads fine on toast / brownies / pancakes.

Frosting is too thin / runs off the spoon: Either you used a different cream cheese (full-fat Philly is thicker; non-Philly brands vary) OR your blender ran hot and broke the emulsion. Add 7g more Jell-O Sugar-Free Cheesecake Pudding Mix + blend 15 sec — pudding is the thickening agent.

Tastes flat / not cheesecake-y enough: Light Jell-O dose. Bump to 20g pudding mix next batch (still under the full 28g 1 oz box). The pudding mix is what carries the 'cheesecake' flavor signal — protein powder alone gives generic vanilla.

Macros came in higher than 60 cal / 30g: Most likely cause: (1) used full-fat Philadelphia instead of 1/3 Less Fat (adds ~80 cal across the batch ≈ 5 cal/serving), (2) used Siggi's 4% instead of 0% (adds 60 cal/batch), or (3) added sugar/honey to taste-correct. The macro architecture is locked on the exact 1/3 Less Fat Philly + Siggi's 0% combo.

Batch yields less than 15 servings: Normal — raw ingredients total 532g but yielded batch is ~450g after blender transfer loss (~15% sticks to the walls + lid). The per-serving macros assume ~450g yield. If you want exactly 17-18 × 30g servings, scrape the blender hard.

Storage and reheating

Store: Sealed glass jar in the fridge (16 oz mason fits the batch). Texture sets slightly firmer overnight — stir before serving on day 2+.

Reheat: N/A — eaten cold/room temp. Spoon directly from jar onto whatever you're topping.

Lasts: 5 days refrigerated. Don't freeze — texture breaks on thaw.

Estimated nutrition

~60 cal | ~6g protein.

Per 30g serving (60 cal / 6g protein) MacroFactor-tracked. Batch component math: 225g Siggi's 0% (~135 cal / 25P) + 215g Philadelphia 1/3 Less Fat (~520 cal / 18P) + 15g Jell-O Sugar-Free Pudding (~25 cal / 0P) + 15g Whole Earth Monk Fruit (~0 cal) + 62g PEScience Vanilla (~220 cal / 48P) ≈ 900 cal / 91P for ~450g yielded batch. 450g ÷ 15 servings = 30g each → 60 cal / 6.1P per 30g scoop. **Yield note:** raw ingredient weights total 532g, but yielded batch is ~450g after the ~15% transfer/scraping loss to blender walls + lid + spatula. That 82g delta is normal for thick frosting recipes — not a math error. If you scrape the blender unusually hard, the batch may stretch to 17-18 servings instead of 15. Macros stay 60 cal / 6g protein per 30g regardless of how many servings the batch actually yields.

thesplitplate.com/cookbook/protein-cheesecake-frosting

Protein Cheesecake Frosting
Dessert

Protein Cheesecake Frosting

Cheesecake-style frosting that lives in a jar. 30g serving = 60 cal / 6g protein. 15 servings per batch, 5-min blend, no cook.

Make this when

You want cheesecake flavor on top of something (protein brownie, fruit bowl, pancakes, toast, oats, ice cream) but don't want to blow the macro budget. 30g scoop = 60 cal / 6g protein. Makes 15 servings in 5 min — one blender, one jar, lives in the fridge 5 days.

Total time
5 min
Yield
15 servings
Protein / serving
~6g
Cal / serving
~60
Core ratio — locked

225g Siggi's 0% Plain Skyr + 215g Philadelphia 1/3 Less Fat + 15g Jell-O Sugar-Free Cheesecake Pudding Mix + 15g Whole Earth Monk Fruit Erythritol + 62g (2 scoops) PEScience Select Gourmet Vanilla. Blend, jar, refrigerate. 15 servings × 30g each = 60 cal / 6g protein per scoop.

Flavor target

Pourable cheesecake frosting consistency — thicker than melted ice cream, looser than buttercream. Vanilla-cheesecake-tang flavor lead; the Jell-O cheesecake pudding mix is what locks in the 'this tastes like cheesecake' read. If it sets too thick after refrigeration overnight, stir before serving — does NOT add liquid.

Ingredients

Batch cookYields 15 servings — quantities below are the full batch.

Ingredients

Method

  1. 1
    ADD SKYR

    225g Siggi's 0% Plain Skyr into a blender cup or small food processor.

  2. 2
    ADD CREAM CHEESE

    215g Philadelphia 1/3 Less Fat Cream Cheese on top of the skyr. Best if the cream cheese is at room temperature — soft cream cheese blends without leaving pockets.

  3. 3
    ADD PUDDING + SWEETENER

    15g Jell-O Sugar-Free Cheesecake Instant Pudding Mix (about half a 1 oz box) + 15g Whole Earth Monk Fruit Erythritol Blend. Drop both in dry — they hydrate during the blend.

  4. 4
    ADD VANILLA PROTEIN

    62g PEScience Select Gourmet Vanilla Protein Powder (2 scoops). Drop on top last so it doesn't poof out when the blender starts.

  5. 5
    BLEND SMOOTH

    30-60 sec on high until thick, glossy, and pourable. Stop + scrape down the sides at 30 sec if needed — protein powder can stick to the walls. Should look like thick cake frosting that just barely flows.

  6. 6
    TRANSFER TO JAR

    Spoon into a clean glass jar (16 oz mason jar fits the batch perfectly with a bit of headroom). Scraping with a spatula = your batch math; what stays in the blender = the 80g you lose to transfer.

  7. 7
    REFRIGERATE

    Seal the jar. Refrigerate. The texture sets slightly firmer overnight — stir before serving on day 2+. Eat within 5 days.

Go deeper

Storage and nutrition

Storage: Sealed glass jar in the fridge (16 oz mason fits the batch). Texture sets slightly firmer overnight — stir before serving on day 2+.

Reheat: N/A — eaten cold/room temp. Spoon directly from jar onto whatever you're topping.

Lasts: 5 days refrigerated. Don't freeze — texture breaks on thaw.

Watch the full cook

Brands I use

Siggi's
Siggi's
0% Plain Skyr (24 oz tub — strained Icelandic-style yogurt, 12g protein / 60 cal per 5.3 oz; 225g = ~135 cal / 25g protein)
The cheesecake-tang base. Strained skyr is thicker + tangier than Greek yogurt — closer to cream-cheese profile. PLAIN variant only (vanilla adds sugar + wrecks the savory-cheesecake balance). Cross-recipe with the Grillo's pickle dip (id grillos-pickle-dip-protein-style).
Philadelphia
Philadelphia
1/3 Less Fat Cream Cheese, 8 oz brick (Neufchâtel — ~245 cal / 8g protein per 100g, used 215g)
Cheesecake flavor anchor. The 1/3 Less Fat variant (NOT full-fat, NOT fat-free) is the macro-architecture sweet spot — thick enough for cheesecake texture, lean enough to hit 60 cal/serving. Don't sub fat-free (texture goes gummy) or full-fat (adds 80+ cal/batch).
Jell-O
Jell-O
Sugar-Free Cheesecake Instant Pudding Mix, 1 oz box (use 15g ≈ half a box — ~25 cal / 0g protein)
The 'this tastes like cheesecake' lock. 15g is half a 28g box — enough to flavor + thicken without adding sugar. The Sugar-Free / Zero-Sugar variant is the macro-clean choice; regular Jell-O has 100+ cal of sugar per box.
Whole Earth
Whole Earth
Monk Fruit with Erythritol Sweetener Blend (12 oz pouch or 32 oz bag — 0 cal sweetener, used 15g)
Adds the cheesecake sweetness without sugar. 1:1 sugar replacement, zero glycemic index, plant-based. Sub Lakanto Classic Monk Fruit, Swerve Granular, or any monk-fruit-erythritol blend — all work equivalently at 15g.
PEScience
PEScience
Select Gourmet Vanilla Protein (24g protein per 31g scoop — used 62g / 2 scoops, ~220 cal / 48g protein)
Whey + casein blend with smooth-vanilla flavor (NOT the 'cake notes' of their Cake Pop flavor — Gourmet Vanilla is the cleaner pairing for a cheesecake frosting). Cross-recipe with the Chocolate Protein Brownie Bowl + Mocha Brownie Creami in the cookbook. Sub any vanilla whey+casein blend — straight whey isolate is grittier in cold applications.
#Dessert#Frosting#Topping#Powerup#High protein#No-cook#Adults#Meal prep