Facebook post is called the No-Bake Chocolate Cheesecake Protein Cloud

Equipment Needed

Mixing bowls: One medium and one large bowl.
Hand mixer or whisk: Essential for whipping the ingredients into a cloud-like texture.
Serving dishes: 4 small ramekins, dessert glasses, or mason jars.
Measuring cups and spoons.

8 oz (226g) Light Cream Cheese: Softened to room temperature for smooth blending.
1 cup (220g) Plain Non-Fat Greek Yogurt: Adds creamy tang and a massive protein boost.
1/2 cup Chocolate Protein Powder: Whey or a whey-casein blend works best for texture.
3 tbsp Unsweetened Cocoa Powder: Deepens the rich chocolate flavor.
1/4 cup Powdered Erythritol or Stevia Blend: Adjust to your preferred sweetness level.
1 tsp Pure Vanilla Extract: Enhances the depth of the chocolate and cheesecake notes.
2-3 tbsp Unsweetened Almond Milk: Used sparingly to thin the mixture if it gets too thick.

1/2 cup Low-Fat Whipping Cream or Light Cool Whip: For that ultra-light cloud finish.
1 tbsp Powdered Sweetener: To lightly sweeten the cloud layer.
Sugar-Free Chocolate Shavings or Cacao Nibs: For a professional bakery-style garnish.

Ensure your cream cheese is completely at room temperature to prevent lumps.
Place the softened light cream cheese into a large mixing bowl. Using a hand mixer on medium speed, beat the cream cheese for about 1 to 2 minutes until it is completely smooth, creamy, and free of any lumps.

Add the plain non-fat Greek yogurt and pure vanilla extract directly into the beaten cream cheese.
Mix on low speed until fully combined and velvety.
Sift in the unsweetened cocoa powder and chocolate protein powder to ensure no dry clumps form. Add your powdered sweetener of choice.
Continue mixing on low-to-medium speed until a thick, rich chocolate mousse-like batter forms. If the mixture is too stiff, drizzle in 1 to 2 tablespoons of unsweetened almond milk until your desired smooth consistency is reached.

In a separate clean bowl, whip your light whipping cream (or prepare your light topping) until soft peaks form.
Gently fold half of the whipped topping directly into the chocolate cheesecake batter using a spatula. Use a gentle “scooping and turning” motion to keep as much air trapped inside as possible—this is what creates the signature “cloud” texture.

Spoon or pipe the chocolate cheesecake cloud mixture evenly across your 4 serving glasses, ramekins, or small bowls.
Smooth out the tops with the back of a spoon or an offset spatula.
Top each glass with a dollop of the remaining whipped topping.
Place the glasses into the refrigerator to chill for at least 2 hours. Chilling allows the protein powder and cream cheese to firm up into a decadent, mousse-like consistency.

Just before serving, sprinkle sugar-free chocolate shavings, a dusting of cocoa powder, or cacao nibs over the top for an elegant presentation.
Serve cold straight from the fridge and enjoy your luxurious, macro-friendly treat!

Protein Powder Choice: Casein or a whey/casein blend absorbs liquid better than pure whey isolate, resulting in a much thicker, fluffier dessert. If using pure whey isolate, you may need to reduce the almond milk entirely.
Temperature Matters: Do not skip softening the cream cheese. Cold cream cheese will seize up when mixed with cold yogurt, leaving unblendable lumps in your cloud.
Make Ahead: This recipe can be prepared up to 3 days in advance and stored safely in the refrigerator, making it an ideal meal-prep dessert.

Serving Size: 1 of 4 portions