High Protein Biscoff Banana Cream Pie (No-Bake, 30g Protein!)
Makes: 3-4 Servings
Per Serving: 35g Protein | 350 Cal
If banana cream pie and a protein shake had a baby, this would be it. This high protein banana cream pie is the kind of dessert that makes you genuinely forget you're eating something that fits your macros. It's creamy, layered, cold, and tastes shockingly close to the real-deal cream pie your grandma used to make — except this one quietly delivers 30 grams of protein per serving.
No oven. No baking. No weird "healthy dessert" aftertaste. Just a food processor, a glass dish, and about 15 minutes of hands-on time before the fridge does the rest.
If you're someone who's chasing a fat loss goal, trying to hit a protein target, or just looking for a dessert that doesn't wreck your day — this one is going straight into your weekly rotation.
Why You'll Love This Recipe
30 grams of protein per serving — actually filling, not just "technically a protein dessert"
No baking required — perfect for summer, dorm life, small kitchens, or zero-energy weeknights
Tastes like real dessert — creamy banana pudding vibes with that signature Biscoff caramel-spice crunch
Uses everyday ingredients — cottage cheese, Greek yogurt, protein powder, bananas, cookies
Meal-prep friendly — sits beautifully in the fridge for 3–4 days
Customizable macros — easy swaps to drop calories or carbs depending on your goal
Crowd-pleaser — even the non-protein people in your life will eat this without realizing it's "healthy"
Ingredients You'll Need
Here's what goes into this creamy, dreamy no-bake pie — and a quick note on why each ingredient earns its spot. (Full measurements are in the recipe card at the bottom of this post.)
For the protein filling:
Bananas — one gets blended into the filling for natural sweetness and that signature banana cream flavor
Cottage cheese — the secret to ultra-creamy texture and a major protein boost. Blended, you'll never know it's in there.
Greek yogurt — adds tang, thickness, and even more protein
Vanilla protein powder — whey works best for a smooth, mousse-like texture, but casein or a blend works too
Vanilla extract — don't skimp, this is where the bakery flavor comes from
Sugar-free vanilla pudding mix — I use Simply Delish. This is the magic that makes it set up like a real cream pie.
For the layers:
Banana — thinly sliced for the middle layer and topping
Ginger snaps or vanilla wafer cookies — for the bottom crust layer
Biscoff cookies — sliced into thirds and pressed into the top for that bakery-display finish
Biscoff cookie butter — melted and drizzled on top (optional, but highly recommended)
Tip: Want it even creamier? Use full-fat cottage cheese. Want it lower calorie? Use 1% or fat-free. Both blend beautifully.
Expert Tips for the Best Texture
Blend the filling longer than you think you need to. Cottage cheese curds need a solid 60–90 seconds in a food processor to fully disappear. Stop early and you'll get a grainy texture instead of mousse-like. (I use this small food processor — it's the perfect size for protein recipes.)
Use cold ingredients. Cold cottage cheese and yogurt help the pudding mix activate faster, giving you a thicker, more pie-like set.
Don't skip the overnight chill if you can help it. Two hours works in a pinch, but the texture transforms completely after 8+ hours.
Tap the dish on the counter after layering to release any air bubbles and get a cleaner slice.
Common Mistakes to Avoid
Using a blender instead of a food processor. A blender can work, but you'll need to scrape down the sides constantly and add a splash of milk to keep things moving. A food processor handles thick mixtures way better.
Skipping the pudding mix. It's the key to that classic cream-pie set. Without it, you'll have a delicious protein mousse, but it won't hold a slice.
Slicing the bananas too thick. Thick banana slices push the filling around and make the layers uneven. Aim for thin rounds.
Adding the Biscoff drizzle too early. Drizzle right before serving (or just before chilling) so it stays glossy and doesn't fully absorb.
Nutrition Information (Per Serving, serves 3-4)
Calories: 350
Protein: 35g
Carbs: 24g
Fat: 14g
Ingredient Swaps & Variations
This recipe is incredibly forgiving. Here are the swaps I love:
Dairy-free: Use coconut or almond Greek-style yogurt and a plant-based protein powder. Note: protein content will drop slightly, depending on your brand.
Lower carb: Skip the bottom cookie layer or use a lower-carb cookie like Catalina Crunch.
Lower calorie: Reduce the Biscoff cookies on top, skip the cookie butter drizzle, and use fat-free cottage cheese.
Higher protein: Add an extra half scoop of protein powder and a splash of unsweetened almond milk to keep it blendable. You can easily get this to 35g protein per serving.
Chocolate version: Use chocolate protein powder + chocolate pudding mix and swap the Biscoff for chocolate wafer cookies. Tastes like chocolate banana cream pie.
Strawberry shortcake version: Swap bananas for strawberries and use vanilla wafers + a strawberry glaze drizzle.
How to Serve It
This pie is best cold, straight from the fridge, scooped into a bowl with a spoon. It's not a sliceable cheesecake-style dessert — it's a creamy, layered, banana-pudding-meets-pie situation. Think trifle energy.
Top each serving with:
An extra drizzle of Biscoff cookie butter
A few crushed cookies
A dollop of light whipped topping
Fresh banana slices
What to Pair It With
A cold protein coffee or protein iced latte
A high-protein dinner like ground turkey taco bowls for a balanced macro day
A scoop of protein ice cream on the side for full dessert mode
An afternoon coffee for the ultimate 4pm pick-me-up
How to Store
Store the pie covered tightly in the fridge for up to 3–4 days. The bananas will continue to soften slightly, which is actually delicious — it leans more into banana pudding territory by day 2.
Common Mistakes to Avoid
Using a blender instead of a food processor. A blender can work, but you'll need to scrape down the sides constantly and add a splash of milk to keep things moving. A food processor handles thick mixtures way better.
Skipping the pudding mix. It's the key to that classic cream-pie set. Without it, you'll have a delicious protein mousse, but it won't hold a slice.
Slicing the bananas too thick. Thick banana slices push the filling around and make the layers uneven. Aim for thin rounds.
Adding the Biscoff drizzle too early. Drizzle right before serving (or just before chilling) so it stays glossy and doesn't fully absorb.
Expert Tips for the Best Texture
Blend the filling longer than you think you need to. Cottage cheese curds need real time in a food processor to fully disappear. Stop early and you'll get a grainy texture instead of mousse-like. (I use this small food processor — it's the perfect size for protein recipes.)
Use cold ingredients. Cold cottage cheese and yogurt help the pudding mix activate faster, giving you a thicker, more pie-like set.
Don't skip the overnight chill if you can help it. A short chill works in a pinch, but the texture transforms completely after a longer rest.
Tap the dish on the counter after layering to release any air bubbles and get a cleaner slice.
Ingredient Swaps & Variations
This recipe is incredibly forgiving. Here are the swaps I love:
Dairy-free: Use coconut or almond Greek-style yogurt and a plant-based protein powder. Note: protein content will drop slightly, depending on your brand.
Lower carb: Skip the bottom cookie layer or use a lower-carb cookie like Catalina Crunch.
Lower calorie: Reduce the Biscoff cookies on top, skip the cookie butter drizzle, and use fat-free cottage cheese.
Higher protein: Add an extra bit of protein powder and a splash of unsweetened almond milk to keep it blendable. You can easily push this to 35g protein per serving.
Chocolate version: Use chocolate protein powder + chocolate pudding mix and swap the Biscoff for chocolate wafer cookies. Tastes like chocolate banana cream pie.
Strawberry shortcake version: Swap bananas for strawberries and use vanilla wafers + a strawberry glaze drizzle.
What to Pair It With
A cold protein coffee or protein iced latte
A high-protein dinner like ground turkey taco bowls for a balanced macro day
A scoop of protein ice cream on the side for full dessert mode
An afternoon coffee for the ultimate 4pm pick-me-up
FAQs
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Yes, but you'll lose roughly 20–25g of protein per serving. To compensate, increase the cottage cheese and the Greek yogurt slightly. You may need to add a tablespoon of sugar-free sweetener since protein powder adds sweetness.
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Absolutely. It will add about 40–50 calories per serving and increase sugar content. Texture will be identical.
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Whey or a whey-casein blend gives the smoothest, mousse-like texture. Plant-based works but can leave a slightly chalkier finish — blend extra long if using.
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Yes! This is amazing in mini mason jars or dessert cups for meal prep. Divide everything evenly across 3 jar
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Not at all — once it's blended into the filling, the texture is mousse-like and the flavor is completely masked by the vanilla, banana, and pudding mix. This is the recipe that converts cottage cheese skeptics.
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Minimum 2 hours, ideal overnight. The longer it chills, the more pie-like the texture becomes..
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Yes — double everything and use a 9x13 dish instead.
No-Bake High Protein Biscoff Banana Cream Pie
A creamy, dreamy, no-bake banana cream pie packed with 30g of protein per serving. Made with cottage cheese, Greek yogurt, vanilla protein powder, and topped with Biscoff cookies for that bakery-style finish.
Ingredients
- 2 medium bananas (1 for filling, 1 sliced for layering)
- 1 cup cottage cheese
- 1 cup Greek yogurt
- 2 scoops vanilla protein powder
- 1 tsp vanilla extract (or more to taste)
- ½ box sugar-free vanilla pudding mix (Simply Delish recommended)
- 6 ginger snaps or vanilla wafer cookies
- 4 Biscoff cookies, sliced into thirds
- 1–2 tbsp Biscoff cookie butter, melted (optional)
Instructions
- Add 1 banana, cottage cheese, Greek yogurt, protein powder, vanilla extract, and pudding mix to a food processor. Blend 60–90 seconds until completely smooth.
- Thinly slice the second banana. Reserve ¼ of the slices for topping.
- Line the bottom of a 9x7 glass dish with the ginger snap or vanilla wafer cookies.
- Pour half of the protein filling over the cookies and smooth out.
- Layer banana slices evenly over the filling.
- Pour the remaining filling over the bananas and smooth the top.
- Press Biscoff cookie thirds into the top, letting them peek out. Scatter reserved banana slices around them.
- Microwave Biscoff cookie butter for 30 seconds and drizzle over the top.
- Cover and chill at least 2 hours, ideally overnight.
Nutrition Facts
Calories
350Fat
7 gCarbs
44 gProtein
0 gNutrition facts reflect recipe without extra layered banana.
