Remove the cream cheese from the refrigerator and let it sit at room temperature until fully softened. This usually takes about 30–45 minutes. Softened cream cheese is essential for achieving a smooth, creamy texture without lumps in the final cheesecake fluff.

Add the softened cream cheese and Greek yogurt to a mixing bowl. Using a hand mixer or whisk, beat them together until the mixture is completely smooth and creamy. Take your time with this step and scrape the bowl once or twice to ensure everything is evenly blended.

Add the protein powder, sweetener, and vanilla extract to the bowl. Mix gently at a low speed or fold with a spatula just until everything is combined. Avoid overmixing, as too much agitation can thin the texture or make it slightly grainy.

Stop and scrape down the sides and bottom of the bowl with a spatula to catch any pockets of unmixed ingredients. Mix briefly again, just long enough to create a smooth, uniform cheesecake fluff.

Taste the mixture and adjust sweetness if needed. If you prefer a firmer, more cheesecake-like texture, place the bowl in the refrigerator for 15–30 minutes before serving. Serve chilled or slightly softened, depending on your texture preference.