Place the softened cream cheese in a mixing bowl and beat it on medium speed until it becomes completely smooth and creamy. Take your time with this step and scrape down the sides of the bowl as needed, making sure there are no lumps left, as this creates the classic cheesecake texture.

Add the Greek yogurt, protein powder, sweetener, vanilla extract, and salt to the bowl. Start mixing on low speed so the protein powder blends in smoothly without clumping, then gradually increase to medium speed as everything comes together.

Continue beating the mixture until it looks light, fluffy, and fully combined. The texture should be airy and mousse-like rather than thick or dense. Pause once or twice to scrape the bowl so all ingredients are evenly mixed.

Add the cherries and gently fold them into the cheesecake mixture using a spatula. Use slow, careful motions so the cherries are evenly distributed without deflating the fluff or breaking the fruit apart too much.

Cover the bowl and place it in the refrigerator for 15–30 minutes. This short chilling time allows the flavors to meld and the texture to firm up slightly while staying light and creamy.

Remove from the fridge and serve cold. Spoon into small bowls or glasses and enjoy as a refreshing, high-protein dessert with a smooth, cheesecake-like consistency.