Whisk the softened reduced fat cream cheese, non-fat Greek yogurt, vanilla protein powder, and unsweetened almond milk in a mixing bowl until creamy and smooth.

Brew a strong cup of coffee and allow it to cool. Pour the coffee into a shallow bowl for dipping the rice cakes.

Dip the first rice cake in coffee, ensuring it’s coated but not saturated, and place it in a ramekin or small dessert bowl.

Spread half of the protein cream mixture over the first rice cake to create an even layer.

Dip the second rice cake in coffee and place it on top of the first cream layer.

Spread the remaining protein cream mixture evenly over the second layer.

Cover the assembled dessert and refrigerate for at least 1 hour to allow flavors to meld.

Before serving, dust the top generously with unsweetened cocoa powder.