High-Protein Blueberry Cheesecake Mousse

High-Protein Blueberry Cheesecake Mousse
This is thick, creamy blueberry mousse — vibrant purple with beautiful black specks from real berries, served in a glass for an elegant presentation. It’s a refreshing, high-protein dessert that feels indulgent yet stays low carb.

Why You’ll Love This Recipe

• Rich cheesecake flavor with juicy blueberry bursts
• Very high protein and super creamy texture
• Quick no-bake recipe with minimal ingredients
• Beautiful color and perfect for meal prep portions
• Sugar-free, keto-friendly, and refreshing

Ingredients (Makes 4–6 servings)

• 8 oz (225g) full-fat cream cheese, softened
• 1½ cups (340g) full-fat Greek yogurt
• ½ cup (50g) vanilla whey protein powder
• ⅓–½ cup (65–100g) allulose or powdered monk fruit sweetener (adjust to taste)
• 1½ cups (200g) fresh or frozen blueberries (divided)
• 1 tsp vanilla extract
• 1 tbsp lemon juice (for brightness)
• Optional: 2–3 tbsp heavy cream for extra creaminess

Instructions

1. In a large bowl or food processor, beat softened cream cheese until completely smooth.
2. Add Greek yogurt, protein powder, sweetener, vanilla, and lemon juice. Mix on high until light and creamy.
3. Mash or blend ¾ cup of the blueberries and gently fold into the mixture for the vibrant purple color and flavor. Fold in the remaining whole or chopped berries for texture.
4. If the mousse is too thick, stir in 2–3 tbsp heavy cream. Taste and adjust sweetener.
5. Divide into glasses or containers. Refrigerate for at least 1–2 hours to set and allow flavors to meld. Serve chilled with extra blueberries on top if desired.

Prep Time: 10 minutes Chill Time: 1–2 hours Total Time: 10 minutes active

Nutrition (Per Serving, 1/5)

• Calories: ~205
• Protein: 17g (very high)
• Total Carbs: 9g
• Net Carbs: 7g
• Fat: 13g