High-Protein Blueberry Cheesecake Mousse

A fluffy cheesecake mousse swirled with blueberry sauce — low carb and ready in 15 minutes

This high-protein blueberry cheesecake mousse is a no-bake cup of cream cheese, Greek yogurt, and vanilla protein. A quick blueberry swirl ribbons through the pale cream, then fresh berries and toasted almond slivers go on top like the photo. Each serving has 17 g of protein and 6 g net carbs.

Low carb, sugar-free, and ready with a spoon.

Prep15 min

Cook0 min

Servings4

Protein17g

Net Carbs6g

Calories250

Why you’ll love this mousse

17g protein per serving
Only 6g net carbs
No baking
Ready in about 15 minutes
Blueberry swirl through the cream
Almond slivers on top

Health notes

High protein: Cream cheese, Greek yogurt, and vanilla protein powder.
Low carb: A modest blueberry portion, no graham crust.
Sugar-free: Powdered keto sweetener only.
No-bake: Beat, swirl, and serve.

Key element — swirl, don’t stir

Drop blueberry sauce into the mousse and drag a spoon once. Overmixing turns the whole cup purple instead of leaving the ribbons in the photo.

Ingredients

Mousse (4 servings)

8 oz cream cheese, softened
1 cup plain Greek yogurt
1 scoop vanilla protein powder
¼ cup powdered sugar-free sweetener
1 tsp vanilla extract
Pinch of salt

Blueberry swirl and topping

¾ cup blueberries, plus extra for garnish
1 Tbsp powdered sugar-free sweetener
1 tsp lemon juice
2 Tbsp toasted slivered almonds

Swaps

Cottage cheese: Blend 1 cup cottage cheese in place of half the yogurt.
No protein powder: Add 2 extra Tbsp yogurt (protein drops).
Frozen blueberries: Thaw and drain before making the sauce.
Nut-free: Skip the almonds or use toasted coconut.

Instructions

Make the mousse. Beat cream cheese until smooth. Add yogurt, protein powder, sweetener, vanilla, and salt. Beat until thick and fluffy.

Make the swirl. Mash or briefly blend ½ cup blueberries with sweetener and lemon juice into a loose sauce. Leave a few whole berries.

Layer. Spoon a little sauce into 4 glasses. Add mousse. Add more sauce. Drag a spoon through once to swirl.

Top. Finish with remaining sauce, whole blueberries, and toasted almond slivers. Serve now or chill 10 minutes.

Pro tips

Soft cream cheese prevents lumps.
Toast the almonds in a dry pan 2 minutes.
Clear glasses show the purple swirl.
If the mousse is thin, chill 5 minutes before layering.
Macros include a modest berry topping, not a full extra cup.

Nutrition

Nutrient	Per serving
Calories	250
Protein	17g
Net carbohydrates	6g
Total carbohydrates	8g
Fiber	2g
Total fat	16g
Sodium	180mg

Estimates based on cream cheese, Greek yogurt, protein powder, blueberries, and almonds, divided into 4 glasses. Exact numbers vary with protein powder brand.

Variations

Lemon blueberry

Add lemon zest to the mousse.

Chocolate

Beat 1 Tbsp cocoa into the cream.

Raspberry

Swap blueberries for raspberries.

Crunch

Add a spoon of crushed keto cookies between layers.

Storage

Method	Time	Notes
Refrigerator	Up to 2 days	Add almonds just before serving
Make ahead	Mousse and sauce separate	Swirl when you serve
Freezer	Not ideal	Texture turns icy

FAQ

Yes. There is no graham crust, and the blueberries are portioned, so each serving stays around 6g net carbs.

Yes for the sauce. Thaw and drain them. Use fresh berries on top if you can.

Yes. Add 2 extra tablespoons of yogurt. Protein per serving will drop.

The cream cheese was cold. Soften it first, then beat before adding yogurt.

No. It is ready in 15 minutes. A short chill makes the swirl neater.

Four servings match the per-serving macros on the card.

Test your knowledge

5 quick questions about this blueberry mousse

1. Protein per serving?

2. Net carbs per serving?

3. How should you add the blueberry sauce?

4. About how long does this take?

5. What goes on top besides blueberries?

High-Protein Blueberry Cheesecake Mousse