This is a luxurious creamy cheesecake mousse with vibrant blueberry swirls, fresh blueberries, and crunchy almond slivers. A high-protein, low-carb dessert that’s elegant yet super easy.
Why You’ll Love This Recipe
- Beautiful purple swirls and creamy texture exactly like your photo
- High protein from cream cheese, Greek yogurt, and protein powder
- Fresh blueberry flavor with satisfying almond crunch
- Sugar-free, keto-friendly, and no-bake
- Quick to make and perfect for meal prep or fancy presentation
Ingredients (Serves 4)
- 8 oz (225g) cream cheese, softened
- 1 cup full-fat Greek yogurt
- ⅓ cup (35g) vanilla whey protein powder
- ⅓ cup (65g) allulose or powdered monk fruit sweetener
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Blueberry Swirl:
- 1 cup fresh or frozen blueberries
- 2 tbsp allulose or monk fruit sweetener
- 1 tbsp water
- ½ tsp lemon juice
Toppings:
- Fresh blueberries
- 2–3 tbsp sliced almonds
Instructions
- In a large bowl, beat cream cheese until smooth. Add Greek yogurt, protein powder, sweetener, vanilla, and lemon juice. Mix until light and creamy.
- For the blueberry swirl: In a small saucepan, combine blueberries, sweetener, water, and lemon juice. Cook over medium heat 5–7 minutes until berries soften and release juice. Mash slightly and cool.
- Gently fold most of the blueberry mixture into the cheesecake base for a swirled effect, reserving some for extra marbling.
- Spoon into clear glasses or jars. Top with fresh blueberries and sliced almonds.
- Chill in the refrigerator for at least 30 minutes (or up to 2 days) before serving.
Prep Time: 15 minutes Chill Time: 30 minutes Total Time: 45 minutes
Nutrition (Per Serving)
- Calories: ~250
- Protein: 17g (high)
- Total Carbs: 9g
- Net Carbs: 6g
- Fat: 18g
