Blueberry Cheesecake Mousse
Blender cheesecake cups – purple, speckled, ready in 10 minutes
This is cheesecake you can eat with a spoon in ten minutes. Cottage cheese, cream cheese, and frozen blueberries blend into a thick purple mousse. The specks in the photo are whole berries that stay in the mix. A quick sauce and a few fresh berries go on top.
No bake. No crust. Chill is optional – it is good right out of the blender.
Why you’ll love this mousse
- 17g protein per glass – dessert that holds you
- Only 7g net carbs – berries, no graham crust
- 10 minutes, one blender
- Speckled purple like the photo
- Tastes like cheesecake, eats like mousse
- Better after 20 minutes in the fridge if you can wait
Health notes
- High protein: Cottage cheese plus cream cheese. Optional protein powder bump.
- Low carb: A handful of blueberries, powdered sugar-free sweetener.
- No bake: The blender does the work.
- Two glasses: One batch, two servings.
Key element – blend until the cottage cheese is gone
If you can still see curds, keep blending. A full 45 to 60 seconds is what makes it mousse, not speckled cottage. Then pulse in a few extra berries so you get the dark flecks in the photo without turning the whole cup gray.
Ingredients
Mousse (2 glasses)
- 3/4 cup (170g) cottage cheese (small curd, 2% or 4%)
- 3 oz (85g) cream cheese, room temp, cubed
- 1/2 cup frozen blueberries, plus 2 Tbsp extra for specks
- 2 Tbsp powdered erythritol or monk fruit
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Pinch of salt
- Optional: 1/2 scoop vanilla protein powder (for extra protein)
Top
- 1/4 cup frozen blueberries + 1 tsp water + 1 tsp powdered sweetener (quick sauce)
- A handful of fresh blueberries
Swaps
- All Greek yogurt: Use 1 cup thick Greek yogurt instead of cottage. Tangier.
- No cream cheese: Use 1 cup cottage only. Softer, still creamy if you blend well.
- Raspberry: Same weight of frozen raspberries. Strain seeds if you want it smooth.
- Dairy-free: Thick coconut yogurt plus a plant cream cheese. Chill longer.
Instructions
| 1 | Blend the base. Add cottage cheese, cream cheese, 1/2 cup frozen blueberries, sweetener, vanilla, lemon, salt, and protein powder if using. Blend 45 to 60 seconds until completely smooth and thick. Scrape the sides once. |
| 2 | Pulse the specks. Add the extra 2 Tbsp blueberries. Pulse 3 to 4 times so they break into flecks, not puree. That is the look in the glass. |
| 3 | Make a quick sauce. In a small bowl, microwave 1/4 cup blueberries, water, and sweetener 45 to 60 seconds. Mash with a fork. Cool 2 minutes. |
| 4 | Spoon the glasses. Divide the mousse between 2 glasses. Spoon sauce on top. Add a few fresh blueberries. |
| 5 | Eat or chill. Serve now, or chill 20 minutes for a firmer cheesecake set. It will thicken as it sits. |
Pro tips
- Room-temp cream cheese blends without lumps. Cold cream cheese stays in specks.
- Frozen berries chill the mousse so it is thick right away. Fresh berries make it looser.
- Powdered sweetener only. Granular crystals stay sandy.
- If it is too thick, add 1 Tbsp milk. If it is thin, add 1 Tbsp extra cottage and blend again.
- A pinch of salt makes the blueberry taste darker, not salty.
Nutrition
| Nutrient | Per serving (1/2) |
|---|---|
| Calories | 205 |
| Protein | 17g |
| Net carbohydrates | 7g |
| Total carbohydrates | 9g |
| Fiber | 2g |
| Total fat | 11g |
| Sugar | 5g (from berries) |
Estimates with 2% cottage cheese and no protein powder. A half scoop of whey will raise protein a few grams.
Variations
Lemon blueberry
Add 1 tsp lemon zest to the blender with the juice.
Chocolate swirl
Drizzle 1 tsp melted sugar-free chocolate on top of the sauce.
Crust crumbs
Crush 2 sugar-free cookies or a handful of pecans and sprinkle under the mousse.
Meal-prep cups
Divide into 2 jars, keep sauce separate, and eat within 2 days.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 2 days | Covered; stir if it weeps |
| Freezer | Up to 1 month | Freeze in cups; thaw 20 minutes for a frozen-mousse texture |
| Best eaten | Same day | Color and fluff are brightest now |
FAQ
Test your knowledge
5 quick questions about this mousse
1. Protein per serving?
2. Net carbs per serving?
3. How long do you blend the base?
4. How do you get the dark flecks?
5. Do you have to bake it?
