These blueberry cheesecake protein popsicles contain 10 grams of protein, and can easily be made keto friendly with a single swap that brings them down to 4g net carbs (or less) each. A deliciously creamy and refreshing high protein treat for summer, these popsicles can be customized with any fruit or berry that you have on hand!
With summer berry season in full swing, I’ve been inspired to create new recipes that highlight some of my favorites. These blueberry cheesecake protein popsicles are a great way to use summer berries to the full, and in a fun, no-cook format that is perfect for this hot weather we are having.
When I was keto, I didn’t indulge in blueberries that often because they contain the most carbohydrates per cup compared to strawberries, blackberries, and raspberries. When I did eat blueberries, I was usually in the form of these keto blueberry cheesecake bars, blueberry muffins, or this low carb blueberry cobbler – which were delicious ways to get the flavor while also limiting the carbs.
Now that I’m focused on increasing my protein rather than simply keeping my carbs as low as possible, I am eating as many fresh blueberries as I can get my hands on, and I am loving it!
Fortunately, these blueberry cheesecake protein popsicles are a new favorite that work whether you are watching your carbs or not – which means everybody can enjoy them – and that’s a win/win for sure.
Basically a protein smoothie in popsicle form, these are wonderful for a snack or a dessert. Whether you are eating these protein popsicles yourself, or serving them to your kids, it’s a delicious summer treat that you can feel good about!
Recipe Notes
For those of you still on keto or watching your carbs, you’ll be happy to know that “as is” this blueberry cheesecake protein popsicle recipe contains 10g net carbs – but by swapping out the sugar for the carb free sweetener of your choice, you can bring the carbs down to 4g net.
And if you replace the blueberries with strawberries or raspberries, it knocks another 2 grams off, leaving you with a total of 2g net carbs per pop – all while maintaining the protein count of 10g.
I used Good culture cottage cheese, which has a lower carb count (3g per serving) than some other cottage cheese brands which may contain more sugar. If carbs aren’t an issue for you then you can sub any cottage cheese in this recipe.
The cream cheese gives it the cheesecake flavor, and also adds some fat, which is important for these protein popsicles to remain creamy and not become overly icy. I don’t recommend omitting it for that reason.
I used Isopure vanilla protein powder in these blueberry cheesecake popsicles because it’s what I had on hand. Already keto friendly and with zero carbs and only 100 calories per scoop, it is a good choice for anyone keeping carbs down. You can substitute any vanilla protein powder, but be aware the the carbs and calories will likely be higher if you do.
Plain protein powder will also work in this protein popsicle recipe, but you’ll have to sweeten it yourself to taste, and also increase the vanilla extract from 1/2 teaspoon to 1 full teaspoon.
Regarding the molds, I used the ones in the photo that I’ve had for a few years and I don’t remember where I bought them. I like the silicone molds because you can push and squeeze them to help release the protein popsicles, BUT, it can deform them a little if you squeeze too hard and you’ll end up with a few wonky ones like I did.
If I was shopping for new molds, these are the ones I would buy because they are budget friendly, easy release, and have a sturdy handle.
If you opt to freeze this in a block rather than in molds, you’ll need to stir it a few times to keep it from separating, because it will take longer to solidify. I know this because I tested it in a container without the molds, and since it took longer to freeze it had more time to separate, and I didn’t like the end result.
Stirring once an hour for the first three hours should help with that, but I still think the popsicle format is best for this recipe – both for consistency and because it’s the perfect little serving size.
Thanks for being here 💕, and if you try these delicious blueberry cheesecake protein popsicles, please report back and let us know how you liked them!
Blueberry Cheesecake Protein Popsicles
Total Time: 4 hours 5 minutes
Yield: 6 popsicles 1x
Diet: Vegetarian
Ingredients
Units
Scale
- 1/2 cup blueberries
- 1 cup lowfat cottage cheese
- 2 oz cream cheese
- 1 scoop isopure vanilla protein powder
- 2 Tablespoons half and half cream
- 3 Tablespoons sugar (or sugar substitute)
- 1/2 teaspoon vanilla extract
Instructions
- Combine all of the ingredients in a blender or nutribullet.
- Blend for 20-30 seconds, or until smooth.
- Pour into the molds, leaving about 1/4 inch of air space at the top so they don’t overflow when you put the sticks in.
- Freeze for 4 hours or overnight, until firm and frozen through.
- Store in the freezer for up to 1 week.
- If having trouble removing from the molds, you can run the bottom of the mold under warm water for 5 or 10 seconds – just long enough to loosen them without thawing them out.
- Prep Time: 5 minutes + 4 hours
- Cook Time: 0 minutes
- Category: high protein desserts
- Method: freezing
- Cuisine: american
Nutrition
- Serving Size: 1 popsicle
- Calories: 121
- Fat: 4g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 10g
