This creamy Blueberry Cheesecake Protein Fluff is light, fluffy, fruity, and perfect for make-ahead snacks or dessert. Made with cottage cheese, Greek yogurt, juicy blueberries, and cheesecake pudding mix, it has a delicious cheesecake-inspired flavor.
Prep time
10 minutes
Chill time
1–2 hours
Servings
6 cups
Ingredients
- 1 cup (225 g) cottage cheese
- 1 cup (225 g) plain Greek yogurt
- 1 cup (145 g) blueberries, fresh or thawed
- 1 packet (about 28 g) sugar-free cheesecake instant pudding mix
- 1 cup (240 ml) light whipped topping, thawed
- 1 teaspoon vanilla extract
- 1–3 tablespoons milk, as needed
Optional toppings
- Fresh blueberries
- Crushed graham crackers
- A few dark chocolate chips
Instructions
1. Blend the base
Add the cottage cheese, Greek yogurt, blueberries, and vanilla to a blender. Blend until smooth and creamy.
2. Add the pudding mix
Sprinkle in the instant cheesecake pudding mix and blend briefly until combined. Add milk a little at a time if the mixture is too thick.
3. Make it fluffy
Gently fold in the whipped topping with a spatula. This gives the mixture its light, airy texture.
4. Divide into cups
Spoon the mixture evenly into six small containers. Smooth the tops or create soft swirls with the back of a spoon.
5. Chill and serve
Cover and refrigerate for 1–2 hours until thickened. Add fresh blueberries or your favorite topping just before serving.
Nutrition Information
Estimated per serving, assuming 6 servings and the ingredients listed above.
| Nutrient | Approximate amount |
|---|---|
| Calories | 100–150 |
| Protein | 7–11 g |
| Carbohydrates | 9–16 g |
| Fat | 2–5 g |
| Fiber | 1–2 g |
| Sugar | 4–8 g |
Values vary by brand, particularly the pudding mix, yogurt, and whipped topping.
Nut Information
- Tree nuts: None required.
- Peanuts: None required.
- Dairy: Contains cottage cheese, Greek yogurt, and whipped topping.
- Gluten: Check the pudding mix and whipped topping labels.
- Sweeteners: Sugar-free pudding mixes may contain artificial or alternative sweeteners.
- Allergy precautions: Check all packaging for allergens and cross-contact warnings.
Questions & Answers
1. Can I use frozen blueberries?
Yes. Thaw them first and drain excess liquid to help keep the fluff thick.
2. Can I make this without sugar?
You can omit added sweeteners and use suitable sugar-free products. Blueberries and dairy still contain naturally occurring sugars, so the entire recipe may not be sugar-free.
3. How can I increase the protein?
Use high-protein Greek yogurt and cottage cheese. You can also mix in a little protein powder, adding milk gradually to maintain the texture.
4. Can I make this without pudding mix?
Yes. Use a little powdered gelatin prepared according to its package directions if you want a firmer mousse, or simply omit the thickener for a softer consistency.
5. How long does it last?
Keep the covered cups refrigerated and enjoy within 3–4 days.
6. Can I freeze the fluff?
Freezing may change the texture after thawing. Refrigeration is best for a creamy, fluffy result.
7. Why is my mixture runny?
The berries may have released excess liquid, or the yogurt may be too thin. Drain thawed berries and chill the mixture longer.
8. Can I use strawberries instead?
Absolutely! Replace the blueberries with strawberries for a strawberry cheesecake fluff.
9. Is this suitable for breakfast?
Yes. It can be enjoyed for breakfast, a snack, or dessert. Pair it with oats or whole-grain toast if you’d like a more substantial meal.
10. Do I need to bake it?
No. This is a no-bake recipe that sets in the refrigerator.
Storage tip: Keep the cups covered and refrigerated at 40°F (4°C) or below. For the freshest flavor, add crunchy toppings just before eating.
