Keto Protein Blueberry Cheesecake Popsicles

These Keto Protein Blueberry Cheesecake Popsicles are a refreshing and indulgent treat that’s both creamy and packed with protein. Made with cottage cheese (or Greek yogurt) and protein powder, they taste just like cheesecake but with a healthy twist. The addition of a crunchy pecan crumble at the bottom gives them that authentic cheesecake crust flavor, making every bite perfectly balanced. These homemade popsicles are easy to prepare and will make you forget all about store-bought options!

Why You’ll Love This Recipe

These popsicles are not only delicious but also nutritious, combining high-protein cottage cheese (or Greek yogurt) with the richness of cream cheese for a smooth, creamy texture. The sweet flavor of blueberries complements the cheesecake-like filling, while the pecan crumble at the bottom gives you that classic crust crunch. With zero added sugar and just a few simple ingredients, these popsicles fit perfectly into a keto or high-protein diet and make a satisfying, guilt-free dessert or snack.

Ingredients

Cheesecake Popsicle Filling:

• 8 oz cream cheese, softened

• 2 cups cottage cheese or Greek yogurt

• 1 scoop vanilla protein powder (optional)

• 6 tablespoons sugar-free granulated sweetener (allulose)

• 2 teaspoons vanilla extract

• Pinch of salt

• 1 cup fresh or frozen blueberries

Pecan Crumble Crust:

• ⅔ cup finely chopped pecans

• 2 tablespoons almond flour

• 2 tablespoons melted butter or coconut oil

• 3 teaspoons sugar-free granulated sweetener (allulose)

• Pinch of cinnamon

• Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Make the Cheesecake Filling

1. Blend the cream cheese, cottage cheese (or Greek yogurt), protein powder (if using), sugar-free sweetener, vanilla extract, and a pinch of salt in a blender or food processor until smooth and creamy.

2. Gently fold in the blueberries, being careful not to crush them completely.

Step 2: Prepare the Pecan Crumble

1. In a small bowl, mix the chopped pecans, almond flour, melted butter or coconut oil, sugar-free sweetener, cinnamon, and a pinch of salt. Stir until the mixture becomes crumbly.

Step 3: Assemble the Popsicles

1. Pour or spoon the cheesecake-blueberry mixture into popsicle molds, filling them almost to the top (leave about ½ inch of space).

2. Spoon a layer of the pecan crumble mixture into the bottom of each popsicle mold. Press down gently with the back of a spoon to compact the crumble.

3. Tap the molds gently to remove any air bubbles and insert popsicle sticks.

Step 4: Freeze

1. Place the filled molds in the freezer and freeze for at least 4–6 hours, or overnight, until the popsicles are completely solid.

Step 5: Release the Popsicles

1. To release the popsicles, run warm water over the outside of the molds for a few seconds to loosen them. Gently pull the popsicles out of the molds and serve!

Servings and Timing

• Servings: 16 popsicles

• Prep time: 15 minutes

• Freeze time: 4-6 hours (or overnight)

• Total time: 6 hours 15 minutes

Variations

• Different berries: If you’re not a fan of blueberries, you can use raspberries, blackberries, or strawberries for a different flavor profile.

• Nuts: Swap the pecans for almonds, walnuts, or even a mix of nuts if you prefer.

• Sweeteners: Feel free to use your favorite sweeteners such as stevia, monk fruit, or erythritol, depending on your taste preferences and dietary needs.

Storage/Reheating

• Storage: Store the popsicles in an airtight container in the freezer for up to 2-3 weeks. Make sure they are well covered to prevent freezer burn.

• Reheating: These popsicles are best enjoyed straight from the freezer. Allow them to thaw for a minute or two if they’re too hard to bite into.

FAQs

Can I use regular sugar instead of sugar-free sweetener?

Yes, if you’re not following a keto or low-sugar diet, you can substitute regular sugar. Just keep in mind that it may affect the overall carb count.

How can I make these popsicles dairy-free?

To make these popsicles dairy-free, substitute the cream cheese and cottage cheese with dairy-free alternatives like vegan cream cheese and plant-based yogurt. Make sure to use dairy-free butter or coconut oil for the crumble crust.

Can I use frozen blueberries?

Yes, frozen blueberries work perfectly fine in this recipe. Just make sure they are thawed slightly before folding them into the mixture, or they will create a slightly icier texture.

How many carbs are in each popsicle?

Each popsicle contains approximately 3.46 net carbs, thanks to the use of sugar-free sweeteners and the fact that the carbs from blueberries and the crust are relatively low.

Can I add more protein to this recipe?

Yes! You can add an extra scoop of protein powder or even use a higher-protein yogurt to boost the protein content of these popsicles.

How long do these popsicles stay fresh in the freezer?

These popsicles will stay fresh for up to 2-3 weeks in the freezer if stored properly in an airtight container.

Can I use almond flour instead of coconut flour for the crust?

Yes, almond flour works perfectly in this recipe, and it’s actually the recommended option for this keto-friendly version.

Can I make these popsicles without the protein powder?

Yes, the protein powder is optional in this recipe. If you’d prefer to omit it, you can simply replace it with more cottage cheese or Greek yogurt.

Conclusion

These Keto Protein Blueberry Cheesecake Popsicles are a delightful, guilt-free treat that combines the rich flavors of cheesecake with the refreshing sweetness of blueberries. Packed with protein and made with healthy ingredients, they’re perfect for anyone looking for a low-carb dessert or snack. With a delicious pecan crumble crust and creamy filling, these popsicles are sure to satisfy your sweet tooth in a healthy, keto-friendly way!

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