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Keto Protein Blueberry Cheesecake Popsicles

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These Keto Protein Blueberry Cheesecake Popsicles are a delicious and healthy treat that combine the rich flavors of cheesecake with the refreshing sweetness of blueberries. Packed with protein, made with cottage cheese (or Greek yogurt), and sweetened with a sugar-free sweetener, these popsicles are the perfect low-carb dessert or snack. With a crunchy pecan crumble crust and creamy filling, they’re the perfect keto-friendly indulgence!

  • Total Time: 6 hours 15 minutes
  • Yield: 16 popsicles

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

Instructions

  1. Make the Cheesecake Filling: Blend the cream cheese, cottage cheese (or Greek yogurt), protein powder (if using), sugar-free sweetener, vanilla extract, and salt in a blender or food processor until smooth and creamy.
  2. Prepare the Pecan Crumble: In a small bowl, mix chopped pecans, almond flour, melted butter or coconut oil, sugar-free sweetener, cinnamon, and salt until the mixture becomes crumbly.
  3. Assemble the Popsicles: Spoon the cheesecake-blueberry mixture into popsicle molds, filling them almost to the top, leaving about ½ inch of space. Add a layer of pecan crumble at the bottom of each mold and press gently with the back of a spoon.
  4. Freeze: Place the molds in the freezer for 4-6 hours or overnight until fully frozen.
  5. Release the Popsicles: Run warm water over the outside of the molds to loosen the popsicles. Gently pull them out and serve.

Notes

  • Variations: Use raspberries, blackberries, or strawberries for different flavors. Swap pecans for almonds, walnuts, or a mix of nuts. Use stevia, monk fruit, or erythritol if preferred. For dairy-free, use vegan cream cheese and plant-based yogurt, and coconut oil for the crumble.
  • Storage: Store popsicles in an airtight container in the freezer for up to 2-3 weeks. Best enjoyed straight from the freezer. Allow to thaw for a minute or two if too hard to bite.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: undefined
  • Category: Dessert, Snack
  • Method: Freezing
  • Cuisine: Keto, Low-Carb

Nutrition

  • Serving Size: 1 popsicle
  • Calories: 120
  • Sugar: 3g
  • Sodium: 75mg
  • Fat: 9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 20mg

Find it online: https://iamstarved.com/keto-protein-blueberry-cheesecake-popsicles/