If you've never had keto protein blueberry cheesecake popsicles, you're in for a treat. These are cold, creamy, and loaded with real blueberry flavor, plus they sneak in cottage cheese and protein powder without tasting even a little bit "healthy." The filling is smooth like cheesecake, the berries give it a fresh pop, and the pecan crumble adds that buttery crust moment that makes it feel like a full-on dessert. No ice cream maker needed, no fancy steps, just blend, freeze, and enjoy.
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How to Make Keto Protein Blueberry Cheesecake Popsicles
To make the cheesecake base, you'll blend cream cheese, cottage cheese (or Greek yogurt if that's more your thing), vanilla, sweetener, and protein powder if you're using it. You want it super smooth so it freezes up creamy, not icy. Once that's ready, fold in the blueberries. You can use fresh or frozen, whatever you have on hand. No need to cook them down first, they freeze beautifully and give the pops a nice juicy bite.
Next up is the pecan crumble, which honestly makes the whole thing feel like actual cheesecake on a stick. It's just chopped pecans, a little almond flour, sweetener, melted butter or coconut oil, plus a pinch of cinnamon and salt. Stir it together until it looks like pie crust crumbles. This goes in the mold last, so it ends up at the bottom of the popsicle, a little crust moment of deliciousness waiting for you at the very end.
Once everything's prepped, just fill your molds with the blueberry cheesecake mix, leaving a little room at the top. Then spoon in the crumble and press it down gently. Pop the sticks in, give the molds a little tap to release any air bubbles, and freeze until solid. That's it! When you're ready to eat, just run the molds under warm water for a few seconds and they'll slide right out. Sooo good!
Ingredients You'll Need For This Recipe
Cheesecake Popsicle Filling
- 8 oz cream cheese , softened
- 2 cups cottage cheese or Greek yogurt
- 1 scoop vanilla protein powder (optional)
- 6 tbsp sugar-free granulated sweetener (allulose)
- 2 tsp vanilla extract
- Pinch salt
- 1 cup fresh or frozen blueberries
Pecan Crumble Crust
- ⅔ cup finely chopped pecans
- 2 tbsp almond flour
- 2 tbsp melted butter or coconut oil
- 3 tsp sugar-free granulated sweetener (allulose)
- Pinch cinnamon
- Pinch salt
Step By Step Instructions
- Blend cream cheese, cottage cheese (or Greek yogurt), protein powder (optional), sugar-free sweetener, and vanilla extract until smooth.
- Fold in blueberries.
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- Mix chopped pecans, almond flour, melted butter, sugar-free sweetener, cinnamon, and salt in a small bowl until crumbly.
- Pour or spoon in the cheesecake-blueberry mixture until molds are almost full. Leave ½ inch of space at the top.
- Spoon a layer of the pecan crumble into the bottom of each popsicle mold. Press down lightly with the back of a spoon.
- Tap molds gently to remove air bubbles, insert sticks, and freeze for at least 4-6 hours or overnight until solid.
- To release, run warm water over the outside of the molds for a few seconds.
Tips and Tricks
- Use a high-speed blender -The smoother the filling, the creamier the popsicle. If your blender struggles with the cottage cheese, blend that part first before adding everything else.
- Don't skip the tap - After filling the molds, give them a few gentle taps on the counter to pop any air bubbles. It helps the mixture settle and gives you that nice, clean popsicle look.
- Let them sit before releasing - Run warm water over the molds for 10-15 seconds before trying to pull them out. Don't rush it or you'll yank the stick right out, because no one wants a headless popsicle.
Hope you give these keto protein blueberry cheesecake popsicles a try! They're one of those treats that feel fancy but are secretly so easy. Keep a stash in the freezer and thank yourself later. Let me know if you make them. xoxo Olivia
PIN FOR LATER!
If you enjoyed this frozen treat, check out these others:
- Keto Red White and Blue Popsicles
- Strawberry Lemonade Greek Yogurt Popsicles
- Frozen Cottage Cheese Bark
Recipe
Keto Protein Blueberry Cheesecake Popsicles
Ingredients
Cheesecake Popsicle Filling
- 8 oz cream cheese , softened
- 2 cups cottage cheese or Greek yogurt
- 1 scoop vanilla protein powder (optional)
- 6 tablespoon sugar-free granulated sweetener (allulose)
- 2 teaspoon vanilla extract
- Pinch salt
- 1 cup fresh or frozen blueberries
Pecan Crumble Crust
- ⅔ cup finely chopped pecans
- 2 tablespoon almond flour
- 2 tablespoon melted butter or coconut oil
- 3 teaspoon sugar-free granulated sweetener (allulose)
- Pinch cinnamon
- Pinch salt
Instructions
- Blend cream cheese, cottage cheese (or Greek yogurt), protein powder (optional), sugar-free sweetener, and vanilla extract until smooth.
- Fold in blueberries.
- Mix chopped pecans, almond flour, melted butter, sugar-free sweetener, cinnamon, and salt in a small bowl until crumbly.
- Pour or spoon in the cheesecake-blueberry mixture until molds are almost full. Leave ½ inch of space at the top.
- Spoon a layer of the pecan crumble into the bottom of each popsicle mold. Press down lightly with the back of a spoon.
- Tap molds gently to remove air bubbles, insert sticks, and freeze for at least 4-6 hours or overnight until solid.
- To release, run warm water over the outside of the molds for a few seconds.
Olivia Wyles says
I loved making this fun version of a blueberry cheesecake on a stick. I hope you enjoy it too. 🙂