Mini no-bake blueberry cheesecakes are a creamy, chilled dessert made with a cream cheese and blueberry protein powder filling, topped with homemade sugar-free whipped cream and fresh berries. They are gluten-free, sugar-free, and low-carb with 4.39 net carbs and 8g protein per serving.
These mini no-bake blueberry cheesecakes are creamy, cold, and topped with fresh berries and sugar-free whipped cream. A cute red, white, and blue treat!
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These mini blueberry cheesecakes are one of my favorite no-bake desserts to pull out for summer holidays. I made these while testing several red, white, and blue desserts (like this fruit pizza) for summer. I love a cute holiday dessert, and individual cheesecakes are great for any cookout or gathering.
Inspired by Chef Taffy's keto no-bake blueberry cheesecake, I made them mini for easy single-serve rounds. They pair well with red, white, and blue fruit salad and the other 4th of July cookout recipes.
Each one has a creamy blueberry-flavored filling under a swirl of homemade sugar-free whipped cream, finished with fresh blueberries and a raspberry for that classic look. They do need about 8 hours in the fridge to set, so make them the day before. I hope these bring a little fun to your summer gatherings!
Ingredients
Here's what you'll need to make these mini no-bake blueberry cheesecakes:
FOR THE CHEESECAKE
- Heavy cream - Adds some airiness to the cheesecake. Use it cold from the fridge so it whips well.
- Cream cheese - Adds creaminess. Let it sit out to room temperature first so it beats smooth without lumps.
- Granulated sugar-free sweetener - Adds sweetness. I used granulated allulose for this one.
- Vanilla extract - For warm depth of flavor.
- Blueberry protein powder - Adds protein, structure, and natural blueberry flavor with no added sugar. My go-to is Keto Chow because it's low carb, gluten-free, and mixes in smoothly. Use whey or milk protein powder of choice.
FOR THE TOPPING
- Fresh blueberries and raspberries - For the red, white, and blue look and a pop of juicy flavor.
- Heavy cream - Whipped into a quick topping for piping over each cheesecake.
- Powdered sugar-free sweetener - For sweetness. A powdered option like Swerve blends in without any grit.
See recipe card for quantities.
Instructions
These come together in a few simple steps, and there's no oven needed.
- Whip the cream. Whip the cold heavy cream to soft peaks, then set it aside in the fridge.
- Beat the cream cheese. Beat the cream cheese until smooth
- Add the sweetener and beat again until combined.
- Add protein powder and vanilla. Beat until fully mixed in.
- Lighten the mixture. Stir in half of the whipped cream to lighten the filling. Fold in the rest. Add the other half of the whipped cream and fold it in gently, so it stays light and airy.
- Mold and chill. Scoop the filling into a pop-out silicone muffin pan and smooth the tops with a cake scraper. Chill about 8 hours, until set.
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Top each cheesecake. Whip the topping cream with the powdered sweetener to stiff peaks. Pipe a swirl onto each cheesecake and top with 2 to 3 blueberries and a raspberry.
Hint: A pop-out silicone muffin pan makes these easy to release, and a cake scraper gives you clean, flat tops. And piping tip and bag makes perfect whipped cream swirls.
Top Tip
To release the cheesecakes cleanly, set the pan in the freezer for 15 to 30 minutes first to firm them up. Then slide a warm knife around each edge to loosen it, and they'll pop out of the silicone without sticking.
Variations
- Switch up the berries. Top with sliced strawberries in place of the raspberries, or use a mix of whatever's in season.
- Change the protein powder flavor. Vanilla protein powder works well here too, and the fresh berries still carry plenty of flavor. You could even blend some berries into the mix.
- Make it a full-size cheesecake. For a classic version to slice and share, try my easy no-bake cheesecake with toasted almond crust .
Let me know which berries you put on top!
Storage
Store the mini cheesecakes in an airtight container in the fridge for up to 3 days. For the freshest topping, add the whipped cream and berries close to serving time.
They freeze well too. Seal them without the toppings in an airtight container and freeze for up to 1 month. Thaw them overnight in the fridge, or for about 30 minutes on the counter if you're in a hurry, then add the toppings.
FAQ
The most common reasons are under-whipped cream or overmixing when you fold. Whip the cream to firm peaks, fold it in gently to keep the air, and give the cheesecakes the full 8 hours to chill.
Yes. Milk or whey protein powders work best.
Yes, and they're better when you do. The filling needs about 8 hours to set, so make them a day ahead and add the whipped cream and berries right before serving.
A granulated allulose or monk fruit blend keeps the filling smooth and sugar-free. For the topping, a powdered sweetener like Swerve blends into the whipped cream without grit.
Related
If you loved this recipe, try these others.
Recipe
Mini No-Bake Blueberry Cheesecakes
Ingredients
Cheesecake:
- 1 cup heavy cream
- 16 oz cream cheese room temperature
- ½ cup granulated allulose
- ½ teaspoon vanilla extract
- ½ cup blueberry protein powder (40 grams)
Topping:
- 16 blueberries
- 8 raspberries
- ½ cup heavy cream
- 1 tablespoon powdered sugar-free sweetener
Instructions
- Whip cold heavy cream to soft peaks. Set aside in refrigerator.
- Beat cream cheese until smooth. Add sweetener and beat until mixed.
- Add protein powder and vanilla extract to the cream cheese mixture and beat well until incorporated.
- Stir in half of the chilled whipped cream and mix well to combine and lighten the mixture.
- Add the other half of the whipped cream and fold it in gently to retain the air in the mixture.
- Scoop and spread the cheesecake mixture into pop-out silicone muffin pan. Flatten with cake scraper. Chill about 8 hours until set. When cheesecake has set, pop out of silicone mold. Tip: Place in freezer for 15-30 minutes to firm up, then slide a warm knife around the edges to loosen from muffin pan and pop out easier.
- Whip heavy cream with powdered sweetener to stiff peaks. Pipe a circle of whipped cream around each mini cheesecake and top each with 2-3 blueberries and a raspberry.
Notes
Nutrition
Adapted from Chef Taffy's keto no-bake blueberry cheesecake recipe, via Keto Chow
Olivia Wyles says
One of my favorite ways to enjoy cheesecake. It's mini, it's festive, and oh so delicious. I hope you enjoy it!