Mini no-bake blueberry cheesecakes are a creamy chilled dessert featuring a blueberry protein powder–infused cream cheese filling, topped with homemade sugar-free whipped cream and fresh berries. These are gluten-free, sugar-free, and low-carb, with approximately 4.39 net carbs and 8 g protein per serving.
These mini no-bake blueberry cheesecakes are cool, creamy, and perfect for summer. Each individual cheesecake is topped with a swirl of sugar-free whipped cream and a few fresh berries, making them a pretty red, white, and blue treat for holiday cookouts or any warm-weather gathering.
Why these are great: Making the cheesecakes in individual portions is convenient for serving and helps with portion control. The blueberry protein powder adds flavor and structure without extra sugar, and the filling sets in the fridge — no baking required. Plan ahead: the cheesecakes need about 8 hours to chill, so prepare them the day before you plan to serve them.
Ingredients
Ingredients for the mini no-bake blueberry cheesecakes:
For the cheesecake
- Heavy cream: Whipped and folded into the filling to keep it light. Use cold cream for best volume.
- Cream cheese: Provides the rich, creamy base. Bring to room temperature for a smooth texture.
- Granulated sugar-free sweetener: I recommend an allulose or monk fruit blend to keep the filling smooth and low-carb.
- Vanilla extract: Adds depth and warmth to the filling.
- Blueberry protein powder: Gives blueberry flavor and extra protein while keeping the recipe low in carbs. Whey or milk protein powder works fine.
For the topping
- Fresh blueberries and raspberries: For garnish and a pop of fresh fruit flavor.
- Heavy cream: Whipped with a powdered sugar-free sweetener to stiff peaks for piping.
- Powdered sugar-free sweetener: A powdered sweetener blends smoothly into whipped cream without grit.
See the recipe section below for exact quantities and nutrition details.
Instructions
These cheesecakes come together quickly and require no oven. Follow these steps and then chill until fully set.
- Whip the cream. Whip the cold heavy cream to soft peaks and place it in the refrigerator while you prepare the rest.
- Beat the cream cheese. Beat the room-temperature cream cheese until smooth and lump-free.
- Add sweetener. Add the granulated sweetener and beat until fully incorporated.
- Mix in protein powder and vanilla. Beat in the blueberry protein powder and vanilla extract until evenly combined.
- Fold in whipped cream. Stir in half of the chilled whipped cream to loosen the mixture, then gently fold in the remaining whipped cream to preserve air and lightness.
- Portion and chill. Spoon the filling into a pop-out silicone muffin pan or similar mold and smooth the tops. Chill for about 8 hours or overnight until firm.
Finish and serve. Whip the topping cream with a powdered sugar-free sweetener to stiff peaks, pipe a swirl onto each mini cheesecake, and garnish with 2–3 blueberries and a raspberry.
Tip: To release cheesecakes cleanly from silicone molds, place the pan in the freezer for 15–30 minutes to firm the edges. Run a warm knife around each edge to loosen before popping them out.
Top Tip
Chill the cheesecakes long enough — under-whipped cream or overmixing when folding can prevent a proper set. Fold gently and give the cheesecakes the full chill time for the best texture.
Variations
- Change the fruit: Swap raspberries for sliced strawberries or a mix of seasonal berries.
- Use a different protein powder: Vanilla or unflavored protein powder works well; you can also blend fresh berries into the filling for extra fruit flavor.
- Make a full-size cheesecake: Multiply the filling to fit a standard springform pan and chill until set for a shareable dessert.
Share which variation you try — these adapt nicely to different flavor profiles and occasions.
Storage
Refrigerate the mini cheesecakes in an airtight container for up to 3 days. For best presentation, add the whipped cream and fresh berries right before serving. These cheesecakes also freeze well: freeze without the toppings in a sealed container for up to 1 month, then thaw overnight in the refrigerator before adding whipped cream and fruit.
FAQ
The most common causes are under-whipped cream or overmixing when folding. Whip the cream to firm peaks and fold gently to retain air. Be sure to chill the cheesecakes for the full 8 hours.
Yes. Milk- or whey-based protein powders work best for texture and flavor.
Yes. They work best when made ahead because the filling needs time to set. Add whipped cream and berries just before serving.
A granulated allulose or monk fruit blend keeps the filling smooth and sugar-free. For whipped cream, a powdered sweetener blends in without grit.
Recipe
Mini No-Bake Blueberry Cheesecakes
Servings: 8 • Prep: 30 minutes • Chill: 8 hours • Total: 8 hours 30 minutes
Ingredients
Cheesecake
- 1 cup heavy cream
- 16 oz cream cheese, room temperature
- ½ cup granulated allulose (or preferred sugar-free sweetener)
- ½ teaspoon vanilla extract
- ½ cup (about 40 g) blueberry protein powder
Topping
- 16 fresh blueberries
- 8 fresh raspberries
- ½ cup heavy cream
- 1 tablespoon powdered sugar-free sweetener
Instructions
- Whip the 1 cup of cold heavy cream to soft peaks. Chill until needed.
- Beat the cream cheese until smooth. Add granulated sweetener and beat until combined.
- Mix in the blueberry protein powder and vanilla until fully incorporated.
- Stir in half of the whipped cream to loosen the filling, then gently fold in the remainder to keep it light and airy.
- Spoon the mixture into a pop-out silicone muffin pan or similar molds and smooth the tops. Chill for about 8 hours or overnight until set. For easier release, freeze 15–30 minutes, then run a warm knife around the edges and pop out.
- Whip ½ cup heavy cream with the powdered sweetener to stiff peaks. Pipe or dollop a swirl onto each cheesecake and top with 2–3 blueberries and a raspberry.
Notes
Nutrition and carbs: Nutrition labels and carb counts vary by brand. The example calculation includes all carbs and accounts for allulose; estimated per topped mini cheesecake: 18.08 total carbs, 0.56 g fiber, 1.13 g sugar alcohols, 12 g allulose = approximately 4.39 g net carbs. Use your preferred nutrition app for exact values based on the products you use.
Adapted from a classic keto no-bake blueberry cheesecake concept.