Lemon Blueberry Cheesecake Protein Fluff

Yield: 4 jars
Prep: 15 minutes
Chill: 1–2 hours
Difficulty: Easy

Ingredients

Graham Crumb Base

• 1 cup (100 g) graham cracker crumbs
• 2 tbsp (28 g) melted butter
• 1 tbsp brown sugar, optional
• Pinch of salt

Lemon Cheesecake Protein Fluff

• 8 oz (225 g) cream cheese, softened
• 1 cup (240 g) Greek yogurt
• 1 scoop (25–30 g) vanilla protein powder
• 1/3 cup (80 ml) lemon juice
• 1 tbsp lemon zest
• 1/3 cup (65–70 g) powdered sugar or sweetener, adjust to taste
• 1 tsp vanilla extract
• 1/2 cup (120 ml) whipped cream or whipped topping

Blueberry Layer

• 1 cup (150 g) fresh blueberries
• 2 tbsp blueberry jam or blueberry compote
• 1 tsp lemon juice

Decoration

• Fresh blueberries
• Thin lemon zest or lemon curls
• Optional whipped cream

Method

1. Make the crumb base: Mix graham cracker crumbs, melted butter, brown sugar, and salt until evenly combined.
2. Spoon about 2–3 tablespoons into the bottom of each jar and gently press down.
3. Prepare the blueberry mixture: Lightly mash half of the blueberries with blueberry jam and lemon juice. Keep the remaining berries whole.
4. Make the cheesecake fluff: Beat softened cream cheese until smooth and creamy.
5. Add Greek yogurt, protein powder, lemon juice, lemon zest, powdered sugar, and vanilla. Beat until completely smooth.
6. Gently fold in the whipped cream until the mixture becomes light and fluffy.
7. Layer the jars: Add cheesecake fluff over the graham base, followed by a spoonful of blueberry mixture.
8. Repeat with another layer of cheesecake fluff and blueberries.
9. Finish with fresh blueberries and lemon zest.
10. Cover and refrigerate for at least 1–2 hours for the best cheesecake-like texture.

 Approximate Nutrition

Per jar, assuming 4 servings and the ingredients above:

• Calories: ~400–450
• Protein: ~18–25 g
• Carbohydrates: ~40–50 g
• Fat: ~18–22 g

Nutrition varies considerably with the protein powder, cream cheese, yogurt, sweetener, and graham crackers used.

 Nut & Allergen Information

The basic recipe contains no peanuts or tree nuts.

Contains:

• Milk/dairy: cream cheese, Greek yogurt, whipped cream
• Wheat/gluten: regular graham crackers
• May contain soy: some protein powders, graham crackers, and whipped toppings

For nut allergies: Use graham crackers and protein powder specifically labeled peanut-free/tree-nut-free if cross-contact is a concern. Check every package because formulations vary.

Nut-free alternative: Use certified nut-free graham-style crumbs and a certified nut-free protein powder.

 Q&A

Can I use frozen blueberries?
Yes. Thaw and drain them first so they don’t make the fluff watery.

Can I make it without protein powder?
Yes. Simply omit it. The dessert will still work, but the protein content will be lower and the mixture may be slightly softer.

Can I use cottage cheese?
Yes. Blend cottage cheese until completely smooth before mixing it into the cheesecake filling.

How long does it last?
Keep covered and refrigerated for about 3–4 days. Fresh blueberries are best when added shortly before serving.

Can I freeze it?
Yes, but the texture may become less creamy after thawing. Refrigeration gives the best cheesecake-fluff texture.

Can I make it less sweet?
Absolutely. Reduce the powdered sugar/sweetener and use naturally sweet blueberries.

How can I make it higher in protein?
Use high-protein Greek yogurt and a protein powder with a higher protein content, while keeping the cheesecake mixture thick enough to hold its layers.

Can I make individual jars like the picture?
Yes. Small 6–8 oz jars work perfectly for individual servings.