High-Protein Cheesecake Mousse Low Carb, Light & Creamy

If you’ve ever wanted a dessert that actually helps you hit your protein goals, this high-protein cheesecake mousse is one you’ll keep coming back to. It’s creamy, lightly tangy, and tastes like a no-bake cheesecake filling without the sugar crash.

This high-protein cheesecake mousse is made with simple ingredients like cottage cheese, Greek yogurt, and kefir, blended until silky smooth. It’s quick, no-bake, and perfect for meal prep, post-workout snacks, or a satisfying evening treat.

In this recipe, you’ll get:

• A thick, creamy cheesecake-style texture
• Over 50 grams of protein per serve
• Optional fiber boost for better fullness and digestion
• Easy flavor variations to keep things interesting

It’s the kind of recipe that makes healthy eating feel easy and, honestly, a little indulgent too.

Recipe Breakdown

• Serves: 2
• Prep Time: 5 minutes
• Chill Time: 20 minutes
• Total Time: 25 minutes

Optional: For a thicker, more cheesecake-like texture, chill for up to 1–2 hours.

Tools & Equipment

• Blender or food processor: Essential for getting the cottage cheese completely smooth
• Measuring cups and spoons: For accurate ingredient portions
• Mixing bowl (optional): If stirring in chia seeds after blending
• Spatula: To scrape down the sides of the blender
• Serving bowls or jars: Perfect for meal prep or layered dessert jars

Ingredient Macro Breakdown (Estimated )

The following are estimations based on the ingredients I sourced – check your packaging for the macros on your ingredients…

1 cup low-fat cottage cheese

• Calories: ~160
• Protein: ~28g
• Carbs: ~6g
• Fat: ~2g

1 cup low-fat Greek yogurt

• Calories: ~130
• Protein: ~22g
• Carbs: ~8g
• Fat: ~0–2g

1 scoop protein powder

• Calories: 94
• Protein: 20.5g
• Carbs: ~2g
• Fat: ~1g

Vanilla + lemon

• Negligible

Total Recipe Macros (Whole Batch)

• Calories: ~384
• Protein: ~70.5g
• Carbs: ~16g
• Fat: ~4–5g
• Fiber: ~0g

Per Serving (2 Serves)

• Calories: ~192
• Protein: ~35g
• Carbs: ~8g
• Fat: ~2–2.5g
• Fiber: ~0g

Quick Insight

• 35g protein per serve, excellent for satiety + muscle support
• Very low fat + moderate carbs fits high-protein, low-cal goals
• Perfect base to add fiber without blowing calories

If You Add 1 tbsp Chia Seeds (Recommended)

New totals (whole batch):

• Calories: ~444
• Protein: ~72g
• Fiber: ~5g

Per serve:

• Calories: ~222
• Protein: ~36g
• Fiber: ~2.5g

Ingredients

• 1 cup low-fat cottage cheese
• 1 cup low-fat Greek yogurt
• 1 scoop protein powder (≈20.5g protein)
• ½ teaspoon vanilla extract
• Juice of ½ lemon
• Optional: zest of ½ lemon

Fiber Boost (Optional but Recommended):

• 1 tbsp white chia seeds (best texture)

Probiotic Boost (I use this blend)

• Replace 1 cup of low-fat Greek yogurt with 1/2 cup low-fat Greek yogurt and 1/2 cup kefir (The blend in the image is made with kefir. It is only slightly less thick than using the full cup of low-fat Greek yogurt blend)

How to Make High-Protein Cheesecake Mousse

1. Blend until completely smooth. This removes any grainy texture.
2. Add Greek yogurt, kefir, protein powder, vanilla, and lemon juice.
3. Blend until silky and thick.
4. Stir in chia seeds and let sit for a few minutes.
5. Refrigerate for at least 20 minutes to thicken into a mousse.

Why You’ll Love This Recipe

• No baking required
• High protein, low effort
• Customizable flavors
• Keeps you full longer (especially with fiber)
• Family and guests love this dessert as much as you do

How to Add More Fiber (Without Ruining the Texture)

If you want to make this high-protein cheesecake mousse even more satisfying, adding a little fiber is a simple upgrade that makes a big difference. Fiber helps keep you full longer, supports digestion, and balances out a high-protein meal beautifully.

The easiest way to do this is by adding 1 tablespoon of white chia seeds. They blend seamlessly into the mousse and naturally thicken the texture, giving it an even more authentic cheesecake-style consistency.

If you’d like to mix things up, you can also try:

• Ground flaxseed: adds a mild, slightly nutty flavor and a gentle fiber boost
• Psyllium husk (start small): creates a thicker, more set texture similar to a firm mousse

For best results, let the mixture sit for 10–15 minutes after adding fiber. This allows the seeds to absorb liquid and thicken the mousse properly.

If the mousse becomes too thick, simply stir in a splash of kefir or yogurt to loosen it. If it’s too soft, a little extra chia will firm it up.

This small adjustment turns your dessert into a more balanced, high-protein, high-fiber option that keeps you satisfied for longer, perfect for meal prep or evening cravings.

Pro Tips for the Best Texture

• Blend longer than you think, for a completely smooth cheesecake texture
• Chill time matters thickens like a proper mousse
• Using a good protein powder affects taste and texture
• Too thick? Add a splash of kefir
• Too thin? Add a little more protein powder or chia

Flavor Variations

Lemon Cheesecake: Bright & Fresh

• Add extra lemon juice + zest
• Optional: drop of lemon extract

Berry Cheesecake

• Blend in strawberries, blueberries, or raspberries
• Or layer mousse with berries in a jar

Chocolate Cheesecake

• Add 1 tbsp cocoa powder
• Use chocolate protein powder

Vanilla Cheesecake

• Increase vanilla slightly
• Add sweetener if needed

Optional Add-Ins (For Extra Nutrition)

• White chia seeds fiber thickness
• Ground flaxseed mild nutty flavor and fiber
• Sugar-free jelly crystals light, fluffy texture
• Crushed nuts cheesecake “base” feel

Storage

• Store in the fridge for up to 2 days
• Best served chilled
• Thickens further overnight

Serving Ideas

• Layer in jars with berries
• Serve as a dip with fruit
• Freeze into cheesecake bites
• Add a crumble topping for texture