Add the Greek yogurt and cottage cheese to your blender. Blend on medium power for about 5–8 seconds, just until the mixture becomes creamy, smooth, and free of any visible texture from the cottage cheese. Stop as soon as it looks silky — over-blending can make it too thin.

Sprinkle the protein powder into the blender gradually rather than dumping it all at once. Blend again in short pulses until the mixture thickens and turns into a velvety cheesecake-like base. If it becomes thicker than you prefer or struggles to blend, add 1–2 tablespoons of milk or water to loosen it slightly.

Add your blueberries to the blender. For a completely smooth blueberry mousse, blend fully until the entire mixture turns a rich purple color. For a ripple-style look, pulse lightly a few times so streaks of blueberry swirl through the mousse. For a chunky, juicy mousse, blend half the blueberries, then fold the remaining berries in by hand.

Taste the mixture and decide if it needs additional sweetness. Depending on the sweetness of your protein powder and berries, you may need none at all. If needed, add allulose, monk fruit, honey, or your preferred sweetener to taste. Blend very briefly or whisk by hand to incorporate without over-mixing.

Scoop the blueberry cheesecake mousse into jars, bowls, dessert glasses, or meal-prep containers. Smooth the tops with a spoon and place them in the refrigerator. Chill for 30–60 minutes to allow the mousse to thicken into its perfect, rich, creamy cheesecake consistency.

Serve the mousse cold and fresh. Add toppings such as fresh blueberries, lemon zest, granola, coconut flakes, crushed graham crackers, slivered almonds, or a drizzle of honey for extra texture and flavor. This recipe works beautifully as a dessert, snack, breakfast, or post-workout treat.

Store any leftover mousse in an airtight container in the fridge for 4–5 days. For a fun twist, place it in the freezer for 1–2 hours to create a chilled, soft-serve-style version that tastes like frozen cheesecake ice cream.