Another flavor variation in my love affair with making protein cheesecakes with cottage cheese and protein powder. Blueberry and coconut make a tasty filling atop a crust of coconut butter, coconut flour and shredded coconut. Low carb and lucious — plus, as with all my protein powder cheesecakes, the ingredients and macros make it ideal for a post-workout snack, healthy dessert . . .or even breakfast! 
Read on to get the the easy recipe for No-bake Blueberry Coconut Protein Cheesecakes!
The idea is simple, mix up a quick, no-bake crust (kinda like a cookie dough) from coconut butter (or can sub any nut butter), unsweetened coconut shreds, and coconut flour. Mash that down into little glass jars to make the foundation for the creamy filling. 
With upwards of 10 flavor variations of these cheesecakes in my rotation, I’ve pretty much nailed down the base for the filling — 1 1/2 cups of cottage cheese (I like to use 2% so it still tastes rich and creamy) and 2 scoops (approximately 2/3 cup) of a protein powder of choice.
Right now, I’m hooked on the Gold Standard Fit 40 Muscle Recovery Protein from Optimum Nutrition — it’s primarily a whey isolate with a few extra key ingredients to help optimize muscle recover and protein synthesis that starts dwindling in efficiency as we age. I’m all about getting enough protein in the day and tasty muscle-building food.
However, you can use any protein powder that you like . . .if you are looking for plant-based, vegan or strict Paleo-complaint, I recommend Clean Lean Protein from Nuzest, save 15% automatically by visiting my Nuzest page.
Put these protein cheesecakes in the fridge for an hour so they set up.I love how they are served into individual-sized glass jars, this makes portion control an no-brainer. Perfect for meal prep, you can make a batch of four blueberry protein cheesecakes and they will be just fine if kept covered and chilled for 4 to 5 days.
These individual protein cheesecakes offer 24g protein and just 10g net carb. Full nutrition details in recipe card.
Check out some of my other No-bake Protein Cheesecakes:
- No-bake Blackberry Dragon Fruit Protein Cheesecakes
- No-bake Green Chia Protein Cheesecakes
- No-bake Maple Pecan Protein Cheesecakes
- No-bake Peach Almond Protein Cheesecakes
- No-bake Pomegranate Chocolate Protein Cheesecakes
Disclaimer: This post contains affiliate links, I earn a small commission from sales that help support blog operations.
- 2 Tbsp. coconut butter or can substitute any nut butter
- ¼ cup coconut flour
- 6 Tbsp unsweetened shredded coconut divided
- 2 little packets stevia
- 1 ½ cups 2% cottage cheese
- 2 Tbsp coconut milk
- 2/3 cup vanilla protein powder
- ¾ cup fresh or frozen thawed blueberries, divided
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Mix together coconut butter (or other nut butter), coconut flour, stevia packets and 4 Tbsp. of shredded coconut. Form into 4 equal sized balls, set in the bottom of a 7 to 8-ounce glass jar or ramekin, use back of spoon to press down into “crusts.”
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In blender, mix together cottage cheese, milk, ½ cup of the blueberries, and protein powder until smooth. Stop blender to scrape down sides occasionally with spatula. Once smooth, spoon evenly over the 4 crusts.
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Top cheesecakes with remaining blueberries and coconut. Chill finished cheesecakes for another hour before eating. Keep covered in refrigerator for 4 to 5 days.
