As an Amazon Associate, I earn from qualifying purchases.
Blueberry Yogurt Cheesecake Cream: Creamy Skyr, Cottage Cheese and Blueberries
Blueberry Yogurt Cheesecake Cream is a creamy, easy dessert made with vanilla Skyr yogurt, cottage cheese, cheesecake Jell-O powder, chia seeds and frozen blueberries. Blend it in minutes for a thick, tangy blueberry cheesecake-inspired treat.
Why You Will Love and Enjoy This Blueberry Yogurt Cheesecake Cream
- It tastes like blueberry cheesecake but takes minutes to throw together.
- Cottage cheese and vanilla skyr give it a seriously creamy texture without needing cream cheese.
- You can easily adjust the sweetness depending on your blueberries and what you have in the cupboard.
Additional Information
- Why does the recipe need a little extra blending? Cottage cheese can leave tiny curds behind, especially in a small blender. Blending, scraping the sides, then blending again gives you a much smoother result.
- Why chill it if it’s already thick? The chia seeds need time to absorb some of the moisture. About 30 minutes gives the mixture a thicker, more spoonable cheesecake texture. You can leave it longer if you prefer it firmer.
- What if my mixture is too thick? Add 1 tbsp of 1% milk at a time and blend until it reaches the consistency you like. Frozen blueberries and different brands of cottage cheese can change the thickness quite a bit.
- What if my mixture is too thin? Give it 30 minutes in the refrigerator first. The chia seeds will help it thicken. If it’s still softer than you want, give it more chilling time rather than immediately adding more powder.
- Can I use fresh blueberries? Yes. Fresh blueberries work well, although frozen blueberries make the mixture colder and thicker right away.
- Can I use a different milk? Yes. 2% milk, skim milk or an unsweetened plant-based milk can work. Keep in mind that different milks may slightly change the flavour and consistency.
- Can I use a different yogurt? Yes. Plain or vanilla skyr can be used, although a plain version may need a little extra sweetener.
- Can I use a different cottage cheese? Yes. Full-fat, 2% or lower-fat cottage cheese can work. The final texture may vary slightly depending on how wet the cottage cheese is.
- Can I skip the chia seeds? You can, but they do help thicken the mixture after chilling. Without them, expect a softer, creamier texture.
- Can I make this ahead? Yes. It’s actually a good make-ahead option because the mixture thickens as it sits.
- How long can it be stored and how? Store it covered in the refrigerator and use it within about 3 days. Give it a good stir before eating if any liquid has separated slightly.
- Can I make it sweeter? Absolutely. Maple syrup works nicely, but you can use whatever sweetener you normally keep on hand. Add it after blending and taste before adding more.
Blueberry Yogurt Cheesecake Cream
- Prep Time: 10 minutes
- Refrigerate: 3 hours
- Cook Time: 0 minutes
- Total Time: 3 hours 10 minutes
- Yield: 3 servings 1x
- Category: Desserts
- Method: No bake
Description
Creamy, tangy and packed with blueberry and cheesecake flavour, this takes just a few minutes to blend together. The cottage cheese and skyr make it thick and satisfying, while the chia seeds help it firm up a little more as it sits.
Ingredients
- 115 g vanilla Siggi Creamy Skyr Yogurt
- 300 g cottage cheese
- 35 g cheesecake flavoured Jell O powder
- 15 g chia seeds
- 100 g frozen blueberries
- 80 ml 1% milk
- Maple syrup or another sweetener, to taste, optional
Instructions
- Add 115 g vanilla Siggi Creamy Skyr Yogurt, 300 g cottage cheese, 35 g cheesecake-flavoured Jell-O powder, 15 g chia seeds, 100 g frozen blueberries, and 80 ml 1% milk to a small Ninja blender.
- Blend until the mixture is completely smooth and creamy. You may need to stop once or twice and scrape down the sides because the cottage cheese can cling to the blender.
- Scrape everything down, blend again for another 15 to 30 seconds, and check the consistency.
- If it seems too thick to blend smoothly, add another small splash of milk, about 1 tbsp at a time. Don’t add too much at once because you want this thick and spoonable.
- Taste the mixture. Depending on how sweet your blueberries are, you may want to add a little maple syrup or another sweetener. Blend briefly after adding it.
- Spoon the Blueberry Yogurt Cheesecake Cream into 3 containers and refrigerate for at least 30 minutes.
- The chia seeds will absorb some moisture and give it a thicker, more cheesecake like texture.
- If you’re eating it straight away, it’ll be softer and creamier before chilling, but still good.
- Decorate with additional blueberries or any fruit you have on hand.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 210
- Sugar: 21 g
- Sodium: 393.6 mg
- Fat: 4.2 g
- Saturated Fat: 1.6 g
- Trans Fat: 0.1 g
- Carbohydrates: 30.2 g
- Fiber: 2.5 g
- Protein: 14.5 g
- Cholesterol: 14.5 mg
I blended cottage cheese with blueberries and somehow ended up with this cheesecake situation.
Blueberry Yogurt Cheesecake Cream delivers creamy blueberry cheesecake flavour without the fuss of making an actual cheesecake. Cottage cheese and vanilla skyr create a thick, smooth base, while frozen blueberries add bright fruit flavour and chia seeds help the mixture firm up as it chills. It takes only a few minutes to blend, making it an easy choice when a cold, creamy dessert sounds good right now.
Thanks for stopping by to check out the recipes and what’s on offer.
If you try this recipe, I’d love to hear how it turned out. Please leave a rating, share your thoughts in the comments, and tag me on Instagram at @_esmesalon. I absolutely love seeing your creations, and yes, those mouthwatering food photos always make my day!
We happily share our tasty, fantastic recipes and are excited to spread some love by posting at these awesome Linky Parties.
Copyright © 2026 esmesalon.com – All rights reserved.
