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Blueberry Cheesecake Dessert

15 minutes
10 minutes
4 hours
8 servings
6-10 Grams


  • 1 cup Graham Cracker Crumbs
  • 2 Tbsp Sugar
  • 3 Tbsp Butter, melted
  • 4 ounces Light Cream Cheese, softened
  • 1 Tbsp Sugar
  • ¾ cup BiPro French Vanilla Whey Protein
  • 1 pkg Sugar Free White Chocolate Pudding
  • ¾ cup Skim Milk
  • 1½ cup Whipped Topping
  • 2 cups Blueberries, divided


  1. Combine crust ingredients until well blended.  Distribute evenly among 8 6-ounce custard cups (about 2-3 Tbsp per cup).  Press mixture evenly into bottom and about half way up the sides of the cups.  Place cups on a baking sheet and bake at 350°F for 7 minutes.  Let cool.
  2. Beat cream cheese with sugar.  Stir together BiPro French Vanilla and pudding mix.  Add to cream cheese mixture with milk and ½ cup blueberries; mix on high speed until smooth.  Stir in whipped topping.  Fold in remaining blueberries. 
  3. Spoon mixture into cooled cups.  Cover with plastic or foil and refrigerate 4 hours.  Serve with additional whipped topping and blueberries or a simple blueberry syrup, if desired.


Note:  Other flavors of pudding (vanilla, lemon or cheesecake) can be used depending on preference. Regular pudding mix (instant, but not sugar free) can also be used, but will change the nutrition facts.

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