These High‑Protein Strawberry Cheesecake Mousse Cups are the ultimate Shark Week treat—fun, family‑friendly, and secretly packed with protein.

Each cup layers gluten‑free graham cracker crumbs, thick and creamy vanilla cottage cheese mousse, a bright strawberry chia jam center, and a naturally colored blue protein whipped cream that gives the perfect ocean‑inspired swirl.

They taste like a no‑bake cheesecake, look like a themed party dessert, and come together in minutes with simple, nourishing ingredients.

Whether you’re celebrating Shark Week with the kids or just want a refreshing, macro‑friendly dessert, these mousse cups deliver big flavor with better‑for‑you ingredients.

If you’re a true Shark Week lover, you’ve got shark loving kids, or you’re hosting a shark themed party, then you’ve got to try my homemade Healthy Shark Gummies next!

These High‑Protein Strawberry Cheesecake Mousse Cups start with a base of crushed gluten‑free graham crackers, followed by a silky cottage cheese mousse made from cottage cheese, vanilla protein powder, cashew butter, maple syrup, and vanilla extract.

The center is a two‑ingredient strawberry chia jam that thickens naturally in the fridge.

Each cup is topped with a fluffy blue protein whipped cream made with heavy cream, vanilla protein powder, powdered sugar or monkfruit, and blue spirulina for natural color.

Finish with a white chocolate shark fin for the full Shark Week effect. They’re creamy, refreshing, high‑protein, and perfect for meal prep or themed celebrations.

Why You’ll Love These High‑Protein Strawberry Cheesecake Mousse Cups

• High‑protein dessert — Over 40g of protein in the mousse + whip combined, depending on your protein powder.
• Gluten‑free and family‑friendly — Easy to adapt for kids and perfect for themed parties.
• No‑bake and quick to assemble — Blend, layer, chill, and enjoy.
• Naturally colored — Blue spirulina gives the ocean‑blue whip without artificial dyes.
• Customizable — Swap berries, change the base, or adjust sweetness to taste.
• Camera‑ready layers — Perfect for Reels, blog posts, and Shark Week content.

Key Ingredients

Mousse
16oz cottage cheese
1/3 cup vanilla protein powder – code colleenF10 saves you $
2 tbsp cashew butter (adds thickness)
2 tbsp pure maple syrup
1 tsp vanilla extract
Jam Filling
1/2 cup strawberries, frozen and thawed, then mashed
1 – 2 chia seeds
Mix and allow to refrigerate 30min to thicken
Whipped cream (will have extra. Store in an airtight container in the fridge)
3/4 cup organic heavy cream
1/4 cup vanilla protein powder – or more powdered sugar
1/4 cup powdered sugar or powdered monkfruit + 1 tbsp tapioca starch
1 tsp vanilla
1 tsp blue spirulina powder

Process

Make jam filling by thawing and mashing berries with the back of a fork.
Mix in chia seeds, then refrigerate to firm
Make your mousse by blending or processing everything together, scraping the sides in between blends
Layer your jars
Optionally, place crushed gluten free graham crackers or vanilla cookies in the bottom of your jars
Fill halfway with mousse
Spoon jam overtop the mousse, then fill with more mousse
Refrigerate at least 3 hours for optimal texture
Make whipped cream by chilling a mixing bowl
Add heavy cream, protein powder, powdered monkfruit or sugar, tapioca, and vanilla to the mixing bowl
Whip with a stand or hand held electric mixer about 5 minutes until fluffy and it holds a peak
Add blue spirulina to your desired shade
Place in a piping bag and pipe overtop of your mousse
If adding a shark fin simply melt white chocolate with blue spirunila
Pipe it or use a spoon to draw out a shark fun on parchment paper
Freeze for 3-4 min until firm, and it will peel right off the parchment paper and ready to use

I love how easy it to just add all of the filling ingredients to a blender, mix, and pour!

FAQ

• Can I make these ahead of time?
Yes! Assemble up to 24 hours in advance. Add the whipped cream and shark fin just before serving for the best texture.

• Can I use Greek yogurt instead of cottage cheese?
You can, but the texture will be slightly thinner. Cottage cheese gives the thickest, cheesecake‑like consistency.

• Can I make this dairy‑free?
Yes—use dairy‑free yogurt, a plant‑based protein powder, and coconut cream for the whip.

• Do I have to use chia seeds in the jam?
Chia seeds help thicken the jam naturally. If you skip them, simmer the berries for 5–7 minutes to reduce the liquid.

• What can I use instead of blue spirulina?
Butterfly pea powder works well, though the shade of blue may vary.

Ingredients

Mousse

16 oz cottage cheese
1/3 cup vanilla protein powder code colleenF10 saves you $
2 tbsp cashew butter adds thickness
2 tbsp pure maple syrup
1 tsp vanilla extract

Jam Filling

1/2 cup strawberries frozen and thawed, then mashed
1 – 2 chia seeds

Whipped cream (will have extra. Store in an airtight container in the fridge)

3/4 cup organic heavy cream
1/4 cup vanilla protein powder
1/4 cup powdered monkfruit or organic powdered sugar
1 tbsp tapioca flour
1 tsp vanilla
1 tsp blue spirulina powder

Instructions

Make jam filling by thawing and mashing berries with the back of a fork.
Mix in chia seeds, then refrigerate to firm
Make your mousse by blending or processing everything together, scraping the sides in between blends
Layer your jars
Optionally, place crushed gluten free graham crackers or vanilla cookies in the bottom of your jars
Fill halfway with mousse
Spoon jam overtop the mousse, then fill with more mousse
Refrigerate at least 3 hours for optimal texture
Make whipped cream by chilling a mixing bowl
Add heavy cream, protein powder, powdered monkfruit or sugar, tapioca, and vanilla to the mixing bowl
Whip with a stand or hand held electric mixer about 5 minutes until fluffy and it holds a peak
Add blue spirulina to your desired shade
Place in a piping bag and pipe overtop of your mousse
If adding a shark fin simply melt white chocolate with blue spirunila
Pipe it or use a spoon to draw out a shark fun on parchment paper
Freeze for 3-4 min until firm, and it will peel right off the parchment paper and ready to use