Make Keto cheesecake fluff in three easy steps for the creamiest, dreamiest low-carb treat ready in minutes.
Holly’s Recipe Highlights
- Flavor: This rich and creamy keto dessert, using cream cheese, heavy cream, vanilla, and your favorite sugar-free sweetener, is melt-in-your-mouth delicious.
- Skill Level: It takes only three easy steps to make this no-bake cheesecake mousse.
- Prep note: Chill the beaters and bowls before using for fast and fluffy results. Divide cheesecake fluff into mini containers for perfectly portioned servings.
- Freezing: Freeze up to 3 months and enjoy frozen for sudden snack attacks.
Fluff-tastic Ingredients
- Cream Cheese: Full-fat room temperature cream cheese is the base for keto cheesecake fluff.
- Heavy Cream: For quick results, be sure the heavy whipping cream is extra cold for faster fluffing.
- Sweetener: Use your favorite keto-approved sweetener like Monk fruit or Stevia. Brown sugar sweetener adds a deep, caramelized flavor to cheesecake fluff.
Fluffy Flavor Twists
- Look for low-sugar fruits like blueberries, strawberries, or raspberries for optional toppings. Walnuts, almonds, pistachios, and coconut add a crunchy, healthy fat element to cheesecake fluff.
- Add 2 tablespoons of cocoa powder for a keto chocolate fluff, or ⅓ cup of peanut butter for a peanut flavored fluff.
- Stir in crushed keto chocolate chip cookies or any sugar-free chocolate chip morsels.
How to Make Cheesecake Fluff
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Beat the whipping cream to a soft peak stage (full recipe below).
- Gently fold the whipped cream into the cream cheese.
- Divide among serving bowls or chill for a firmer texture.
Second-Day Spoonfuls
Store leftover keto cheesecake fluff covered in the refrigerator for up to 3 days.
Freeze portions in zippered bags and let them thaw in the refrigerator before enjoying.
Extra cheesecake mousse can be used as a dip for peanut butter cookies.
Satisfy That Sweet Craving…
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Keto Cheesecake Fluff
Equipment
Ingredients
- 8 ounces cream cheese softened
- 1 cup heavy whipping cream
- ¼ cup powdered erythritol and monk fruit blend or preferred sweetener, adjust to taste
- 1 teaspoon vanilla extract
- fresh berries for topping, optional
Instructions
- In a medium mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add powdered sugar and vanilla extract and continue to beat until fully incorporated.
- In a separate bowl, beat the heavy whipping cream until soft peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Spoon into dessert cups or bowls and serve immediately, or refrigerate for 1–2 hours for a firmer texture. Top with optional fresh berries.
Notes
- Keep leftovers in an airtight container in the refrigerator for 3 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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