This 5-Ingredient Cheesecake Fluff is rich, creamy, and cloud-like with that classic cheesecake flavor — no baking, no crust, and no complicated steps. It’s light yet satisfying, perfectly sweet, and comes together in minutes. Enjoy it as a dessert, snack, or a high-fat keto treat that feels indulgent without the guilt.
- Yield: 4 servings
- Prep Time: 5–7 minutes
- Chill Time: Optional 15–20 minutes
- Total Time: 10–25 minutes
- 8 oz full-fat cream cheese, cold
- 1 cup heavy whipping cream, cold
- ½ cup powdered sweetener
(erythritol, allulose, monk fruit, or xylitol) - 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
-
Prepare the Cream Cheese
Add the cold cream cheese to a mixing bowl. Beat on medium speed for 20–30 seconds until smooth and creamy. Scrape down the sides to avoid lumps. -
Sweeten & Flavor
Add the powdered sweetener, vanilla extract, and lemon juice. Beat again until fully combined and silky smooth. -
Add the Heavy Cream
Pour the cold heavy cream into the bowl. -
Chill (Optional)
For a firmer, more cheesecake-like texture, refrigerate for 15–20 minutes before serving.
- Spoon into dessert bowls
- Pipe into cups for a fancy look
- Serve with keto berries
- Use as a filling for keto crepes or cakes
- Calories: ~240
- Fat: 23 g
- Protein: 4 g
-
Net Carbs: 2–3 g
(Varies by sweetener used)
Q: Can I make this dairy-free?
No, this recipe relies on dairy fats for structure and flavor.
Q: Can I store it?
Yes. Store covered in the refrigerator for up to 3 days.
Q: Why must the ingredients be cold?
Cold cream and cream cheese whip better and create a stable, fluffy texture.
