Creamy, fluffy, tangy, and packed with protein—an indulgent dessert you can feel good about.
Servings: 4
Prep Time: 10 minutes
Chill Time (optional): 15–20 minutes
Total Time: 10–30 minutes
Dietary Badges: High-Protein, Gluten-Free, Low-Carb, Vegetarian
Ingredients
- 8 oz (225 g) full-fat cream cheese, cold
- ½ cup (120 g) full-fat Greek yogurt or Skyr, cold (adds protein and tang)
- 1 cup (240 ml) heavy whipping cream, cold
- ½ cup powdered sweetener (erythritol, allulose, monk fruit, or xylitol)
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice (optional, for brightness)
Optional Protein Boost:
- 1–2 tbsp milk protein isolate or powdered milk (dissolved into yogurt first for smoothness)
Instructions
1. Prepare the Cream Cheese Base
- Beat cold cream cheese and Greek yogurt together on medium speed for 30 seconds until smooth and creamy.
- Scrape down the sides of the bowl to avoid lumps.
Tip: Room-temperature cream cheese is easier to beat, but cold helps maintain a firmer fluff.
2. Sweeten and Flavor
- Add powdered sweetener, vanilla extract, and optional lemon juice.
- Beat again until fully combined and silky smooth.
Tip: Lemon juice brightens flavor without adding sugar.
3. Incorporate Heavy Cream
- Pour in cold heavy cream.
4. Whip Until Fluffy
- Beat on medium-high speed for 1–2 minutes until the mixture holds soft to medium peaks.
- Stop as soon as peaks form to avoid overwhipping, which can cause graininess.
Tip: If you want maximum protein, fold in dissolved milk protein isolate with the yogurt before step 1.
5. Chill (Optional)
- Refrigerate 15–20 minutes for a firmer, cheesecake-like texture.
Pro Tip: For an extra-light texture, serve immediately without chilling. Flavor improves slightly after resting.
Ingredient Details & Substitutions
- Greek Yogurt/Skyr: Adds tang and protein. Full-fat versions yield creamier texture. Can substitute with low-fat yogurt for fewer calories, but fluff may be slightly less rich.
- Cream Cheese: Full-fat ensures smoothness; Neufchâtel cheese works in a pinch but slightly lowers richness.
- Powdered Sweetener: Any granular low-carb sweetener works. Avoid granulated sugar unless you want a traditional cheesecake flavor.
- Milk Protein Isolate: Optional for a protein boost; dissolving it into yogurt prevents clumps.
Equipment Alternative: A stand mixer is easiest, but a hand mixer works as well. Whisk by hand if necessary, though it takes longer to reach peaks.
Recipe Variations & Serving Suggestions
Flavor Variations:
- Berry Twist: Fold in ¼ cup mashed berries before chilling.
- Chocolate: Add 1–2 tsp unsweetened cocoa powder to the cream cheese mixture.
- Citrus: Zest of 1 orange or ½ lemon for extra brightness.
Dietary Variations:
- Keto-Friendly: Already low-carb; ensure your sweetener is keto-approved.
- Lower-Fat Option: Use low-fat Greek yogurt and reduce cream by 2–3 tbsp.
Serving Suggestions:
- Serve in cups or bowls topped with fresh berries, sliced almonds, or dark chocolate shavings.
- For a layered dessert, alternate with crumbled low-carb cookies or graham crackers.
Pairings:
- A cup of black coffee or green tea complements the creamy texture perfectly.
Storage & Make-Ahead Tips
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Not recommended, as the texture can become grainy.
- Reheating: Serve chilled; no reheating needed.
- Make-Ahead: Can be prepared a few hours in advance; optional chilling enhances firmness.
Shelf Life Note: Best enjoyed within 1–2 days for optimal creaminess.
Nutrition (per serving, ~4 servings)
- Calories: 280 kcal
- Protein: 12–14 g
- Carbs: 5 g
- Fat: 23 g
Dietary Highlights: High-Protein, Low-Carb, Gluten-Free, Vegetarian
Allergens: Milk, Dairy
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, but the fluff will be slightly less rich and creamy.
Q: Can I make it without heavy cream?
A: You could, but it will not whip into the same light, airy texture. Greek yogurt alone will give a dense cheesecake mousse.
Q: Can I increase protein without changing flavor?
A: Yes, fold in 1–2 tbsp milk protein isolate dissolved in the yogurt. Avoid adding too much to prevent graininess.
Q: How long can I leave it out?
A: Keep refrigerated; do not leave at room temperature for more than 2 hours.
Personal Notes & Story
I created this 5-ingredient cheesecake fluff for a busy weeknight when I wanted dessert without guilt. It became a favorite for its creamy texture, tangy flavor, and surprisingly high protein. Even friends who aren’t on a fitness-focused diet love it.
Development Journey: I experimented with whipping times and ingredient temperatures to achieve maximum fluff without compromising protein. Cold ingredients and careful whipping were key!
Engagement
Try this cheesecake fluff and share your variations in the comments—did you add berries, cocoa, or citrus zest? I’d love to hear your protein dessert hacks!
