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Get It NowMake My Keto Cheesecake Fluff For Lazy Cheesecake Night
This keto cheesecake fluff started as my “I want cheesecake right now” shortcut in my low carb days (um, years). One night, I just whipped together the creamy filling, folded in strawberries, and realized it was perfect exactly as it was. Here’s why I still make it often:
- Creamy cheesecake flavor in every bite – It tastes just like the rich filling of cheesecake, but the whipped texture makes it lighter and extra fluffy. It’s kinda like my chocolate mousse texture, but in cheesecake form.
- Fast and easy for last-minute cravings – No crust, no oven. I still love my classic keto cheesecake with a crust, but this keto cheesecake fluff is my 10-minute, 6-ingredient fix.
- Low carb and gluten-free – Each serving has less than 4 grams of net carbs, so this creamy, sugar-free dessert is very keto friendly.
This easy keto cheesecake fluff is one of those keto desserts that feels almost too simple for how good it tastes. Make it with me and tell me if you agree!
“Best keto dessert!! Quick and easy too. Love Wholesome Yum!! Down 40 lbs since December, using many of the recipes!”
-Donna
Ingredients & Substitutions
Here I explain the best ingredients for my keto cheesecake fluff recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Cream Cheese – This is the base that gives keto cheesecake fluff its rich, tangy cheesecake flavor. Make sure it’s softened, so it blends smoothly. You can also swap in mascarpone for a milder flavor.
- Heavy Whipping Cream – Whipping it and then folding with the cream cheese is what makes this recipe “fluff”. Coconut cream works as a substitute.
- Fresh Berries – I went with strawberries, but blueberries, raspberries, or blackberries work great, too. You can even mix a few together, like I do in my ricotta cheese dessert, or leave them out to make this low carb cheesecake fluff plain.
- Besti Powdered Monk Fruit Allulose Blend – I highly recommend using this powdered sweetener here, because it dissolves completely for a creamy result and no gritty texture. Most other brands contain erythritol, which resists dissolving (yes, even if it’s powdered) and can crystallize when storing. The closest alternative to powdered Besti would be this powdered allulose, but increase the amount to 1/3 cup. If you still want to use something else, check my sweetener conversion chart to help you figure out the right amount — but I can’t guarantee a smooth result.
- Lemon Juice & Vanilla Extract – To balance the flavors.
How To Make Keto Cheesecake Fluff
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Whip the cream. Using a hand mixer, beat the heavy cream until soft peaks form. Stop once it looks light and fluffy, but still soft enough to fold easily. Set aside.
- Make the cheesecake base. In a separate bowl, beat the cream cheese and powdered Besti, until smooth and fluffy. Mix in the lemon juice and vanilla.
- Beat half of the whipped cream into the cream cheese mixture. The cream cheese will look fluffier than before, but it’s okay if some of the cream breaks down.
- Fold in the rest of the whipped cream, then the strawberries. You can enjoy the keto cheesecake fluff right away, or chill it for later. The jars I used in these pictures are discontinued, but these that I also have are the perfect size!
My Recipe Tips
- Chop the strawberries into small pieces, about 1/4 to 1/2 inch. This makes it easier to fold in, and also gets you a little bit of berriesin each bite. This strawberry slicer makes it a breeze to get perfect bite-sized pieces — I just place each berry in there a couple times in different directions.
- If you’re not sure what soft peaks should look like, I have a good visual in my angel food cake post. The tips should curl gently over when you lift the beaters, rather than standing straight up.
- Make sure the cream cheese is fully softened before you start. If it’s still cold, the mixture can end up chunky instead of creamy. If you forget, you can use my trick with a stainless steel bowl. Fill it with boiling water and let it sit to heat up. Empty the water, dry, and place the bowl upside down over th cream cheese on a plate. It’ll soften from the residual heat, without melting.
- Be gentle when folding the cream cheese mixture and whipped cream. Do not stir, which causes the whipped cream to break down and would make your keto cheesecake fluff dense.
- If you prefer a firmer texture, refrigerate. This fluff is soft at first, but gets firmer in the fridge.
- Want more strawberry flavor? Sometimes I swirl in a little sugar-free strawberry jam to give it more of that strawberry swirl cheesecake vibe.
- Want to switch up the flavors or texture? Simply omit the strawberries and stir in your favorite sugar-free chocolate chips, keto lemon curd, crushed nuts, unsweetened coconut flakes, peanut butter, almond butter, or even some sugar-free chocolate syrup.
- You can also enjoy it as a dip! Sometimes I don’t mix in the strawberries, and instead dip them into the sugar-free cheesecake fluff.
Keto Cheesecake Fluff (So Easy!)
Make my keto cheesecake fluff in just 10 minutes, with 6 simple ingredients! This creamy strawberry dessert tastes like cheesecake in a bowl.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a medium bowl, beat the heavy cream with a hand mixer until soft peaks form. Set aside.
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In a large bowl, beat the cream cheese and powdered Besti, until fluffy. Beat in the lemon juice and vanilla.
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Add half off the whipped cream into the cream cheese while beating at low speed, until just combined.
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Add the remaining whipped cream to the cheesecake fluff and fold in (do not beat), until uniform.
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Fold in the chopped strawberries.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above for the fluffiest keto cheesecake fluff, perfect strawberry bites, and fun flavor variations.
- Storage: Store in an airtight container in the fridge for 3-5 days. It will last longer if you keep the strawberries separate.
- Freeze: You can keep this in the freezer for up to 3 months. I love it partially thawed but still frozen — it’s like ice cream!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Cheesecake Fluff
More Keto Cheesecake Recipes
If you love this keto cheesecake fluff, try one of my other low carb cheesecake recipes:
55 Comments
Amy
0I LOVE THIS RECIPE! It’s absolutely delicious! Also, it’s easy to make and quick!! I have recently started eating LOW carb, and I was craving something sweet to eat! This was an answer.
Wholesome Yum D
0Amy, I’m so glad it hit the spot for that sweet craving! I love how excited you are about this, exactly what you need when you’re starting low carb!
letsmakeup
0I have no idea what you substituted for sugar but I don’t care to use it. How much sugar plz?
Maya | Wholesome Yum
0Hi there, I used powdered Besti sweetener and explained why quite a bit above. You can use the same amount of powdered sugar, but the dessert will (unsurprisingly) be high in sugar that way.
Az Anna
0We LOVE this recipe and often take it to group gatherings! Tonight as I was scaling the recipe from 4 servings to 8 servings to 16 servings, I found that the recipe scales correctly, but it always prints the ingredients for 4 servings 😢 even though it will say a different servings count at the top.
Maya | Wholesome Yum
0I’m so glad you like the recipe! Sorry to hear you had issues printing. Did you scale the recipe on the print page itself, or scale on the main page first and then go to the print page? I believe you need to scale it on the print page to carry over to the printed version. Hope this helps!
Joy
0Could I use allulose liquid?
Maya | Wholesome Yum
0Hi Joy, You could use Wholesome Yum liquid allulose here, but the dessert will be less fluffy and more runny.
Debra
0I would like to make this dessert for a party but discovered I am out of Besti Powdered monkfruit allulose blend BUT I have teh Besti Granular mokfruit allulose blend.
Will the allulose granulated work in this recipe? My other option is powdered erythritol. Please help!
Wholesome Yum D
0Hi Debra, You can blend the granular sweetener in a food processor or blender to get powdered sweetener.
Rhonda
0OMG Delicious!! I didn’t have any strawberries so we ate it without. This cheesecake fluff tastes so decadent. We loved it and will be making it again!!
Sherri
0This recipe is not only easy, but full of delicious flavor. I have yet to make a recipe from you that I did not like. Thank You!!
Donna
0Best Keto dessert!! Quick and easy too. Love Wholesome Yum!! Down 40 lbs since December using many of the recipes !
Lori
0Can you refrigerate this before eating?
Wholesome Yum D
0Hi Lori, Yes, you can do that.
Whiteflower
0I did a dummy-misread the recipe and used a cup of heavy cream; otherwise followed the directions but left out the strawberries. *Heavenly*! It was, naturally, higher in calories and fat, but it was a creamy cheesecake cloud! I may stay with my mistaken recipe, but thanks, Maya – you deserve a halo!
Dorothy Bushnell
0So quick and easy. We love this….I have even put it in a pecan pie crust like a traditional cheese cake but super easy to do up a quick desert!
Dale
0This is my go to base for so many different recipes. I use Stevia sweetener (same amount). No bitter aftertaste. Great dessert! I make it weekly. It’s my “non-guilty” pleasure!
Michele
0This is an amazing and delicious quick dessert and our friends who are nor keto loved it as well.
Kathy Eckelberry
0To give it more of a strawberry flavor can I add a little strawberry extract instead of the lemon & vanilla extract? I haven’t tried it yet but making it for this weekend.
Wholesome Yum D
0Hi Kathy, That sounds like it should work, but I have never tried it. Please let me know your results if you attempt it.
Tina Hoskins
0Instead of strawberries, I make this with frozen blueberries that are partially thawed. Divine!
Yoeshua
0Thia was soooo good thank you
Ericka
0Girl, this is a hit and I thank you enough for this post because it was ???? I tweaked it slightly and just used what I had on hand. I had 1.5 tubs of cool whip, 1/2 package of neufchâtel cream cheese, 1/2 package of sugar free cheesecake pudding and some fresh strawberries. I mixed everything together and added the sliced strawberries last. I only needed 1 heaping tablespoon to satisfy my cravings. I put it in the back of the fridge so I didn’t attack it. Hopefully, it’ll last a week??????
LINDA SMITH
0Just whipped this dessert up this morning… so easy and it tastes good… used 1/3 fat cream cheese since that’s what I had… worked fine… would probably add a little more Besti next time because I like things sweeter, but it’s delicious!
Ronnie
0Can erithrytol (which I already have) be substituted for the monkfruit allulose blend? Would there be any change in taste?
Maya | Wholesome Yum
0Hi Ronnie, I don’t recommend using erythritol for cheesecake fluff, as it has a tendency to crystallize and does not dissolve well. If it’s powdered, it might work okay, but you may notice a cooling aftertaste, and definitely eat it right away or it will crystallize.
Michelle
0Good snack in a pinch!!! Yum
Jenny
0Wow – this was fantastic! All of the recipes I’ve tried from your app are REALLY good! Next time I make this fluff, I’ll make the keto almond crust to go with it.
Mimi
0Oh yum! This recipe was spot on. I actually did not have strawberries but just made it plain with lemon extract. This could work so well as a cake frosting, nice and thick and tasty.
Super light dessert that hits the sweet spot.
Pie Caplinskis
0That much of sugar per serving?
Wholesome Yum M
0Hi Pie, Yes, the sugar comes from the strawberries.
Jami
0Super easy and super yummy! Thank you!
Phyllis
0Made this tonight!!! So good… satisfying and easy to make
Regina
0We just started keto a couple months ago and now, this is one of my favorite. Absolutely delicious
Megan Bowes
0I just made this. It is so good! Perfect for when you craving something smooth and creamy. I divided it into 4 3/4-ounce bowls, but just a spoonful or two is enough to satisfy that sweet tooth and the texture is very satisfying.
Jeannine Gannon
0What size jar did you use for pictures of this dessert?
Wholesome Yum M
0Hi Jeannine, I don’t know the exact volume, but I would say they are approximately 4 oz.
Maura Elosegui
0I really loved this recipe. It was easy, it didn’t take long to make and it is delicious. It hit the sweet tooth spot.
Leila Bliss
0I made this yesterday and my father who is doing the keto with me said the numbers it had were so good I could have a half a cup for breakfast. It was AMAZING!!! I’ve been getting out of the bacon and egg thing so having that half a cup after I finished the bacon and egg it was just SO delicious and I had the biggest smile on my face. My father wanted to watch me eat the first bite and was super happy it turned out. He said it is a great vehicle for getting my carbs in and making me feel like I’m eating something that’s not keto. I’m going to have to try more of your recipes because that one is a winner! Thank you!!!!
zaloweb.com
0I am so glad to have this recipe for the cheesecake fluff. So this is the perfect solution. And, it’s no-bake!!!
Chels
0So simple & so delicious! Thank you! It was just what we wanted!
Natasha Cox
0This is the perfect dessert for summer. We froze them and it was ok after microwaving for 35 seconds, not watery. We didn’t have powdered sweetener so we used granulated Erythritol and we couldn’t tell the difference plus saved a couple bucks since powdered sweetener costs more.
Christine Buckner
0Use any flavor crystal light to add more flavor
Apriyl M Taggart
0Howdy,
Would KiteHill Plain dairy-free almond milk cream cheese option work to substitute for the cream cheese?
I love cheesecake but need a dairy and soy free alternate.
Thanks,
Apriyl
Wholesome Yum M
0Hi Apriyl, Yes that will work just fine. Enjoy!
Pamela Meadows
0Can this be made with powdered Stevia? I have a lot of that and would rather use it than running out and buying another form of sweetener.
Wholesome Yum M
0Hi Pamela, Yes, but the stevia may give a bitter aftertaste depending on the brand you are using. I would sweeten to taste, as the amount needed will be significantly less.
Sara Welch
0This was so light and delicious; the perfect way to satisfy my sweet tooth! Looking forward to enjoying this again later this week!
Anita
0This is so easy and so delicious. I think if I add some cookie crumbs at the bottom of the jars, I can even call it a cheesecake. 🙂
S.Lima
0Totally approved!
Just a question: it says 1/4 cup sugar substitute. As I have a kitchen scale, I pressed the “metric” button but it then shows 36g. Shouldn’t it be 60g or so?
Wholesome Yum M
0Hi S. Lima, The recipe calls for powdered sweetener, so it will weight less than the granulated version. Thanks for clarifying!
Jacque Hastert
0I love breakfast and cheesecake, so cheesecake for breakfast stole my heart!
Dannii
0What a delicious and simple dessert. So light and fresh too.
Jere Cassidy
0I am so glad to have this recipe for the cheesecake fluff. I have never been a big fan of the graham cracker crust with cheesecake and rarely eat it, so this is the perfect solution. And, it’s no-bake!!!