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Make 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.
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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 or drizzle Wholesome Yum Real Strawberry Syrup on top. So good.
- 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!)
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Make my keto cheesecake fluff in just 10 minutes, with 6 simple ingredients! This creamy strawberry dessert tastes like cheesecake in a bowl.
Instructions
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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:
57 Comments
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!!!