5-Ingredients Keto Cheesecake Fluff

Keto cheesecake fluff has quickly become one of my favorite sugar-free treats — it’s unbelievably simple, extra creamy, and has that light mousse-style texture everyone loves. With only five basic ingredients and a quick five-minute prep time, this low-carb fluff is the kind of dessert you can make anytime you’re craving something sweet without turning on the oven.

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I’m all about easy, no-bake desserts, especially the ones that don’t require long chilling times or complicated steps. This keto fluff checks every box: it’s airy, smooth, and tastes exactly like the inside of a classic no-bake cheesecake.

It’s perfect for last-minute dessert cravings and looks surprisingly elegant when piped into pretty serving cups — ideal for dinner guests or special occasions. But, honestly, spooning it into regular bowls for a quick family treat tastes just as heavenly.

If you love simple high-protein desserts, you might also enjoy my protein fluff!

Why You’ll Love This Recipe

• Rich, ultra-creamy texture
• Classic cheesecake flavor
• Only 5 ingredients required
• Ready in 5 minutes
• Completely sugar-free, gluten-free, and keto

Only 2g net carbs per serving

Ingredients

You only need these five simple items to make this keto cheesecake fluff:

• Cream Cheese – I usually reach for Philadelphia. Use full-fat cream cheese straight from the fridge. When you whip it with an electric mixer, there’s no need to bring it to room temperature — it blends smoothly without clumping.
• Heavy Cream – Cold cream creates the best fluffy consistency.
• Powdered Sweetener – Powdered erythritol works great, but powdered allulose, monk fruit blends, or xylitol are also good choices.
• Vanilla Extract + Lemon Juice – These give depth and brightness.
• (See the recipe card for exact measurements.

Instructions

This recipe couldn’t be easier. Below are the simple steps:

Step 1:
In a large mixing bowl, beat together the cream cheese, powdered sweetener, lemon juice, lemon zest, and vanilla extract with an electric mixer until completely smooth.

Step 2:
In another bowl, whip the heavy cream until it becomes firm and fluffy — but not overly stiff.

Step 3:
Use a spatula to gently fold the whipped cream into the cream cheese mixture until everything is evenly combined.

Once the mixture is ready, transfer the cheesecake fluff to a piping bag and fill six small dessert cups.

Tip:
No piping bag? You can easily make one using a sturdy zip-top bag. Snip off a corner and pipe away!

Or, if you prefer something even quicker, simply spoon the mixture into bowls. The flavor stays just as delicious.

Top Tips

• Use cold ingredients. Keeping the cream and cream cheese chilled helps the fluff stay firm enough to pipe immediately — no extra chilling needed.
• Use an electric mixer. A hand mixer, immersion blender, or food processor helps achieve a smooth, airy, mousse-like texture.
• Don’t over-whip the cream. Stop as soon as it becomes firm and fluffy. Over-whipped cream becomes too stiff and changes the texture.
• Adjust sweetness. I find ¼ cup (40g) of sweetener perfect, but you can increase it depending on your taste preference — there’s no wrong amount.

Toppings

I used raspberries, blueberries, lemon zest, and a few mint leaves — but the options are endless:

• Fresh strawberries or blackberries
• Homemade sugar-free chocolate chips
• A quick chocolate drizzle made from melted sugar-free or 90% dark chocolate with cream or coconut oil
• Keto caramel sauce — perfect if you love salted caramel cheesecake
• Sugar-free lemon curd
• Crunchy nuts like pecans, walnuts, or hazelnuts
• Coconut flakes or a sprinkle of low-carb granola
• A spoonful of almond butter (thin it with coconut oil if needed)
• Almond flour crumble (½ cup almond flour + 2 tbsp melted butter + 1 tbsp sweetener). Add it to the bottom of your cups for a no-bake crust or sprinkle on top.

Recipe Variations

• Mascarpone version: Swap cream cheese for mascarpone to make the fluff even richer and creamier.
• Peanut butter mousse: Mix in 2 tablespoons of peanut butter. Omit the lemon juice/zest.
• Chocolate mousse: Add cocoa powder and skip the lemon components.
• Fruit mousse: Blend ¼ cup of strawberries into the cream cheese mixture for a naturally pink, fruity version. Note: fruit softens the mixture, so you may need gelatin or sugar-free pudding mix and extra chilling time.

Storage

Store your keto cheesecake fluff in an airtight container in the refrigerator for up to 5 days.

It also freezes beautifully: pipe bite-sized dollops onto a lined tray and freeze until firm. These little “keto fluff fat bombs” taste amazing straight from the freezer.

Another option is to freeze the mixture in an ice cube tray. When you’re ready to enjoy it, blend the cubes with a splash of nut milk — it turns into creamy low-carb ice cream!