No Bake · No Added Sugar · 10 Minutes
Melt-In-Your-Mouth Sugar Free Cheesecake Fluff: Easy No Bake Low Carb Dessert
Light as a cloud and tasting of real cheesecake, made with five ingredients and a powdered sugar-free sweetener. Ready in ten minutes, no oven and no gelatin.
- 10 minutes
- No added sugar
- ~3g net carbs
- Printable card
Airy, creamy and piled high — with a fresh strawberry on top.
This sugar free cheesecake fluff is the dessert you make when you want cheesecake right now. Soft cream cheese is beaten with a powdered sugar-free sweetener, lemon and vanilla, then folded into whipped cream until it turns light, silky and melt-in-your-mouth.
There is no baking, no crust, no gelatin and no added sugar. Below you will find the recipe scaled from 3 to 18 servings, which sweetener to use, five flavours including pumpkin spice for fall, and how to fix fluff that turns out runny.
Save the pin for your next sweet craving.
Why This Sugar Free Cheesecake Fluff Works
Most cheesecake fluff recipes lean on a packet of pudding mix. This one does not need it, and it is lighter and more like real cheesecake for it.
Two parts, folded together
The cream cheese is beaten smooth on its own and the cream is whipped on its own. Folding them together at the end is what makes it fluff rather than a heavy dip.
Powdered sweetener, not granulated
Granulated sweeteners never fully dissolve in cold cream cheese and leave it gritty. A powdered sugar-free sweetener melts straight in, so the texture stays silky.
Lemon and salt make it taste like cheesecake
A spoon of lemon juice and a pinch of salt are what turn sweet cream cheese into something that tastes like the real baked dessert.
No gelatin, no pudding mix
It sets from the whipped cream alone, so there is nothing to bloom or dissolve. Ten minutes, five ingredients, one bowl and a whisk.
Sugar Free Cheesecake Fluff Recipe
Sugar Free Cheesecake Fluff
Cream cheese and whipped cream folded together with a powdered sugar-free sweetener, lemon and vanilla. No bake, no gelatin.
How many servings?
Ingredients
- 4 oz (115 g)8 oz (225 g)16 oz (450 g)24 oz (680 g) full-fat cream cheese, softened
- ½ cup (120 ml)1 cup (240 ml)2 cups (480 ml)3 cups (720 ml) cold heavy whipping cream
- 2½ tbsp⅓ cup⅔ cup1 cup powdered sugar-free sweetener, to taste
- ½ tsp1 tsp2 tsp1 tbsp pure vanilla extract, or alcohol-free vanilla
- 1½ tsp1 tbsp2 tbsp3 tbsp fresh lemon juice
- a pincha pinch¼ tsp¼ tsp fine salt
- 1 cup2 cups4 cups6 cups fresh berries, to serve
Instructions
Soften the cream cheese
Leave the cream cheese at room temperature for 30 to 60 minutes, or cut it into cubes so it softens faster. Cold cream cheese leaves small lumps that no amount of beating will remove.
Beat the cream cheese smooth
In a large bowl, beat the cream cheese with the powdered sweetener, vanilla, lemon juice and salt on medium speed for 2 minutes, until completely smooth. Scrape down the bowl once.
Whip the cream to stiff peaks
In a separate cold bowl, whip the heavy cream on medium-high speed for 2 to 3 minutes, until it holds stiff peaks. Stop as soon as the peaks stand up; overwhipped cream turns grainy.
Fold the two together
Stir one large spoonful of whipped cream into the cream cheese to loosen it, then gently fold in the rest with a spatula until no streaks remain. Folding rather than beating keeps it light and airy.
Serve or chill
Spoon into cups and serve right away, or chill for 30 minutes for a firmer, mousse-like set. Add the berries just before serving.
Roughly, per serving
*Calculated from the 6-serving quantities without the berries and without counting the sweetener, which most sugar-free sweeteners contribute little to. A ¼ cup of sliced strawberries adds roughly 2 grams more.
This is an estimate, not a lab analysis — check the labels on your own cream cheese, cream and sweetener.
A note on sugar free: this dessert has no added sugar, but it is still a rich, high-fat treat. It is general recipe information, not nutrition or medical advice. If you are managing blood sugar or following a medical diet, check with your doctor or dietitian about what fits your plan.
How to Make Cheesecake Fluff Light and Fluffy
Stiff peaks that stand straight up — that is the moment to stop whipping.
Everything about this dessert comes down to air. These six tips keep it in.
Temperature is everything
Soft cream cheese and very cold cream. Warm cream will not whip, and cold cream cheese stays lumpy. Chill the cream bowl for 10 minutes if your kitchen is warm.
Stop at stiff peaks
Lift the whisk: the peak should stand straight up without flopping over. One more minute past that and the cream starts turning to butter.
Fold, do not beat
Cut down through the middle with a spatula, sweep along the bottom and turn it over. Beating knocks out the air you just whipped in.
Too runny?
The cream was not whipped enough, or the cream cheese was too warm. Chill for 30 minutes, or whip a little more cream to stiff peaks and fold it in.
Lumpy?
The cream cheese was too cold. Beat the cream cheese mixture on its own again for a minute before folding in the cream, or set the bowl over warm water for a few seconds.
Tastes flat?
Add a little more lemon juice and a tiny pinch of salt before adding more sweetener. Brightness is usually what is missing.
Which Sugar Free Sweetener to Use
Always use a powdered sweetener in cheesecake fluff. Amounts below are for 8 oz of cream cheese; sweetness varies by brand, so start at the lower amount and taste.
| Sweetener | Amount for 8 oz cream cheese | Good to know |
|---|---|---|
| SweetenerPowdered erythritol blend | Amount for 8 oz cream cheese⅓ cup | Good to knowThe most common choice. A slight cooling aftertaste for some people |
| SweetenerPowdered allulose | Amount for 8 oz cream cheese⅓–½ cup | Good to knowTastes closest to sugar with no cooling. Makes a slightly softer set |
| SweetenerMonk fruit and erythritol, powdered | Amount for 8 oz cream cheese⅓ cup | Good to knowClean sweetness; works cup for cup in most blends |
| SweetenerLiquid stevia | Amount for 8 oz cream cheeseA few drops, to taste | Good to knowVery strong; add a little at a time and taste as you go |
| SweetenerGranulated sweetener | Amount for 8 oz cream cheeseBlend to a powder first | Good to knowGrind it in a blender for 30 seconds, or it stays gritty |
Five Easy Cheesecake Fluff Flavours
Strawberry, lemon, chocolate and pumpkin spice — one base, four desserts.
Same base recipe. Pick a flavour:
Strawberry cheesecake fluff
Fold in 1 cup of finely chopped fresh strawberries at the end, and swirl 2 tablespoons of mashed strawberries through the top. The classic, and the one in the photo.
Lemon cheesecake fluff
Add the finely grated zest of one lemon and increase the juice to 2 tablespoons. Bright, tangy and very refreshing on a hot day.
Chocolate cheesecake fluff
Beat 3 tablespoons of unsweetened cocoa powder into the cream cheese with an extra tablespoon of sweetener. Top with a few sugar-free chocolate chips.
Pumpkin spice cheesecake fluff
Beat ⅓ cup of pure pumpkin puree and 1 teaspoon of pumpkin pie spice into the cream cheese. The perfect low carb fall dessert.
Peanut butter cheesecake fluff
Beat 3 tablespoons of natural peanut butter into the cream cheese. Rich, salty-sweet and very filling.
Ways to Serve Cheesecake Fluff
Parfait cups
Layer the fluff with berries in small glasses for an easy make-ahead dessert.
Fruit dip
Serve in a bowl with strawberries, apple slices and blueberries for dipping.
Stuffed strawberries
Hollow out large strawberries and pipe the fluff inside.
Crumble cups
Spoon over a little toasted almond flour and butter crumble for a no bake cheesecake cup.
Frozen bites
Pipe small dollops onto a lined tray and freeze for 2 hours for bite-size frozen treats.
With coffee
A spoonful on top of a mug of hot coffee or cocoa melts into a creamy topping.
How to Store Cheesecake Fluff
| How | How long | What to know |
|---|---|---|
| HowIn the refrigerator | How longUp to 3 days | What to knowCovered tightly. It firms up as it chills; stir gently before serving. |
| HowIn the freezer | How longUp to 1 month | What to knowBest as frozen bites or in small cups. Eat frozen or let it soften for 10 minutes. |
| HowWith berries on top | How longSame day | What to knowAdd fruit just before serving so it does not weep juice into the fluff. |
Making it for a party? Make the fluff up to a day ahead, keep it covered in the fridge, and spoon it into cups with the berries just before serving. It holds its shape well overnight.
Sugar Free Cheesecake Fluff FAQs
Is sugar free cheesecake fluff keto?
It is naturally low in carbs, because cream cheese and heavy cream contain very little. Made with a keto-friendly powdered sweetener, each serving has about 3 grams of net carbs before the berries, by our estimate. Check the labels on your own ingredients, as brands vary.
Can I use regular sugar instead of sweetener?
Yes. Use the same amount of powdered sugar. It will no longer be sugar free or low carb, but the method and texture stay exactly the same.
Why is my cheesecake fluff runny?
The cream was not whipped to stiff peaks, or the cream cheese was too warm. Chill it for 30 minutes, or whip a little more cream to stiff peaks and fold it in.
Can I use whipped topping instead of heavy cream?
Yes, fold in about 2 cups of thawed sugar-free whipped topping in place of the whipped cream. The fluff will be lighter and less stable, and the carb count changes, so check the label.
How long does cheesecake fluff last?
Up to 3 days in the refrigerator, tightly covered. Add berries or other toppings just before serving.
Can I freeze cheesecake fluff?
Yes, for up to a month. It freezes best as small dollops or in individual cups, and makes a good frozen treat eaten straight from the freezer.
Can I make it dairy-free?
Yes. Use a dairy-free cream cheese and the thick part of a can of chilled coconut cream, whipped. It is softer than the original, so chill it for an hour before serving.
Can I add sugar-free pudding mix?
You can. Beat 2 tablespoons of sugar-free instant cheesecake or vanilla pudding mix into the cream cheese for a firmer, sweeter set. Check the label, since pudding mixes vary.
More Sweet Ideas
Celebrating something? These are next.
Soft cream cheese, cold cream whipped to stiff peaks, a powdered sweetener and a gentle fold. That is the whole secret to a cloud-light dessert with no added sugar.
Pin this sugar free cheesecake fluff so it is there the next time a cheesecake craving hits.
