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Lemon and Blueberry Keto Cheesecake Fluff recipe card

Lemon and Blueberry Keto Cheesecake Fluff

Light, creamy, no-bake lemon and blueberry keto cheesecake fluff with fresh berries and whipped cream.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings: 4 cups
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1/2 cup heavy whipping cream cold
  • 8 oz cream cheese softened
  • 5 tbsp granulated Stevia or keto sweetener of choice
  • 1 tsp lemon zest packed
  • 1/2 tsp pure vanilla bean paste
  • 1/2 cup fresh blueberries plus extra for topping

Method
 

  1. Add the cold heavy whipping cream to a chilled mixing bowl and whip with a hand mixer on medium-high speed until stiff peaks form. Set aside.
  2. In a separate bowl, add the softened cream cheese and granulated keto sweetener and beat on medium speed until smooth and creamy.
  3. Add the lemon zest and vanilla bean paste to the cream cheese mixture and beat until fully combined.
  4. Add the 1/2 cup fresh blueberries to the cream cheese mixture and gently mix on low speed or fold with a spatula just until distributed.
  5. Add the whipped cream to the cream cheese mixture and gently fold with a spatula until the mixture is light, fluffy, and no streaks remain.
  6. Spoon or pipe the cheesecake fluff into 4 small dessert glasses or bowls.
  7. Top each serving with extra fresh blueberries.
  8. Serve immediately for a soft, mousse-like texture or chill for 15 minutes for a slightly firmer set.

Notes

- Make sure the cream cheese is fully softened so the fluff turns out smooth and lump-free.
- Do not overbeat the whipped cream once it reaches stiff peaks or it may turn grainy.
- Fold the whipped cream in gently to keep the texture light and airy.
- For best flavor, you can chill the fluff for up to 4 hours before serving.