Ingredients
Method
- Add the cold heavy whipping cream to a mixing bowl and whip with a hand mixer on medium-high speed until stiff peaks form, then set aside.
- In a separate bowl, add the softened cream cheese and granulated sweetener and beat on medium speed until completely smooth and creamy, scraping down the sides of the bowl as needed.
- Add the lemon zest and vanilla bean paste to the cream cheese mixture and mix just until combined.
- Gently fold in the fresh blueberries with a spatula, taking care not to crush them too much.
- Add the whipped cream to the cream cheese mixture and fold gently with a spatula until the mixture is fluffy, smooth, and evenly combined.
- Spoon or pipe the cheesecake fluff into 4 small dessert glasses or bowls.
- Top each serving with extra blueberries and a pinch of additional lemon zest if desired.
- Serve immediately for a soft, mousse-like texture, or chill for 15–30 minutes for a slightly firmer, cheesecake-like texture.
Notes
- Make sure the cream cheese is fully softened before beating so the fluff turns out smooth and not lumpy.
- Whip the cream only to stiff peaks; overbeating can cause it to become grainy and affect the texture of the fluff.
- You can prepare this cheesecake fluff a few hours ahead; cover and refrigerate for up to 3 days, stirring gently before serving if needed.
- For a stronger lemon flavor, increase the lemon zest to 1 1/2 tsp and add a few drops of lemon extract if desired.
- Whip the cream only to stiff peaks; overbeating can cause it to become grainy and affect the texture of the fluff.
- You can prepare this cheesecake fluff a few hours ahead; cover and refrigerate for up to 3 days, stirring gently before serving if needed.
- For a stronger lemon flavor, increase the lemon zest to 1 1/2 tsp and add a few drops of lemon extract if desired.