A light and airy sugar free cheesecake keto mousse recipe that’s quick and easy to prepare. This low carb dessert is great with chocolate or fruit sauce.
Get Recipes Delivered Weekly
Join my email list and you’ll receive a free meal plan with 20 keto recipes. Plus, you can opt-in for special offers only for subscribers!
You can probably tell from my previous recipes that I like low carb mousse recipes. And I’ll share some of them at the end of this post.
Now I’ve got another great recipe to share with all you low carb fans. Sugar free cheesecake keto mousse!
This is a super yummy dessert that whips up quickly. If you like the taste of cheesecake, you are going to love the flavor of this mousse.
And the best part is that it’s one of the quickest low carb desserts you can make. Plus it only uses only six ingredients that you likely already have.
How to make an easy keto cheesecake mousse
For this recipe, you start by putting a block of cream cheese in a mixing bowl. (photo 1) For this sugar free cheesecake keto mousse, I use it right out of the refrigerator.
To soften the cheese, I put it in the microwave for about 30 seconds and then stir it up with a fork. (photo 2) It’s important to start with softened cream cheese, otherwise you could end up with lumps.
At this point, it’s time to add sweetener and flavor extracts. (photos 3 & 4) I love using a mix of erythritol and stevia along with stevia extract powder. But feel free to use the sweetener(s) of your choice.
You can always taste test to get the amount right of sweetener. The recipe needs about 1/2 to 3/4 of sugar replacement depending on how sweet you like it.
For the extracts, I use vanilla and lemon. However, feel free to experiment with different ones to change up the taste.
The sweetened cream cheese mix is excellent by itself before adding the whipped cream. However, to get the airy texture, you’ll want to incorporated the cream by folding it in first (photo 5) which prevents too much deflation. Then the entire mixture is whipped together (photo 6) with an electric mixer.
Serving the keto cheesecake fluff
You can pipe or spoon the mousse into individual serving dishes right away or do it after the mousse has chilled in the refrigerator. I prefer chilling first and then putting into serving dishes.
Using a pastry bag to pipe the mousse into single servings gives a pretty look, but scooping out with a spoon is fine as well.
I see real possibilities with this recipe. You could dress this one up with some sweet cinnamon almond meal sprinkles to mimic graham cracker crumbs and add some drizzled strawberry sauce for a strawberry cheesecake parfait.
Maybe you want to put some chocolate shavings on top of the sugar free cheesecake keto mousse. Or maybe you prefer a low carb fruit sauce.
For a quick topping, I sprinkled sugar free chocolate chips on each serving. Another option would be to double the recipe and use it as a light and airy no-bake cheesecake filling.
You can even blend it with another low carb mousse for an easy layered dessert!
I enjoyed this low carb cheesecake mousse so much that I’m already planning to make it again. But I may change up the flavors next time.
A chocolate or berry cheesecake flavor would surely be tasty. There’s practically endless possibilities with this simple keto dessert with heavy whipping cream and cream cheese.
Other recipes to love
Enjoy this keto friendly cheesecake mousse! Other quick treats you may like are my mascarpone mousse and keto chia seed pudding.
And if you want more mousse recipes, here are a few top picks:
- Sugar Free Chocolate Mousse is a treat that’s sure to please!
- Keto Key Lime Mousse is sure to bring smiles on a dreary day.
- Raspberry Mousse has a pretty pink color and tastes fantastic.
- Keto Peanut Butter Mousse is amazing mixed with some chocolate.
- Strawberry Mousse is always a favorite in summer.
Recipe Video
To help make this low carb dessert, I created a video so you can watch me make the recipe. So be sure to click below to see how easy it is to make.
★ Follow Me on FACEBOOK, PINTEREST and INSTAGRAM for more keto friendly recipe ideas.
★ Sign up for my NEWSLETTER to get the latest updates and a FREE Meal Plan.
Sugar Free Cheesecake Keto Mousse
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 8 ounces cream cheese softened
- 1/3 cup powdered erythritol or less to taste
- 1/8 teaspoon stevia concentrated powder optional
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon lemon extract
- 1 cup heavy whipping cream or regular heavy cream
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Beat cream cheese until smooth.
- Mix in erythritol, stevia, vanilla, and lemon extract until well combined.
- In separate bowl, beat heavy cream with mixer until stiff peaks form.
- Fold half of the whipped cream into cream cheese mixture until well incorporated. Fold in the other half of the whipped cream.
- Beat with an electric mixer on high until light and fluffy.
- Refrigerate for at least two hours. Pipe or spoon into individual serving dishes. Top with fresh fruit or sugar-free chocolate, if desired.
Notes
Need Support?
Join my Facebook Group for help with recipes and weight loss support!
Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Roshun says
This is so great!! Can’t tell it is Keto.
Sheena says
I made this, the peanut butter pie and the brownie in the mug and to me they all tasted bitter. My husband and 1 of my sons loved it and said it tasted great. Myself and youngest son both thought it tasted very bitter. Please help! What am I doing wrong? Or what else can I do to keep it low carb/keto and fix that bitterness? Thanks!
Lisa MarcAurele says
It could be the cocoa you use or the sweetener. I find blending different sweeteners results in the best taste and you can buy sweetener blends instead of blending them yourself.
Sheena says
Ok great! Thank you for the advice!
Carla J. Beltran says
The recipe was easy to make and DELICIOUS !!!
Katie says
Hi, I will be executing this recipe tomorrow early morning for cake layers and I am wondering how stiff it gets. I was thinking about using gelatin or coconut oil. Any thoughts? Mousse is a big part of my keto cake and I don’t want to find out that it is not stable when I thaw my cake.
Lisa MarcAurele says
It’s pretty stiff because of the cream cheese.
Carol says
Thanks for sharing. Love it. I added blue berries on top delicious.
Mercedes A Cunningham says
Keep sharing these Keto recipes.
Thanks.
M.C.
Lourdes says
Many of these recipes sound delicious and I think about trying them but I don’t like Almond or Coconut milk, cauliflower or Brussel sprouts. And I can take or leave broccoli and eggs and avocados get so boring that after a couple of days, I tend to lose interest in the Keto foods & desserts.
Lisa MarcAurele says
There’s plenty of recipes that don’t have any of those in it. In fact, you can use diluted heavy cream (half cream and half water) to use for any recipe calling for almond milk. And lots of people dislike cauliflower and Brussels sprouts so you aren’t alone there.
Mona Petro says
I just made this…delicious! I didn’t have lemon extract, so used a little lemon concentrate, plus a pinch of salt. Really goo
Emily says
This was great! I used 1/6 cup confectioners Swerve (erythritol) and no stevia and it was plenty sweet for me. I also swapped the lemon extract for a splash of almond extract. It was very filling/satisfying! I portioned it out into 6 little bowls but I only needed half of one to sate my sweet tooth. Thank you!
Robin says
Oh my goodness, this is outrageously good! I left the lemon out completely this time but will try it with it next time. On my next serving I’m going to shave one block of 90% dark chocolate bar on top. It’s very filling so a little serving goes a long way. Perfection!
Leanne says
Hi there, just wondering how the carb count is so low with the “sugar” that is added. I keep coming up with way more carbs than what you have listed.
Lisa MarcAurele says
The low carb sweetener uses erythritol. The carbs in erythritol, unlike other sugar alcohols, should have no impact. Therefore, they aren’t included.
Claudia says
Could you tell us what kind of cream cheese you are using? I haven’t come across any that are less than 1 carb per tbsp. Thanks!
Lisa MarcAurele says
The one I use, has 1g carb per serving.
Jannene says
I just made this tonight and it was delicious. I substituted the lemon for amaretto extract (1 teaspoon) and used my organic coconut sugar (net 0 carbs). It was amazing. Although, it made 4 servings not 6 but I think it is because my heavy whipping cream didn’t “peak”.
Lisa MarcAurele says
It depends on the serving size as well. I try to keep them somewhat small.
Claudia says
I am confused in your notes about the whipping cream. So you mean you can just put everything in at once even the unwhipped cream?
Lisa MarcAurele says
The cream needs to be whipped. What’s is saying is that you don’t need to fold the whipped cream in, it can be whipped in with an electric mixer.
Mary Harvey says
can it be made with out the sweetners in it. I dont like stevia or splendid or any of those sweetners. If I leave them out do I have to replace them with anything. Just the cream cheese, lemon extract and vanilla extra should make it sweet enough shouldnt it?
Lisa MarcAurele says
It should be okay without sweeteners if you don’t mind the taste without them.
Theresa says
I served with a blueberry topping. It was so delicious and very easy to make. I haven’t had much luck with making low-carb desserts that taste good, but this is the exception.
Roberta Allen says
Can you freeze it to make ice cream
Lisa MarcAurele says
I’ve never tried it so I’m not sure.
Nerissa Rivera says
Was craving something sweet and Just made this using only the cream cheese, v. extract and homemade cream with some homemade strawberry sauce and it was amazing. Hit the spot in less than 5 mins – thank you!
Johanne says
I’ve been looking for an easy and tasty mousse recipe and this hits the mark. I added some cocoa extract and some melted Lilly’s chocolate chips to make a chocolate mousse. It’s very creamy and wonderful consistency. Thanks for creating this recipe ?
Lisa MarcAurele says
The addition of chocolate sounds amazing!
Chanel E. says
This absolutely hit the spot. I used a squeeze of fresh lemon since I don’t have lemon extract, and topped with (exactly 10) Lily’s chocolate chips. I’m a happy camper now.
Phyllis says
Very new to low carb food and desserts and I just made this yummy recipe and cannot believe how good it is! Thank you so much!! I’m looking forward to trying more of your awesome recipes.
Lisa MarcAurele says
I’m so glad this one was a hit for you. Hope you enjoy some of my other low carb treats!
Mare says
This is really fabulous! Keep more recipes coming!
Tanisha says
How long can this stay in the refridgerator?
Lisa MarcAurele says
At least a week, maybe longer.
Melisa Hayhurst says
Just made this and it was delicious! Thanks so much for such an easy reciepe!
Lisa MarcAurele says
My pleasure! I love making low carb easy!
Betty says
I just made this and put it in the refrigerator for later. The only thing I did differently is added sweetener to the whip cream. That may backfire on me but we will see. It tasted fabulous and really quick and easy.
Colette says
Thank you so much for this recipe! It is my go to dessert! Everyone I’ve served it to loves it, and none of them are even low carb. The least few times I’ve served it as a fruit dip – in the summer with fresh strawberries and in the fall with some pumpkin spice and sliced apples!
Lisa MarcAurele says
Love the idea of using it as a fruit dip! I may serve it like that for Christmas. Thanks for the idea!
Sonja says
Hi, I noticed an earlier comment you made regarding the serving size as being 1/3 to 1/2 cup, yet on your nutritional breakdown, you said that 1 serving is 1 cup. Can you clarify please?
Lisa MarcAurele says
Each serving is about 1/2 cup. I’ll fix it in the nutritional area.
Kristen says
Hi I’m new to Keto and I’m confused. My philly cream cheese has 8 carbs and HWC has 16 carbs ( 1 tbsp=1 c) so that would be 24 carbs total or 4 carbs per servings . Im trying to figure out how your net carbs are so low. Thank you in advance for your help
Lisa MarcAurele says
HWC should only have 6 grams per cup.
Teresa says
Delicious and super easy to make.
Katie says
I made this yesterday. While we aren’t doing keto or sugar free, I thought I would try this using sugar. It was amazing. My family raved about the flavor and creaminess. Thank you for sharing such an easy recipe.
Lisa says
Sugar can be used too if you aren’t low carb.
Pam says
Can I use Splenda? I don’t like the taste of stevia.
Lisa says
Any sweetener works. Just adjust to taste.
Theresa says
I have erythritol/stevia blend. Will I still need to add the stevia
Lisa says
No. If it’s a one-for-one sugar replacement, I’d leave the stevia out unless you want it a little sweeter.
Phyllis Lindburg says
This sounds wonderful. I only have liquid stevia, wondering if anyone knows how many drops or teaspoons to use of the liquid.
Thanks,
Lisa says
I’d say about 1/4 teaspoon as it’s usually about half as sweet as the powder.
Cynthia Farrar says
Oh my gosh…finally a recipe that is not chocolate! It is absolutely delicious. Thank you very much. It is a keeper recipe.
Lisa says
Thanks for letting us know how much you enjoyed the recipe!
Kim says
This recipe looks delicious. I can’t wait to try it! Can fresh lemon juice be substituted for lemon extract?
Lisa says
Absolutely! You’ll just need to use an equivalent amount for flavor.
Cassandra S says
Can you use the regular powdered stevia (not concentrated? And if so, how much would you use? Thanks. 🙂
Lisa says
You can but it’s dependent on taste. The 1/3 cup of granular sweetener is usually plenty for the recipe so start with that and add in about a teaspoon until the sweetness is what you like.
Kat says
How is 16.5 carbs considered low??
Lisa says
Fixed. That was an error!
Alice Coaxum says
Yummy, I’d like to try this!
Lisa says
Hope you give it a try Alice!
Anna says
Wow! I found this recipe on a whim and just made it 3 ways… lemon, strawberry and chocolate. It’s a HUGE hit with my family. It’s just delicious and EASY.
Lemon version I added extra lemon extract and fresh lemon zest.
Chocolate version I added 1/4 cup cocao powder.
Strawberry version I added diced fresh strawberries and fresh lemon zest.
Magnificent!
Lisa says
Thanks for sharing the different flavors! I love lemon cheesecake.
Catherine Mitchell says
How much is one serving?
Lisa says
It’s about 1/2 to 1/3 cup.
JACALYN A GILMAN says
Can I use organic agave in liquid form?
Lisa says
You can, but it wouldn’t be low carb.
Diana says
So many dishes call for two kinds of sweetener like Swerve and stevia. I find the Sweet leaf drops to have an after taste….why are the two types used, or am I missing something?
Lisa says
When you blend sweeteners, it offsets any offending flavors. ?
Lori says
This is so good, I’m getting ready to make it for the third time! I”m curious what your carb count is for your cream cheese and heavy cream though. I”m coming up with 16 carbs for a block of cream cheese, and 16 carbs for a cup of cream, which means each serving would have more like 5 carbs each, not 2. Thanks!
Lisa says
It does depend on the products used and the additives in them. I use a near zero carb heavy cream that only contains cream. The cream cheese I use says <1 gram per ounce.
Lori says
I keep seeing stevia “extract.” Is that just the regular stevia, not the granulated or confectioners? Like the kind you can get in the little packets to take with and put in your tea? Thanks much!
Lisa says
The powdered stevia extract I use is this one which is what I often refer to as stevia extract. I often use a liquid as well and my favorite is SweetLeaf drops. Another concentrated stevia product that I recommend is stevia glycerite. Just a touch of stevia concentrate added along with your favorite sweetener can make a big difference in taste!
Lori says
Great, thanks!