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.
You can probably tell from my previous recipes that I like mousse. Some of the low carb mousse recipes I’ve posted include chocolate mousse, dark chocolate mousse, key lime mousse, raspberry mousse, and peanut butter mousse.
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 a sugar free 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 like this strawberry one from Low Carb Maven!
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.
Sugar Free Cheesecake Keto Mousse Recipe
Enjoy this keto friendly cheesecake mousse! If you give this recipe a try, let us know what you think in the comment below.
Sugar Free Cheesecake Keto Mousse
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
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.
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Notes
Nutrition
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.
About Lisa
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:
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!