Rich cream cheese, luscious heavy whipping cream, and the perfect dash of vanilla and lemon extracts sweetened just right with keto sweetener come together in this simple yet decadent keto cheesecake mousse. It's quick and easy to prepare!
You can probably tell from my previous recipes that I like low-carb mousse recipes (hellooooo chocolate mousse). They're sweet and fluffy and make the perfect light dessert after dinner!
So I'm excited to add another one to the list with this delicious keto cheesecake fluff.
I know that starting a keto diet can be tough, especially when you have a sweet tooth. That's why I love finding recipes like this one that satisfy cravings without derailing your progress.
This super yummy dessert whips up so quickly, just like my chocolate avocado pudding.
So, if you like the taste of sugar-free cheesecake, then you are going to love the flavor of this keto mousse.
Why should I make this keto cream cheese dessert?
This sugar-free cheesecake mousse is great because it ends up being much healthier than regular cheesecake.
This dessert doesn't have a crust, meaning gone are the calories and fat of melted butter and the heaviness of an almond flour crust. Instead, you get all the deliciousness in a light and airy form.
Bonus: since this is a keto-friendly dessert, it's also gluten-free! So you can indulge without any worries.
The best part is that it's one of the quickest low-carb desserts you can ever make. Plus, it only uses six ingredients and a single bowl (instead of a springform pan!) that you likely already have.
Ingredients needed
Ready to make this delicious dessert? Here's a list of everything you'll need to make this keto cheesecake fluff:
- Cream Cheese
- Powdered Erythritol
- Stevia Concentrated Powder
- Vanilla Extract
- Lemon Extract
- Heavy Whipping Cream
How to make this easy keto cheesecake fluff
This is the easiest keto dessert with cream cheese you have ever made!
The entire recipe, along with the recipe steps, is in the printable recipe card at the bottom of this post.
Keep reading - I have some important tips, and helpful pictures of the process of making the keto fluff that I'm sure will help you out.
Step 1: Whip softened cream cheese
For this recipe, you start by putting a block of cream cheese in a mixing bowl.
To soften the cheese, I put it in the microwave for about 30 seconds and then stir it up with a fork. It's important to start with softened cream cheese, otherwise you could end up with lumps.
Step 2: Add sweeteners and extracts
At this point, it's time to add sweetener and flavor extracts. I love using a mix of erythritol and stevia along with stevia extract powder. But feel free to use the keto sweetener(s) of your choice.
You can always taste test to get the amount right of sweetener. The recipe needs about ½ to ¾ 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 or lemon juice to change up the taste!
Step 3: Mix in whipped cream for a light keto fluff
The sweetened cream cheese mix is excellent by itself before adding the whipped cream.
However, to get the airy texture, you'll want to incorporate the cream by folding it in first, which prevents too much deflation. Then, the entire mixture is whipped together with an electric mixer.
Optional: Fold In ingredients for a keto cheesecake mousse
No, it's not like folding a shirt. You have to take your time and be gentle!
To fold the whipped cream into the cream cheese, take your spatula and lightly bring the cream cheese from the sides of the bowl on top of the cream cheese in the middle.
Folding is basically a lighter version of mixing. You are still combining the whipped cream with the cream cheese, but you are doing it gently.
Step 4: Chill and serve
Now it's time to let the flavors meld together in the fridge.
I recommend chilling this dessert for at least two hours before serving, but you can also prepare it a day ahead of time.
Once chilled, 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 the mousse first and then putting it into serving dishes.
I recommend using a pastry bag to pipe the mousse into single servings to give it a pretty look, but scooping it out with a spoon is okay too!
What to serve with keto cheesecake fluff
There really are SO many different ways you can serve this dessert!
While it is absolutely delicious on its own, 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, like this sugar-free blueberry syrup.
There are so many different ways to go about it!
For a quick topping, I sprinkled sugar-free chocolate chips (ChocZero is my absolute fav!) 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 (this keto white chocolate mousse sounds amazing) for an easy layered dessert!
How to store keto cheesecake mousse
Just like other low-carb cream cheese desserts, this needs to be refrigerated. Store it in an airtight container in the refrigerator. It will stay fresh for about 4-5 days.
Frequently asked questions
Here are the questions I hear the most about my keto cheesecake fluff recipe. If you don't see your questions answered here, please leave them for me in the comments below. I try to respond to every question.
Absolutely! A stand mixer works just as well as an electric hand mixer. Just follow the same steps outlined in this post with your stand mixer.
Yes, you can, but the texture will change.
Instead of being light and fluffy, it will become a hard block, kind of like a solid block of ice cream.
As it thaws, it will be easier to eat, but it still won't have the same fluffy texture.
Just a fair warning!
To add some chocolate flavor to this keto cream cheese dessert, you can mix in some unsweetened cocoa powder or sugar-free chocolate chips. You could also drizzle melted sugar-free chocolate on top.
For an even easier option, you could blend in some sugar-free chocolate pudding mix (just use half the amount called for in the recipe) or swap out the vanilla extract for chocolate extract.
Love this keto cheesecake fluff recipe? Try these!
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.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Sugar Free Cheesecake Keto Mousse
Video
Ingredients
- 8 ounces cream cheese softened
- ⅓ cup powdered erythritol or less to taste
- ⅛ teaspoon stevia concentrated powder optional
- 1 ½ teaspoons vanilla extract
- ¼ 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.
Notes
- The recipe can be doubled to use as a pie filling.
- If replacing powdered erythritol with a regular powdered sweetener, omit the stevia or cut back on the sweeteners.
- It's not essential to fold the whipped cream into the cream cheese mixture. It can be added and then whipped in with an electric mixture.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes 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.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission 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.
First Published: January 9, 2015... Last Updated: January 3, 2024 with updated images and additional recipe information.
Jenifer
I made this recipe and I loved it. Thank you
Anna Moody
I really enjoyed this. I am new to the whole no-sugar low carb lifestyle. This was perfect for me, easy to make The only thing I will do different is add a bit more LEMON extract. I love lemon flavor, and it could use about 3x more that what this called for! Thank you! It was great!
Linda McNeil
Easy to make tastes scrumptious. I can’t wait until hubby, who is diabetic tries it later tonight,p. I will use it again and experiment with variations.
Thank you
Sincerely
Linda McNeil
Melissa flores
So easy so good. Third time using this recipe. This time I used a store bought chocolate almond premade crust. So I kind of cheated since it did have sone sugars ( I think) I had to use it before it expired. Topped it off w some sugar free chocolate too!
Lovelle
This was delicious! I put my monkfruit granulated sugar in my food processor for about a minute to get the powdered texture and it came out so good! Thank you for this recipe, will definitely use again!
karime portal
Hello.
can i replace whipped cream with avocado?
Lisa MarcAurele
If you don't mind the change in taste, texture, and color, you can give it a try.
Pamela Bechard
Can you use this for topping on cupcakes
Lisa MarcAurele
This mousse can be used as a frosting! It's very light and spreadable.
Teresa
Love your recipes
Fred
We made this last night... my wife wanted chocolate mousse, so I went to my go to recipe source! lol
It was perfect and the recipe was easy... thanks for keeping us on track with your great recipes!
jojo
Great new product is by TRUWHIP, a healthy cool whip made with stevia and all natural ingredients. A MUST try for summer jello cream pies etc!
Lisa MarcAurele
I'll have to look out for that new product. I haven't seen it before. Thanks for the tip!
Cathy
What a light and delicious dessert to satisfy my sweet tooth while on Keto. This was our Valentine's Dinner dessert. Easy to make also.
Malaika
This was so easy and delicious. I added lemon jello just the powder for a more lemony taste. Aawww so good.
Cindy
Thank you so much for your easy recipes. You are helping me stay keto, I started last April and so far I have lost 91 lbs! Not too shabby for a 60 plus old lady
Lisa MarcAurele
Congrats on your low-carb success! You are an inspiration to use all!
Ruth-Ann
This is AWESOMENESS!!! I loved it! I added a few pureed fresh raspberries and raspberry extract to the heavy cream and it is divine!
Sue
This is outstanding. I used 1/2 cup powdered Swerve and the flavor is amazing.
Marian
Thank you Lisa for this wonderful recipe!!!! I am on my second go-around with the keto diet! It took me a year to lose 25 lbs.!!!! Once off the diet, my appetite went crazy and I gained back 13 lbs. this time I am looking for very simple foods and ways of knowing exactly what I’m putting into my body. I’ve been on it for 5 days and have lost 4.2lbs already. This simple recipe is helping me to eat the fats I wasn’t getting before, and it is absolutely delicious!!! Thanks again:)
Lisa MarcAurele
Sounds like you are doing great so far! Wishing you much continued success!
Mara
How did you figure out the carbs? I added the carbs for every ingredient and it’s 40. Divided by your 6 servings is not 2!?
Lisa MarcAurele
As stated as the bottom of the recipe card, erythritol is not counted in the calculation.
Mayra
Delicious! Ready for my second batch
Erica
One of my favorite keto desserts
Lynn
I added keto lemon curd to this, and was outrageously good.
Suzanne
This looks delicious! Thank you for sharing!
Paige Ward
Wow! This was SO easy to make, and SO delicious! I topped mine with a couple of raspberries, and dusting of dark chocolate (grated bar). I'm going to a friend's for a dinner, and wanted to respect her break from carbs. I'm on my way there soon, and predicting this dessert will be a huge hit! I will definitely make this again!
Tori
Can you use just the stevia? Erythritol does horrible things to my gastrointestinal tract and tastes disgusting (to me).
Lisa MarcAurele
You can use all stevia. Just adjust to taste or use the converted measurement.
susan
where do u get sugar free chocate chips??????????????
Lisa MarcAurele
You can make homemade sugar free chocolate chips or buy store bought ones. Several brands make them including Lakanto, Lily's, and ChocZero.
Kelly Jernigan
Made with Swerve and just Vanilla Extract and OMGoodness.....I made the mistake of tasting before putting in the fridge and I could have eaten the whole bowl!!! Amazing!!!
Kimmie Pedersen
How much of each?
Roshun
This is so great!! Can't tell it is Keto.
Sheena
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
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
Ok great! Thank you for the advice!
Carla J. Beltran
The recipe was easy to make and DELICIOUS !!!
Katie
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
It's pretty stiff because of the cream cheese.
Carol
Thanks for sharing. Love it. I added blue berries on top delicious.
Mercedes A Cunningham
Keep sharing these Keto recipes.
Thanks.
M.C.
Lisa MarcAurele
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
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
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
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
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
The low carb sweetener uses erythritol. The carbs in erythritol, unlike other sugar alcohols, should have no impact. Therefore, they aren't included.
Claudia
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
The one I use, has 1g carb per serving.
Jannene
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
It depends on the serving size as well. I try to keep them somewhat small.
Claudia
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
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
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
It should be okay without sweeteners if you don't mind the taste without them.
Theresa
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
Can you freeze it to make ice cream
Lisa MarcAurele
I've never tried it so I'm not sure.
Nerissa Rivera
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
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
The addition of chocolate sounds amazing!
Chanel E.
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
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
I'm so glad this one was a hit for you. Hope you enjoy some of my other low carb treats!
Mare
This is really fabulous! Keep more recipes coming!
Tanisha
How long can this stay in the refridgerator?
Lisa MarcAurele
At least a week, maybe longer.
Melisa Hayhurst
Just made this and it was delicious! Thanks so much for such an easy reciepe!
Lisa MarcAurele
My pleasure! I love making low carb easy!
Betty
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
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
Love the idea of using it as a fruit dip! I may serve it like that for Christmas. Thanks for the idea!
Sonja
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
Each serving is about 1/2 cup. I'll fix it in the nutritional area.
Kristen
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
HWC should only have 6 grams per cup.
Teresa
Delicious and super easy to make.
Katie
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
Sugar can be used too if you aren't low carb.
Pam
Can I use Splenda? I don’t like the taste of stevia.
Lisa
Any sweetener works. Just adjust to taste.
Theresa
I have erythritol/stevia blend. Will I still need to add the stevia
Lisa
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
This sounds wonderful. I only have liquid stevia, wondering if anyone knows how many drops or teaspoons to use of the liquid.
Thanks,
Lisa
I'd say about 1/4 teaspoon as it's usually about half as sweet as the powder.
Cynthia Farrar
Oh my gosh...finally a recipe that is not chocolate! It is absolutely delicious. Thank you very much. It is a keeper recipe.
Lisa
Thanks for letting us know how much you enjoyed the recipe!
Kim
This recipe looks delicious. I can't wait to try it! Can fresh lemon juice be substituted for lemon extract?
Lisa
Absolutely! You'll just need to use an equivalent amount for flavor.
Cassandra S
Can you use the regular powdered stevia (not concentrated? And if so, how much would you use? Thanks. 🙂
Lisa
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
How is 16.5 carbs considered low??
Lisa
Fixed. That was an error!
Alice Coaxum
Yummy, I’d like to try this!
Lisa
Hope you give it a try Alice!
Anna
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
Thanks for sharing the different flavors! I love lemon cheesecake.
Catherine Mitchell
How much is one serving?
Lisa
It's about 1/2 to 1/3 cup.
Ruth
I like to create a deconstructed cheesecake with this recipe and create layers with crushed graham crackers to which I am have added melted butter and a little Splenda. I put a Little strawberry, raspberry, or even apricot jam on top of the graham cracker layer, looks great in a parfait glass! Ruth
Lisa MarcAurele
Sounds super delicious and really easy to put together. Thanks for sharing!
JACALYN A GILMAN
Can I use organic agave in liquid form?
Lisa
You can, but it wouldn't be low carb.
Diana
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
When you blend sweeteners, it offsets any offending flavors. ?
Lori
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
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
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
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
Great, thanks!