Lemon and Blueberry Keto Cheesecake Fluff

Lemon and Blueberry Keto Cheesecake Fluff is a light, dreamy dessert that captures the bright tang of lemon and sweet pop of fresh blueberries. This 10‑minute recipe yields four single‑serve treats that are low‑carb, sugar‑free, and satisfyingly indulgent. Each fluffy spoonful balances creamy richness with refreshing citrus notes—perfect for keto diets or anyone craving a guilt‑free sweet. Whether you’re hosting friends or enjoying a quiet evening at home, this dessert delivers big flavor with minimal effort. Let’s dive into this delightful, easy‑to-make cheesecake fluff that’s sure to become a favorite!

Why You’ll Love This Lemon and Blueberry Keto Cheesecake Fluff

  • Effortless Prep: Just 10 minutes from start to finish—no baking or chill time required.

  • Keto-Friendly: Made with low-carb sweetener and nutrient-rich full-fat cream cheese for a rich texture.

  • Burst of Flavor: Fresh blueberries and lemon zest give vibrant taste without sugar.

  • Dinner-Party Ready: Elegant enough for guests but simple enough for weekdays.

  • Versatile & Modular: Easily swap berries or citrus without losing texture or appeal.

Ingredients

Here’s a revamped ingredient list to get everything set up neatly:

  • ½ cup (120 ml) heavy whipping cream

  • 8 oz (225 g) full‑fat cream cheese, softened

  • 5 Tbsp granulated Stevia (or another keto‑approved sweetener)

  • 1 tsp finely grated lemon zest

  • ½ cup (about 75 g) fresh blueberries, plus extra for garnish

  • ½ tsp pure vanilla extract

Step-by-Step: How to Make Lemon and Blueberry Keto Cheesecake Fluff

1. Whip the Cream

In a clean mixing bowl, use an electric mixer to whip ½ cup of heavy whipping cream until you achieve stiff peaks. When you lift the beaters, the whipped cream should hold its shape firmly. Set it aside.

2. Cream the Base

In another bowl, beat 8 oz of softened cream cheese with 5 Tbsp Stevia until the mixture becomes smooth and creamy, scraping down the sides as needed.

3. Add Flavor

Stir in ½ cup of fresh blueberries, 1 tsp lemon zest, and ½ tsp vanilla extract. Gently beat until the fruit is incorporated evenly without overmixing.

4. Fold in Whipped Cream

Carefully fold the whipped cream into the cream cheese mixture, using a spatula or spoon. Mix until just combined—don’t overfold, or you’ll lose the airy texture.

5. Plate and Serve

Spoon or pipe the mixture into four small dessert glasses or ramekins. Top each serving with a few fresh blueberries. Serve immediately, or refrigerate for 15–30 minutes for a slightly firmer texture.

Helpful Tips

  • Chill ingredients first: Cold cream whips better; room-temp cream cheese blends smoothly.

  • Don’t overbeat: Stop as soon as stiff peaks form or the fluff looks smooth—overmixing deflates it.

  • Fresh is best: Choose firm, ripe blueberries; frozen may bleed and affect appearance.

  • Adjust tanginess: Use Meyer lemons for milder zest, or add a drizzle of lemon juice if you’d like extra zing.

Substitutions And Variations

  • Sweetener Options: Erythritol, monk fruit sweetener, or allulose work well in place of Stevia.

  • Fruit Alternatives: Try raspberries, strawberries, or blackberries instead of blueberries.

  • Citrus Swap: Lime zest or even orange zest (in smaller amount) can offer a unique twist.

  • Dairy-Free Version: Substitute coconut cream and dairy-free cream cheese for a vegan option.

Storage Instructions

  • Refrigerator: Covered in airtight containers, the fluff stays fresh for up to 3 days.

  • Before serving: Let sit 5–10 minutes at room temperature for optimal softness.

  • Avoid freezing: Texture becomes grainy once frozen and thawed due to the cream cheese.

Nutritional Information

Lemon and Blueberry Keto Cheesecake Fluff Recipe

Per serving (¼ of recipe):

  • Calories: ~258 kcal

  • Total Carbohydrates: 6 g

    • Fiber: ~0.3 g

    • Sugars: 3.9 g (mostly from blueberries)

  • Protein: 4 g

  • Fat: 25 g

This makes it a satisfying, high‑fat keto dessert that won’t spike blood sugar levels.

Serving Suggestions

  • Garnishes: A sprig of fresh mint or a dusting of lemon zest adds visual flair.

  • Plating: Shade creams with a few crushed nuts or unsweetened coconut flakes around the base.

  • Pairings: Enjoy alongside black coffee, herbal tea, or sparkling water with a lemon twist.

Frequently Asked Questions About Lemon and Blueberry Keto Cheesecake Fluff

Q: Can I make this ahead?
A: Yes! You can prepare the fluff 2–3 hours in advance and refrigerate it. Keep it covered to maintain its airy texture and add fresh blueberries before serving for the best appearance and taste.

Q: What if I don’t have an electric mixer?
A: You can whip the cream by hand with a whisk—it may take longer (5–7 minutes), but you’ll still get nice peaks. Combining the cream cheese will be smoother with a good-quality fork or whisk.

Q: Is it freezer-friendly?
A: Not recommended. Freezing alters the smooth, creamy texture and may cause separation. For best results, store in the fridge for up to 3 days.

Q: Can I reduce the sweetener?
A: Definitely! Taste the cream cheese base before folding in the whipped cream and adjust sweetness as preferred. Keep in mind fresh berries may add mild tartness.

Q: What’s the best cream cheese to use?
A: Full‑fat cream cheese gives the best texture and flavor. Neufchâtel cheese can work too, but it’s lighter in fat content and may yield a slightly less creamy result.

Q: Keto counts—what about net carbs?
A: With 6 g total carbs and about 0.3 g fiber per serving, net carbs are approximately 5.7 g. It fits comfortably within most keto daily limits when enjoyed in moderation.

More Relevant Recipes

Strawberry Cheesecake Fluff

Conclusion

Thank you so much for trying this Lemon and Blueberry Keto Cheesecake Fluff recipe! I absolutely love how effortlessly this dessert comes together and how it bursts with fresh, bright flavors that feel indulgent yet health‑savvy. It’s creamy, zesty, and just sweet enough to satisfy a sweet tooth—all without any guilt. Whether you’re whipping it up for a casual snack, a special occasion, or a lovely light dessert after dinner, I hope it brings you joy as much as it does me. Enjoy every fluffy bite, happy cooking, and thanks for being a part of our food‑loving community!

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Lemon and Blueberry Keto Cheesecake Fluff

Lemon and Blueberry Keto Cheesecake Fluff


  • Author: Lisa
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Lemon and Blueberry Keto Cheesecake Fluff is a quick, no-bake dessert that’s light, creamy, and low in carbs. Made with fresh blueberries, lemon zest, and whipped cream, this 10-minute treat is perfect for anyone on a keto or low-sugar lifestyle. Save it for a refreshing and easy sweet fix!


Ingredients

Scale

½ cup heavy whipping cream

8 oz cream cheese, softened

5 tbsp granulated Stevia or keto sweetener of choice

1 tsp lemon zest

½ cup fresh blueberries, plus more for topping

½ tsp pure vanilla extract


Instructions

  • In a mixing bowl, whip heavy cream until stiff peaks form. Set aside.

  • In a separate bowl, beat softened cream cheese with sweetener until smooth.

  • Add lemon zest, vanilla, and blueberries. Mix gently to combine.

  • Fold in whipped cream until mixture is fluffy and well blended.

  • Spoon or pipe into serving glasses and top with extra blueberries.

  • Serve immediately or chill for 15 minutes for a firmer texture.

Notes

For best texture, use full-fat cream cheese and cold whipping cream.

Store leftovers in the fridge for up to 3 days.

Avoid freezing—texture may change once thawed.

Raspberries or strawberries can be substituted for a variation.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (about ½ cup)
  • Calories: 258
  • Sugar: 3.8g
  • Carbohydrates: 6g
  • Protein: 4g

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