This sugar-free cheesecake fluff tastes like the creamy center of a cheesecake, whipped until it is light as a cloud. Neufchâtel, Greek yogurt and whipped cream are beaten with a little lemon zest and vanilla into a spoonable, airy dessert.
There is no crust and no oven. Each of the 8 servings has about 118 calories, 6g protein and 3g net carbs, sweetened with powdered allulose.
It takes 15 minutes to make and 1 hour to chill. Serve it on its own, as a fruit dip or as a quick cheesecake filling.
Why You’ll Love This Sugar-Free Cheesecake Fluff
- Only 6 ingredients. Neufchâtel, Greek yogurt, cream, allulose, vanilla and lemon zest.
- Light and airy. Whipped cream folded in gently keeps it fluffy.
- No bake. Mix, swirl and chill for an hour.
- 3g net carbs per serving. About 118 calories and 6g protein.
Ingredient Notes
Neufchâtel and Greek yogurt. Six ounces of softened Philadelphia Neufchâtel and 1½ cups of FAGE Total 0% plain Greek yogurt give this sugar-free cheesecake fluff its tangy, creamy base and extra protein.
Heavy cream. Three-eighths of a cup of cold Land O Lakes heavy whipping cream is whipped separately to soft peaks, which makes the fluff light.
Lemon and vanilla. A teaspoon of finely grated lemon zest adds a fresh cheesecake flavor. For the vanilla, use an alcohol-free vanilla flavoring.
Allulose. About ⅓ cup of powdered allulose keeps the texture perfectly smooth. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like Greek yogurt and cream cheese yourself, you can look them up on USDA FoodData Central. Dairy contains natural sugars, and the nutrition is estimated from ingredient labels.
How to Make Sugar-Free Cheesecake Fluff
You need a 1-quart ceramic serving bowl, an electric hand mixer, two mixing bowls and a silicone spatula. Prep takes about 15 minutes, there is no cooking, and the fluff chills for 1 hour.
Make the cheesecake base
Step 1. Let the Neufchâtel soften at room temperature for 20 to 30 minutes.
Step 2. Beat the softened Neufchâtel with the powdered allulose for 2 minutes, until completely smooth and fluffy.
Step 3. Gradually add the Greek yogurt, mixing on low speed until creamy.
Step 4. Add the vanilla and lemon zest and beat briefly until smooth.
Fold in the whipped cream
Step 5. In a separate chilled bowl, whip the cold heavy cream until soft peaks form.
Step 6. Gently fold the whipped cream into the cheesecake mixture in three additions, keeping the texture light and airy.
Swirl and chill
Step 7. Spoon the sugar-free cheesecake fluff into the ceramic serving bowl and create soft, natural swirls with a spatula.
Step 8. Refrigerate for 1 hour, until thick, chilled and softly set.
Step 9. Divide into 8 equal portions and serve chilled.
Success Tips for Sugar-Free Cheesecake Fluff
Soften the cheese fully. Cold Neufchâtel leaves lumps that never beat out.
Use powdered allulose. Granulated allulose can feel gritty in a no-bake cream.
Whip the cream separately. Folding in whipped cream at the end is what makes it a fluff instead of a dip.
Fold gently. Overmixing knocks the air out and makes it dense.
Serving Ideas
Serve it in small bowls with fresh berries, use it as a dip for strawberries and apple slices, or spoon it over a slice of sugar-free cake. It also makes a quick no-bake filling for tart shells.
More Sugar-Free Fluff Desserts
For a fruity version, try my pineapple cheesecake fluff. If you love berries, the sugar-free strawberry coconut fluff is bright and easy.
And for a fall twist, make the sugar-free pumpkin fluff dessert.
Storage
Cover and refrigerate the sugar-free cheesecake fluff for up to 3 days. Stir gently before serving. It does not freeze well.
Sugar-Free Cheesecake Fluff FAQ
What is cheesecake fluff?
It is a no-bake dessert made by whipping cream cheese with sweetener and folding in whipped cream, so it tastes like cheesecake filling but is light and spoonable.
Can I use regular cream cheese?
Yes. Full-fat cream cheese works and makes it a little richer. Neufchâtel keeps it lighter.
Can I make it ahead?
Yes. It keeps for up to 3 days in the fridge, so it is a great make-ahead dessert for parties.
How many servings does this sugar-free cheesecake fluff make?
The recipe makes 8 servings, about 118 calories and 3g net carbs each.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Light, creamy and ready in minutes, this sugar-free cheesecake fluff is the easiest cheesecake fix you can make.
Sugar-Free Cheesecake Fluff
Ingredients
Equipment
Method
- Let Neufchâtel soften at room temperature for 20–30 minutes.
- Beat softened Neufchâtel with powdered allulose for 2 minutes until completely smooth and fluffy.
- Gradually add Greek yogurt, mixing on low speed until creamy.
- Add vanilla and lemon zest. Beat briefly until smooth.
- In a separate chilled bowl, whip cold heavy cream until soft peaks form.
- Gently fold whipped cream into the cheesecake mixture in three additions, keeping the texture light and airy.
- Spoon into the ceramic serving bowl. Create soft, natural swirls on the surface using a spatula.
- Refrigerate for 1 hour until thick, chilled, and softly set.
- Divide into 8 equal portions. Serve chilled.
Notes
- Soften cheese fully to prevent lumps.
- Use powdered pure allulose for smooth texture.
- Whip cream separately for airy fluff.
- Fold gently; avoid overmixing.
- Refrigerate covered up to 3 days.