Kristie's lemon cheesecake fluff

Kristie’s lemon cheesecake fluff

Get a taste of summer any time of the year. This lemon cheesecake fluff is simple and quick to make. Garnish with some fresh berries and lemon zest to make it even more delicious.

Kristie’s lemon cheesecake fluff

Get a taste of summer any time of the year. This lemon cheesecake fluff is simple and quick to make. Garnish with some fresh berries and lemon zest to make it even more delicious.
USMetric
4 servingservings

Ingredients

  • 8 oz. 225 g cream cheese
  • ½ cup 125 ml heavy whipping cream
  • 3 tbsp 3 tbsp lemon juice
  • ¼ tsp ¼ tsp salt
  • 2 tsp 2 tsp pure vanilla extract
  • 1 tbsp 1 tbsp (10 g) erythritol (optional)
Garnish
  • ½ cup 125 ml fresh blackberries (optional)
  • 1 tsp 1 tsp lemon zest (optional)

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Use a hand mixer to whip the cream cheese and heavy cream until smooth and fluffy.
  2. Add the lemon juice, vanilla and salt. If you prefer a sweeter taste, add some erythritol. Continue whipping until well mixed and smooth.
  3. Refrigerate for 30 minutes before serving.

You might also like

25 comments

  1. Oney
    Full nutrition??? Why does it list "net" carbs then? PLEASE list total carbs and let US decide if we want to deduct anything!

    BTW, this tastes very good. Delicious springtime dessert.

    Reply: #3
  2. Faye
    I’m total carbs
  3. Faye
    Agree
  4. Lorraine
    it says net carbs but under it is fiber 0 grams.. I would say then its 5gram total carbs
    Reply: #5
  5. Peter Biörck Team Diet Doctor
    Hi Lorraine!

    Yes! In this case ... Net carbs = Total carbs :)

    it says net carbs but under it is fiber 0 grams.. I would say then its 5gram total carbs

  6. Cynthia
    I just made a double batch of this (8 servings) that I was planning to serve with fresh berries on Easter. In my opinion, the recipe calls for way too much salt. I used 1/2 teaspoon kosher salt for the double batch, and all I can taste is the salt. I added more lemon juice and a lot more zest, which helped, but I'm afraid I'm going have to make a new batch and toss the salty one. What a waste of ingredients. I recommend starting with a pinch of salt, tasting the mixture, then adding more if you think it needs it. It seems like this would be very good if it wasn't overpowered by salt.
    Reply: #19
  7. Pamela
    This is a good recipe. I made it for Easter using the two serving option. I did add more lemon juice, Swerve and zest than the recipe called for because it did not taste lemony and it lack the sweetness to balance out the cream cheese which was all I was tasting. I used an electric beater. As suggested above it would be wise to taste as you are preparing it. Everyone's palette is different. Preparing it a day ahead will give it time for all the flavors to meld together. I am going to serve it with strawberries.
  8. Debby
    I made this today for Easter. Yum! Love the recipe. I use a pure salt so just added a bit more lemon juice.
  9. 1 comment removed
  10. Pam
    This is very delicious but I added more sweetener( 1/4 t. stevia + xylitol) until is was sweet enough.
  11. Melina
    I’ve been making a version of this with almond extract instead of vanilla. It reminds me of my mom’s cheesecake. Sometimes I add the lemon juice, sometimes I don’t... either way, it’s a great dessert for times I get a sweet tooth.
  12. Barbara
    What a taste treat! Tart lemon with vanilla hits me first, followed by the salt. Love the sensation!
  13. Jan
    Very nice and refreshing, but doesn’t need the salt. There’s enough in the cheese
  14. kina
    Since when Dietdoctor advocate on artificial sweetener ?
  15. Karen
    where and what is a good brand of liquid erythritol? I've got Swerve but haven't seen a liquid erythritol.
  16. Laura
    Tastes great however non keto husband needed sugar to make it palatable. Think us ketoers are used to the far less sweeter flavours. Just be mindful if you plan to serve this to non ketoers. Great texture!!
  17. Rebecca
    Loved it!!
  18. Alison
    This is my favorite dessert so far that the whole family enjoys! I wish I could eat the whole 4 servings! But it is a great treat to make once a week if I need a sweet fix. :)
  19. Callan
    I totally agree with you about the salt. Unfortunately, I made the recipe before I read the comments. To me, the mousse was almost inedible. It might have been the combination of the lemon juice and the salt. It almost tasted like some kind of bathroom cleaner might. Very disappointed.

    The basic recipe idea isn't bad, but next time I'll either add raspberries or cocoa powder instead of the lemon and salt.

  20. Janet
    This is delicious!Thank you so much for this tangy and creamy recipe!!
  21. Patricia
    I left the salt out completely. I like a little bit more lemon taste so I used 2 lemons and added the zest as well sweetened it a tad with blackberries. Super yummy dessert! Thank you.
  22. Sarah
    I think that if you want to know your total carbs, then look at your ingredients. It’s pretty easy to figure out.
  23. James Morgan
    I am new to all this. Simple question....does the 5 grams of carbs listed mean "per serving" or the entire dish? It says it makes 4 servings so is it a total of 20 grams of carbs for the entire dish or is it just 5 grams of carbs for the entire 4 servings? Thanks to anyone who answers.
    Reply: #24
  24. Peter Biörck Team Diet Doctor
    Hi James!

    It's 5 gram per serving. (20 gram if you make 4 servings.)

    I am new to all this. Simple question....does the 5 grams of carbs listed mean "per serving" or the entire dish? It says it makes 4 servings so is it a total of 20 grams of carbs for the entire dish or is it just 5 grams of carbs for the entire 4 servings? Thanks to anyone who answers.

  25. Teri C
    It is actually 7.6 g of carbs per serving. Save for a very special occasion.
  26. Julie
    it was too salty. tried extra Swerve, lemon juice, vanilla, nope. it’s hard for me to throw out anything. I couldn’t even let the dog have it because of the Swerve.

Leave a reply

Reply to comment #0 by