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.
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 tablespoons 3 tablespoons lemon juice
  • ¼ teaspoon ¼ teaspoon salt
  • 2 teaspoons 2 teaspoons pure vanilla extract
  • 1 tablespoon 1 tablespoon erythritol (optional)
Garnish
  • ½ cup 125 ml fresh blackberries (optional)
  • 1 teaspoon 1 teaspoon 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.

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9 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.
  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.

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