Keto Lemon Cheesecake Fluff
Creamy, citrusy, and loaded with cheesecake flavor, this lemon keto cheesecake fluff is the easiest keto dessert you’ll ever make. If you’re craving something cold, rich, and just sweet enough, this is for you and your sweet tooth. This keto fluff is perfect for a summer treat or a quick sweet fix.
Keto Lemon Cheesecake Fluff is the creamy, no-bake dessert that tastes like a citrusy cloud. It’s rich, smooth, and made with just 4 ingredients. If you’re craving something cool, quick, and low carb, this sweet treat is created for you.
This keto cream cheese dessert is thicker and tangier than my Lemon Cottage Cheese Mousse, and unlike the Cottage Cheese Lemon Fluff, this one skips the curds completely for a full fat cream cheese base that’s all cheesecake vibes – no baking, no eggs, no fuss.

Each portion of this delicious keto cheesecake fluff has just 5.9g net carbs, 41g fat and 5.2g protein, with healthy fats from cream cheese and heavy cream to keep you satisfied.
Why You’ll Love This Recipe
- Only 4 simple ingredients and 1 optional pinch of salt
- No bake, no eggs, no crust, just whipped cheesecake fluff
- Ready in 5 minutes plus chill time
- Creamy texture and fresh lemon zing
- Naturally sugar-free, gluten-free, low carb
Ingredients
- Cream cheese – softened to blend into a silky base
- Heavy cream – makes it airy and fluffy
- Fresh lemon juice – fresh and tangy
- Lemon zest – adds that citrus kick
- Keto sweetener – Stevia, Swerve or powdered erythritol – for gentle sweetness
- Optional: pinch of salt – enhances the cheesecake flavor

Instructions
- Add softened cream cheese to a blender or food processor and blend until smooth and fluffy.
- Add heavy cream, lemon juice, lemon zest, and Swerve. Blend again until light and creamy.
- Spoon into 2 jars or dessert bowls.
- Optional: top with fresh fruit like strawberries, raspberries or lemon slices.
- Chill for at least 30 minutes for the best texture.
Expert Tips
- Use full-fat cream cheese for the creamiest texture.
- For extra volume, you can whip the cream separately to stiff peaks and fold it in.
- Chill in ice cube trays for fun frozen bites.
- Don’t overblend, stop when it’s just fluffy.
- Add vanilla extract for a deeper cheesecake taste.

Ingredient Swaps
- Swap lemon juice for lime juice for a tropical twist
- Use allulose or monk fruit instead of Swerve
- For a richer texture, use whipping cream instead of heavy cream
Storage Tips
- Store in an airtight container in the fridge for 3–4 days
- Freeze in individual servings and thaw before enjoying
- Great as a frozen snack too, just pop out a fluff cube
What to Serve With
- Lemon Sugar Keto Cookies for the ultimate lemon-on-lemon dessert board
- Top with Keto Blueberry Jam
- Pair with Cottage Cheese Brownie Mug Cake

Conclusion
As someone who’s followed the keto lifestyle since 2019 and lost 50 lbs along the way, I know how important it is to have quick, feel-good recipes that don’t feel like a diet. This easy keto cheesecake fluff is one of those easy wins. Just blend, chill, and dig in.
More Lemon Recipes to Try
- Keto Lemon Cottage Cheese Fluff
- Keto Lemon Cottage Cheese Mousse
- Keto Lemon Curd Bars
- Eggless Keto Lemon Curd
Not sure which lemon dessert to try first?
Here’s a quick peek at the texture and style of each: Lemon Cheesecake Fluff (thick and creamy), Lemon Cottage Cheese Mousse (light and tangy), and Lemon Cottage Cheese Fluff (airy and whipped). Try them all and pick your fave!

FAQ
Q: Can I use a hand mixer instead of a blender?
A: Yes! Use a hand mixer, electric mixer or stand mixer to blend everything in a large mixing bowl until fluffy.
Q: What’s the difference from the lemon keto cottage cheese mousse?
A: This version uses only cream cheese and cream, no cottage cheese, making it richer and more like cheesecake filling.
Q: How do I get the fluffiest texture?
A: Make sure your cream cheese is softened and blend just until light. Don’t overmix.
Keto Lemon Cheesecake Fluff
Equipment
Ingredients
- 1/2 cup (113 ½ g) cream cheese
- 1/2 cup (118 2/7 ml) heavy cream
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons Swerve
- 1 pinch salt optional
Instructions
- Blend the softened cream cheese in a blender or food processor until fluffy.1/2 cup cream cheese
- Add the heavy cream, lemon zest, lemon juice, sweetener, and optional salt.1/2 cup heavy cream, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 2 tablespoons Swerve, 1 pinch salt
- Blend again until smooth and creamy.
- Spoon into 2 dessert jars and chill for at least 30 minutes before serving.
Notes
- Use softened full-fat cream cheese for the best results
- Adjust the sweetness with more or less Swerve to taste
- Add vanilla extract for a richer flavor
- For a fluffier texture, whip the cream separately
- Chill well before serving to help it firm up
- Great served with a few fresh berries or extra lemon zest on top
Nutrition Per 1 (ONE) Serving
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I love how quick and creamy this fluff turns out. Just 4 ingredients and it’s pure lemon cheesecake joy without the baking. It’s rich, zesty, and totally hits that summer sweet tooth.