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Low Carb Cheesecake Fluff

With all of this crazy coronavirus going on, with people being required to self quarantine , I decided to go through our fridge, freezers and pantry to see what food we actually have. I found 3 bags of opened rice!!! I don’t have a clue how that happened and I don’t even eat rice.

While cleaning out my fridge. I found some blueberries and strawberries on the edge of going bad. I also had a container of blackberries that were perfectly ripe. I had some heavy cream that was going to go bad next week and I had a few packages of cream cheese. I wanted to come up with something that would use these ingredients before they went bad, and I think I was successful.

This cheesecake fluff is so simple and delicious. I plan onĀ  making this for get-togethers and as often as possible while fresh berries are in season. This is a trim healthy mama s recipe. It is on the heavy side, so would be perfect after a light dinner.

I hope you and your family are finding ways to make the most of this time. This can be a time of lots of family memories. Dust off those games, learn new card games, watch some old classic movies. Have the kids help you in the kitchen, make some new recipes with them. This can be scary with all of the unknowns, but we can try and find the positives in this.

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5 from 2 votes

Low Carb Cheesecake Fluff


  • 1 Package of Cream Cheese Softened
  • 1- 1 1/2 C Heavy Cream
  • 2 C Trimmed and Diced Berries whatever you like and have on hand
  • 1 t Vanilla Extract divided
  • 1/2 t Almond Extract optional
  • Sweetener to taste I used Gentle Sweet and I used about 4 T


  • Put cream cheese into a mixing bowl. Beat until soft. Add 2 T of sweetener (I used Gentle Sweet which is twice as sweet as sugar) and 1/2 t vanilla and 1/2 t Almond extract. Mix until combined.
  • Scrape cream cheese mixture into a bowl and add the heavy cream to the mixing bowl. Beat the heavy cream until thick. Add a little more sweetener, 1-2 T Gentle Sweet and the 1/2 t vanilla extract. Beat again until thick.
  • Combine the cream cheese mixture with the whipped cream mixture.
  • Add berries and mix just until combined.
  • Store in fridge until ready to eat.

3 Responses to “Low Carb Cheesecake Fluff

  • Jennifer Beelitz
    9 months ago

    5 stars
    This was really good! 2 things….
    1. For those unfamiliar with “whipping” heavy cream (like me) it is best to use a whisk. Also it does take about 5 minutes or so to get it a thick consistency. I kept thinking I was doing something wrong because it wasn’t getting thick. One, I used a paddle to mix it and two, I wasn’t patient. Lol.
    2. What is an acceptable serving size of this stuff? I could literally eat the whole bowl!

  • 5 stars
    OMGoodness!! I just made this and it is divine!!! I can’t stop eating it…..I’m going to eat this whole bowl myself right now!!! I think I’ll add some collagen or protein powder next time so it can just be my meal! LOL!! Also, I think I’m going to sub 1/3 of the cream cheese with ricotta cheese next time bc I looove the flavor that adds in traditional cheesecake. Oh my y’all I’ve found heaven!! Thank you Jennifer for sharing your creativity with us!
    I have not found many THM desserts that we actually like and I’ve written off all the cakes and things using any type of flour. Shakes and ice-creams are at the top of our dessert list but now this takes 1st place….my my my….

    • Jennifer Overstreet
      11 months ago

      Penny, I am so happy you love it!! I know that it is hard to find THM desserts that fill that old texture and flavor. This really is a family favorite. Thanks for the reply and rating.

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