Keto Desserts: Cheesecake Fluff Edition

Lately I’ve been thinking that I need to get more fat into my diet.  My macros have been sitting pretty regularly at 65/30/5, and I’ve been ravenous lately (probably due to the increased workout levels I’ve been engaging in).  So I’ve been considering tweaking them to 70/25/5.

Now, I could just stuff my face full of my Peanut Butter Cup Fat Bombs, but I’ve been kind of craving a bit more variety.  Don’t get me wrong, I still pretty much eat at least one a day, but a girl’s got to diversify her desserts.

Since I posted my last recipe – my Peanut Butter S’mores Pie – I’ve been playing around with no-bake cheesecakes.  I actually made a really tasty Pumpkin Spice Cheesecake that I’ve never gotten around to posting.  Both of those things had base comprised of heavy cream and cream cheese and I had to restrain myself from just eating all the filling straight from the KitchenAid.

Then I was like, why the hell do I have to stop?

Thus, Cheesecake Fluff was created.



  • 8oz cream cheese
  • 4oz heavy cream
  • 4T sour cream
  • 4T Torani Sugarfree Syrup (here I used Salted Caramel and it is damned delicious)
    OR you could use vanilla extract + sweetener to taste – I’m just a crazy Torani fangirl. I have like 8 different bottles on tap right now, no joke. They should give me some sort of sponsorship.

Combine all ingredients in your mixer and whip until it forms stiff peaks.

Yeah, that’s it.

I should note here that over these past two weeks, I have made a whole slew of versions of this.  I’ve made the aforemention pumpkin flavored, s’mores flavored, and simple French vanilla.  Don’t be afraid to play around with your syrups and additives.  This was the first time I’d tried the Salted Caramel flavor and I was NOT disappointed!


This recipe makes 4 servings.  I usually dole out two for my husband and myself, and stash the rest in a mason jar to eat later.  Tonight you can see that I garnished the base with some fresh raspberries and – later – a dollop of whipped cream.


It’s sooooo good, and so quick and easy to make.  You can whip up a batch in less than 5 minutes, and the flavor combinations are endless.  It’s a decadent creamy dessert and a fat bomb all in one.  And at just 3 net carbs, 5g protein, and 31g fat, it’s a great addition to the keto diet.


Let me know if you make some fluff and enjoy it!  What’s your favorite flavor combination?  I’m curious as to what other people create :)  If you enjoyed this recipe, would you pretty please consider liking my Facebook page? You could also follow me on Instagram. And I love comments here – let me know how you like a recipe, and/or how you tweak it to make it your own!


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  1. Hi, thanks for posting all this info and supporting everyone! Do you know if Torani sells small sizes of the syrup? I want to try them but I’m picky about sweet flavors and don’t want buy those huge bottles without tasting them. Thanks again!

    1. I’m terrible with sizes when it comes to accuracy, so kind of bear with me here…. They have the “giant bottles,” which are like the same size as a regular wine bottle. Those are the ones I get at World Market for like $8. They also have a bottle that is more like a personal-sized Coke bottle, a “regular bottle” if you will, that you can get at stores like Wal-Mart and Kroger. Then they have tiny bottles that look like the little liquor bottles you can get on airplanes, good for a few splashes into coffee. I have only ever seen those at World Market. I would say your best bet would be to try a “regular bottle” from the grocery store, because the airplane bottles are about the same price!

  2. While my husband liked this, I thought it came out tasting too much like flavored cream cheese. It was really thick too. Any thoughts on why it turned out like that or is that the way its supposed to be? Thanks! Also, I didn’t have the syrup, i used vanilla, also added some pumpkin pie spice for additional flavor.

    1. It’s supposed to be really thick, kind of like a fluffier cheesecake. So it does taste like cream cheese, also. You might try whipping it longer, or using some Torani to help lighten it up a bit (it’s a liquid, so it’ll thin it slightly). It might just be that it’s not the dessert for you, though!

  3. I just made this with lemon extract, zest of one lemon, 1 Tbsp. fresh lemon juice, and 4 packets of Stevie. So good! Thank you for sharing!!

      1. Thank you so much for the baked cheesecake recipe. I’ll give it a go! I don’t use Splenda in my Keto recipes, just Erithrytol and Stevia, so I don’t know if that’s going to make a difference and it’s going to have a funky taste. I’ll let you know.

  4. Just made this…. Amazing! Just a suggestion… Let the cream cheese come to room temp so it’s soft. I made a pretty big mess

  5. This is the first “fat bomb” recipe I’ve liked! It is so good! I put the extra in little muffin wrappers and put in the freezer. Not sure if it will work but it’s so good I’ll eat it in any form! Thanks so much for this!

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