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!


Show More

Related Articles


    1. Dude, I bet that tasted delicious. What was the consistency like coming out of the freezer?

      Thank you for stopping by and commenting, btw! :)

    2. Took Christian’s idea and used peanut butter powder (no sugar, less fat and awesome peanut flavor!). Unfreakingbelievable! Just put some in the freezer and we can’t wait for our sweet treat tonight. (Btw, yeah, that was me licking the bowl)

      1. kneady144: so you didn’t use any sugar substitute at all? just curious as I don’t want to use a substitute but really want to eat some desert for the upcoming holidays.

        1. The Torani is a sugar substitute that is also flavored. If you don’t have access to that, you can use an extract like vanilla or almond or raspberry + a sugar substitute of your choice. Enjoy!

  1. Oh my goodness, this was delicious and perfect and exactly what I needed. I made it with vanilla extract and sweetener rather than the syrup and it was great! Plus, I love that the ingredient amounts were so easily dividable; made a single serving rather than the whole recipe to avoid temptation :) Thanks you!

    1. Thank YOU for the kind comment!! I like to try to keep in mind that a lot of people don’t have access to the Torani syrups when I make my desserty recipes, so I’m really glad the vanilla and sweetener turned out as good as I hoped it would :) So happy you enjoyed it!

    1. Oh no, allergic to chocolate?! That’s terrible! But then again, I’m allergic to mint, so I know how you feel – so much stuff has some type of mint in it. I’m glad my Cheesecake Fluff works as a fat bomb for you! I hope you enjoy it!! Thank you for stopping by and commenting :)

    1. Hi Dusti! Thanks for taking the time to stop by my website and leave a comment! :) I hope you like the fluff.

      I use religiously. Everything I log goes into there so I can track what I’m eating and make sure I’m not eating out of my macros. I use this script to calculate the net carbs and show the chart: (there are instructions there on how to set it up for different web browsers). There is also an MFP app that you can put on your android or apple devices. I actually prefer to use the website, but the app is handy for on-the-go. And it’s GREAT for figuring the nutritional data of recipes!

      Feel free to add me over there if you join – my username is thewolfewalker.

    1. I consider one batch to have 4 servings, so I just eyeball dividing the finished product. I’m sorry I can’t accurately say “half a cup” or something like that… but roughly four equivalent servings :) Hope that helps!

  2. I made this tonight and it’s great! Mine didn’t get quite as fluffy as yours (possibly due to my own impatience), so it was more like a cross between pudding and frosting, but after a while in the freezer it was fantastic :) I didn’t have any Torani on hand so I used maple extract and it worked amazingly!

    1. Thanks for stopping by and for leaving me a sweet comment! :) The fluff definitely gets fluffier the longer you let it mix. I haven’t tried it yet in the freezer… did it set up like ice cream? I bet the maple extract made it amazing.

  3. Thank you for this recipe! My husband and I have both gone Keto and sometimes get those sweet cravings. This is the perfect solution and the first time I made it, my hubby kept asking if I was sure it was keto-friendly, since it was so tasty. The first time I made it, I used the SF Torani Vanilla syrup and left half like that, then the other half I added a little peanut butter and unsweetened cocoa powder, then put it in the freezer for a while. It tasted like a Reese’s klondike bar! I also made it with Davinci SF Caramel Syrup and that was wonderful as well. I’m looking forward to trying some more flavor combinations…the next time I might add part White Chocolate Syrup and part Raspberry.

    1. Thanks for stopping by, and thanks for sharing your variant of the fluff! I haven’t tried putting peanut butter and cocoa powder in it; I’ll have to do that soon. I’m also looking forward to trying some of the Torani summer seasonal flavors. Keto can be so tasty!!

    1. Hello, and thank you for stopping by!

      I may be mistaken because I seldom use half and half, but I don’t believe it whips up. The purpose of the heavy cream is to whip it into a fluffy, cheesecakey confection. I suspect you would just have a runny, cheesecakey-flavored batter if you substituted half and half. If you do so, let me know what happens!

  4. I’m going on my fifth week eating for ketogensis. I’ve “cheated” exactly one time (wine and pita bread with hummus – the wine was totally worth it!).

    Anyway – I was craving sweets something AWFUL tonight and was so, so glad I had the ingredients on hand for this. It was so.freaking.good.

    Thanks so much for sharing and helping us all stay on track! ;)

    I’m excited to try your pancake recipe.

    1. Thank you for stopping by and commenting! :) I’m so glad you enjoyed the Fluff! It’s definitely one of my most popular recipes on here, I think largely because it’s soooo easy and because most people have the ingredients on hand. Let me know how you like the pancakes – they’re one of my favorite recipes. They’re also really good if you make them in a waffle maker instead :)

  5. I can’t wait to try this. I do have a question though. Doesn’t heavy cream have about .41g of carbs per tbsp? For 1 tbsp that’s not such a big deal, but over 8tbsp, it adds 3.28g of carbs to the batch. Still amazingly low once it’s split out into 4 servings though!

    1. Hi Jenn, thanks for stopping by! I think heavy cream does have SOME carbs, but I know if it’s <1g then they don't have to label it. FWIW, I've seen some cartons that have even 2g or so, but the Purity brand still lists 0. Even if it is 1g carb, like you said, it doesn't add too much. I just don't even bother to think about that since the label doesn't reflect it. Let me know if you like the fluff! :)

    1. Thank you for stopping by and commenting! I would say “easy is my middle name,” but I don’t want to sound like a ho :P Suffice it to say I don’t like to spend a lot of time in the kitchen!

  6. I made this tonight and it was great. I couldn’t get it to form the peaks but that is my fault, I am just learning about all that. I did read that chilling your bowl and beaters helps. I can’t wait to try some different flavors. Thank you for the great recipe.

    1. Even if it doesn’t form peaks, it should still set pretty well after you chill it. I’m glad you enjoyed the fluff, thank you for stopping by! :)

  7. I made this today with vanilla extract and a little swerve and a bit of “just like brown sugar” and it turned out really delicious. This recipe is a keeper for me, and I’ll try it with different flavors too. Thank you :)

  8. Delicious! I made this tonight with an extra 4 oz cream, 1/2 tsp vanilla bean paste, and one packet of “stevia in the raw”. I topped it with 1/4 cup raw walnuts, a dusting of unsweetened cocoa powder, and some crunchy salt. Absolutely delicious. Craving solved.

    1. That’s the most interesting combo I’ve heard yet! I can’t handle stevia – it makes my throat feel itchy – but the other ingredients sound delicious. I hadn’t thought to salt it independently, though my favorite flavor is made with the Torani Salted Caramel syrup. Thank you for stopping by and commenting! :)

      1. I just wanted to let you know that I cant use stevia either. I’m allergic to it. People dont know that it’s a cousin to ragweed, and I’m hyper allergic to it too. You might have a bit of an allergy to stevia..
        also, I made this and whipped the cream before adding anything else. It got so stiff I had to add more cream. YUM!

        1. That’s exactly what I thought, Amey! I’ve always been hesitant to bring it up, though, because I haven’t been tested. But I know when I was really little, I had allergies to grass hays and ragweed and the ilk. It wouldn’t surprise me in the least if I’m allergic to stevia. I just avoid it in due course now… splenda is fine, as far as I’m concerned.

          Thank you for stopping by and commenting, and I’m glad you enjoyed the fluff! Let me know if you come up with any cool variations of it :)

  9. Amazing!!! Hands down best keto recipe I have done yet!!!! I hate fat bombs(every single kind I have tried) and this is it for me!!!!!! I’m n love! Lmbo….Thank you!!!

    1. I’m so glad you liked it! 9 months later on my own keto journey, I still enjoy them too! Thank you for stopping by and commenting :)

  10. This is seriously amazing. Wow! I used a different brand of syrup (also salted caramel though). I didn’t bother chilling my bowl or my beaters although I’m sure that would make it even more amazing. I have a kitchen-aid though so it whipped up just fine. Two thumbs up!!!

    1. Thanks for stopping by and commenting. I’m glad you like the Fluff! I’m usually too lazy to chill my equipment too, lol. I’m all about fast and dirty deliciousness :P

    1. Hi Marci,

      It’s just 4 tbsp total. MFP shows up funky, so that could best be read as “4 tbsp, 1 tbsp servings” or “4 servings of 1 tbsp.” It’s just 4! When in doubt, always follow the recipe I list, not how MFP shows it.

  11. I made some last week but had pb instead of sour cream. I had a bit for a snack that night then put the rest in silicone cups and put them in the freeze… nice frozen ice cream “bar”

  12. I make chocolate ones. I melt butter and chocolate and fold it into the fluff mixture gently after it’s cooled to room temperature. Yummo!

  13. Yum! I just tried this and it is great and so easy and 1/4 of the recipe is definitely enough. Very filling in the fat bomb sort of way. I just have a hand mixer, so I let the cream cheese get to room temp first and it worked just fine – the remaining 3/4 is in the fridge for later. Just used vanilla extract and stevia and added raspberries, but I will be checking out the Torino syrups!

    1. I can’t recommend the Torani syrups enough, if you don’t mind sucralose. They are delicious and come in such a wide variety of flavors. If you’re into the Pumpkin Spice Latte craze like so many people seem to be, heads up that they have a seasonal Pumpkin Spice flavor that is to die for. I’m so glad you liked the fluff, thank you for taking the time to comment! :)

  14. OMG, I love you, I love you, I love you! This is freakin’ awesome!!!! I just whipped some up for the first time, using DaVinci syrup–Dulce de Leche–and I am DYING, it’s so amazing!!!! You rock, girl! Last time I went off plan, I ate Oreos and was sick for days. This is just what I need for those times of craving. I can’t stop smiling!!!!!!!

    1. Anything I can do to help a sister out!!!! Tell those Oreos to piss off, you got a new secret up your sleeve. You have no idea how happy your comment makes me :) Stay strong and keto on!

  15. Thank you so much for posting. I too just whipped up my first batch, using Starbucks sugar free caramel, and have to say that this stuff is delicious. Cheesecake is one of my favourite things and the only thing I have been occasionally craving is something creamy. What a wonderful solution to my craving/taste problem. Can’t wait to try new flavors!

  16. How long would you say you had to whisk it? The flavor is amazing but I can’t seem to get it to come to a stuff peak like the pic!

    1. Umm… I don’t think I’ve ever timed how long I whisk it, lol! Maybe 2-3 minutes? It helps if the bowl of your mixer is cold. It also stiffens up some in the refrigerator after you mix it – I THINK I took that picture after I’d refrigerated it some. I hope that helps!

  17. Also, are you softening the cream cheese before you use it? I made a second batch this evening and did not soften the cheese and i used 6 oz of cream. It was a huge difference from my first, quite soft batch. Only trouble is it was kinda lumpy… Maybe I need to whisk it longer in the mixer?

    1. Theoretically, it will combine much easier if you soften the cream cheese. But in reality, I am quite impatient and I don’t usually plan ahead, so usually when I make some fluff I just throw the cream cheese in there straight from the fridge. I’ve noticed that the brand of cream cheese can make a difference with the lumpiness. I’ve tried store generic (Wal-Mart and Kroger) and I could never get all of the lumps out. I prefer to use Philadelphia or Cooper cream cheeses.. .they seem to get smooth really easily. You could try whisking it for a little while longer. I think that you may do well with using softened cream cheese and refrigerating afterwards.

  18. OK, I tried this with the chocolate flavored Torani. Can I tell you how simply awesome this was? I added extra Torani because the hubby said he couldn’t taste enough chocolate. Next time I might tryt adding some cocoa to it. If there is a next time…..It tasted too much like cheese cake for my husband who claims not to like cheese cake. (I know, what is wrong with him?) My response was all the more for me! This is way better than cheese cake. I also have the raspberry flavor to try next time. And there will be a next time.

    1. I really, really need to get some of the chocolate Torani. I haven’t tried it yet. The s’mores one is one of my favorites and I use it all the time in my fluff, and I usually toss in 1-2 tablespoons of cocoa powder also. I’m sure that would work for you!

  19. love it! TY! I grated some fresh ginger and sub’d lemon extract and fresh lemon juice along with a packet of pyure stevia. garnished with raspberries as well. yummo! (I did 1/4 of recipe)

  20. Hey, Britt!
    My partner and I tried the fluff last night, and while it was delicious, something went funky with the texture. The cream cheese didn’t mix too well, and it left tiny little chunks throughout, making the texture more like cottage cheese than cheesecake (still delicious and will definitely be doing it more). Do you have any advice for that? Maybe heat up the cheese, or use a whipped variety?

    1. Hi Mira!

      Did you bring the cream cheese to room temperature before whipping? I don’t always do that, because my KitchenAid is kind of a beast, but I bet that would probably help. You could also just whip the cream cheese block by itself for a little while before adding the other ingredients (that way you’d get whipped cream cheese without having to pay for the more expensive variety).

      Also, I have had that problem before when using “inferior” cream cheeses – for some reason, I can’t get the Wal-Mart brand of cream cheese to whip up well without those little balls in it. Usually I’m pretty frugal in the grocery store, but because of this I always spring for the slightly more expensive name brands of cream cheese… usually Philadelphia or Cooper. Not sure if that could be your problem!

      I wouldn’t heat the cream cheese, because the heavy cream needs to be cold to whip properly.

      I hope that helps!! Thank you for stopping by and commenting, and let me know if that makes a difference :)

  21. Tried this tonight. Thank you so much for the recipe! I am hypoglycemic but also try to follow a low carb diet to maintain my weight as well. This was just delicious, I think even my hubby would like it. Will be checking out more of your recipes!

  22. I just made this with Torani Caramel and added a little salt. I am currently licking the bowl between typing. This is my favorite fat bomb. It’s so easy and versatile!

    1. That sounds good! If you get the chance, try the actual Salted Caramel flavored syrup – I think it’s much better than the Caramel flavor!

  23. I make this without the sour cream but must try this recipe. My husband is diabetic and we like to add coconut extract, unsweetened coconut and blueberries with whip cream on top. We love it and it doesn’t make his sugar spike. We use 1/4 cup of sucralose to sweeten but going to have to try it with the Torani.

    1. I absolutely love the Torani syrups. They’re made with sucralose and they come in so many different flavors, the combinations are really endless. I’m so glad your diabetic husband has a safe treat!

  24. I actually tried it with coconut flavoring and sweetener, and a little bit of unsweetened coconut … chilled one serving in the freezer for about 15 minutes, (had that one for dessert), put one serving in the freezer and the other two in the fridge. Was great!

    1. I need to try it with unsweetened coconut! I JUST managed to find some around here – for this whole year I’ve only seen the sweetened stuff locally. I’ll do that in my next batch! Thanks for the idea :)

  25. Oh my goodness this is fabulous! I made it for the first time tonight after finding sugar free vanilla Torani syrup at store. It was the only flavor they had that was sugar free, but checked it out online and can’t wait to try more varieties! Thank you thank you thank you!

  26. Oh man, this stuff is great. It’s hard to find torani syrup here so I subbed in some natural peanut butter and sweetened the whole thing with liquid splenda. Amazing. Mine came out a little carbier- about 7g per serving, including the carbs from the whipping cream (cause I’m a stickler haha). I did want to point out one thing though, I think you might have the carbs a bit off on the cream cheese; a package of Kraft Philadelphia cream cheese has 16g in the whole thing. Thank you so much for the amazing recipe!

    1. I absolutely love mixing peanut butter into mine, too… maybe I should do a new post about that!

      I’ll check the cream cheese package next time I make it, thanks for the heads up. I remember reading somewhere that someone recently noticed the carb count going up and I didn’t take too much notice of it, but since that recipe is over a year old, it’s likely to have been affected.

  27. O. My. Yum. Made it exactly as you said and topped with low sugar jam. I was needing extra fat this week and ended up with my best week of loss so far. Def will make more! Ty

  28. I have to say thank you so much! This has become my go to sweet snack. I have been eating low carb since November and this has saved me from cheating multiple times.
    I’ve made several variations and my favorite is adding the juice of one lime, lime zest, and Splenda instead of Torani syrup. It’s like a key lime pie. Thanks again for the recipes!

    1. I’m glad you like it!! Maybe someone else will like your variation… I’m definitely not a key lime pie fan, but I bet that tastes amazing to people who enjoy it! Thanks for putting it out there :)

  29. Thank you so much for this recipe! I used it as a base to make a pumpkin flavored fluff. I added 1/4 cup pumpkin and then a ton of pumpkin-y spices, and it was awesome. Hopefully that bit of pumpkin didn’t take it out of keto-friendly realms! Thanks again!!


  30. OMG!! I made this without any flavoring except vanilla. Then I took maybe 1/4 of a cup and mixed my torani syrup in that. So far I’ve had salted caramel and lemon. SO FREAKIN’ GOOD!!

    1. That’s a great idea, to make a big batch and whip up smaller flavored batches! Thanks for the tip, and I’m glad you like the recipe! :)

  31. Love this recipe. Make it every other week or so. It usually lasts quite a while in the fridge and we have small portions. I am going to try it will a caramel extract today. The only sugar free syrup I can get is vanilla.

  32. Hi! This looks awesome and I’m so excited to try it! I want to try it with the Salted Caramel Torani but I can’t find ANYWHERE near me that sells it! When I lived in Virginia, we used to get it at Safeway or Giant but now that I live in a small town further south, nowhere sells it! Would you mind telling me where you found yours? Not even any of the walmarts within 40 miles of me carry it!

    1. Brianna, I usually buy my Torani syrups at Costco World Market. If you don’t have one of those near you, I think you can order from Torani’s website, or from I hope that helps!

  33. I literally just started doing LCHF today and was dying for something sweet (I am the absolute worst when it comes to sugar). This really hit the spot. Plus, it’s such an awesome source of fat.

I love comments, and read every last one. Talk to me!

Check Also