Sugar-Free Cheesecake Mousse – Keto, Creamy, and Fluffy as a Cloud

This one’s for those nights when your sweet tooth’s screaming but your carb meter says “don’t even think about it.” I’ve made this mousse more times than I can count—and it never gets old.

You get all the tangy-sweet flavor of a classic cheesecake, but in a light, whipped texture that’s ready in minutes. No crust. No oven. No blood sugar spike.

💡 Why This Recipe Actually Works

The secret here is in the cream cheese + whipped cream combo:

• Whipped cream = air → mousse texture without gelatin
• Cream cheese = structure + tang
• Lemon + vanilla extracts = classic cheesecake flavor without fuss
• Powdered erythritol + stevia = clean sweetness with no weird aftertaste

And the best part? It’s endlessly customizable. Chocolate drizzle. Berry compote. Almond crunch. You do you.

🧾 What I Used (And Why It Worked)

• 8 oz cream cheese (softened) – Forms the mousse base and gives that signature cheesecake flavor
• ⅓ cup powdered erythritol – Sweet without spikes (Swerve or Lakanto works great)
• ⅛ tsp stevia powder (optional) – Boosts sweetness without adding bulk
• 1½ tsp vanilla extract – Adds warmth and depth
• ¼ tsp lemon extract – Brightens it up and makes it taste like cheesecake, not frosting
• 1 cup heavy whipping cream – Whips to peaks and adds volume

🔁 Low-Carb Substitutions That Hold Up

Swap	Result
Allulose instead of erythritol	Smoother texture, slightly less sweet
Skip stevia	Totally fine—just adjust your main sweetener to taste
Use flavored extracts (like almond or orange)	Great variation—just balance with sweetness
Coconut cream instead of dairy	Dairy-free option, but thicker and less fluffy

⚠️ What I Got Wrong

What Went Wrong	Why It Happens	How to Fix It
Mousse too runny	Didn’t whip cream to stiff peaks	Beat until peaks stand tall
Grainy texture	Used granulated sweetener	Always use powdered or grind it first
Too tangy	Overused lemon extract	Stick to ¼ tsp, it’s potent stuff

👩‍🍳 Step-by-Step (Literally 5 Minutes)

1. Beat softened cream cheese until smooth (no lumps).
2. Add erythritol, stevia (if using), vanilla, and lemon extract. Mix well.
3. In a separate bowl, whip the cream until stiff peaks form.
4. Gently fold half the whipped cream into the cream cheese mixture.
5. Fold in the rest, then beat briefly until light and fluffy.
6. Spoon or pipe into serving cups.
7. Chill for 2 hours, or serve immediately if you’re impatient.

🧠 Smart Keto Tricks I Use

• I always make a double batch and use half as mousse, half as a quick no-bake pie filling.
• To make it prettier: pipe it with a star tip—takes 30 seconds and looks gourmet.
• Add zest instead of lemon extract for a more natural citrus hit.

🧊 Storage + Macro Details

• Fridge: Keeps 3–4 days, covered
• Freezer: Can freeze—but texture is better fresh
• Macros (per ½ cup serving):
  • Calories: 269
  • Net Carbs: 2g
  • Fat: 27g
  • Protein: 3g

❓ Real Keto Questions, Real Answers

Can I use this as a pie filling?
Yes—and it’s amazing. Just chill in a keto crust, top with berries or ganache, and you’ve got instant cheesecake.

Can I make it dairy-free?
You can sub coconut cream for heavy cream, and a dairy-free cream cheese like Kite Hill—but texture will be denser.

Can I serve this right away?
Absolutely. It sets more as it chills, but it’s delicious either way.

📊 FULL NUTRITION PER ½ CUP

Nutrient	Amount
Calories	269 kcal
Fat	27g
– Saturated Fat	16g
Protein	3g
Total Carbs	2g
– Fiber	0g
– Net Carbs	2g
Sugar	1g (from dairy)
Cholesterol	95mg
Sodium	136mg

Check out More Recipes:

• Sugar-Free Jello Cheesecake – No-Bake, Low-Carb, and Fluffy as Heck
• Sugar-Free Lemon Cheesecake – Low-Carb, Creamy, and Zesty as Hell
• Sugar-Free Cheesecake Bites – Low-Carb, No-Bake, and Dangerously Good