3-Ingredient Cheesecake Fluff

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3-Ingredient Cheesecake Fluff

This is the “base” recipe that stays stable in the fridge for a few days. It’s rich, creamy, and keeps you in that “no-sweet” mindset without feeling deprived.

Ingredients

  • 8 oz (1 block) Cream Cheese: Softened to room temperature (this is crucial for no lumps!).

  • 1/2 cup Heavy Whipping Cream: Cold.

  • Sweetener of choice: 2–3 tablespoons of powdered Erythritol or Stevia (to taste).

    • Note: If you are doing “no sweets” in a strict sense, some people use a dash of vanilla extract instead of sweetener to trick the brain.

Instructions

  1. Prep the Cream Cheese: In a medium bowl, beat the softened cream cheese until it is completely smooth and airy.

  2. Add the Cream: Slowly pour in the heavy whipping cream and your sweetener.

  3. Whip it: Use a hand mixer on medium-high speed. Beat the mixture for about 2–3 minutes. You are looking for it to thicken up and hold “stiff peaks” (like whipped cream).

  4. The Raspberry Finish: Gently fold in a handful of fresh raspberries. Breaking a few of them while folding creates those beautiful pink swirls and adds that tartness you loved!

Pro-Tips for your 22-Day Streak:

  • Don’t Over-Whip: If you go too long, the heavy cream can turn into butter. Stop as soon as it’s thick and fluffy.

  • The “Salt” Secret: Add a tiny pinch of sea salt. It cuts the richness of the cream and makes the raspberry flavor pop.

  • Chill Time: While you can eat it immediately, letting it sit in the fridge for 30 minutes makes it taste exactly like the inside of a high-end cheesecake.

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