Easy Recipes

Keto Cherry Cheesecake Fluff

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This Keto Cherry Cheesecake Fluff is ideal for anyone on the keto diet. It is a rich, creamy, low-carb dessert made quickly without baking. This dessert is prepared using cream cheese, whipped cream, and a hint of cherry flavor; it offers all the delights of cheesecake without the added sugar or guilt. With its light and fluffy texture and well-balanced sweetness, it’s the perfect way to satisfy sweet cravings while maintaining ketosis. You can easily add extra cherries, crushed almonds, or sugar-free chocolate chips to make it your own. Try this cherry cheesecake fluff. Savor decadence in a keto manner!

 

STATS:

  • Calories: 200 kcal
  • Prep time: 10 minutes
  • Cook time: Nil
  • Total time: Ten mins
  • Serving size: ½ cup
  • Servings: 6
  • Cuisine: American
  • Course: Dessert
  • Diet: Keto, Low Carb

EQUIPMENT:

  • Mixing bowl
  • Beater
  • Separate bowl
  • Spatula
  • Jars
  • Chopping board
  • Knife

INGREDIENTS:

  • 8 oz. cream cheese
  • ½ cup heavy whipping cream
  • 1/3 cup powdered Erythritol
  • 1 tsp. vanilla extract
  • Chocolate shavings(choczero), two tbsp. in total
  • 0.25-0.5 tsp of keto cherry extract(pure)

INGREDIENTS NOTES:

CREAM CHEESE:

  • We can use softened full-fat cream cheese for optimal texture and flavor. This will assist in making the fluff’s base smooth and creamy.

HEAVY WHIPPING CREAM:

  • We can use heavy whipping cream to give the fluff its light and airy texture, which is whipped till it forms soft peaks, and then we can fold the heavy cream into the cream cheese mixture.

ERYTHRITOL POWDER:

  • It is advised to use powdered Erythritol or similar keto-friendly sweetener to prevent any grittiness and we can taste and adjust the amount to the preferred level of sweetness.

CHERRY ESSENCE:

  • Although cherries are naturally delicious, they do contain some carbohydrates. In order to be strictly keto, here, we are using the keto-friendly pure essence of cherries in place of real cherry fruit.

SHAVINGS OF CHOCOLATE:

  • Keto chocolate shavings in combination with cherry extract will keep your carb count low & give you the amazing flavor combo.

VANILLA ESSENCE:

  • We can use the vanilla essence to make the fluff more flavorful. We can go for pure vanilla extract for the greatest taste.

OPTIONAL GARNISH:

  • We can customize by adding crushed almonds, sugar-free chocolate chips, or a few additional cherries for taste and texture.

 

INSTRUCTION:

  1. We can beat the cream cheese till the cream cheese gets smooth in a mixing bowl.
  2. Mix in vanilla essence and powdered sweetener till it gets completely blended.
  3. Take another bowl and beat heavy cream till it forms a soft peaks form.
  4. Then we can gently fold the whipped cream into the cream cheese mixture till it is completely combined.
  5. Then we can stir in pure keto cherry extract along with chocolate shavings.
  6. Transfer to dishes or cups and refrigerate for half an hour.
  7. Then we can garnish the fluff with the optional toppings on top, and serve.

TIPS:

  • We can allow the cream cheese to reach room temperature before combining to prevent lumps.
  • You can add a drop of cherry extract for a stronger taste of cherries in this fluff.
  • We can add additional sweeteners as needed depending on the taste.

STORAGE INFORMATION:

FRIDGE:

  • You could store the cheesecake fluff in a sealed box and store the fluff for 4 days in the fridge.

FREEZER:

  • We can put this cheesecake fluff in individual containers and store this fluff for 1 month.

FAQs:

Is this cheesecake fluff keto-friendly?

  • Yes, this cheesecake fluff is keto-friendly and it is comprised of 3g net carbs, 2g fiber, 3g proteins, and 5g of carbs per serving of this fluff.

Can I use real cherries to make this cheesecake fluff?

  • No, As real cherries are high in carbs that’s why we have replaced them with pure keto cherry essence to make this cheesecake fluff.

How to make this cheesecake fluff dairy-free?

  • You can use the coconut cream as a substitute for heavy cream to make this cheesecake fluff dairy-free.

Is cherry keto-friendly?

  • Cherries have a slighter high in carbs as compared to other keto-friendly fruits but the cherry is still keto and we can able to use the cherry in moderation.

 

NUTRITIONAL INFORMATION:

Calories: 200 kcal
Total carbs: 5g
Net carbs: 3g
Fiber: 2g
Protein: 3g
Fat: 18g
Sodium: 90mg
Potassium: 120mg
Calcium: 60mg
Iron: 0.4mg
Vitamin A: 800 IU

3 Points Lasagna Bombs

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it is 3 weight watchers points total for 2 bombs! Beyond satisfying! recipe makes 4 servings.
Ingredients
  • Canned fire roasted tomatoes 2 cup s 0 Canned tomato sauce 1/2 cup(s) 0
  • 1 % low fat cottage cheese 1 cup s
  • Shredded fat free mozzarella cheese 4 Oz
  • Carla nada fettuccine 2 serving s
Instructions
  • I just made a homemade spaghetti sauce with , onion, minced garlic and chopped red pepper with seasoning of salt pepper onion powder garlic powder oregano Italian seasoning. I don’t measure stuff when I’m cooking.
  • Then I cooked 4 dry cups of Carba Nada fettuccine al dente.
  • I mixed 1 cup low fat cottage cheese with 1/4 -1/3 cup fat free mozzarella and seasoned with some of same seasonings I used in sauce.
  • Sprayed Pam in 8 mini loaf pan.
  • Put a dollop of sauce in to cover bottom, then 1/8 of noodles, then dollop of cottage cheese mixture spread around topped with another dollop of sauce.
  • Baked 350 for 20 minutes. Added a little shredded non fat mozzarella to top and baked 5 more minutes. Let rest then scooped out with spatula.
Recipe Notes
Would try Egglife wraps if I had them for lasagna noodles or manicotti.
Could lower points with fat fee cottage cheese but that’s not what was in my fridge. Hope this helps someone get creative and make something delicious that’s satisfying and low points. Over and out.
(notes Nancy includes meat in her recipe -i don’t include meat recipes on the blog so didn’t include in the recipe

Zero Point Crustless Pumpkin Pie

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An easy recipe for a homemade crustless pumpkin pie.  This Zero Point Crustless Pumpkin Pie recipe is perfect for fall-it so good. I won’t regret making this for your next family gathering!

PREP TIME5 minutes

COOK TIME45 minutes

ADDITIONAL TIME5 minutes

TOTAL TIME55 minutes

Ingredients

  • 1 (15 oz) can 100% canned pumpkin purée
  • 1/3 cup zero-point brown sugar substitute – I use Lakanto Golden Monkfruit Sweetener
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp vanilla extract
  • 1 tsp pumpkin spice
  • 2 large eggs or 1/2 cup liquid egg substitute
  • 8 oz. unsweetened almond milk, premier protein, unsweetened coconut milk, or Carbmaster no sugar added milk

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray a 9-inch pie dish with nonstick cooking spray.
    In a large mixing bowl, combine all ingredients and mix until all ingredients are well combined.
  3. Pour into prepared pie dish.
  4. Bake for 40-45 minutes or until knife inserted in the center comes out clean.
  5. Remove from oven and let it cool for 10 minutes before serving.
  6. Store in the fridge for up to a week.

0-1 Personal.Points™ p.er slice
*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

Smartpoints for crustless pie: GREEN: Zero Smart.points if using liquid egg substitute or 1 Smart.points per slice if using whole eggs BLUE/PURPLE: Zero SmartPoints per slice

Blueberry Lemon Donuts – 1 WW Point Each 🍋🫐

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Bright, fruity, and guilt-free—perfect for a sweet breakfast or snack!

Servings: Varies by donut pan size
W-W Points: 1 (per donut, based on minis)

Ingredients

  • 1 box lemon cake mix

  • 1 can Sprite Zero

  • 1 container fresh blueberries

Instructions

  1. Preheat oven to 350°F (175°C).

  2. In a mixing bowl, combine cake mix and Sprite Zero. The batter will be frothy.

  3. Spray donut pan with nonstick cooking spray.

  4. Fill each donut cavity with the cake batter.

  5. Drop a few blueberries into each donut.

  6. Bake 15–25 minutes, checking frequently (mini donuts take less time).

  7. Cool slightly before removing from the pan.

Tips

  • For extra lemon flavor, add fresh lemon zest to the batter.

  • If using full-sized donut pans, baking time will be closer to the 25-minute mark.

  • Store in an airtight container for up to 3 days or refrigerate for up to 5.

If you’d like, I can make you a W-W recipe binder sheet where these donuts, your tilapia, and other recipes you’ve shared are all in the same clean style. That way, every recipe is easy to find and ready for meal pr

WW Crispy Tilapia (2 Points)

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Light, crispy, and full of fresh flavor—perfect for Weight Watchers and quick weeknight meals.

Servings: 4
W-W Points: 2 (per serving)
Calories: 124
Protein: 12g

Ingredients

  • 1/4 cup low-fat mayonnaise

  • 1 tbsp chopped fresh parsley

  • 1 tbsp dill (fresh or dried)

  • 1 tsp garlic powder

  • 1/4 tsp salt (or to taste)

  • 1/4 tsp black pepper

  • 6 oz tilapia fillets

  • 3/4 cup dried potato flakes

  • 1 tsp olive oil

Instructions

Air Fryer Method

  1. Preheat air fryer to 400°F.

  2. In a shallow dish, mix together mayonnaise, parsley, dill, garlic powder, salt, and pepper.

  3. Place potato flakes on a separate plate.

  4. Cut tilapia into chunks or strips. Coat each piece in the mayonnaise mixture, then press into potato flakes until fully coated.

  5. Lightly grease air fryer basket with olive oil. Arrange fish pieces in a single layer.

  6. Air fry for 4–8 minutes, until golden and cooked through.

Oven Method

  1. Preheat oven to 400°F. Line a baking tray with aluminum foil.

  2. Pat tilapia dry with paper towels. Cut into even pieces.

  3. Coat in the mayonnaise mixture, then press into potato flakes.

  4. Lightly coat fish with olive oil, place on the tray, and cover loosely with foil.

  5. Bake for 8–10 minutes, until cooked through.

Serving Suggestions

Pair with:

  • W-W Grilled Corn on the Cob

  • Air Fryer Zucchini Chips

  • Roasted Baby Potatoes

  • Bacon-Wrapped Asparagus

Seasoning Variations

  • Swap garlic powder for onion powder

  • Add cayenne pepper for heat

  • Try Italian, Creole, or Old Bay seasoning for different flavor profiles

Tips

  • Avoid overcooking—tilapia dries out quickly.

  • Use a meat thermometer (145°F internal temp) to check doneness.

  • Fresh lemon juice over the top brightens the flavor.

Do you want me to also make you a one-page printable recipe sheet so you can keep all your W-W recipes in the same format? That way, they’ll look consistent in your binder or digital meal prep folder.

Weight Watchers Raspberry Dessert

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A quick, creamy, and zero-guilt treat that’s bursting with berry flavor!

Servings: 2
Prep Time: 5 minutes
Chill Time: 40 minutes (optional for best flavor)
Total Time: 45 minutes
WW Points: 0–1 (varies by milk choice)

Ingredients

  • 1 cup frozen raspberries

  • ¼ cup almond milk (or fat-free milk)

  • 2 tablespoons granulated Swerve sweetener

Instructions

  1. Blend the Base
    Add frozen raspberries, granulated Swerve, and half of the almond milk to a blender or food processor.

  2. Adjust the Consistency
    Blend for 2–4 minutes until smooth. Gradually add more almond milk if needed to reach your desired creamy texture.

  3. Serve & Garnish
    Transfer to a small serving bowl. Top with fresh or frozen raspberry slices for presentation.

Ingredient Notes

  • Raspberries: Frozen gives a thicker, chilled texture and a richer color. Fresh works too for a lighter, fresher feel.

  • Milk: Use fat-free to keep points low. Almond milk adds a subtle nutty flavor.

  • Sweetener: Swerve keeps it sugar-free, but you can swap for erythritol, Monk fruit, or stevia.

Optional Mix-Ins

  • Chopped nuts (almonds, walnuts)

  • Shredded coconut

  • Sugar-free dark chocolate chips

  • Fresh fruits like peaches, blueberries, or strawberries

  • A spoonful of plain or vanilla Greek yogurt

Serving Suggestions

  • Top with a dollop of low-calorie whipped cream

  • Serve alongside tea, coffee, or fresh fruit juice

  • Layer with granola and yogurt for a parfait

  • Fill light cream puffs with the mixture

  • Pair with raspberry sorbet for a frozen dessert duo

Tips

  • Chill for at least 40 minutes to allow flavors to meld

  • Avoid over-chilling to prevent texture loss

  • Garnish with mint leaves or a sprinkle of mini chocolate chips

  • Try with other berries like blueberries or strawberries

Storage

  • Fridge: Store in an airtight container for up to 1 day

  • Freezer: Freeze up to 60 days; thaw in the fridge before serving

Nutrition Facts (per serving)

  • Calories: 58 kcal

  • Carbohydrates: 13 g

  • Total Fat: 1 g

  • Protein: 1 g

  • Sugar: 5 g

  • Dietary Fiber: 6 g

  • Sodium: 2 mg

If you’d like, I can combine this recipe with your other WW breakfast & dessert recipes into a printable mini cookbook so they’re all in one place and point values are clear. That way, you’ll have a handy go-to guide.