Easy Cheesecake Fluff Recipe – High Protein, Low Carb & Creamy

This Cheesecake Fluff is creamy, light, and irresistibly cheesecake-like, with a rich vanilla flavor and a soft, fluffy texture. Made with Greek yogurt,

Equipment

• Mixing bowl — Provides enough space to combine the ingredients without splashing.
• Electric hand mixer — Whips the mixture quickly and creates a lighter texture.
• Rubber spatula — Helps fold ingredients gently without losing too much air.
• Measuring spoons and cups — Keep ingredient quantities consistent for predictable nutrition.
• Small serving containers — Make portioning and meal prep easy.

Ingredients

• 8 oz (225 g) full-fat or reduced-fat cream cheese , softened
• 1 cup (240 g) plain Greek yogurt , preferably unsweetened
• 1 scoop (30 g) vanilla protein powder
• 2–3 tbsp powdered low-carb sweetener , adjusted to taste
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 2 tbsp heavy cream , optional, for extra richness and softness
• Pinch of salt
• ½ cup (75 g) fresh berries , optional, for topping

Instructions

1. Soften the cream cheese. Let the cream cheese sit at room temperature for about 15–20 minutes . It should feel soft enough to mix easily but should not be warm or melted.
2. Beat the cream cheese. Add cream cheese to a mixing bowl and beat on medium speed for 1–2 minutes until smooth and creamy with no visible lumps.
3. Add the yogurt and flavorings. Add Greek yogurt, vanilla protein powder, sweetener, vanilla extract, lemon juice, and salt. Mix on low to medium speed for about 30–60 seconds , just until smooth.
4. Adjust the consistency. If the mixture looks overly thick, add the heavy cream and mix briefly. The finished mixture should be thick, creamy, and spoonable rather than runny.
5. Create a fluffier texture. Beat on medium speed for another 1–2 minutes until the mixture becomes visibly lighter and slightly airy. Avoid excessive mixing.
6. Taste and adjust. Taste a small amount and add another teaspoon of sweetener or a few drops of vanilla if needed. This is also a good point to adjust the lemon flavor.
7. Chill. Divide the Cheesecake Fluff between four containers and refrigerate for 30–60 minutes . It should become noticeably thicker and cooler.
8. Serve. Top with fresh berries just before serving. For a high-protein option, keep toppings moderate and choose ingredients that complement your carbohydrate target.

Notes

Storage: Refrigerate in airtight containers for up to 3–4 days. Freezing: Freeze individual portions for up to 1 month; thaw overnight in the refrigerator. Reheating: No reheating is necessary—this dessert is designed to be served chilled. Allergy note: Contains dairy and may contain milk-derived ingredients in the protein powder; check labels for soy, nuts, gluten, or other allergens depending on the brands used. Flavor boost: Add lemon zest for a brighter cheesecake flavor. Chocolate version: Mix in 1 tablespoon unsweetened cocoa powder for a chocolate cheesecake variation. Berry version: Fold in a small amount of mashed strawberries or raspberries before chilling. Extra richness: A small amount of heavy cream makes the texture softer and more indulgent. Storage: Refrigerate in airtight containers for up to 3–4 days. Freezing: Freeze individual portions for up to 1 month; thaw overnight in the refrigerator. Reheating: No reheating is necessary—this dessert is designed to be served chilled. Allergy note: Contains dairy and may contain milk-derived ingredients in the protein powder; check labels for soy, nuts, gluten, or other allergens depending on the brands used. Flavor boost: Add lemon zest for a brighter cheesecake flavor. Chocolate version: Mix in 1 tablespoon unsweetened cocoa powder for a chocolate cheesecake variation. Berry version: Fold in a small amount of mashed strawberries or raspberries before chilling. Extra richness: A small amount of heavy cream makes the texture softer and more indulgent.

Nutrition

Calories: ~190 kcal · Protein: ~17 g · Fat: ~9 g · Carbohydrates: ~7 g · Fiber: ~1 g · Sugar: ~4 g · Sodium: ~220 mg