Cheesecake Fluff no bake

Prep: 5 minutes
Chill: Optional 10 minutes
Total: 5–15 minutes

 Servings:

4 bowls

 Ingredients:

• 4 oz (115g) light cream cheese, softened

• ½ cup plain Greek yogurt (or light whipped topping)

• 2 tbsp honey, maple syrup, or zero-cal sweetener

• ½ tsp vanilla extract

• 1 tbsp lemon juice (optional, cheesecake tang)

• Optional Mix-ins/Toppings:

  • Strawberries, blueberries

  • Crushed graham crackers

  • Mini chocolate chips

  ---

   Instructions:

  1. In a bowl, beat cream cheese until smooth.

  2. Add yogurt, sweetener, vanilla, and lemon juice.

  3. Whisk or beat until fluffy and creamy.

  4. Chill 10 minutes if desired.

  5. Serve topped with fruit or crumbs.

  ---

   Texture Tips:

  • Use room-temperature cream cheese for ultra-smooth fluff.

  • Whip 30 extra seconds for airier texture.

  • Fold in whipped topping for cloud-like volume.

  ---

   Nutrition (Per Serving – Approx):

  Calories: 120
  Protein: 6g
  Fat: 4g
  Carbs: 10g

  ---

   WW Points (Estimated):

  2–3 WW Points per serving

  ---

  Q/A Notes:

  Q: Can I make it sugar-free?
  Yes — use monk fruit, stevia, or erythritol.

  Q: Can I make it dairy-free?
  Yes — use dairy-free cream cheese + coconut yogurt.

  Q: How long does it keep?
  Up to 3 days refrigerated.

  Q: Can I freeze it?
  Not recommended — texture changes.

  Q: Can I turn it into a dip?
  Yes — serve with apple slices, strawberries, or graham crackers.

  ---

   Flavor Variations:

  • Strawberry Cheesecake Fluff: Fold in ¼ cup mashed strawberries

  • Chocolate Cheesecake Fluff: Add 1 tbsp cocoa powder

  • Lemon Cheesecake Fluff: Extra 1 tsp lemon zest