Ingredients

Scale

(Serves 8)

Fruit base:

2½ cups fresh strawberries, sliced
1 tsp fresh lemon juice (to brighten—you love citrus!)

Cheesecake fluff:

8 oz (1 block) full-fat cream cheese, softened (you love cream cheese!)
1 (8 oz) tub sugar-free whipped topping (e.g., Cool Whip Free—you love blood sugar friendly!)
½ cup plain Greek yogurt or sour cream (high-protein—you love this!)
¼ cup powdered monk fruit sweetener
1 tsp vanilla extract

Optional add-ins:

½ cup mini marshmallows (use sugar-free—you love marshmallow combos!)
¼ cup chopped pecans or almonds (you love nuts!)

Instructions

1. Prep strawberries:

In a large bowl, gently toss sliced strawberries with lemon juice.

2. Make cheesecake fluff:

In another bowl, beat cream cheese, powdered sweetener, and vanilla until smooth.
Fold in Greek yogurt (or sour cream), then gently fold in whipped topping until fluffy.

3. Combine:

Gently fold strawberry mixture into cheesecake fluff. Stir in optional marshmallows or nuts if using.

4. Chill & serve:

Refrigerate at least 30 minutes (or up to 4 hours). Serve chilled.

💡 Pro Tips for Perfection:
✅ Use room-temp cream cheese—prevents lumps.
✅ Fold gently—keeps the fluff light and airy.
✅ Blood sugar friendly (you love this!):
→ Monk fruit + sugar-free whipped topping = zero glycemic impact
→ Net carbs: 7g per serving
✅ Low-carb/keto option (you love this!):
→ Skip marshmallows; use only nuts
→ Net carbs drop to 5g/serving
✅ Make ahead:
→ Best within 4 hours (strawberries release liquid over time)
→ Prep fluff base 1 day ahead; fold in fruit just before serving

Storage & Serving Ideas

→ Best served within 4 hours | Not ideal for leftovers
→ Serving ideas:
→ In parfait glasses for brunch
→ As a light dessert after grilled meals
→ For Easter or spring gatherings

Prep Time & Nutrition (per serving):