Keto No-Bake Cheesecake Mousse with Splenda
Creamy, cloud-light cheesecake mousse ready in minutes without baking. Whipped cream cheese and heavy cream folded together with Splenda create an airy, indulgent dessert that's naturally low-carb. Serve chilled as mousse or firmer as a pie filling. Perfect for those managing carb intake who want quick dessert satisfaction without compromise on flavor or texture.
Ingredients
Instructions
- 1
Soften cream cheese on counter or in microwave for about one minute until easy to work with.
- 2
Beat softened cream cheese with electric mixer until completely smooth with no lumps.
- 3
In separate bowl, beat heavy cream until stiff peaks form.
- 4
Transfer whipped cream to bowl with beaten cream cheese using rubber spatula.
- 5
Beat both together until fully blended and combined.
- 6
Add Splenda and beat until evenly distributed.
- 7
Serve immediately as mousse or spoon into dishes and chill for firmer texture.
Tips
Microwave cream cheese in short 15-20 second bursts to avoid overheating and breaking; cold cream cheese won't blend smoothly with whipped cream.
Chill dessert dishes before spooning in mixture; this accelerates setting and improves final texture without extra time investment.
Add berries just before serving to prevent weeping; they release liquid that can thin the mousse.
Good to Know
Refrigerate in airtight container up to 3 days. Mousse texture softens after 2 days; firmer pie-pan version holds better.
Prepare through step 6, refrigerate up to 8 hours. Beat again briefly before serving to restore peaks if deflated.
Serve chilled as mousse in small bowls, or chill in 9-inch pie pan 4-6 hours until sliceable. Top with fresh berries or sugar-free syrup.
Common Mistakes
Over-whip cream cheese or it becomes grainy; beat only until smooth lumps disappear.
Use cold cream cheese and it won't blend evenly; soften properly for uniform texture.
Skip the separate bowl for cream; combining cold elements prevents proper incorporation.
Over-beat final mixture and you risk breaking the whipped structure; fold gently after initial blend.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead for a party?
Yes, prepare through step 6 and refrigerate up to 8 hours. The mousse sets firmer as it chills, making it easier to spoon. For best texture, re-whip briefly before serving to restore lightness.
What if I want a firmer cheesecake texture instead of mousse?
Spoon mixture into a 9-inch pie pan and chill 6-8 hours or overnight. It will set firm enough to slice like traditional cheesecake. Add a crust if desired, though the original recipe omits it.
Can I freeze leftovers?
Freeze in airtight container up to one month. Thaw in refrigerator 4-6 hours. Texture becomes slightly grainy after freezing; re-whip gently with mixer for improved consistency before serving.