Cheesecake FluffIngredients225g Cream cheese (softened at room temperature)120g Heavy whipping cream (well-chilled)40g – 50g Powdered sweetener (like Erythritol or Monk fruit, adjusted to taste)Optional: ½ tsp vanilla extract👩🍳 InstructionsBeat the Base: In a deep bowl, whip the softened cream cheese using an electric mixer until it’s completely smooth, creamy, and lump-free.Sweeten It: Add your powdered sweetener (and vanilla if using) and beat until fully incorporated.Make it Fluffy: Pour in the cold heavy whipping cream gradually. Turn your mixer to high speed and whip until the mixture thickens up into a light, airy, mousse-like fluff.Serve: Pipe or spoon it into dessert cups and top with a few fresh raspberries for that perfect tangy contrast!💡 Pro-Tip for Success: Make sure your cream cheese is strictly at room temperature so it blends smoothly, but your heavy cream is ice-cold straight from the fridge to get that maximum fluffy volume!
