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Velvety 3-Ingredient Keto Cheesecake Mousse Cake

Recipe by Kristina Hanson

By adjusting the ratios of the classic trio, we’ve created a version that is lighter and fluffier than the standard dense block. We increased the yogurt slightly to boost the creaminess and protein content without adding extra steps. This “mousse-style” adaptation uses reduced-fat cream cheese to keep things lighter, resulting in a melt-in-your-mouth texture that feels sophisticated yet remains incredibly simple to prepare.

  • Total Time1 hour 40 minutes
  • Yield1 6-inch cake (10 slices) 1x

Ingredients

Scale
  • 16 oz (453 g) Reduced-fat cream cheese (Neufchâtel), softened (2 blocks)
  • 2/3 cup (160 g) Keto vanilla yogurt alternative (or low-sugar vanilla Greek yogurt)
  • 1/2 cup (60 g) Powdered sugar-free sweetener (confectioners’ style)

Instructions

  1. Prep the base: Grease a 6-inch springform pan lightly. For the smoothest removal, line the bottom with a parchment circle and place parchment strips around the inner sides.
  2. Aerate the cheese: In a mixing bowl using a hand mixer (or stand mixer with paddle), whip the softened cream cheese on high speed. The goal here is to incorporate air until it looks visibly fluffy and smooth, which takes about 2–3 minutes.
  3. Fold and thicken: Add the powdered sweetener and the increased portion of yogurt. Beat on medium speed for another 2 minutes. Stop to scrape down the sides and bottom of the bowl to ensure no lumps remain. The batter should look thick, glossy, and uniform.
  4. Set the structure: Pour the batter into the prepared pan and smooth the surface with a spatula. Because of the extra yogurt, this version benefits from a colder chill: freeze for 90 minutes to set firmly, then transfer to the fridge if you prefer a softer texture, or serve directly from the freezer for an ice-cream cake consistency.

Notes

  • Sweetener Note: We use slightly rounded metric measurements here. If your tooth is very sweet, you can heap the 1/2 cup of sweetener slightly, but avoid over-sweetening as it can mask the tangy yogurt flavor.
  • Allergy Alert: Contains Milk.

Personal Twist

  • Frozen “Bonbons”: Instead of a whole cake, scoop the batter into a silicone ice cube tray. Once frozen, pop them out for bite-sized, portion-controlled fat bombs.
  • Citrus Lift: The extra yogurt pairs beautifully with citrus. Fold in 1/2 teaspoon of lemon zest during the final mix for a “lemon-mousse” vibe without changing the ingredient count significantly.
  • Texture Play: If you prefer a firmer, more traditional New York-style density, simply wrap the cake in paper towels while defrosting in the fridge to wick away a tiny bit of moisture from the yogurt.

Nutritional info (per slice): Calories: 120 | Total Fat: 11g (Saturated: 6g) | Cholesterol: 35mg | Sodium: 155mg | Total Carbs: 8g (Fiber: 0g, Sugars: 2g, Sugar Alcohols: 6g) | Net Carbs: 2g | Protein: 6g.

Disclaimer: These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.

  • Prep Time: 10 minutes
  • Category: Dessert
  • Method: No-Bake / Freezing
  • Cuisine: American

Find it online: https://dailyzests.com/velvety-3-ingredient-keto-cheesecake-mousse-cake/