Description
A suggested mint cheesecake-style fluff made with whipped cream, cream cheese, and sugar-free chocolate chips. No added sugar when suitable products are used; naturally occurring dairy sugar remains.
Yield: 6 small cups
Prep: 15 minutes, after softening cream cheese
Chill: At least 1 hour
Total: About 1 hour 15 minutes, plus softening time
Ingredients
- 8 ounces full-fat block cream cheese, softened
- 1 cup cold heavy whipping cream
- ¼ cup powdered non-sugar sweetener measuring approximately like powdered sugar, adjusted to taste
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract, plus a few drops only if needed
- ⅓ cup sugar-free mini chocolate chips, divided
- 1–2 tablespoons additional heavy cream, only if needed
- A tiny dab of green gel coloring, optional
Instructions
- Beat softened cream cheese until smooth. Mix in sweetener, vanilla, peppermint, and optional coloring.
- Taste and adjust cautiously. If the base is too stiff to fold, mix in additional cream a tablespoon at a time, using only what is needed.
- In a separate bowl, whip the cold cream to firm, smooth peaks.
- Stir one-quarter of the whipped cream into the cream cheese base to lighten it. Gently fold in the remaining cream in two additions.
- Reserve about 1 tablespoon chocolate chips and fold the rest into the mixture.
- Divide into six cups, cover, and refrigerate at least 1 hour. Top with reserved chips before serving.
Storage: Refrigerate promptly at 40°F or below and use within 3 days. Freezing is not recommended for the intended texture.
Estimated nutrition: Approximately 280–340 calories and 3–5 grams protein per portion; calculate sugars and carbohydrates from specific labels.
Little tip: Start with the smallest peppermint amount. You can add a few drops after tasting the base, while an overpowering mint flavor is much harder to correct.