1. Soften the cream cheese
Let the cream cheese sit at room temperature until softened. This helps it blend smoothly without lumps.
2. Beat the cream cheese
Place the softened cream cheese in a large mixing bowl.
Beat with an electric mixer for 1–2 minutes until smooth and creamy.
3. Add the powdered sugar
Gradually add the powdered sugar while continuing to mix.
Beat until fully incorporated and smooth.
4. Whip the cream
In a separate bowl, beat the heavy whipping cream until stiff peaks form.
If using vanilla, add it while whipping.
5. Combine
Gently fold the whipped cream into the cream cheese mixture in two or three additions.
Fold carefully until the mixture is light, fluffy, and completely combined.
6. Chill
Cover and refrigerate for at least 30 minutes. Chilling gives the cheesecake fluff a thicker, creamier texture.
7. Serve
Spoon into small bowls or dessert cups.
Top with fresh raspberries and, if desired, a few extra berries or a light dusting of powdered sugar.
Creamy, fluffy, cheesecake-inspired, and so easy! 🍓❤️
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