HEALTHY! Cream Cheese Dessert Base
Serves: 10 cups
Net Carbs: 1 grams per ½ cup
  • 6 (8 ounce) blocks of cream cheese at room temperature
  • 2 to 4 cups powdered Pyure (or Gentle Sweet or Homemade Pyure or other stevia blend) or 4 to 8 cups of cup for cup sweetener. (Measure after your sweetener is powdered.)
  • 2 TBSP vanilla
  • 3 to 4 TBSP cream or half and half or almond milk (optional: see note in recipe)
  1. Whip all of the cream cheese in the Kitchen Aid or other with whisk beater (or use hand mixer in large mixing bowl).
  2. Beat in vanilla.
  3. Gradually beat in the bulk powdered sweetener until all is incorporated, starting with the smaller amount and tasting to see if you want to add more. (I like to use the least amount and no liquid until I use it in recipes. Then if I add peanut flour or chocolate chips or whipping cream or whatever, I can adjust to the thickness and sweetness I desire.
  4. Depending on the plan for your dessert base, add liquid to the bowl with the mixer running, one tablespoon at a time. (If planning to use the base for frosting, skip the liquid. If using fat-free cream cheese, also skip the liquid as the ff versions tend to be runnier.)
  5. Then divide in four parts (if desired) and refrigerate or freeze. (Will keep in freezer for months. I keep in super cold, non-daily refrigerator for months. Will keep in fridge for eight to twelve weeks.)
  6. Each “part” will be approximately 2 ¼ to 2½ cups. This is the increment that the recipes call for that use this base.
Note: Entire recipe yields ten cups of base (depending on how much sweetener you use). Each 8-ounce bar of cream cheese is approximately one fluid cup when whipped

Note about powdered bulk sweetener: See the Sugar-Free Solutions Chart here at the blog. The amount of powered sweetener you will need will be based on the type of sweetener you use (whether it is a cup-for-cup sugar sub or not) as well as on your level of sweetness. I recommend you start with the lower amount and work up. If you use a stevia-based substitute, like Pyure, you will need almost half of what you would need for others that are cup-for-cup sugar substitutes. Note also that the measurements are for the powdered versions—not the measurements before you powder the sweetener. (See Healthy Sugar Substitutes chapter in Sugar-Free Solutions for how to make powdered and brown sugars.)
Nutrition Information
Serving size: ½ cup Calories: 350 Fat: 1 Carbohydrates: 1 gram Protein: 0
Recipe by Donna Reish at