In a stand mixer, add the chilled heavy whipping cream and beat on medium-high speed for about 3-5 minutes until stiff peaks form.

In the same stand mixer bowl, add the cream cheese and powdered erythritol. Whip on medium speed for 2-3 minutes until creamy and fluffy.

Gently fold one-third of the whipped cream into the cream cheese mixture using a spatula.

Fold in the remaining whipped cream until smooth and fully incorporated.

Transfer the fluffy cheesecake mixture into serving bowls, piping for an elegant touch.