This unique cheesecake has a very light and airy texture. It is just 4 ingredients and doesn’t require any baking. It takes only about 15 minutes to make. It’s a quick and stress-free dessert that can be made ahead of time to serve to guests.
I wanted to share a few more easy desserts to make for the upcoming holidays. This unique cheesecake doesn’t require any baking and takes only a few minutes to prepare. It can be enjoyed right away or stored to serve later.
Ingredients
- Cream Cheese
- Heavy Cream
- Sugar
- Graham Cracker Pie Crust
Cream cheese: Make sure to use regular full fat cream cheese. The cream cheese will need to be softened before using.
Heavy cream: The heavy cream is whipped to make whipped cream which is then mixed with the cream cheese to create a very light and airy texture.
Sugar: The cheesecake is lightly sweetened with regular granulated white sugar.
Graham cracker pie crust: This recipe uses a pre-made graham cracker pie crust. You can also make your own if you don’t want to use pre-made.
What is Air Cheesecake
Air cheesecake is a Japanese version of cheesecake that is shared on the boxes of Philadelphia brand cream cheese in Japan. The original version consists of just 3 ingredients and is a whipped mixture that is then piped and served on a plate.
My version adds a graham cracker crust. I also made mine slightly sweeter than the original and I did change the preparation process a little too.
Taste and Texture
Air cheesecake has a very light and airy texture. You taste more of the whipped cream than of the cream cheese. It reminds me of whipped cream that is flavored with tangy cream cheese. It’s also not too sweet.
How to Make Air Cheesecake
First, add the heavy cream to a large mixing bowl and beat until stiff peaks form. Set aside.
Next, beat the softened cream cheese with the sugar until smooth and creamy. The original instructions then have you fold the whipped cream into the cream cheese mixture but I experimented with just beating them together and found that this was easier without really changing the texture.
The mixture is then added to the graham cracker crust. You can just add all of it in but if you want to decorate and pipe some on top, make sure to save some of the mixture for piping. I piped dollops across since the original dessert is piped.
The dessert can be enjoyed right away or you can also put it in the fridge. It will set slightly more in the fridge and the flavors will be better developed. The texture will remain light and airy.
More Cheesecake Recipes
- 3 Ingredient Basque Cheesecake
- 2 Ingredient No Bake Cheesecake
- 3 Ingredient Fluffy Chocolate Cheesecake
4 Ingredient Air Cheesecake
Ingredients
- 450 ml heavy cream
- 1 (8 oz/226 g) block full fat cream cheese softened to room temperature
- 5 tbsp (60 g) granulated white sugar
- 1 (9-inch) premade graham cracker pie crust
Instructions
- Add heavy cream to a large mixing bowl and beat on high speed with a mixer until soft peaks form. Set aside.
- In a separate large mixing bowl, mix cream cheese and sugar on medium speed until smooth and creamy.
- Add the whipped cream to the cream cheese mixture. Mix with the mixer on medium speed until the cream cheese is fully incorporated into the whipped cream and the mixture can hold a soft peak.
- Add the cheesecake mixture to the pie crust. If you plan on piping some on top, reserve some of the mixture for piping. Otherwise you can just add it all in and smooth the surface with a spatula.
- The cheesecake can be enjoyed right away or keep it in the fridge until ready to serve. The cheesecake flavors will become more pronounced if you refrigerate it and it will become slightly firmer though it will still be very light and airy.
Notes
- I used a large plain piping tip to pipe dollops on top.
- While the cheesecake can be eaten right away, I do recommend letting it sit in the fridge for a few hours to let the flavors really develop. It will be sweeter and the cheese flavor will be more pronounced.
- I recommend using Philadelphia brand cream cheese. I've found that many other brands I've tested will often leave little lumps of cream cheese. I have not had that issue when using Philadelphia cream cheese.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Just delicious!!!!!!
I’m so glad you liked it!
Turned out delicious. Made it for family gathering. 9×13 more than doubled. Love it! Thank you
That’s wonderful! Thank you for sharing your experience!
I am going to try and make cheese cake
We hope you like it!
Awesome
Thanks!
Can I add vanilla for a little extra flavor, or will that ruin the texture?
That should work!
Thanks
You’re welcome!
Any idea how this would would with stevia o something similar?
A 1 to 1 sugar substitute should work.