This no bake cloud cheesecake is so creamy, light and airy, like eating a cloud. The cheesecake only needs 4 ingredients and doesn’t require any baking or cooking. It’s an easy dessert that can be made ahead of time.
This no bake cloud cheesecake is an easy dessert to make. If you find traditional cheesecake to be too heavy or too tangy, this cheesecake tastes so much lighter.
Ingredients
- Cream cheese
- Heavy cream
- Sugar
- Graham cracker pie crust
Cream cheese: This cheesecake uses cream cheese to make the cheesecake. Cream cheese makes the cheesecake creamy and tangy and helps the cheesecake set up. Unlike traditional cheesecake, this cloud cheesecake uses less cream cheese than most cheesecakes.
Heavy cream: Whipped heavy cream is added to the cheesecake to help it set. It also makes the cheesecake very light and airy. This cheesecake uses a lot more heavy cream than regular cheesecake, so the cheesecake is extra light and airy.
Sugar: Regular granular sugar is used to sweeten the cheesecake.
Graham cracker pie crust: To save time, I like using already prepared store bought graham cracker pie crust. You can also make your own. You can also use other store bought cookie pie crusts.
How to Make No Bake Cloud Cheesecake
- Heavy cream and sugar are added to a mixing bowl and beaten until stiff peaks form. Remove whipped cream from mixing bowl and set aside.
- Add cream cheese and sugar to the mixing bowl and cream until light and creamy.
- Add the whipped cream back in and mix until the mixture is light and fluffy.
- Transfer the mixture to the pie crust. Pipe the remaining filling on top. Place into fridge to set.
What is Cloud Cheesecake
Cloud cheesecake is a type of cheesecake that is lighter than traditional cheesecake. It uses less cream cheese than traditional cheesecake and has a large amount of whipped cream folded in to keep it very airy and light. The cheesecake still has a slight tanginess but doesn’t feel as heavy as traditional cheesecake.
Expert Tips
- You can adjust the sweetness to suit your personal tastes.
- You can increase the amount of cream cheese if you find the tangy cheese flavor to be too mild.
- The cheesecake can be made a few days ahead of time and stored in the freezer.
More Cheesecake Recipes
- 4 Ingredient No Bake Lemon Cheesecake
- 4 Ingredient Fluffy Lemon Cheesecake
- 3 Ingredient Yogurt Cheesecake
4 Ingredient No Bake Cloud Cheesecake
Ingredients
- 2 cups (16 fl oz/473ml) heavy cream
- 1/2 cup (100g) granulated white sugar divided
- 1 (8 oz/226g) block full fat cream cheese softened to room temperature
- 1 (9-inch) premade graham cracker pie crust
Instructions
- Add heavy cream and 1/4 cup sugar to a large mixing bowl and beat on high speed with a mixer with the wire whisk attachment, until medium to stiff peaks form. Transfer the whipped cream from the mixing bowl to another bowl and set aside.
- Add cream cheese and remaining 1/4 cup sugar to the mixing bowl. Switching to the paddle attachment, beat on high speed until cream cheese is light and creamy, scraping down the sides of the bowl as needed to help your mixer. This should take about 1 minute.
- Add the whipped cream back into the mixing bowl with the cream cheese mixture. Switch back to your wire whisk attachment and mix on high speed until you have a fluffy, uniform mixture. Taste and adjust sweetness if needed.
- Transfer the cheesecake filling to the pie crust. I filled mine to the top and then used the remaining for piping along the sides.
- Place cheesecake into the fridge for a few hours to chill and set. Optional step: 30-60 minutes before serving, put the cheesecake into the freezer. Freezing the cheesecake makes it easier to cut through the crust without the crust breaking too much. If the cheesecake is too firm after putting it in the freezer, let it soften at room temperature a little before cutting. Store any uneaten cheesecake in an airtight container in the fridge or freezer.
Notes
- I used Keebler's 9-inch graham cracker pie crust*. You can use other pie crusts or make your own.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- This cheesecake is meant to taste lighter and less tangy and cheesy than regular cheesecake. You can adjust sweetness and the amount of cream cheese to suit your personal preference. You can also add a little vanilla extract for more flavor.
- I used a closed star tip to pipe the remaining filling along the edges of the crust.
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.
I made this but I adjusted it a little bit and added a little bit more cream cheese and sugar and it is wonderful…I made a strawberry glaze to top it.
Yum! That glaze sounds great. We’re so glad you enjoyed this cheesecake!
Good grief, clearly the recipe states 8 oz. of cream cheese, not sure why I thought I needed 16 oz of cream cheese when I made this – I place the blame on hormones. I used the 8 oz. and halved the sugar and cream. It was juuuust right for me.
We’re so glad that worked out for you!!
Sweet mother of pearl.
The filling drew me in like a moth to a flame.
I only had 8 oz. of cream cheez (non-dairy; I also used Country Crock plant cream) and no pie crust so I cut the recipe in half and used that whipped creamy goodness for dip.
OH. MY. DOG.
It is scrumptious on its own – I ate more than I should have with a spoon (good thing I could only make half of the recipe).
I had some with bananas *chef’s kiss* and had some more with lemon wafers. My aim was to also have some with Cotton Candy grapes, but it didn’t last long enough for me to have that combo.
Oh! I also mixed some with French vanilla pudding and that was a winning mixture.
This recipe is here to STAY, baybee.
I plan on making an ice box cake with the lemon wafers and French vanilla pudding, possibly some Italian lemon jam as well if I find myself making some.
Holy cow, graham crackers and bananas and banana cream pudding!
SO MANY possibilities.
Thank you so much for this recipe.
It’s the gift that keeps on giving.
I do plan on using the filling as it was intended to be used in this recipe…eventually.
Hi Suzanne! We’re so glad you love this recipe as much as we do and have found other ways to use the filling!
Looks very good and nice to hear about the recipe
Thank you!
The texture is amazing, and so easy. Flavor was a little bland but adding 1/2 tsp vanilla extract and/or lemon zest would put this over the top!
I’m so glad you liked it!
I would love to try baking your cheesecake
That’s great! Let us know how you like it!
Could you make this neufchatel cheese instead?
Sorry I haven’t tried that but I think it could work
Will try it and make very soon.
Hope you enjoy it!
I really want to try all these recipes. Thank you look good.
Hi Elizabeth! We hope you enjoy them!
Love it !!!!!!
I’m so glad!
Okay now I feel ignorant.
In the beginning of it it doesn’t give the measurements but down below where you jump to the recipe it shows the ingredients and the measurements and it does clearly state that you divide the sugar half with the cream and then half with the cream cheese.
So here is an example of read before you ask lol can’t wait to make this tonight thank you
I’m so glad you were able to figure it out by reading through! I do try my best to include all the information plus answer any potential questions in the post and recipe and notes.
I’m really sorry but I’m really confused it says in the beginning to mix the sugar and the heavy whipping cream and then later on it says to mix the sugar and the cream cheese.
So am I cutting the sugar in half and half of it with the whipping cream and half of it with the cream cheese and then I mix them together or was the sugar only supposed to be added to the whipping cream.