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.
A slice of cloud cheesecake on a small white plate

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.

A cheesecake with piped whipped cream on top

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.
Cheesecake cut into slices

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.

Slices of cheesecake in a pan and on plates

More Cheesecake Recipes

5 from 9 votes

4 Ingredient No Bake Cloud Cheesecake

This no bake cloud cheesecake is light, airy and creamy. It's an easy dessert that can be made ahead of time and doesn't require any baking or cooking.
Servings: 12 slices
Prep Time: 15 minutes
Total Time: 15 minutes
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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.
Serving: 1slice, Calories: 230kcal, Carbohydrates: 20g, Protein: 3g, Fat: 17g, Saturated Fat: 11g, Sodium: 90mg, Fiber: 1g, Sugar: 15g, NET CARBS: 19
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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