4 Ingredient Air Cheesecake
This unique cheesecake is so light and airy. It is an easy dessert to serve to friends and family and can be made ahead of time.
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.
Serving: 1slice, Calories: 333kcal, Carbohydrates: 21g, Protein: 5g, Fat: 27g, Saturated Fat: 18g, Sodium: 195mg, Fiber: 1g, Sugar: 14g, NET CARBS: 20
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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