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.
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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