Cloud Cheesecake Recipe: The Fluffiest No-Bake Dessert You’ll Ever Try

Cloud cheesecake recipe lovers, this one’s for you. If you’ve ever craved a dessert that’s light, fluffy, and feels like a bite of actual heaven, then this creamy dream is about to become your new favorite. Unlike the dense richness of New York-style cheesecake, a cloud cheesecake is pillowy, airy, and delicately sweet—like a cheesecake and a mousse had a baby.

At KlikRecipes, I (Anna!) always say that good food is about more than ingredients—it’s about joy, tradition, and ease. This recipe brings all three. Whether you’re a baking newbie or a total kitchen queen, you’ll love how simple it is to create. No fancy steps. No drama. Just real ingredients, a little patience, and that dreamy, cloud-like bite at the end.

Want something equally easy and delicious? Discover great ideas like this Churro Cheesecake Bars recipe—it’s just as simple and dangerously good.

Let’s jump in and float away on cheesecake clouds.

Cloud Cheesecake Recipe

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A light, fluffy no-bake cloud cheesecake that melts in your mouth like mousse, perfect for hot days or no-fuss desserts.

• Total Time: 6 hours 20 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 2 cups whipped heavy cream
• 16 oz full-fat cream cheese (softened)
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1½ tsp gelatin (optional, bloomed and melted)
• Optional crust: 1½ cups crushed graham crackers + ⅓ cup melted butter

Instructions

1. Using a mixer, whip cold heavy cream until stiff peaks form. Store in the fridge.
2. In a large bowl, beat softened cream cheese with powdered sugar, vanilla extract, and lemon juice until smooth and fluffy.
3. Stir in the melted gelatin if using (cooled slightly).
4. Gently fold the whipped cream into the cream cheese mixture in batches, taking care not to deflate it.
5. Optional: Press the graham cracker crust into a springform pan.
6. Pour the cheesecake mixture into the pan, smooth the top, and cover.
7. Chill in the fridge for at least 6 hours or overnight before serving.

Notes

For a gelatin-free version, chill at least 8 hours to allow the cake to set properly. Pat dry any fruit toppings to avoid excess moisture.

• Author: Anna Gomez
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 18g
• Sodium: 190mg
• Fat: 24g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 70mg

Keywords: cloud cheesecake, no-bake cheesecake, mousse cake, whipped dessert

What Is Cloud Cheesecake?

What Makes a Cloud Cheesecake “Cloud-Like”?

This isn’t your grandma’s cheesecake—unless your grandma was secretly a pastry genius. A cloud cheesecake gets its name from its ultra-light, airy texture. Imagine the fluffiest mousse you’ve ever had, but with that tangy cream cheese richness you know and love. That magic comes from folding whipped cream or beaten egg whites into the mixture, giving it lift and softness without heaviness.

Some recipes call for baking, others are no-bake, but all are focused on keeping the final cake light and jiggly. And let’s be honest—half the fun of a cloud cheesecake recipe is watching it jiggle like a soft marshmallow cloud on a plate.

History and Popularity of Cloud-Style Desserts

Cloud-style desserts have made their rounds on Instagram and TikTok because they’re visually stunning and surprisingly easy to make. But the roots of cloud cheesecake can be traced back to Japanese soufflé-style cheesecakes, where air and texture are just as important as flavor.

Over time, this recipe has evolved. Some people skip the gelatin and add lemon zest or fruit. Others prefer a graham cracker crust. That’s the beauty of it—once you master the base, you can personalize it however you like.

Looking for inspiration? Try this Strawberry Pasta with Yogurt and Honey—another refreshing treat perfect for warm days.

Cloud Cheesecake vs. Japanese Cheesecake

Texture and Technique Differences

So, is a cloud cheesecake the same as a Japanese cheesecake? Not quite—but they’re definitely dessert cousins. Both are known for their lightness, but the texture and process behind each are pretty different.

A Japanese cheesecake leans more toward a soufflé cake. It’s baked in a water bath, includes flour, and rises almost like a sponge. It’s fluffy but has structure—think cotton-soft.

The cloud cheesecake recipe, on the other hand, is usually no-bake, uses whipped cream instead of flour for lightness, and feels more mousse-like. It doesn’t rise in the oven because it rarely goes into one. Instead, the lightness comes from how you fold air into the mixture with gentle hands and patience.

And yes, I said “gentle.” Don’t beat that batter like it owes you money—fold it like you’re tucking in a baby.

Baking vs. Non-Baking Styles Explained

One of the best things about the cloud cheesecake recipe is its flexibility. You can bake it if you want a slightly firmer texture. But honestly? I prefer the no-bake version. It’s easier, faster, and perfect for hot summer days when turning on the oven sounds like a punishment.

Here’s a simple breakdown:

If you’re looking for something rich, refreshing, and easy on effort, go with the cloud cheesecake. Trust me—your family will swoon.

Don’t miss our Keto Brownie Avocado for another dessert that’s surprisingly light, healthy, and totally satisfying!

Ingredients for the Best Cloud Cheesecake Recipe

Essential Ingredients (You Can’t Skip These)

Like most amazing recipes, this cloud cheesecake recipe starts with simple ingredients that come together in a beautiful, pillowy bite. Here’s what you absolutely need to make it right:

• Cream Cheese: The heart of any cheesecake. Use full-fat for the best texture. Don’t go low-fat here—it just won’t be as smooth.
• Heavy Whipping Cream: This is the key ingredient that creates the “cloud-like” texture. Once whipped, it brings a light, airy quality and delivers that unmistakable, velvety melt-in-your-mouth sensation.
• Sugar: Just enough to balance the tanginess of the cream cheese. I use fine granulated or powdered sugar for easier mixing.
• Vanilla Extract: Adds that warm, cozy depth. Pure vanilla, always.
• Gelatin (Optional but useful): Helps the cake set up nicely in the fridge—especially for clean slices.

Depending on the version you’re making, you might also need:

• Lemon Juice or Zest: For brightness and flavor pop.
• Egg Whites (for baked versions): Whipped to stiff peaks, they help create that soufflé effect if you want to bake it.

Here’s a quick snapshot to save for your next grocery run:

Optional Add-Ins and Flavor Upgrades

After you’ve mastered the fundamentals, it’s time to get creative. This recipe is incredibly versatile—much like that classic little black dress hanging in your wardrobe.

Here are a few delicious twists I’ve tried that always get compliments:

• Berry Swirl: Drop spoonfuls of raspberry or strawberry puree on top before chilling. Use a knife to gently swirl the mixture, creating a marbled effect.
• Chocolate Cloud: Mix melted white chocolate into the batter for extra richness.
• Citrus Burst: Add orange zest for a zippy variation that feels super summery.
• Spiced: A pinch of cinnamon or nutmeg gives it a holiday vibe.

Cloud cheesecake is one of those recipes that forgives and flexes with your mood or pantry. That’s what makes it such a staple at KlikRecipes!

Check out our Wendy’s Chocolate Mint Frosty Copycat for another cool, creamy dessert that’s simple and refreshing too.

Can You Make Cloud Cheesecake Without Gelatin?

How Gelatin Works (And When You Can Skip It)

If you’ve ever tried to slice a cheesecake and ended up with a puddle on your plate—chances are, it needed some structure. That’s where gelatin steps in. In many no-bake recipes, gelatin helps stabilize the filling so it holds beautifully once chilled.

However, is it truly essential when making a cloud cheesecake?

Not always. I’ve made it both ways. If your whipped cream is sturdy and your cheesecake is well-chilled, you can totally skip gelatin. It will simply turn out a little softer and creamier—which, to be honest, isn’t a downside at all.

Alternatives to Gelatin

For those who want to go gelatin-free—whether for dietary reasons or just because you ran out—here are solid swaps that work:

• Agar-agar: A fantastic plant-based substitute that creates a firmer set than gelatin.
• Whipped egg whites (used in baked versions): Provide structure and a light, airy texture.
• Cream cheese + whipped cream combo: When whipped properly, it holds beautifully
• Cornstarch or flour: Only for baked versions, helps firm the texture

Pro tip: If skipping gelatin, be sure to chill the cheesecake for at least 8 hours or overnight so it sets firmly.

Love cloud-textured food? Discover more trendy ideas like our Cloud Bread Pizza—light, protein-packed, and perfect for lunch!

Step-by-Step Cloud Cheesecake Recipe

This is the no-bake cloud cheesecake recipe I make for nearly every gathering. It’s creamy, fluffy, and honestly tastes like a slice of cheesecake mousse wrapped in a hug.

Step 1: Gather Your Ingredients

You’ll need:

• 2 cups whipped heavy cream
• 16 oz full-fat cream cheese (softened)
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1½ tsp gelatin (optional, bloomed and melted)

Step 2: Whip the Cream

Using a hand or stand mixer, beat cold cream until stiff peaks form. Avoid overwhipping, and store it in the fridge once done.

Step 3: Beat the Cream Cheese

In a large bowl, beat softened cream cheese with sugar, vanilla, and lemon juice until smooth and fluffy. If using gelatin, stir it in now (make sure it’s slightly cooled).

Step 4: Fold It All Together

Gently fold whipped cream into the cream cheese mixture in batches. Take your time—don’t rush or you’ll lose the fluff.

Step 5: Chill and Set

Transfer the mixture into a springform pan—crust optional. Level the surface, cover it, and chill in the refrigerator for a minimum of 6 hours or overnight.

Optional Crust

Mix 1 ½ cups crushed graham crackers + ⅓ cup melted butter. Press into the bottom of the pan before adding your filling.

This step is optional, but I love how it contrasts the lightness of the cheesecake.

If you love dreamy, whipped desserts, check out our Heavenly Chocolate Mousse Recipe that’s just as fluffy and surprisingly easy.

Toppings & Flavor Add-Ons

Now the fun part: customizing your cloud cheesecake recipe with flavors and toppings.

Fruit Toppings That Pop

• Strawberries: Sliced fresh or macerated with sugar
• Blueberries or raspberries: Great whole or cooked into a compote
• Mango or kiwi: Adds tropical flair and color

Pro tip: Before adding fruit to your cheesecake, gently pat it dry with a paper towel. This helps avoid unwanted moisture that could affect the texture.

Flavor Variations That Work

• Lemon Zest + Lavender: Floral and bright
• Coconut Cream + Lime: Tastes like a beach vacation
• Espresso Swirl: Coffee lovers, this one’s for you
• Crushed Oreo crust: For chocolate cheesecake fans

There’s no wrong way to top it. Cloud cheesecake is like a blank (tasty) canvas.

Looking for another flavor twist? Our readers adore this Decadent No-Bake Mint Chocolate Cheesecake for its refreshing richness.

Why Did My Cloud Cheesecake Collapse?

Ugh. You followed the recipe, but your cheesecake collapsed or turned into soup. Don’t worry, we’ve all been there.

Here’s Why It Happens:

1. Under-whipped cream: If the cream wasn’t whipped to stiff peaks, your filling will be loose
2. Overmixing the final batter: Folding too aggressively can knock out all the air
3. Too little chill time: Six hours is the bare minimum. Overnight is better
4. Too warm ingredients: Your cream cheese and cream should be cold but not frozen

If your cheesecake didn’t set right, just call it a “deconstructed mousse” and serve it in jars. It’ll still taste amazing.

Serving, Storing & Sharing

The Best Way to Slice It

• Use a hot-water-dipped sharp knife for clean, smooth cuts.
• Wipe between slices for clean presentation
• Chill 10 minutes before slicing for extra firmness

How to Store

• Fridge: Covered with plastic wrap or cake dome, keeps 4–5 days
• Freezer: Freeze whole or in slices. Wrap tightly. Thaw overnight in fridge

Bonus: You can even make mini versions in mason jars for grab-and-go treats or gifts.

Sharing tip: I love bringing this cloud cheesecake to cookouts or birthday brunches—it travels well and always disappears first.

Want to try something bold and colorful instead? Check out our Ube Cheesecake—vibrant, creamy, and eye-catching.

FAQ: Cloud Cheesecake Recipe Questions Answered

Conclusion: Light, Fluffy, and Totally Irresistible

This cloud cheesecake recipe has been one of the most-loved desserts in my kitchen—because it hits all the marks. It’s light, easy to make, customizable, and delivers that satisfying “wow” without needing a single minute in the oven.

Whether you’re serving it plain or topping it with seasonal fruits, this recipe will quickly become a family classic—just like it did in mine.

Ready to impress your friends and family with zero baking stress?
Craving more fruity no-bake options? You’ll love this Summer Cheesecake with Peaches and Berries—light, fresh, and perfect for a sunny table.

Let’s keep cooking with love,
Anna from KlikRecipes