What is a cloud cheesecake?

It’s a delicately airy and creamy treat, combining whipped cream with cream cheese—like a perfect cross between mousse and cheesecake.

How is cloud cheesecake different from Japanese cheesecake?

Japanese cheesecake is baked and more sponge-like. Cloud cheesecake is airier, often no-bake, and uses whipped cream instead of flour or eggs.

Yes! Stabilized whipped cream and chilling overnight will do the trick.

Cream cheese, whipping cream, sugar, and vanilla. Lemon juice adds brightness. Gelatin is optional.

Nope! Most cloud cheesecakes are no-bake and set in the fridge.

At least 6 hours. Overnight is ideal for the perfect slice.

Absolutely. Berries, citrus, and chocolate ganache—all great options.

Scale

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

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.

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