There’s something truly magical about this Cloud Cheesecake Recipe. With its pillowy-soft texture, melt-in-your-mouth bite, and subtle sweetness, this dessert feels like you’re eating a sweet, creamy cloud. Unlike traditional dense cheesecakes, cloud cheesecake is incredibly airy — thanks to whipped egg whites and a gentle baking method that’s become a viral sensation across social media and dessert lovers worldwide.
Whether you’re a beginner baker or a cheesecake connoisseur looking for something new, this Japanese-inspired dessert is the perfect blend of elegance and simplicity. Once you try it, you’ll understand why the cloud cheesecake recipe has earned such a devoted following.
Why You’ll Love This Cloud Cheesecake Recipe
Here are a few delicious reasons you’ll fall in love with this dreamy dessert:
- ☁️ Fluffy, Light Texture – It’s like cheesecake and soufflé had a baby — soft, bouncy, and cloud-like!
- 🧁 Minimal Ingredients – Just a handful of pantry staples needed.
- 🌿 Naturally Gluten-Free – No crust required, making it ideal for gluten-sensitive eaters.
- 🎂 Elegant but Easy – A showstopping dessert that even beginners can make with ease.
- 🍓 Customizable – Top with berries, powdered sugar, or a drizzle of lemon glaze for your own twist.
Ingredients Needed for Perfect Cloud Cheesecake Recipe
Here are the key ingredients that make this cheesecake so uniquely airy and satisfying:
- Cream Cheese – The rich, tangy base that gives the cheesecake its signature flavor.
- Eggs – Especially the whites, which are whipped into stiff peaks to create the cloud-like structure.
- Sugar – Adds sweetness and helps stabilize the meringue.
- Milk – Keeps the batter smooth and adds a light richness.
- Cornstarch or Flour – A small amount binds the mixture and ensures a soft crumb.
- Vanilla Extract – For a warm, aromatic note that complements the creamy base.
Step-by-Step Instructions to Make Cloud Cheesecake Recipe
- Prep the pan
Line a round cake pan with parchment paper and lightly grease the sides. Preheat the oven to 300°F (150°C). - Soften and mix the cream cheese
In a large bowl, beat the cream cheese until smooth and creamy. Add sugar, egg yolks, milk, and vanilla. Mix until fully combined and lump-free. - Fold in dry ingredients
Sift in the cornstarch (or flour), and gently fold it into the batter using a spatula. - Whip the egg whites
In a separate clean bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks hold. - Fold the meringue into the batter
Gently fold the meringue into the cream cheese mixture in 3 additions to avoid deflating the batter. - Bake in a water bath
Pour the batter into the prepared pan. Place it inside a larger tray filled with hot water. Bake for 60–70 minutes, until set and golden. - Cool gradually
Turn off the oven and let the cheesecake rest inside for 15 minutes with the door slightly open. Then remove and cool completely. - Chill before serving
Refrigerate for at least 4 hours (overnight is best) before slicing. Dust with powdered sugar and garnish with fresh berries for an elegant touch.
Recipe Tips & Variations
- Room Temperature Ingredients – Ensure eggs and cream cheese are at room temp for a smoother batter.
- Don’t overmix – Folding the meringue gently is key to preserving the fluffiness.
- Add zest – A bit of lemon zest adds brightness and depth.
- Mini Cheesecakes – Pour batter into cupcake molds for adorable individual servings.
- Dairy-Free Option – Substitute cream cheese and milk with dairy-free versions.
How to Store & Reheat
- To Store: Keep leftover cloud cheesecake covered in the refrigerator for up to 4 days.
- To Freeze: Wrap slices tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge.
- To Reheat: Best enjoyed cold, but for a warm bite, microwave a slice for 10–15 seconds on low power.
Similar Recipes You’ll Love
If you’re head-over-heels for this Cloud Cheesecake Recipe, don’t stop there! Here are three more irresistible, creamy desserts you’ll absolutely want to try next:
- 🍑 No-Bake Peach Cheesecake Jars for Easy Summer Dessert – A refreshing, fruity treat layered with sweet peaches and cream.
- 🍫 Loaded Brownie Cheesecake Dessert Cups – Rich, fudgy brownies meet luscious cheesecake in this indulgent layered dessert.
- 🍌 Mini Banana Pudding Cheesecakes – A Southern classic reimagined in mini cheesecake form, perfect for any gathering.
Each one is easy to make, stunning to serve, and guaranteed to satisfy your sweet cravings!
Frequently Asked Questions (FAQ)
What makes cloud cheesecake different from regular cheesecake?
Cloud cheesecake is lighter and fluffier, almost like a soufflé, thanks to whipped egg whites folded into the batter.
Can I use a springform pan for this recipe?
Yes, but make sure to wrap the outside with foil if baking in a water bath to prevent leaks.
Why did my cheesecake collapse?
Overbeating, underbaking, or opening the oven door too early can cause collapse. Letting it cool slowly also helps prevent this.
Is this recipe gluten-free?
Yes! As long as you use cornstarch or a gluten-free flour, it’s naturally gluten-free.
This Cloud Cheesecake Recipe is more than just a dessert — it’s an experience. With its airy texture and delicate flavor, it’s a crowd-pleaser that looks as impressive as it tastes. Try it for your next special occasion or cozy night in, and don’t forget to share your fluffy masterpiece with us in the comments below or on social media!
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Cloud Cheesecake Recipe
Ingredients
- 8 oz cream cheese softened
- 3 large eggs separated
- 1/4 cup sugar for yolk mixture
- 1/4 cup sugar for egg whites
- 1/2 cup milk
- 2 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1/4 tsp lemon juice optional, stabilizes egg whites
- Powdered sugar and fresh berries for topping
Instructions
- Preheat oven to 300°F (150°C). Line and grease a round cake pan.
- In a bowl, beat cream cheese until smooth. Add egg yolks, 1/4 cup sugar, milk, vanilla, and cornstarch. Mix until lump-free.
- In a clean bowl, beat egg whites with lemon juice until foamy. Gradually add remaining sugar and beat to stiff peaks.
- Gently fold egg whites into the cream cheese mixture in 3 batches.
- Pour batter into prepared pan. Place the pan into a larger tray and add hot water for a water bath.
- Bake for 60–70 minutes or until the top is golden and the center is set.
- Let cool in oven with the door ajar for 15 minutes. Remove and cool fully, then chill in the fridge for 4+ hours.
- Dust with powdered sugar and serve with fresh berries.