10 Light Airy Cheesecake Recipes That Won’t Weigh You Down
Nothing beats the perfect cheesecake that’s light and fluffy instead of heavy and dense. These amazing recipes create that dreamy, airy texture you’ve been craving.
Each recipe delivers incredible flavor while keeping things wonderfully light and easy to make at home.
01. Quick Two-Step Light Cheesecake
Fat-free ingredients create this incredibly light cheesecake without sacrificing flavor. This simple recipe delivers indulgent taste in just two easy steps.
Ingredients: 16 oz fat-free cream cheese (softened), 1 cup powdered sugar, 8 oz fat-free whipped topping, 1 prepared graham cracker crust, 1 teaspoon vanilla extract, 2 tablespoons lemon juice.
How To Make Quick Two-Step Light Cheesecake
1. Beat softened cream cheese in a large bowl with electric mixer until completely smooth and creamy, about 3 minutes. Gradually add powdered sugar, vanilla, and lemon juice, beating until mixture is light and fluffy with no lumps remaining.
2. Gently fold in whipped topping using a rubber spatula, being careful not to deflate the airy texture. Mix just until combined and no white streaks remain.
3. Spoon filling into prepared crust and smooth top with offset spatula. Refrigerate for at least 4 hours or overnight until completely set and firm to touch before serving.
02. No-Bake Cherry Cheesecake Supreme
This unbaked beauty features an incredibly light filling that sets perfectly in the fridge. The fluffy texture makes every bite feel like a cloud.
Ingredients: 16 oz cream cheese (softened), 1 cup powdered sugar, 12 oz whipped topping, 1 graham cracker crust, 21 oz cherry pie filling, 1 teaspoon vanilla extract, 2 tablespoons heavy cream.
How To Make No-Bake Cherry Cheesecake Supreme
1. Whip cream cheese with electric mixer until light and fluffy, about 4 minutes. Add powdered sugar gradually, beating until mixture is smooth and airy with no grittiness remaining.
2. Beat in vanilla and heavy cream until well combined. Gently fold in two-thirds of the whipped topping using a rubber spatula, maintaining the light texture.
3. Spread filling evenly in crust and smooth top. Reserve remaining whipped topping for garnish if desired.
4. Top with cherry pie filling, creating decorative swirls or keeping it neat around edges. Chill for minimum 6 hours until completely set and sliceable.
03. Strawberry Jell-O No-Bake Cheesecake
Strawberry Jell-O creates the perfect flavor and amazingly fluffy texture in this simple recipe. The gelatin helps achieve that light, airy consistency you love.
Ingredients: 8 oz cream cheese (softened), 1 package strawberry Jell-O mix, 1 cup boiling water, ½ cup cold water, 8 oz whipped topping, 1 graham cracker crust, ¼ cup sugar.
How To Make Strawberry Jell-O No-Bake Cheesecake
1. Dissolve Jell-O completely in boiling water, stirring for 2 minutes until no granules remain. Add cold water and refrigerate for 45 minutes until slightly thickened but not fully set.
2. Beat cream cheese and sugar with electric mixer until light and fluffy, about 3 minutes. Gradually add thickened Jell-O mixture, beating constantly until smooth.
3. Fold in whipped topping gently with rubber spatula, maintaining airy texture. Don’t overmix or you’ll deflate the fluffiness.
4. Pour into crust and refrigerate for 4 hours minimum until firm and completely set throughout before slicing.
04. Lemon Cloud No-Bake Cheesecake
Tart lemon flavor meets incredibly airy texture in this dreamy dessert. Chilled evaporated milk whips to perfection for ultimate fluffiness.
Ingredients: 8 oz cream cheese (softened), 1 package lemon Jell-O mix, 1 cup boiling water, 12 oz evaporated milk (chilled), ¼ cup lemon juice, ½ cup sugar, 1 graham cracker crust.
How To Make Lemon Cloud No-Bake Cheesecake
1. Chill evaporated milk and mixer beaters in freezer for 30 minutes. Dissolve Jell-O in boiling water completely, then cool to room temperature but don’t let it set.
2. Beat chilled evaporated milk with chilled beaters until stiff peaks form, about 5 minutes. This creates the incredibly light base for your cheesecake.
3. In separate bowl, beat cream cheese until fluffy. Gradually add cooled Jell-O mixture and lemon juice, beating until smooth and well combined.
4. Fold whipped evaporated milk into cream cheese mixture very gently, maintaining all that beautiful volume and airiness.
5. Spoon into crust and refrigerate for 6 hours until completely set and firm enough to slice cleanly.
05. Japanese Cotton Cheesecake
This sponge-like cheesecake uses minimal cream cheese and relies on whipped eggs for incredible lightness. The result is amazingly fluffy and delicate.
Ingredients: 3 oz cream cheese (softened), 3 large eggs (separated), ¼ cup sugar, 2 tablespoons all-purpose flour, 2 tablespoons milk, 1 teaspoon vanilla extract, ¼ teaspoon cream of tartar.
How To Make Japanese Cotton Cheesecake
1. Preheat oven to 325°F and line 8-inch round pan with parchment. Beat cream cheese until smooth, then mix in egg yolks one at a time until well combined.
2. Add flour, milk, and vanilla to cream cheese mixture, beating until completely smooth with no lumps remaining.
3. In clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
4. Fold one-third of meringue into cream cheese mixture to lighten it. Gently fold in remaining meringue in two additions, being careful not to deflate.
5. Pour into prepared pan and bake 45 minutes until golden and set. Cool completely in pan before removing.
06. Classic No-Bake Fluffy Cheesecake
This summery treat tastes more like whipped cream than heavy cheesecake. Perfect for when you want something light and refreshing.
Ingredients: 8 oz cream cheese (softened), ½ cup powdered sugar, 12 oz whipped topping, 1 prepared graham cracker crust, 1 teaspoon vanilla extract, 2 tablespoons heavy cream.
How To Make Classic No-Bake Fluffy Cheesecake
1. Beat cream cheese with electric mixer until light and fluffy, about 4 minutes. Add powdered sugar gradually, beating until mixture is smooth and airy.
2. Mix in vanilla and heavy cream until well combined. The mixture should be completely smooth with no lumps.
3. Fold in whipped topping very gently using rubber spatula, maintaining that beautiful light texture. Don’t overmix or you’ll lose the fluffiness.
4. Spread evenly in crust and smooth top with offset spatula. Refrigerate for at least 4 hours until completely set and firm.
07. Amaretto Mousse Cheesecake
This elegant no-bake dessert delivers gourmet flavor with incredibly light texture. The amaretto adds sophisticated almond notes throughout.
Ingredients: 16 oz cream cheese (softened), ¾ cup powdered sugar, ¼ cup amaretto liqueur, 12 oz whipped topping, 1 chocolate cookie crust, 1 teaspoon vanilla extract, ¼ cup sliced almonds.
How To Make Amaretto Mousse Cheesecake
1. Beat cream cheese with electric mixer until completely smooth and fluffy, about 5 minutes. Gradually add powdered sugar, beating until light and airy.
2. Mix in amaretto and vanilla until well combined. The alcohol will thin the mixture slightly, which is perfect for the mousse-like texture.
3. Gently fold in whipped topping using rubber spatula, being very careful to maintain the light, airy consistency that makes this special.
4. Spoon into chocolate crust and smooth top beautifully. Sprinkle with sliced almonds for elegant presentation.
5. Chill for minimum 6 hours or overnight until completely set and firm enough to slice cleanly without falling apart.
08. Authentic Japanese Soufflé Cheesecake
This authentic recipe creates that famous lighter-than-air texture Japanese cheesecakes are known for. The technique is key to perfect results.
Ingredients: 8 oz cream cheese (softened), 6 large eggs (separated), ½ cup sugar, ⅓ cup all-purpose flour, ⅓ cup milk, 2 tablespoons butter (melted), 1 teaspoon vanilla extract, ¼ teaspoon cream of tartar.
How To Make Authentic Japanese Soufflé Cheesecake
1. Preheat oven to 320°F and line 9-inch springform pan with parchment. Beat cream cheese until smooth, then add egg yolks one at a time.
2. Mix in melted butter, milk, and vanilla until completely combined. Sift flour directly into mixture and beat until smooth with no lumps.
3. In separate clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
4. Fold one-quarter of meringue into cream cheese mixture to lighten it. Gently fold in remaining meringue in three additions, maintaining volume.
5. Pour into prepared pan and bake 60 minutes until golden and set. Turn off oven and let cool inside with door cracked open.
6. Cool completely before removing from pan. The texture should be incredibly light and bouncy throughout.
09. Light Sour Cream Cheesecake
Sour cream and cream of tartar create the perfect light texture without heavy ingredients. This foolproof recipe never disappoints.
Ingredients: 16 oz cream cheese (softened), ¾ cup sugar, 3 large eggs, 1 cup sour cream, 1 teaspoon vanilla extract, ¼ teaspoon cream of tartar, 1 graham cracker crust.
How To Make Light Sour Cream Cheesecake
1. Preheat oven to 325°F. Beat cream cheese until light and fluffy, about 4 minutes. Gradually add sugar, beating until mixture is smooth and airy.
2. Add eggs one at a time, beating well after each addition. Mix in sour cream, vanilla, and cream of tartar until completely smooth.
3. Pour filling into crust and smooth top with spatula. The cream of tartar helps create that wonderfully light texture.
4. Bake 45 minutes until center is almost set but still slightly jiggly. Cool completely in pan before refrigerating.
5. Chill for at least 4 hours until completely set and firm enough to slice beautifully.
10. Three-Ingredient Wonder Cheesecake
Just cream cheese, eggs, and white chocolate create this amazingly light dessert. Simple ingredients deliver incredible results with minimal effort required.
Ingredients: 18 oz cream cheese (softened), 3 large eggs, 4 oz white chocolate (melted and cooled).
How To Make Three-Ingredient Wonder Cheesecake
1. Preheat oven to 350°F and line 8-inch round pan with parchment paper. Beat cream cheese with electric mixer until completely smooth and fluffy, about 5 minutes.
2. Add eggs one at a time, beating well after each addition until mixture is light and airy with no lumps remaining.
3. Slowly fold in cooled melted white chocolate using rubber spatula, being gentle to maintain the light texture you’ve created.
4. Pour into prepared pan and smooth top with offset spatula. The batter should be beautifully smooth and light.
5. Bake 25 minutes until center is just set and top is lightly golden. Cool completely in pan before serving.
Final Thoughts
These light cheesecake recipes prove you don’t need heavy ingredients for incredible flavor and satisfaction. Each one delivers that perfect airy texture.
Try different variations to find your favorite, and enjoy creating these delightful desserts that everyone will absolutely love.
