Looking for a creamy, soft, and delicate cheesecake that’s lighter than traditional baked versions—without refined sugar or unnecessary carbs? This Chiffon Cheese Cake is exactly what you need. With its silky texture, airy finish, and rich flavor from real dairy or plant-based alternatives, this no-bake dessert delivers all the elegance of a classic cheesecake—without the heaviness or gluten.
Perfect for special occasions , holiday entertaining , or when you’re craving something sweet but staying low-carb, this easy-to-make recipe uses simple ingredients like cream cheese, gelatin, and erythritol-sweetened whipped cream to bring bold flavor into your keto lifestyle. Whether you’re doing strict ketosis , following a low-carb diet , or simply love creamy desserts with a mousse-like texture, this chiffon cheese cake will quickly become a favorite in your kitchen rotation.
In this article, we’ll walk you through how to make this perfect keto-friendly chiffon cheese cake from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of light, dreamy cheesecakes!
Why You’ll Love This Chiffon Cheese Cake
This isn’t just any old baked cheesecake—it’s a fluffy, melt-in-your-mouth delight made with real ingredients that bring bold flavor and satisfying texture together beautifully.
Here’s why it stands out:
- 🧀 Silky smooth texture : Lighter than regular cheesecake with a mousse-like finish.
- 🍬 Naturally sweetened : Uses powdered erythritol or monk fruit for sweetness without sugar.
- 🥣 No baking required : Just chill and set—no oven needed!
- 🍫 Customizable topping options : Add berries, chocolate drizzle, or caramel sauce.
- ⏱️ Ready in under 30 minutes (plus chilling time)
- 🧁 Great for gifting or storing
- 🧼 Minimal cleanup : One bowl and a springform pan = easy prep!
Whether you’re making it for yourself, your family, or guests at a dinner party, this chiffon cheese cake will quickly become a go-to dessert for any occasion.
Ingredients You’ll Need
For the Crust:
- 1 cup almond flour or crushed graham-style keto crackers
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1/4 tsp salt
- 1/3 cup melted coconut oil or butter
Optional: Crushed nuts or cookie pieces for extra crunch
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1/2 cup heavy whipping cream or full-fat coconut cream
- 1/3 cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- 1 tbsp lemon juice or lime juice (for brightness)
- 1 packet unflavored gelatin or agar-agar (for vegan option)
Optional: A few drops of almond extract for marzipan notes
For the Topping (Optional):
- Whipped cream or coconut whipped cream
- Fresh strawberries, raspberries, or blueberries
- Dark chocolate shavings or sugar-free ganache
- A sprinkle of powdered sweetener or edible flowers
Step-by-Step Instructions
Step 1: Make the Crust
In a mixing bowl, combine:
- Almond flour or crushed keto crackers
- Powdered sweetener
- Salt
Add melted coconut oil or butter and stir until a soft dough forms.
Press firmly into the bottom of a 9-inch springform pan .
Place in the fridge while preparing the filling.
Pro Tip: For a nut-free crust, try sunflower seed flour or crushed pork rinds.
Step 2: Bloom the Gelatin
In a small bowl, sprinkle gelatin over 3 tbsp cold water and let sit for 5–7 minutes to bloom.
Heat gently in a microwave or double boiler until fully dissolved.
Let cool slightly before adding to the mixture.
Vegan Option: Use agar-agar instead of gelatin.
Step 3: Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer until smooth and fluffy.
Gradually add powdered sweetener and vanilla extract.
Beat until fully incorporated and smooth.
Pro Tip: Use room temperature cream cheese to avoid lumps.
Step 4: Whip the Heavy Cream
In a separate bowl, whip the heavy cream or chilled coconut cream until stiff peaks form.
Gently fold into the cream cheese mixture in batches to keep it light and airy.
Step 5: Add the Gelatin
Slowly pour the bloomed gelatin into the cream cheese and whipped cream mixture.
Fold in gently until fully combined.
Optional: Add lemon juice or citrus zest for brightness and depth of flavor.
Step 6: Pour Into Crust and Chill
Pour the cheesecake mixture over the prepared crust and smooth the top with a spatula.
Tap the pan gently on the counter to release air bubbles.
Refrigerate for at least 4–6 hours , or overnight for best results.
The cake should be firm and sliceable after setting.
Step 7: Garnish and Serve
Before serving, top with:
- Whipped cream
- Fresh berries
- Chocolate shavings
- Edible gold dust or sprinkles (keto-approved)
Enjoy every soft, airy bite of your Chiffon Cheese Cake !
Nutritional Information (Per Serving – Makes 10 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Total Fat | ~20 g |
| Saturated Fat | ~10 g |
| Cholesterol | ~60 mg |
| Sodium | ~150 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~1 g |
| Net Carbs | ~5 g |
| Protein | ~6 g |
Note: Values may vary based on brand and exact measurements.
Tips for the Best Chiffon Cheese Cake
- Use high-quality cream cheese – Full-fat blends give the best texture and richness.
- Don’t skip blooming the gelatin – It ensures a firm, sliceable texture.
- Whip the cream separately – Keeps the cake light and airy.
- Chill thoroughly before slicing – Enhances structure and improves flavor.
- Make ahead and store – Flavors intensify overnight; keep refrigerated.
Variations & Customizations
Want to switch things up? Try these tasty variations:
Chocolate Chiffon Cheese Cake
Add 1–2 tbsp cocoa powder or dark chocolate shavings to the filling.
Lemon Blueberry Version
Top with lemon curd and fresh blueberries for bright, fruity flair.
No-Bake Energy Bites
Chill the mixture in the freezer and roll into raw bites for grab-and-go snacks.
Vegan Option
Use cashew-based cream cheese, coconut cream, and agar-agar for setting.
Coffee Flavor
Mix in instant espresso powder or coffee liqueur for mocha vibes.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~5g net carbs per slice , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or sugar?
Not recommended—regular flour and sugar will increase carb count significantly.
How do I store leftover cake?
Store covered in the fridge for up to 5 days . Freeze slices for longer storage.
What kind of sweetener works best?
Erythritol or monk fruit give the best texture and sweetness. Allulose also works well and offers a more traditional mouthfeel.
Can I make individual servings?
Yes! Fill silicone molds or parfait cups and chill for single-serve treats.
Why This Recipe Works So Well
This Chiffon Cheese Cake works because of its perfect balance of textures and bold flavors:
- The gelatin gives body and structure , allowing the cake to set without baking.
- The whipped cream adds airiness and richness , creating a cloud-like finish.
- And the sweetened cream cheese ties everything together with bold, tangy flavor.
It’s the kind of dessert that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your chiffon cheese cake beyond just a plate? Here are some ideas:
In Jars
Layer with chia pudding, Greek yogurt, or berry compote for parfait-style treats.
At a Party
Cut into squares and arrange on a platter with toothpicks for appetizer bites.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a cozy afternoon snack.
On Dessert Boards
Arrange with keto brownie bites, macarons, and chocolate truffles.
As Breakfast Bites
Top with a dollop of mascarpone or ricotta for protein-rich morning treats.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dish special:
Cream Cheese
Contains probiotics and fat-soluble vitamins—great for digestion and brain function.
Heavy Cream
Provides MCTs and healthy fats—supports energy and satiety.
Erythritol / Monk Fruit
Natural sweeteners with minimal impact on blood sugar levels.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Cheesecake Lovers
This Chiffon Cheese Cake proves that going low-carb doesn’t mean missing out on creamy, elegant desserts. With its airy texture, silky finish, and bold richness, it’s the kind of cake that brings back the joy of cheesecake—without breaking ketosis.
Whether you’re new to keto baking, looking for a refreshing summer dessert idea, or want to impress with homemade flair, this chiffon cheese cake deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something truly special.
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Chiffon Cheese Cake – Light, Airy & Perfectly Low-Carb!
- Total Time: 1 hr
Description
A delightful blend of fluffy cake and creamy cheese topping!
Ingredients
6 egg yolks
0.75 cups sugar
0.25 cups vegetable oil
90 ml Fanta
0.5 tsp vanilla extract
1 cup plain flour 0.5 cups cake flour
0.5 tbsp baking powder 0.5 tsp salt 6 egg whites 0.25 cups sugar
0.25 tsp cream of tartar
0.5 cup softened butter
0.5 cup cream cheese
0.25 cup double cream
0.25 cup condensed milk 1 cup Cheddar cheese, finely grated
Instructions
1. Heat an oven to 180˚C and line two round sandwich cake tins with baking paper circles.
2. Begin by making the cake base mix. Mix the sugar and yolks and whisk until pale. Add the other wet ingredients and whisk again until smooth. Combine the dry ingredients in a bowl, add them to the mix, and mix smooth.
3. Next, make the meringue mix. Whisk together the whites and the cream of tartar. Then gradually add the sugar while whisking to soft peaks. Fold the meringue mix into the base mix a third at a time.
4. Divide the mix between the two tins and bake for 30–40 mins until golden and springy. Cool upside down (fully), release and turn out.
5. Make the icing by combining all the ingredients with a hand whisk. Spread the icing over one of the cakes, add the other on top, and then ice all over with the rest of the mix. Finely grate the Cheddar over the top.
- Prep Time: 20 mins
- Cook Time: 40 mins
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Fat: 20g
- Carbohydrates: 40g
- Protein: 8g