Desserts 🤖 AI Generated

Cream Cheese Vanilla Cloud Cake – 3 Ingredients

A cloud-like, airy dessert built on just cream cheese, eggs, and vanilla that feels sinfully indulgent yet stays lean. Our Fat Switch swaps heavy cream and sugar for Greek yogurt and monk fruit, cutting 270 calories (47%) per slice while boosting protein to 22g—proof that less can taste like more.

20m

Prep Time

28m

Cook Time

Servings

310

Calories

22g

Protein

🛒 Ingredients

✓ 8 oz reduced-fat cream cheese, softened
✓ 6 large eggs, separated
✓ 1 tsp vanilla extract (pure)
✓ 1/3 cup monk fruit sweetener
✓ 2 tbsp raw honey
✓ 1/4 tsp sea salt
✓ Nonstick cooking spray or parchment paper
✓ 3/4 cup plain nonfat Greek yogurt
✓ 2 tbsp lemon juice (optional, for brightness)
✓ 1/4 tsp cream of tartar (stabilizes egg whites)
✓ Pinch of nutmeg (garnish)
✓ Fresh vanilla bean scrapings (optional garnish)

👨‍🍳 Instructions

1. Prep the Pan: Preheat oven to 325°F (163°C). Line an 8-inch round or square baking pan with parchment paper, or spray generously with nonstick spray. Set a larger roasting pan on the oven rack and fill halfway with hot water—you'll use this for a water bath.

2. Cream the Base: In a large bowl, beat softened reduced-fat cream cheese until completely smooth (1–2 minutes). Add egg yolks, Greek yogurt, honey, monk fruit sweetener, vanilla extract, and lemon juice (if using). Beat on medium speed for 2–3 minutes until silky and fully combined. Set aside.

3. Whip the Egg Whites: In a separate, impeccably clean bowl, add egg whites, sea salt, and cream of tartar. Using an electric mixer, whip on high speed until stiff peaks form (3–4 minutes). The whites should be glossy and hold their shape when you lift the beaters.

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4. Fold Gently: Working in two batches, gently fold the whipped egg whites into the cream cheese mixture using a rubber spatula. Use a J-stroke motion, cutting down the middle, sweeping along the bottom, and folding up and over. Do not overmix; some streaks of white are fine and preserve airiness.

5. Pour and Smooth: Pour the batter into the prepared pan. Use an offset spatula to smooth the top evenly. Tap the pan gently on the counter 2–3 times to release any large air bubbles.

6. Water Bath Bake: Place the cake pan into the hot water bath (the water should come halfway up the sides of the pan). Bake for 25–28 minutes. The cake is done when the top is pale golden and the edges are set, but the very center still jiggles slightly (about 1 inch diameter) when you gently shake the pan.

7. Cool Gradually: Turn off the oven, crack the door open 3–4 inches, and let the cake sit in the cooling oven for 15 minutes. This prevents sudden temperature shock and cracking. Remove to a cooling rack and cool to room temperature (about 30 minutes).

8. Chill and Serve: Once cooled, refrigerate for at least 2 hours (or overnight for best texture and flavor development). Slice with a hot, wet knife, wiping between cuts. Dust with a pinch of nutmeg or fresh vanilla bean if desired.

📊 Nutrition per Serving

Calories310 kcal

Protein22g

Carbohydrates28g

Fat8g

🏷️ Tags

#high-protein cheesecake#monk fruit dessert recipe#cloud cake baking

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