4-Ingredient Lemon Soufflé Cheesecake

4-Ingredient Lemon Soufflé Cheesecake (Egg-Enhanced) 🍋☁️

A fluffier, no-bake hybrid between cheesecake and lemon mousse, now with eggs for extra volume!

Ingredients

• 8 oz (225g) cream cheese, softened (or dairy-free)

• ½ cup (100g) sugar (or powdered erythritol for keto)

• 2 large eggs, separated

• 1 lemon (zest + 3 tbsp juice)

Instructions

1. Whip egg whites: Beat egg whites to stiff peaks; set aside.

2. Cream base: Beat cream cheese + sugar until smooth. Add egg yolks, lemon zest, and juice; mix well.

3. Fold: Gently fold in whipped egg whites in 2 batches.

4. Chill: Pour into glasses/ramekins and refrigerate 4+ hours (or overnight).

Why Eggs?

• Egg whites add airiness (like a soufflé).

• Yolks enrich the creamy texture.

Safety Note

If concerned about raw eggs, use pasteurized eggs or heat the yolks with sugar to 160°F (71°C) before mixing.

Want a lighter or more stable version? I can tweak it! 😊

Compare Versions

Which do you prefer? The eggless version is quicker, but eggs add volume!