Print

Strawberry Cheesecake Cloud Bread

strawberry cheesecake cloud bread - featured image

This Strawberry Cheesecake Cloud Bread is ultra fluffy, light, and subtly sweet with a creamy cheesecake flavor and vibrant strawberry swirls. Naturally gluten-free and lower in carbs, it’s a dreamy dessert or brunch treat that’s as beautiful as it is delicious.

Ingredients

Scale
  • 4 large egg whites (about 120g), at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/3 cup (65g) granulated sugar
  • 3 oz (85g) cream cheese, softened
  • 2 tablespoons (30g) Greek yogurt (or sour cream)
  • 1/3 cup (8g) freeze-dried strawberries, finely crushed
  • 1/2 teaspoon strawberry extract (optional)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Powdered sugar, for dusting (optional)
  • Fresh sliced strawberries, for serving (optional)

Instructions

  1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat. Wipe mixing bowls and beaters with vinegar to ensure they’re grease-free.
  2. Carefully separate 4 large eggs, ensuring no yolk gets into the whites. Place egg whites in a clean mixing bowl. Add cream of tartar and a pinch of salt. Beat on medium speed until foamy, then gradually add sugar. Increase to high speed and whip until stiff, glossy peaks form (about 3-4 minutes).
  3. In another bowl, beat together softened cream cheese and Greek yogurt until smooth. Add crushed freeze-dried strawberries, vanilla extract, and strawberry extract (if using). Mix until well combined and pink.
  4. Scoop about 1/4 of the whipped egg whites into the strawberry cheesecake mixture and stir gently to lighten. Add this mixture back into the remaining egg whites and fold gently with a spatula until mostly combined with visible pink swirls. Do not overmix.
  5. Spoon the mixture onto the prepared baking sheet in one large mound or 6-8 mini clouds. Shape into rounds about 1.5 inches thick.
  6. Bake for 25-30 minutes, until puffed and just starting to turn golden at the edges. Do not open the oven door early.
  7. Let cool on the pan for at least 10 minutes. Dust with powdered sugar or top with fresh strawberries if desired. Serve slightly warm.

Notes

Room temperature egg whites whip best. Ensure all equipment is grease-free for optimal meringue. Do not overmix when folding to keep the bread fluffy. For a sugar-free version, substitute monk fruit sweetener. Mini cloud breads bake faster—check at 20 minutes. Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.

Nutrition

Keywords: cloud bread, strawberry cheesecake, gluten-free dessert, low carb, meringue bread, brunch, light dessert, easy baking, strawberry recipe, cream cheese