Pune’s cult-favorite cheesecake label La Chérie has officially landed in Mumbai, bringing with it a dessert that’s quickly becoming one of the city’s most talked-about sweet indulgences the “Dancing Cloud” Japanese Cheesecake.
Already a sensation in Pune’s dessert circles, La Cherie’s souffle-style cheesecake has earned its name for its impossibly light texture, delicate jiggle, and melt-in-the-mouth finish. Unlike the dense, sugary cheesecakes many are used to, this one is subtle, cloud-soft, and made in small daily batches with zero preservatives or artificial stabilizers.
“We wanted to offer something that feels familiar but unexpected — comforting yet refined,” says the team behind La Chérie. “The ‘Dancing Cloud’ is our take on understated indulgence — a cheesecake that doesn’t shout, but stays with you.”
With the recent rise in Japanese culinary influence across Mumbai from matcha menus to omakase dining and kawaii cafés La Cherie’s expansion arrives at just the right moment. Their cloud kitchens serve up a full range of cheesecakes, but it’s the Japanese variant that has captured the most attention.This indulgent creation is also available for online ordering on Swiggy and Zomato.
Whether it’s the Mini Dancing Cloud, Chocolate variant for a single-serve experience or the Big Dancing Cloud Whole Cheesecake for celebrations, the product has found its place in Mumbai’s growing premium desert scene. Importantly, La Cherie’s offerings stand out not just for taste but for what’s left out there’s no gelatin, compound chocolate, agar, or bulking agents. The focus is on technique, freshness, and purity of ingredients, a deliberate move in an age of hyper-processed indulgence. Made with eggs, Japanese cheesecakes can be savoured warm or chilled depending on personal preference.
With increasing demand for thoughtful, high-quality desserts that align with modern food sensibilities, La Chérie’s arrival in Mumbai feels less like a trend and more like a shift. The “Dancing Cloud” cheesecake may have started quietly, but it’s quickly becoming a fixture in the city’s evolving dessert language.