Crustless Cheesecake is a lighter, no-fuss version of the traditional cheesecake, perfect for those who want the creamy richness without the added crust. Smooth and silky, it’s baked to perfection and can be enjoyed plain or topped with fresh fruit, sauces, or a dusting of powdered sugar.
1. Serving Quantity
Serves 8
2. Cooking Time
Preparation: 15 minutes
Cooking: 1 hour
Cooling: 2 hours
Total Time: about 3 hours 15 minutes
3. Ingredients
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- Pinch of salt
4. Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Beat cream cheese and sugar in a large bowl until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, vanilla, and salt until combined.
- Pour batter into the prepared pan and smooth the top.
- Place the pan on a baking sheet and bake for 55–60 minutes, until the edges are set but the center still jiggles slightly.
- Turn off oven, crack the door open, and let cheesecake rest inside for 1 hour to prevent cracking.
- Remove from oven, cool to room temperature, then refrigerate for at least 2 hours before serving.
5. Nutrition (per serving, approx.)
Calories: 360
Carbohydrates: 21g
Sugar: 18g
Fat: 28g
Protein: 7g
6. Tips
- Add lemon zest for a subtle citrus flavor.
- Top with fresh berries, caramel drizzle, or chocolate sauce for extra indulgence.
- Use room-temperature ingredients for a smoother batter.
- Bake in a water bath if you prefer extra creaminess.
- Leftovers keep well in the fridge for up to 5 days.
Crustless Cheesecake is creamy, simple, and versatile—ideal for both everyday desserts and special occasions.
