Crustless Cheesecake

SERVES: 10

CHILL TIME: 4 Hr 10 Min

COOK TIME: 55 Min

It's time to ditch the crust and devour the best part of this easy dessert! Our Crustless Cheesecake recipe will have you smacking your lips from the decadent flavors. What's even better, is you can eat it plain or choose your own toppings. Either way, this Crustless Cheesecake is smooth and creamy without the crunchy crust. Whip it up for the next get-together. It won't disappoint!

What You'll Need

2 (8-ounce) packages reduced-fat cream cheese, softened
2/3 cup sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon fresh lemon juice
Topping:
2 cups (16 ounces) reduced-fat sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

What to Do

Preheat oven to 325 degrees F. Coat a 9-inch pie plate with cooking spray.
In a large bowl, combine cream cheese and 2/3 cup sugar; beat well. Beat in eggs, one at a time. Beat in 1/2 teaspoon vanilla and 1/4 teaspoon lemon juice. Spoon mixture into pie plate.
Bake 45 to 50 minutes, until golden. Remove from oven and let cool 10 to 15 minutes. (Do not turn oven off.)
Meanwhile, in another large bowl, combine topping ingredients. Spread over top of cheesecake and bake 10 minutes. (The top will remain almost liquid.) Let cool then refrigerate overnight or at least 4 hours before serving.

Before You Start Cooking!

Try our Berry Dessert Topping before serving.
We've got even more delicious options in Our Best Cheesecake Recipes: Top 10 Easy Cheesecake Recipes.
Don't forget to check out more options like Crustless Lemon Cream Pie and Crustless Pineapple Pie.
Fun Fact!
- Cheese and crackers! Did you know that Arnold Reuben, most famous for creating the delicious Reuben Sandwich, is also credited with having created the first New York Style Cheesecake? Hats off to you, Mr. Reuben, for inventing such a delicious dessert recipe!

Up Next:

Easy Cheesecake Recipes

Nutritional InformationShow More

Servings Per Recipe: 10

Amount Per Serving % Daily Value *
Calories 246
Calories from Fat 127
Total Fat 14g 22 %
Saturated Fat 8.2g 41 %
Trans Fat 0.0g 0 %
Protein 6.9g 14 %

Amount Per Serving % Daily Value *
Cholesterol 99mg 33 %
Sodium 277mg 12 %
Total Carbohydrates 23g 8 %
Dietary Fiber 0.0g 0 %
Sugars 20g 0 %

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pandalover

Aug 22, 2015

Depending on what your blood sugar is AND depending on how YOUR body metabolizes sugar should be the deciding factors in WHEN you get a SLIVER or a BITE of a food that's high NOT only in SUGAR but also in FAT CARBOHYDRATES both REGULAR and COMPLEX CARBOHYDRATES Complex carbs are the BEST carbs because they break down slower and you feel satiated longer Remember when sugar and fat is reduced OR removed in a food they jack up the carbs AND calories to make the food more palatable Some carbs will kick back in AGAIN in hours after you eat which can spike your blood sugar Diabetics should ONLY treat themselves IF their blood sugar is within range on SPECIAL occasions ONLY You should stick with allowable fruit that has NATURAL sugars and easily digestible EVERY food with the exception of WATER has carbohydrates in it Even a stalk of…Read More celery The damage being done to the organs including ones eyes is NOT worth a piece of cake or pie Or a bag of chips or pretzels Some diabetics aren't dessert junkies they're junk food junkies It's been proven your body would be BETTER off WHEN you treat it to something special----to have a normal regular bite of something for example brownie than a reduced fat fat free or sugar free brownie Better calorie wise carb wise and sugar wise Remember ALL fats including the GOOD fats as well as BOTH regular and complex carbohydrates and ALL types of sugar man made grown and naturally in the foods ALL CONVERT INTO SUGAR unfortunately We don't have to have dessert every single day IF you do treat yourself on very special occasions----you can have a bite of regular food You don't have to be concerned with it being diabetic friendly or not But this should ONLY happen-----IF-----your blood sugar is within your normal range AND you are having a spoonful of something NOT a portion like you ate back when you weren't diabetic Good Luck everybody

zoey55 1626

Mar 27, 2017

Thank you for saying this! It's hard for a diabetic to watch everyone else eat all these sugary treats and they can't. If you just be careful and wise like you said, you can have a little indulgence once in a while. Food is made to be enjoyed and diabetics are not different from the rest of the world.

Goodcookie

May 13, 2015

I haven't made it either and I wont be because even a little bit of sugar can cause an over dose of sugar level and that's why I don't use sugar anymore !!!

hermit57 0243742

Nov 18, 2014

Gee, if we use sugar substitute there would be less carbs and we could have a bigger piece and not have to give up any part of our meals! Duh!

Nin123

Aug 13, 2014

This recipe should not be in your diabetic section. Like so many of your diabetic recipes it calls for sugar. That I why I had to opt out of getting your Every Day Diabetic news letter. Sugar should never ever be included in a diabetic recipe, unless of course you are trying to kill the diabetic.

Test Kitchen Team

Aug 14, 2014

Hi there! Our recipes follow the standards set by the American Diabetes Association. According to the ADA: "Research around this issue has shown that while the type of carbohydrate can affect how quickly blood glucose levels rise, the total amount of carbohydrate you eat affects blood glucose levels more than the type. Now experts agree that you can substitute small amounts of sugar for other carbohydrate containing foods into your meal plan and still keep your blood glucose levels on track. That doesn't mean you can eat all the sugar you may want. Most sweets contain a large amount of carbohydrate in a very small serving. So you need to be sure to have a small serving." For more information, visit: http://www.diabetes.org/food-and-fitness/food/what == -can-i-eat/understanding-carbohydrates/sugar-and-d == esserts.html

hermit57 0243742

Nov 18, 2014

Diabetics can eat some sugar every single day and not die! It is called "portion control" and "carb count". And you can still use recipes that call for sugar. Just use a sugar substitute that measures like sugar, and exchange it.

zoey55 1626

Mar 27, 2017

I agree! These are not perfect recipes. They are better than using regular ingredients. Even diabetics can enjoy a little indulgent sometimes. Just be careful. I want my husband to enjoy his food and if he is careful he can. Remember, these are alternatives to the real thing. Nothing is perfect. It's hard seeing everyone else eat all these sugary treats. Every once is a while, diabetics can indulge themselves too.

KTaylor556 3473012

Mar 12, 2014

Seriously Mr. Food Folks -- this should have been included in REGULAR and/or GLUTEN FREE recipes -- as the sugar content is so close to the customary 1 cup per cheesecake . . . You need to hire a Diabetes Educator and/or a dietician with a diabetes specialty.

Test Kitchen Team

Mar 12, 2014

We appreciate your comment. According to the ADA, they say, "For many people, having about 45 to 60 grams at meals is about right. Serving sizes make a difference. To include sweets in your meal, you can cut back on the other carb-containing foods at the same meal." You can read more at: http://www.diabetes.org/food-and-fitness/food/what == -can-i-eat/understanding-carbohydrates/sugar-and-d == esserts.html#sthash.Xsiy2vvX.dpuf

msolie

Mar 12, 2014

I don't understand these being diabetic recipes and all the sugar that is used in them.

carrollh 1002134

Jul 22, 2013

can anyone comeup with a cheesecake for diabetics. Would love to here from you. I LOVE CHEESECAKE!!!!!!!!!!! This one was good but missed the graham cracker crust.

mvalerio 1605187

Mar 26, 2014

Go to http://diabeticgourmet.com/recipes/Desserts/Cakes/ == Cheesecake/ there are too many to make a decision on.

hermit57 0243742

Nov 18, 2014

Just about any cheesecake recipe can be converted to "diabetic".Replace the sugar called for with a sugar substitute that "measures like sugar" for baking. Use low fat cream cheese, low fat milk, egg substitute. Most grocery stores carry sugar free cookies and graham crackers. Like that pie filling on top? Use canned fruit, drain some of the juice into a cup, add some corn starch and stir until smooth. Pour the rest of the juice into a saucepan and heat over medium high heat. When it comes to a simmering boil, add the cornstarch liquid, stirring constantly until thickened. If you like it a little sweeter, add a little sweetener and add back to fruit. Let cool and viola! Fruit topping for your cheesecake!

jcwalling2 8423329

Feb 25, 2013

I made this cheesecake for my friend gf also and me The topping is unusual and goes on after the bottom was done baking I used a springform pan rather than the pie plate The topping made the center go down and so it was like a filled crater when you cut it It has a great taste They call for lemon and vanilla I also added almond flavoring I woud make this again but would bake the bottom for about minutes The cake came all the way up to the top of the pan I carefully put the topping on it When I finished baking I cocked the oven door and left it in the oven for about hour I did not realize until I cut into it settled but I wonder if I had baked it longer the top would not have made such a crater for the topping…Read More I ll try to see when I make it later cook ten more minutes and then check out the cake after it cools in the oven before removed it I will add the topping on and bake it for the assigned time

meatandtaters

Dec 30, 2013

IF you had cooked it exactly the way the recipe calls for it would have turned out correctly. Mine did and it was delicious. I even got a compliment from a hard to please man at church.

fransett 1280237

Jan 28, 2013

I'm glad to see the nutritional information was included with this recipe. I wish it were available on ALL recipes!