Best 11 Crustless Cheesecake Recipes

CRUSTLESS NEW YORK CHEESECAKE

Steps:

• Preheat oven to 375°. In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.

CRUSTLESS CHEESECAKE

Steps:

• Preheat the oven to 325 degrees, coat an 8 inch square baking dish with nonstick cooking spray.
• In a large bowl, combine the cream cheese and 1/2 C sugar; beat well, beat in the eggs, one at a time, then beat in 1/2 tsp vanilla and 1/4 tsp lemon juice until well combined.
• Spoon mixture into the baking dish and bake for 40-45 minutes, or until golden; remove from the oven and let cool for 10 minutes, do not turn off the oven.
• Meanwhile in a small bowl, combine the sour cream and the remaining 1 TBS sugar, 1/2 tsp vanilla, and 1/4 tsp lemon juice; mix well, spread over the top of the cheesecake and bake for 10 minutes.
• Let the cheesecake cool, then cover and chill for at least 4 hours, or overnight.

GRANDMA'S CRUSTLESS BAKED CHEESECAKE PIE

Steps:

• Preheat oven to 350 degrees.
• Smooth all filling ingredients together in a large bowl. Place filling in a 9-inch glass pie plate and bake for 35-40 minutes, until golden. Let cool for 10 minutes.
• Meanwhile, stir together topping ingredients and spread on top of cheesecake.
• Refrigerate for at least 4 hours before serving.

NEW YORK STYLE CRUSTLESS CHEESECAKE

Steps:

• Preheat oven to 325. Prepare large Springform pan. (this makes a big cake, so use 10-12").
• Cream cheese with sugar and milk.
• Add eggs, vanilla and lemon.
• Keep mixer going all the time.
• Add flour and cornstarch.
• Blend in butter. Last, add sour cream. Pour into springform pan.
• Make a water bath (a larger pan filled with hot water) and place cheesecake pan in it. Put in oven. Reduce temperature to 300 and bake 1 hour.
• Shut off oven and leave cheesecake in oven for 2 more hours. NEVER OPEN OVEN DURING THIS TIME.
• Remove from oven and cool completely in frig.
• Top with fruit topping of choice, especially good with glazed fresh strawberries.

CRUSTLESS CHOCOLATE SWIRL CHEESECAKE

Steps:

• 1. Preheat oven to 350°. In a large bowl, add the cream cheese, eggs, raw sugar and vanilla, beat with an electric mixer until ingredients are well combined. Pour batter into a pie pan coated with non-stick cooking spray. Drizzle melted chocolate over the surface of the cheesecake and using a butter knife swirl the chocolate into the batter just until decorative swirls form, don't over swirl, or you'll lose the pretty swirled effect. Place cheesecake in the oven and bake for 30 - 40 minutes. Remove cheesecake from oven and let completely cool on a wire rack, then cover cheesecake with plastic wrap and place in the refrigerator for 3 - 4 hours, to overnight. Before serving, place a piece of cheesecake onto a serving dish add strawberry topping, or fruit topping of your choice, and a dollop of whipped cream, if desired. Strawberry Topping: 1 bag frozen unsweetened strawberries, thawed 2-3 tbs. raw sugar or natural sugar substitute In a small bowl, add the strawberries and sugar, mix well. Place topping into the refrigerator for 2 hours or longer. Add a few tablespoons on top of each slice of cheesecake before serving. As always, Bon Appetit!

CRUSTLESS ALMOND CHEESECAKE

Steps:

• In a small bowl, beat the cream cheese and sugar for 2 minutes or until smooth. Add the egg and almond extract; beat on low speed just until combined., Pour into a 7-in. pie plate coated with cooking spray. Bake at 350° for 25 minutes. Remove to a wire rack; cool for 5 minutes., Combine topping ingredients; spread over cream cheese filling. Bake 7-8 minutes longer or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; refrigerate for at least 1 hour before serving. Serve with assorted fruit if desired.

CHEESECAKE SQUARES (CRUSTLESS)

Steps:

• Preheat oven to 350 degrees.
• In bowl beat cream cheese and sugar together until smooth.
• Add eggs, yogurt, vanilla, lemon juice and Bisquick mix.
• Mix just until smooth.
• Pour into greased 9 inch square baking dish.
• Bake 25-30 minutes, just until center is set.
• In bowl, combine sour cream, sugar and vanilla until smooth.
• Carefully spread over cheesecake.
• Bake 4 minutes.
• Cool on wire rack for one hour.
• Refrigerate until chilled.
• Cut into small squares.
• May garnish with fresh fruit or cherry pie filling if desired.
• (I like it plain).

LOW CALORIE AND LOW FAT CHEESECAKE(CRUSTLESS)

Steps:

• Preheat oven to 325 degrees F.
• With electric mixer, mix cream cheese, splenda, vanilla extract, egg whites until thoroughly mixed.
• Add cake flour, salt, and milk.
• With electric mixer,mix thoroughly.
• Pour the batter into nonstick cake pan or spring form pan and bake for 1 hour at 325 degrees F.
• Let cool at room temperature for about 20 minutes.
• Place in refrigerator and chill for at least 2 hours.

LOW-CARB CRUSTLESS CHEESECAKE

Steps:

• Bring cheeses to room temperature.
• Preheat oven to 350°F.
• In a food processor, blend all ingredients on high for 90 seconds to three minutes. Eyeball the mixture to make sure there are no chunks of cheese. (The cookbook calls for a blender to be used for 15 minutes.).
• The original recipe calls for the use of a springform pan; failing that, use an 8" x 8" metal pan (as you might use for cakes or brownies). In either case, the pan you use will have to be put in a larger pan or dish that will function as a bain-marie.
• Get some water on the boil.
• Place the baking pan into the dish/pan-cum-bain-marie WITHOUT water and pour the cheesecake mixture into the baking pan.
• Add the hot/boiling water to the larger vessel.
• Place at or near the center rack.
• Bake for one hour.
• Turn off the oven and leave the cheesecake inside it for an hour more.

CRUSTLESS RICOTTA CHEESECAKE

Steps:

• Preheat oven 400 degrees Using a pastry brush, brush Wilton Cake Release onto bottom and sides of an 8 inch springform cake pan. Set aside. In a shallow roasting pan big enough to fit your pan pour about 1-inch of wanter and place it on the center rack of the preheat oven. In the bowl beat with electric beaters softened cream chesse, ricotta, sour cream and Equal on low speed about 1 min. until well blended. In a separate bowl, using a wire which, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended. Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off. be careful not to over-whip. Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes. and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall) Then remove cake and refrigerate before serving. Serve chilled.

CRUSTLESS CHOCOLATE RASPBERRY CHEESECAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 280°F | 140°C. Pour boiling water halfway up the sides of a large, deep baking dish and arrange dish on the lowest rack in the oven (this helps keep the moisture in the oven and prevent the cheesecake from developing deep cracks and drying out). Grease and line an 8-inch round springform cake tin. Set aside. Combine the cream cheese, yogurt and sweetener (or sugar) in a bowl. Beat on low speed until smooth and combined. Fold the cocoa powder through until incorporated into the cream cheese mixture. Add in the eggs and beat again until smooth, for about 1 minute. Add 3/4 cup of the raspberries and one third of the chocolate chips, and gently fold them through. Pour into prepared cake tin; top with the remaining chocolate chips and bake for 40 to 50 minutes on the middle rack in your oven, until just set in the centre (it will still have a little wobble in the centre). Turn oven off and leave the cheesecake inside, with the oven door slightly ajar, to cool slowly for about 1 hour. Once cooled, place on a wire rack to cool completely before covering and placing in the refrigerator to chill for 5 to 6 hours or overnight. When ready to serve, top with the remaining fresh raspberries and drizzle with melted chocolate (optional).