Crustless Baked Cheesecake

Introduction

This Crustless Baked Cheesecake is a wonderfully simple and creamy dessert that comes together with just five ingredients. You get the classic, rich flavor of a baked cheesecake without the fuss of making a crust. It’s the perfect quick treat when you need something decadent but effortless.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

8 ounces cream cheese (* softened)
1/2 cup heavy cream
1/4 cup erythritol (* or monk fruit (granular))
2 eggs (* at room temperature)
2 teaspoons vanilla powder (use half this amount if you prefer less rich vanilla flavor)

Instructions

Preheat your oven to 350°F (175°C). Prepare a 6-inch round baking pan by lightly greasing it with butter or non-stick spray, or line it with parchment paper.
In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the erythritol (or monk fruit) and vanilla powder (use half this amount if you prefer less rich vanilla flavor) to the cream cheese. Continue beating until well combined and smooth.
Add the eggs one at a time, beating well after each addition until fully incorporated and the batter is smooth.
With the mixer on low speed, slowly pour in the heavy cream. Mix just until the batter is uniform and silky. Be careful not to overmix.
Pour the batter into the prepared pan. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 25-30 minutes. The cheesecake is done when the edges are set and the center still has a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Then, transfer it to a wire rack to cool completely before refrigerating for at least 4 hours, preferably overnight, before serving.

Variations

Lemon Zest: Add the zest of one lemon to the batter for a bright, citrusy twist.
Berry Compote Topping: Serve each slice with a spoonful of warm, sugar-free berry compote.
Chocolate Swirl: Melt 2 ounces of sugar-free dark chocolate, swirl it through the batter with a knife before baking for a marbled effect.
Individual Servings: Divide the batter between 4 ramekins for personalized portions and reduce the baking time by 5-10 minutes.

Tips for Success

Ensure all ingredients, especially the cream cheese and eggs, are at room temperature. This prevents a lumpy batter.
Avoid overmixing once the eggs and cream are added to incorporate less air, which helps prevent cracks.
For the creamiest texture, chill the cheesecake thoroughly—overnight is best.
Use a water bath for baking (wrap the springform pan in foil and place it in a larger pan with hot water) for the most even, crack-free result.

Storage & Reheating

Store leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 5 days. This cheesecake is best served chilled and does not require reheating.

FAQ

Can I use a different sweetener?

The recipe is formulated for granular erythritol or monk fruit. Using a liquid sweetener may alter the texture, and using a different granular sweetener like regular sugar may change the sweetness level and consistency.

Why is my cheesecake cracked?

Cracking is often caused by overmixing (incorporating too much air), overbaking, or cooling too quickly. The slow cooling method in the turned-off oven helps prevent this.

Can I double this recipe?

Yes. Double all ingredients and bake in a 9-inch pan. The baking time may increase by 10-15 minutes; watch for the set edges and jiggly center.

Do I really need to chill it overnight?

The chilling time is crucial for the cheesecake to set properly and develop its full flavor and creamy texture. A minimum of 4 hours is required.

What can I use instead of a 6-inch pan?

A standard loaf pan or a small (7-inch) springform pan works well. Adjust baking time slightly if the pan depth is different.

Is this recipe keto-friendly?

Yes, using the erythritol or monk fruit sweetener as specified makes this a suitable low-carb, keto dessert.