Crustless Baked Cheesecake

Introduction

This Crustless Baked Cheesecake delivers all the creamy, indulgent flavor of the classic dessert but with minimal effort and no fussing with a crust. You get a velvety, rich texture and a pure, unadulterated cheesecake experience in under an hour. It’s an elegant single-serve dessert that’s naturally low-carb and gluten-free.

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). Lightly grease four 4-ounce ramekins or a single 6-inch round baking dish.
In a large mixing bowl, combine the softened cream cheese, erythritol, and vanilla powder (use half this amount if you prefer less rich vanilla flavor). Using an electric hand mixer, beat until completely smooth and creamy.
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, gradually pour in the heavy cream. Mix just until the batter is uniform and silky, being careful not to overmix.
Divide the batter evenly among the prepared ramekins. Gently tap them on the counter to release any air bubbles.
Place the ramekins in a baking dish. Carefully pour hot water into the baking dish until it comes halfway up the sides of the ramekins to create a water bath.
Bake for 25-30 minutes, or until the edges are set but the centers still have a slight, creamy jiggle.
Turn off the oven, crack the oven door open, and let the cheesecakes cool inside for 30 minutes to prevent cracking. Then, remove them from the water bath and chill in the refrigerator for at least 2 hours before serving.

Variations

Citrus Zest: Add a teaspoon of lemon, lime, or orange zest to the batter for a bright, fresh flavor.
Berry Swirl: Before baking, swirl a tablespoon of sugar-free jam or berry puree into the top of each cheesecake with a toothpick.
Chocolate Chip: Fold 2-3 tablespoons of sugar-free chocolate chips into the batter before dividing it into ramekins.
Individual or Single: Bake as individual portions as instructed, or pour the entire batch into one small dish for a shared dessert, adjusting the baking time as needed.

Tips for Success

Ensure your cream cheese and eggs are truly at room temperature to avoid lumps and achieve a perfectly smooth batter.
Avoid overbeating the batter once the eggs and cream are added, as this can incorporate too much air and lead to cracking.
Using a water bath is crucial for gentle, even cooking and a creamy texture, preventing the cheesecakes from becoming rubbery or cracking.
Don’t skip the slow cool-down in the turned-off oven; it helps the cheesecake set gradually without falling or cracking.

Storage & Reheating

Store cooled cheesecakes covered tightly with plastic wrap in the refrigerator for up to 4 days. This dessert is best served chilled and does not need reheating. For longer storage, you can wrap them well and freeze for up to 2 months; thaw overnight in the fridge before serving.

FAQ

Can I use regular sugar instead of erythritol?

Yes, you can substitute an equal amount of granulated sugar. The texture and baking time will remain the same.

My cheesecake cracked. Is it ruined?

Do I really need a water bath?

While highly recommended for the creamiest texture and to prevent cracks, you can bake without one. The cheesecakes may be slightly denser and have a higher chance of cracking.

Why is my batter lumpy?

This is almost always because the cream cheese wasn’t soft enough. Make sure to let it sit out for at least an hour before starting. You can also press softened cream cheese through a fine-mesh sieve if lumps persist.

Can I make this in one large pan instead of ramekins?

Yes. Pour the batter into a single 6-inch round springform or cake pan. You will likely need to increase the bake time by 5-10 minutes, or until the edges are set and the center jiggles slightly.

How do I know when it’s done baking?

The cheesecake is done when the edges are puffed and set, but the center (about a 2-inch circle) still jiggles slightly when you gently shake the pan. It will firm up as it cools.