Easy Crustless Cheesecake Recipe
A simple, creamy crustless cheesecake that bakes up smooth and rich without the hassle of a springform pan. Rich, creamy, and just the right amount of sweet. Prep for 15 minutes, mix, bake, chill, and dig into cheesecake bliss anytime.
Servings: 8
Calories: 226kcal
Ingredients
- 1 portion butter for greasing the pie pan
For the Filling:
- 2 (8-ounce) packages cream cheese softened
- ⅔ cup granulated sugar
- 3 large eggs
- ⅙ teaspoon almond extract
For the Topping:
- 2 cups sour cream
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325 °F and lightly butter a 9-inch pie pan.
- Beat the cream cheese in a mixing bowl until light and creamy. Add the eggs one at a time, beating well after each.
- Mix in sugar and almond extract. Continue beating until the mixture is smooth and lemon colored, about 5 minutes.
- Pour the filling into the prepared pie pan and bake for 50 minutes.
- Remove the pie from the oven and let it rest on the counter for 20 minutes. Leave the oven on.
- While the pie is cooling, beat the topping ingredients in a small bowl.
- Spoon the topping evenly over the cooled pie and return it to the oven for another 15 minutes.
- Cool completely at room temperature, then refrigerate until fully chilled, at least 4 hours or overnight.
Notes
- Let the cream cheese and eggs sit at room temperature for about 30 minutes so the batter mixes smoothly without lumps.
- Mix just until smooth to avoid adding too much air, which can cause cracks.
- Cool and chill completely to firm up the texture and bring out the best flavor.
Nutrition
Calories: 226kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Sodium: 46mg | Net Carbohydrates: 24g
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