I’ll be real with you—cheesecake has always been one of my guilty pleasures. But as someone who avoids gluten like the plague, I got tired of searching for gluten-free crusts that didn’t taste like cardboard.
That’s when it hit me—why not skip the crust altogether?
The result?
A creamy, dreamy cheesecake that’s so rich and satisfying, you’ll forget it’s even missing the crust.
Tips
- Want it tangier? Add an extra tablespoon of lemon juice for a zesty kick.
- No sour cream? Greek yogurt works just as well and adds a nice tang.
- Dairy-free? Swap out the cream cheese and sour cream for plant-based alternatives, like almond cream cheese and coconut yogurt.
- Sugar-free option: Use a sugar substitute like erythritol or monk fruit for a low-carb version.
Serving Suggestions
Top with fresh berries, a drizzle of honey, or a dollop of whipped cream. If you’re feeling fancy, try a homemade berry compote. Just simmer mixed berries with a bit of sugar until thickened—so simple, so good!
Crustless Cheesecake
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
A light and creamy gluten-free cheesecake with no crust to weigh it down. Perfect for those who want all the flavor with none of the gluten!
Ingredients
- 3 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup full-fat sour cream
- 1 tsp pure vanilla extract
- ½ tsp fresh lemon zest (optional, but adds a pop of brightness)
- Pinch of salt
Instructions
- Preheat and prep
Set your oven to 325°F. Grease a 9-inch springform pan lightly with butter or non-stick spray. - Mix it up
In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy—about 2-3 minutes. Make sure to scrape down the sides of the bowl to avoid lumps. - Add the eggs
Beat in the eggs one at a time, making sure each one is fully mixed before adding the next. This keeps the batter silky smooth. - Stir in the flavor
Add the sour cream, vanilla, lemon zest (if using), and salt. Mix on low speed just until combined—you don’t want to overbeat it. - Bake it slow
Pour the mixture into your prepared pan. Place the pan on a baking sheet, just in case of any drips. Bake for 50-55 minutes, or until the edges are set but the center is slightly jiggly. - Cool it down
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for about an hour. This helps prevent cracks from forming on top. - Chill out
Transfer the cheesecake to the fridge and chill for at least 4 hours, but overnight is best. The flavors develop beautifully, and the texture firms up to perfection.
Notes
Be sure to chill the cheesecake well before serving for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 14g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 100mg
