Crustless Cheesecake Recipe

No ratings yet

An easy recipe for gluten-free crustless cheesecake. This crustless cheesecake recipe is rich, creamy, and tangy-- plus, it's naturally gluten-free!

Prep Time10

Cook Time1 30

Set Time4

Total Time5 40

Course: Dessert

Cuisine: American

Keyword: crustless cheesecake

Servings: slices

24 ounces full-fat cream cheese softened to room temperature (block style, not spreadable cream cheese)
1 cup granulated sugar
¾ cup sour cream room temperature
4 large eggs room temperature
1 tablespoon pure vanilla extract

Preheat the oven to 325°F.
Grease and line a 9-inch springform pan with parchment paper. Wrap the outside of the pan with parchment paper to ensure the bottom and sides are all tightly covered. Set aside.
In a large bowl, beat the cream cheese (on high) for 30 seconds.
Add the sugar and vanilla and beat until blended well.
Add in the sour cream and beat until smooth.
Add eggs into the cream cheese mixture one at a time beating well (on low) after the addition of each egg. Use a spatula to scrape down the sides of bowl. Do not overmix – beat just until combined.
Pour the batter into the prepared pan and gently pat down the bottom a couple of times to remove any air bubbles.
Add the pan to a larger pan filled halfway up with water and bake for 75-90 minutes. The cheesecake is done when the outside edges are set but the middle 2-inch to 3-inch of the gluten-free cheesecake is still slightly wobbly.
Let cool at room temperature for 30 minutes, then set in the fridge to cool for at least 4 hours.
Slice and serve chilled.

While not essential, good-quality cream cheese, vanilla, and eggs enhance flavor.
Grease the pan well: This helps with easy release, especially without a crust.
Line with parchment if preferred: Optional, but it provides extra insurance against sticking.