No-Crust (Crustless) Baked Cheesecake – Easiest Recipe Ever! If you love cheesecakes as much as I do, try this easy recipe, you will love it for its simplicity. You can make this baked Cheesecake in no time since there is no crust to make. You just mix everything and then bake. THAT’S easy!
No-Crust Baked Cheesecake
Cheesecakes are always a hit. If you love cheesecakes as much as I do, here is a quick & easy way to make cheesecake. Or if you’ve never made one before, try this easy recipe, you will love it for its simplicity. Most cheesecake recipes call for a cookie crumb crust. It has no crust! Very simple! You just mix everything and then bake. THAT’S easy!
Here is a recipe for making
cheesecake batter in a blender
You can also make the cheesecake batter in a blender. You simply add all your ingredients to a blender. Whizz them up for a few seconds to one minute. Then your cheesecake batter is ready. It is the best & easiest no-crust baked cheesecake you will ever try.
Click Here for Crazy Easy Crustless Baked Cheesecake (In Blender)
USEFUL TIPS
- For baking you will need a round cake pan (18cm or 20 cm). The thickness of cheesecake depends on the size of your pan.
- You can mix the ingredients either with a balloon whisk or hand mixer.
- Softening cream cheese is important for achieving a smooth and creamy texture with no lumps. Just take your cream cheese out of the fridge ahead of time!
- First, beat the cream cheese with a wooden spoon or spatula until it is soft. Then add sugar a little at a time. Beat at medium speed with a balloon whisk or an electric whisk.
- Add one egg at a time and mix completely before adding the next. You can use a small bowl to crack your eggs before adding.
- I baked it for about 40 minutes in a preheated (170 C) oven. This can vary depending on your oven, so make sure to adjust the oven temperature as needed.
- After Removing the cake pan from the oven, let it cool on a wire rack.
- After cooling, wrap the cake pan in plastic. Put it in the fridge for a few hours or until the next day.
- You can also serve the cake warm if you like it that way.
MORE CHEESECAKE Recipes to Try
I am a big fan of cheesecake and I have tried pretty much many cheesecake recipes. I have shared several cheesecake recipes on this blog and many more to come…
No-crust baked cheesecake
Step-by-step recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings: 6
Equipment
18 or 20 cm round cake pan
Ingredients
200 g cream cheese, at room temperature
80 g granulated sugar
2 large eggs, at room temperature
2 tablespoons plain flour, sifted
200 ml whipping cream, at room temperature
1 tablespoon lemon juice or vinegar
1 tablespoon melted butter or margarine
Instructions
Gather the ingredients.
Line the cake pan with a parchment paper. Preheat the oven to 170°C.
In a large bowl, beat the cream cheese with a wooden spoon or spatula until it is soft and smooth.
Add sugar in 3 to 4 additions and beat until well incorporated with a balloon whisk or an electric whisk.
Mix in the eggs one at a time and beat until well incorporated.
Then, add the sifted flour and mix.
Now add whipping cream stirring to incorporate.
Add lemon juice or vinegar stirring to incorporate. Then add melted butter stirring to incorporate.
Carefully pour the batter into the prepared pan.
Bake it for about 40 minutes in a preheated oven. The cake is done when it is set with a lightly brown edge around it. Adjust the time and oven temperature as needed.
Remove the pan from the oven and let it cool on a rack. Wrap the cake (with the pan) and keep it in the refrigerator overnight. You can also serve it warm if you like.
Serve cheesecake in wedges.
It goes well with blueberry sauce!
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No-Crust Baked Cheesecake
Equipment
- 20 cm round cake pan
Ingredients
- 200 g cream cheese at room temperature
- 80 g granulated sugar
- 2 large eggs at room temperature
- 2 tablespoons plain flour shifted
- 200 ml whipping cream at room temperature
- 1 tablespoon lemon juice or vinegar
- 1 tablespoon melted butter or margarine
Instructions
- Butter the cake pan or line it with a parchment paper.
- Preheat the oven to 170°C.
- In a large bowl, beat the cream cheese until smooth.
- Add sugar in 3 to 4 additions and beat until well incorporated.
- Mix in the eggs one at a time and beat until well incorporated.
- Add the sifted flour and mix.
- Add whipping cream stirring to incorporate.
- Add lemon juice or vinegar stirring to incorporate.
- Add melted butter stirring to incorporate.
- Carefully pour the batter into the prepared pan.
- Bake it for about 40 minutes in a preheated oven until the cake is set with a lightly brown edge around it. Adjust the time as needed.
- Remove the pan from the oven and allow it on a rack to cool.
- Place the completely cooled cheesecake in the refrigerator, covered, for 4 hours or more, before you serve it.
- Serve cheesecake in wedges, with fruit sauce if desired.
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