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Easy! No-Crust Blender Baked Cheesecake

You will love this no-crust blender baked cheesecake recipe because it’s so easy and quick to put together and the outcome is heavenly delicious.
Prep Time10 minutes
Cook Time40 minutes
Course: Cake
Keyword: Blender cheesecake, Crustless baked cheesecake, Easy baked cheesecake
Servings: 6
Author: kanthi

Equipment

  • 22 cm cake pan

Ingredients

  • 200 g cream cheese at room temperature
  • 150 g thick strained yogurt or Greek yogurt at room temperature
  • 200 ml heavy cream at room temperature
  • 1 tablespoon lemon juice
  • 2 tablespoons melted butter
  • 100 g sugar
  • 2 large eggs
  • 1 tablespoon cake flour
  • 50 g raisins optional

Instructions

  • Preheat the oven to 170°C
  • Gather the ingredients and butter the cake pan.
  • Add the ingredients to a blender in this order: heavy cream, eggs, melted butter, sugar, cream cheese, yogurt, lemon juice, and flour. Blend until smooth.
  • Remove the blender from its base and stir in raisins if you use them.
  • Pour the mixture into the prepared pan.
  • Bake the cheesecake until the top is lightly brown for about 40 minutes. Adjust the time as needed.
  • Let the cheesecake cool on a cooling rack and cover it with plastic wrap and refrigerate for about 4 hours or overnight. If you’d prefer serve it warm.
  • Serve & Enjoy!

Notes

I used a large cake pan (22cm). I like thin cheesecake and It will likely bake faster. Thickness of your cheesecake will depend on the size of the pan you use.