This Fluffy Crustless Cheesecake is simply the best, and it happens to be gluten free! One of the most popular recipes on Cooking with Mamma C. Don’t miss the video!
So, I casually mentioned in my last post that homemade chocolate liqueur is perfect to pour over cheesecake. In my head, I was thinking of this fluffy, crustless cheesecake — otherwise known as the best cheesecake I’ve ever tried.
It’s pure decadence!
I’m almost at a loss for words in trying to describe this dessert, which happens to be gluten free. It’s fluffy, airy, luscious and so delicately soft.
Delicious on its own, it’s flavored with vanilla and is just begging to be accented with your favorite topping. I’ve tried it with homemade versions of chocolate liqueur, strawberry liqueur and limoncello.
I know. To die for!
But it’d be excellent with non-alcoholic toppings like caramel sauce, raspberry coulis or strawberry preserves.Like the liqueur, we enjoy this cheesecake on our trips to Connecticut to visit my in-laws for the holidays. A dear family friend makes it, and my mother-in-law stores it in the freezer to thaw when we arrive.
(She knows how much I love this cheesecake. Heck, I think everyone in Connecticut knows how much I love this cheesecake.)I finally got the recipe over the summer, and have been waiting for Christmastime to try it. It’s definitely a special occasion kind of dessert, something to make when it can be shared.
It’s way too dangerous for me to have around just because. I don’t have that kind of self control.
But on Christmas day, I’ll happily indulge in this rich, fluffy crustless cheesecake, topped with our delicious chocolate liqueur. It’s the perfect present, don’t you think?
Here are some tips for this crustless cheesecake:
- To prevent lumps, let your cream cheese come to room temperature before starting. Beat each block one at a time, until it’s smooth and creamy. Add each ingredient one at a time, beating after each addition, just until combined. Then mix everything for seven minutes on a high speed that won’t splash. Your batter must be smooth before baking.
- To prevent over browning, move your top oven rack down to the second lowest position and bake your cheesecake there, with nothing above it so there’s room.
- To prevent cracks, bake your cheesecake in a water bath (bain marie) by filling a roasting pan 1/4 full with hot water and letting your springform pan (affiliate link) with the batter rest in it. When done baking, leave the cheesecake in the oven with the door ajar for one hour.
- Test to see if your springform pan leaks before filling it by letting it sit in the water bath for 10 minutes. If water seeps into the pan, you can dry it, then place your springform in a pie dish. Then set the pie dish with the springform in the water bath and proceed.
Buon Natale and Happy Hanukkah, my friends! May your days be filled with peace and joy.
P.S. I now have a chocolate version of this gluten-free, crustless cheesecake! You must try this Chocolate Cheesecake! And don’t miss these cheesecake topping ideas!
(Recipe Source: Barely adapted from family friends Lee and Carol, who said it originally came from Williams Sonoma)
Watch the video to see how to make Fluffy Crustless Cheesecake!

- 5 (8-ounce) blocks cream cheese (at room temperature)
- 6 eggs (large)
- 1 1/3 cups granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 pint sour cream (low-fat is fine)
- An hour ahead of time, unwrap your cream cheese blocks and set them out at room temperature to soften. When the cream cheese is softened, start the recipe.
- Move the top oven rack down to the second lowest position in your oven, with nothing above it (to prevent over browning the cheesecake). Preheat the oven to 400 degrees F. Grease a 10-inch springform pan. (See notes if you have a 9-inch springform.)
- Fill a roasting pan 1/4 full with hot water. If you have a leak-proof springform, place it in the water bath. If you suspect your springform will leak, (see notes) place it in a pie dish, then place the pie dish with the springform in the water bath.
- In a large mixing bowl, add one block of cream cheese and beat it until creamy. Continue adding one block of cream cheese at a time and beating well, scraping the bowl as needed. There must not be any lumps in your batter. Add the eggs one at a time, mixing after each addition on low. Add the remaining ingredients one at a time, mixing to combine after each addition. When all ingredients have been added, beat on high (or as high as you can without splashing) for seven minutes.
Transfer the batter to the springform pan (filling it no more than 3/4 of the way to the top; see notes for what to do with extra batter). Bake the springform in the water bath for 10 minutes at 400 degrees F. Then lower the temperature to 375 degrees F and bake for 45-55 minutes. The top should be set, except for a small circle in the middle. Do not insert anything into the cheesecake to test it, or it will crack. Turn off the heat and let the cheesecake stay in the oven with the door ajar for one hour.
Leave the cheesecake in the springform pan and let it finish cooling on a wire rack. Refrigerate the cheesecake overnight before cutting into it.
- To slice, remove the outer circle of the pan and dip a knife in warm water to make the cuts. (Keep the bottom of the pan under the cheesecake. You can even place the cheesecake with the bottom portion of the pan on a cake stand.) Store the cheesecake covered in the refrigerator (you can keep it in the springform) for up to three days or freeze it for up to 3 weeks.
- To test if your springform leaks, place your springform pan in the water bath and wait 10 minutes to see if any water seeps into your springform. If so, dry it, grease it and place your springform in a pie dish. Then place the pie dish with the springform in the water bath.
- Even if you have a 10-inch springform, just fill it 3/4 full so it doesn't overflow. If you only have a 9-inch springform pan, fill it 3/4 full with the batter. Bake the remaining batter in two ramekins or another suitable baking dish, in a water bath, ideally in a separate oven, so you can pull out them out earlier without affecting the springform cheesecake. I baked my extra batter in a separate oven for 10 minutes at 400 degrees, then 25 minutes at 375 degrees, then left it in the oven with the door ajar for 20 minutes. If you don't have a separate oven, bake the ramekins/baking dish in the same oven with the springform cheesecake for the full amount of time (it's important not to open the oven during baking) and just know that the ramekins/baking dish will come out a bit overcooked, but tasty.
- This cheesecake is barely adapted from a Williams Sonoma recipe.
Anna Craigs
Made this cheesecake recipe with a few little tweaks. I added a tablespoon of cornstarch to be sure it was firm and a little lemon rind and vanilla to give it a little more depth of flavor. Served it at Thanksgiving with strawberries and it was the absolute favorite.
Mamma C
That sounds so good, Anna! Thanks for sharing your tweaks. I’m glad it was the Thanksgiving favorite!
Angela
Idea for a chocolate version?
Mamma C
Angela, I’ve never tried making a chocolate version of this cheesecake and can’t vouch for the results. However, you might try melting 8 ounces of semi-sweet chocolate baking bars, letting the chocolate cool a bit, and then adding it to the batter. You might want to taste the batter to get a sense of whether any adjustments need to be made. I’d love to hear back if you try it.
Jennifer A Clifton
Have you tried to make this with a crust? Do you think it would work? I made it once already following the recipe exactly…DELICIOUS! Am going to make again for thanksgiving but think it would be even more amazing with a yummy buttery graham cracker crust. I’m not a really experienced baker so not sure if a crust can be used. Thank you.
Mamma C
Jennifer, I’ve never tried this with a crust. Another reader mentioned she used a crust, and hers turned out fine. (I don’t know what type of crust, though.) I researched some other recipes with graham cracker crust, and they all bake at lower temps than this recipe, and some call for pre-baking. So, I don’t have a definitive answer for you. One reader asked about using a no-bake crust and transferring the cheesecake onto it, and I recommended she freeze the cheesecake first before trying to transfer it to a crust (otherwise, it’d fall apart.) If you do try making this with a crust, I’d love to hear how it went.
Jennifer A. Clifton
Thank you for your reply. I think I will make it per the recipe for Thanksgiving and then try with a crust at another time. Thanksgiving is not the time for me to get brave lol. Have a great holiday!
Mamma C
I’m with you! Thanks, Jennifer. Have a great Thanksgiving!
Cinnamon Flowers
Hi. I have a 9in springform pan. I filled it 3/4 way up and have lots of batter left still. I have already filled 6 eight ounce ramekins. And have enough for a few more. Is there typically this much batter left? Also how long should I cook the 8 ounce ramekins do them at 400 degrees for a set amount of time and then reduce for the second amount of time like the big one?
Mamma C
Cinnamon, I usually only have enough extra batter for a couple of ramekins, and I have a 9-inch springform. I wonder if your pan is more shallow than mine. Maybe you can put your extra batter in something larger than ramekins? Perhaps a pie dish? I bake my ramekins right along with the rest of the cheesecake (on a different rack) and do everything the same with the temperature and time. It’s important not to open the oven during the process.