This Fluffy Crustless Cheesecake is simply the best, and it happens to be gluten-free! This New York-style cheesecake has fans all over the world! It's one of the most popular recipes on Cooking with Mamma C.
This Fluffy Crustless Cheesecake is the best cheesecake I've ever tasted! And it's become a holiday tradition for many Cooking with Mamma C visitors, ever since I posted the recipe in 2014.
I'm almost at a loss for words in trying to describe this New York cheesecake without crust. It's fluffy, airy, luscious, creamy and so delicately soft.
It's pure decadence! And, since it's flourless, this is a gluten-free cheesecake.
Delicious on its own, it's flavored with vanilla and is just begging to be accented with your favorite cheesecake topping. I've tried it with homemade versions of chocolate liqueur, strawberry liqueur and limoncello.
I know. To die for!
But it's excellent with non-alcoholic toppings like Italian Strawberries with Sugar and Lemon, caramel sauce and raspberry coulis.
We enjoy this crustless 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.
I asked for the recipe several years ago, and the rest is history!
Recipe ingredients
Cream Cheese - You'll need five, 8-ounce blocks for this tall cheesecake. We're not messing around!
You can use full-fat or low-fat cream cheese. Just make sure it's softened.
Sour Cream - The addition of sour cream to the batter makes this a New York-style cheesecake recipe. Use regular or low-fat sour cream.
Eggs: We're using large eggs here. I haven't tested this with other sizes.
For a keto cheesecake
You can easily make this no-crust cheesecake low carb. To make a keto crustless cheesecake, replace the sugar with a keto-friendly sweetener. Monk fruit sweetener (affiliate link) has the best taste, in my opinion.
How to make fluffy cheesecake
The key to this fluffy cheesecake recipe is beating in lots of air for volume! Besides beating after adding each ingredient, you'll beat the cheesecake filling for seven minutes.
See the recipe card at the end of this post for full instructions, but here's an overview.
Tips for the best crustless cheesecake:
- To prevent lumps, let the cream cheese, eggs and sour cream come to room temperature before starting. Beat each block of cream cheese 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.
- 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. Also, if you have a dark springform pan, you'll need to reduce the oven temperature by 25 degrees. Note that your cheesecake will still taste good if it does get brown on top.
- To prevent cracks, bake your cheesecake in a water bath (bain marie) by filling a roasting pan ¼ full with hot water and placing your springform pan (affiliate link) with the batter in it. When done baking, leave the cheesecake in the oven with the door ajar for one hour.
- To prevent water from seeping into your springform pan, place your springform in a large pie dish first. Then set the pie plate with the springform in the water bath and proceed. If you don't have a pie dish large enough, you'll need to wrap the outside of the springform pan with heavy-duty foil (or a double layer of regular foil), covering the bottom, up the sides and inside the top of the rim.
How to tell when cheesecake is done
The cheesecake is done when the top is set, except for a small circle in the middle. Don't 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. This allows the cheesecake to finish cooking in the center while the cake cools down gradually.
Frequently asked questions
You can freeze this cheesecake for up to three weeks with good results. The texture starts to change after that, but it can be used within two months.
Cover the cheesecake (whole, partial or sliced) with plastic wrap, then foil. You can leave the cheesecake in the springform pan and just wrap the whole thing.
Thaw the cheesecake in the refrigerator overnight or let it sit out at room temperature for 2-4 hours. You can thaw an individual slice in the microwave on the defrost setting for less than a minute.
You just need to release the buckle, then lift the sides of the pan to remove the circular frame. Keep the cheesecake on the bottom portion of the pan, however. You can even place the cheesecake with the base of the pan on a cake stand.
More dessert recipes to love
- Chocolate Cheesecake - A chocolate version of this gluten-free crustless cheesecake!
- Creamy Cheesecake with Sour Cream Topping - A family favorite for decades!
- Lemon Lush Dessert - A recipe made from scratch!
- Torta Caprese - A flourless chocolate-almond cake that's gluten free!
If you try this Fluffy Crustless Cheesecake, be sure to leave a comment and a rating!
Fluffy Crustless Cheesecake (NY Style)
Video
Ingredients
- 5 (8-ounce) blocks cream cheese (at room temperature)
- 6 eggs (large)
- 1 ⅓ cups granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 pint sour cream (low-fat is fine)
Instructions
- Two hours ahead of time, unwrap the cream cheese blocks and set them out at room temperature to soften. Set out the eggs and sour cream also. 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. (If using a dark springform pan, you'll need to reduce the oven temperature by 25 degrees F for this recipe, or the cheesecake will brown too much. You'll start at 375 degrees, then lower to 350 degrees.)
- Grease a 10-inch springform pan. (See notes if you have a 9-inch springform.)
- Fill a roasting pan ¼ full with hot water. Prepare your springform pan to prevent water from seeping into it during baking. If you have a large pie dish, place the springform in it. If you don't have a pie dish large enough, you'll need to wrap the outside of the springform pan with heavy-duty foil (or a double layer of regular foil), covering the bottom, up the sides and inside the top of the rim.
- 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 ¾ of the way to the top; see notes for what to do with extra batter). Place the springform and bottom pie dish in the water bath and bake for 10 minutes at 400 degrees F. (Use 375 degrees for a dark pan.) Then lower the temperature to 375 degrees (use 350 degrees for a dark pan) and bake for 40-55 minutes, or until the top is 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 it overnight before slicing it. Leave it uncovered the first night if you can, unless you have strong odors in your fridge from onions or something. (See notes.)
- To slice, remove the outer circle of the pan and dip a knife in warm water to make the cuts, wiping the knife clean after each slice. (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. Wrap it in plastic, then foil before freezing it. Thaw the cheesecake in the refrigerator overnight or let it sit out at room temperature for 2-4 hours. You can thaw an individual slice in the microwave on the defrost setting for less than a minute.
Notes
- Even if you have a 10-inch springform, just fill it ¾ full so it doesn't overflow.
- If you only have a 9-inch springform pan, fill it ¾ 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 bake my extra batter in a separate oven for 10 minutes at 400 degrees, then 25 minutes at 375 degrees, then leave 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.
- Some readers have halved the recipe with good results.
- Whenever I cover the cheesecake with foil or wrap the first night, a few drops of moisture pool on top of the cheesecake, leaving a water stain on its surface. If you don't have strong odors in your fridge, try leaving the cheesecake uncovered for the first night.
- I have never tried making this with a crust.
- This cheesecake is barely adapted from a Williams Sonoma recipe.
Nutrition
(Recipe Source: Barely adapted from family friends Lee and Carol, who said it originally came from Williams Sonoma. Originally published on December 22, 2014 and updated now with additional photos and information.)
Rosa says
I am wondering if this recipe will work with Graham cracker crust at the bottom?
Mamma C says
Hi Rosa - I haven't tried it, but another reader made it with a crust and said it was good. If you are baking the crust with the cheesecake, remember not to fill your pan with batter any higher than 3/4 full. If you want to use a no-bake crust, you could make the recipe as written, freeze the cheesecake solid, then transfer the frozen cheesecake onto the crust. Let me know how it goes!
Logan says
I just tried this recipe. It was my first time ever making cheesecake, and I was really paranoid that I would screw it up. Everything was flawless until the last 20 minutes of baking time. I baked the cake in its water bath at 400 for 10 minutes, then turned it down to 375 and set the timer for another 50 minutes. At the 30 minute mark, I checked the cheesecake and it looked like it still had a great deal of baking to do. When the timer went off, I opened the oven to find the top dark brown. What a bummer. I don't know whether to throw it out or serve my family a burnt cheesecake for Thanksgiving.
Mamma C says
Hi Logan - When my friend makes this cheesecake, hers is quite brown on top too, but it still tastes delicious. If you think it looks bad, you could top it with some whipped cream or even place berries on top. Your oven may run hotter than mine.
Mamma C says
To address this issue of some ovens running hotter, I'm recommending that the top rack of the oven be moved down to the second lowest position, with nothing above it. Bake the cheesecake on the second lowest rack.
Debbie says
This looks delicious!! I wonder how it would be to use low fat cream cheese, egg beaters and Splenda. Has anyone out there tried it?
Mamma C says
Hi Debbie - I know people have tried it with other sweeteners and had good results. You probably could use low-fat cream cheese too. I don't know if the Egg Beaters would work here. Let me know if you try it!
Callee says
I tried to make it and it didn’t turn out very good at all for me was flat and because the oven was so fight it kinda burnt it eventhough I followed directions exactly didn’t work for me but seemed like a good recipe
Mamma C says
Hi Callee - Did you remember to turn down the oven to 375 after the first ten minutes? I'm sorry to hear this didn't turn out for you and am trying to figure out what went wrong. This is a recipe that has been made hundreds of times.
Mamma C says
Hi Callee - I'm recommending now that the top oven rack be moved down to the second lowest position. Bake the cheesecake on that level, with nothing above it, to avoid burning the top.
Darlene says
Do any of you like to use pie filling on top of a cheesecake? I'm experimenting with cherry pie filling right now as it's the only sugar-free one my local grocery store had, but I'd like to try blueberry and other fruits.
Mamma C says
Hi Darlene - I haven't tried it, but I bet it would be delicious.
Darlene says
This evening I drove all over my town looking for other sugar-free pie fillings and couldn't find any other than the cherry I mentioned above. 🙁 This was after first looking on Amazon thinking I could order it, and not finding any sugar-free blueberry there. Guess I'm just going to have to find some recipes for cooking down frozen blueberries, strawberries, blackberries and raspberries and making my own
Mamma C says
Homemade should taste great. Good luck!
Rebecca says
This is the most fantastic cheesecake recipe. I add a tablespoon of vanilla bean paste and a tablespoon of lemon juice. I also use a Monk fruit sweetener rather than sugar to make it keto. It comes out fluffy and delicious every time! I’ve also made a pumpkin version by leaving out one block of cream cheese and adding one can of pumpkin and 1 tablespoon of pumpkin pie spice. It was a big hit at Thanksgiving!
I would love to figure out a peanut butter version and a chocolate version. If Anyone has a successful version of either of these flavors, please post it!
Mamma C says
Hi Rebecca - Thanks so much for sharing your adaptations! The pumpkin version sounds great! I tried a chocolate version once, but it needs more testing to get it right. Peanut butter sounds awesome too!
Mamma C says
Hi Rebecca - I just posted a chocolate version of this cheesecake! Chocolate Cheesecake
Dorothy says
So, I’m not a baker. I’m wondering how you would recommend adapting this to add some flavoring ( orange or lemon juice) without sacrificing the fluffy consistency.
Mamma C says
Hi Dorothy - I would use orange or lemon extract in place of the vanilla. Then, I'd add maybe two teaspoons of zest. It's important not to add any extra liquid. Let me know if you try it!
Darlene says
I've made this 4 times now and can not get it as fluffy as yours. The 4th time, I even scaled back the mixing from 7 minutes to 5 because over-beating could cause that. It still tastes wonderful so I guess I can't complain, but I sure want a light and airy cheesecake.
Also I way upped the vanilla to 2 tablespoons. Other than that, I left everything else the same.
Mamma C says
Hi Darlene - If you've been using 6 times as much vanilla as the recipe calls for, you could be throwing off the balance needed for a fluffy cheesecake. It's probably way too much liquid.
Darlene says
The first time I made it I stuck exactly to your recipe and it was the same (not really fluffy). The next two times I used a tablespoon of vanilla, and then the last time I went gung ho with 2 tablespoons. It has risen to the same height every time. I'm wondering if it could be something the higher humidity here where I live.
Mamma C says
That's an interesting thought. If you do have high humidity, it's really important not to add extra liquid to the recipe. Also, beating for seven minutes is needed to incorporate air into the batter to make it fluffy.
LUKE says
I LOVE IT!! Thanks, I made a tiny one looked aweful and used a sugar sub. But man was it good. Can't wait to make the 2nd batch.
Mamma C says
Hi Luke - Too funny! I'm glad you loved it though.
susie leyens says
The cheesecake shown in the video isn't fluffy like the other images? It looks completely different.
Mamma C says
Hi Susie - I had the video made for me. It looks like the cheesecake in the video wasn't thawed all the way from the freezer. I assure you, this cheesecake is very fluffy!
Patti says
Hi Mama C,
Thank you. I'm making this tomorrow. I have one more question. I wanted to make it chocolate. Can you advise on this. Do I just add cocoa powder or also melted chocolate. I was even thinking of making strawberry swirl if possible. I can't find much on these.
Thanks for all the help. Can't wait to make your cheesecake. I do Keto so I use swerve for sugar.
Namaste
Mamma C says
I tested a chocolate version once but wasn't happy with it. I need to play around with the ingredient amounts again before making a recommendation. You could serve this with chocolate-covered strawberries, though.
Patti says
Good to know.
Thanks
Mamma C says
Hi Patti - I just posted a chocolate version of the Fluffy Crustless Cheesecake. Chocolate Cheesecake