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)
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.)
- 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. Then lower the temperature to 375 degrees F 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 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.
Video
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.)
Sherri
This cheesecake is absolutely amazing. I was looking for a crustless recipe and stumbled upon this one.The first time I made it ,it was perfect. I am baking one as I write this review. Thanks again for the recipe.
Mamma C
Hi Sherri - I'm so glad you had a great experience with this crustless cheesecake! Enjoy.
Pat Romanosky
Absolutely decadent. Flourless so good for keto. I used Monk fruit sugar! Was awesome!!
Mamma C
Hi Pat - I'm so glad you enjoyed this with monk fruit sweetener! Thanks for letting me know.
Lynn Reynolds
The first time I made it, came out perfect. My husband loved 😍it, me too. Followed the steps to a T. Awesome, I'll make it again and again 😀
Mamma C
Hi Lynn - I'm so glad to hear that! Thanks for letting me know.
Laura
Can you substitute some mascarpone cheese instead of some of the cream cheese?
Mamma C
Hi Laura - I don't think the results would be the same, so I don't recommend it.
Joe
I made this cheese cake for Christmas of 2020 and it is absolutely the best cheese cake recipe ever we love it so much that I’m making it tomorrow for a little neighborhood gathering on Sunday we know that it’s going to be a big hit,thank you for your sharing your excellent recipe I’m looking forward to getting more from your site.
Mamma C
Hi Joe - I love hearing that! Thanks for letting me know. I hope you enjoy my other recipes too!
Loretta
I have a 6” springform. Can I cut this recipe in half.
Mamma C
Hi Loretta - I haven't tried it, but it should work. People have cut my chocolate cheesecake recipe in half with good results.
Diane
Will this work if you want to use a graham cracker crust for it?
Mamma C
Hi Diane - I haven’t tried making it with a graham cracker crust, but another reader did 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 (or consider halving the cheesecake ingredients).
Darlene
I posted ages ago that my cheesecake was not fluffy, and I think I finally have a reason why: the quality of the cream cheese. I was using a lot of cream cheese in another recipe (mock cream cheese Danish (low-carb)) and was getting inconsistent results. I noticed softening in the microwave was different for different brands, and each time I changed brands the Danish would turn out a little different. Then a friend told me it was the quality of the cream cheese. I was getting worse results and faster melting when i used cheaper cream cheese, and I bet there's a higher water content. I haven't made this cheesecake since that realization, so next time I do I'll make sure I buy a nicer name brand.
The low-carb mock Danish, in case anyone is interested:
2 oz cream cheese, softened, in a cereal bowl
2 eggs
dash of cinnamon
2 tsp Splenda
1 tsp vanilla extract
Stir up and mix well the last 4 ingredients in the bowl next to the cream cheese. Then incorporate the cream cheese into it, but leave chunks. Don't make it all super-blended. Cook on high in a microwave for 2 minutes. I usually flip it to another bowl and cook an additional 30 seconds or so, but it's probably not required. Top with a shake of cinnamon, and I add a splash of sugar-free vanilla, caramel, raspberry or other syrup that's meant for coffee.
Mamma C
Hi Darlene - I appreciate you reporting back! That's interesting about the cream cheese. And thanks for sharing your low-carb recipe!
chelsi
you wouldnt happen to have the steps for this cheesecake in cupcake baking sheets would you? 🙂 i love this and would love to make minis for the holidays
Mamma C
Hi Chelsi - I have not tried a cupcake version. I would imagine it would need less time to bake, and maybe the water bath would have to be on the rack below the cupcake pan. Let me know if you try it.
Kari B
Can you eat same day instead of refrigerating? What is the purpose? I don’t want to waste money on making this for a dinner tonight just for it to be screwed up! #askingforafriend 🤣
Mamma C
Hi Kari - The cheesecake needs time to set in the refrigerator -- for the taste and texture to be best. To eat it the same day, you'd have to let it chill for at least eight hours. I wouldn't try it for dinner tonight, unless you're eating very late.
Jamie Kay
Sorry - I should have mentioned that I used Stevia instead of sugar to make it keto-friendly and it was perfect!
Mamma C
Hi Jamie - Yes, thanks for mentioning you used Stevia.
Nikki
It turned out awful with stevia. My bf loves cheesecake and he threw it out. It was that bad.
Mamma C
Hi Nikki - The recipe calls for sugar, not stevia.