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Crustless Cheesecake
5 from 12 votes

Crustless Cheesecake

Crustless Cheesecake is a baked dessert blending cream cheese, eggs, sugar, milk or half-and-half, Bisquick baking mix, and vanilla extract. Without a crust, it presents a creamy, dense texture with a slight rise and gentle fall upon cooling. The cheesecake is topped with a lightly sweetened sour cream glaze with vanilla, finished with a small amount of chopped dark chocolate for contrast. This recipe uses straightforward blending and baking steps to accomplish a rich and satisfying dessert.

Prep Time
5 mins
Cook Time
45 mins
Cooling Time
1 hr 10 mins
Total Time
2 hrs
Servings: 10
Calories: 344 kcal
Course: Cake
Cuisine: American

Ingredients

Cheesecake
  • 2 egg large
  • 1 cup granulated sugar
  • ¾ cup milk or half-and-half
  • ½ cup baking mix Original Bisquick™ brand
  • 2 teaspoons vanilla extract
  • cream cheese softened (lite is okay, dice into chunks if your blender isn’t very powerful, two 8-ounce packages
Glaze
  • ¾ cup sour cream lite is okay, or Greek yogurt
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • dark chocolate chopped, about 1 ounce

Instructions

Cheesecake
    Cup of Yum
  1. Preheat oven to 350F and spray a 9-inch round pie dish very well with cooking spray. Make sure your pie dish is at least 2-inches deep (don’t use an 8-inch dish) because the cheesecake rises and puffs fairly dramatically in the oven and could overflow if your dish is too small or not deep enough.
  2. To the canister of a blender, add the eggs, sugar, milk, Bisquick, vanilla, and blend on high speed until smooth, about 15 to 30 seconds.
  3. Add the cream cheese and blend on high speed until smooth, about 1 to 2 minutes depending on blender strength.
  4. Pour batter into prepared dish and place dish on a baking sheet (as insurance against overflow) and bake for about 40 to 45 minutes (I baked 45 minutes), or until a knife or toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Cheesecake firms up as it cools and will fall a bit in the center, but the edges to remain raised. It’s okay if it cracks a bit because it’ll be covered with glaze.
  5. Place cheesecake on a wire rack to cool completely before glazing.
Glaze
  1. In a medium bowl, combine the sour cream, sugar, vanilla, and whisk until smooth.
  2. Evenly pour glaze over the cheesecake, being careful to keep glaze in the center portion and not over the raised crust edges.
  3. Evenly sprinkle with chocolate, slice, and serve. Or, cover with plastic wrap and keep in the fridge until ready to serve.

Notes

  • Store the crustless cheesecake airtight in the refrigerator for up to five days to maintain freshness.
  • Use a deep 9-inch pie dish (at least 2 inches deep) to prevent overflow as the cheesecake rises during baking.
  • Some cracking or a slight fall in the center upon cooling is normal and covered by the glaze.

Nutrition Information

Serving 1 Calories 344kcal (17%) Carbohydrates 32g (11%) Protein 7g (14%) Fat 21g (32%) Saturated Fat 12g (60%) Polyunsaturated Fat 7g (41%) Cholesterol 96mg (32%) Sodium 180mg (8%) Sugar 29g (58%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 344

% Daily Value*

Serving 1
Calories 344kcal 17%
Carbohydrates 32g 11%
Protein 7g 14%
Fat 21g 32%
Saturated Fat 12g 60%
Polyunsaturated Fat 7g 41%
Cholesterol 96mg 32%
Sodium 180mg 8%
Sugar 29g 58%

* Percent Daily Values are based on a 2,000 calorie diet.