Crustless Cheesecake
Crustless cheesecake offers a rich, creamy texture with a smooth vanilla flavor, perfect for those seeking a lighter dessert. Its simple ingredient list and easy preparation make it ideal for entertaining or a satisfying treat at home. A dessert that combines elegance with everyday ease.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix cream cheese, vanilla, eggs, sugar, and salt until well blended.
- Pour the mixture into a greased and floured 9 x 13-inch pan.
- Bake for 40 to 45 minutes until set and lightly golden.
- Allow to cool before serving.
Tips & Substitutions
To ensure a smooth batter, let the cream cheese sit at room temperature for at least 30 minutes before mixing. If you want a lighter texture, you can substitute half the cream cheese with Greek yogurt. For added flavor, consider incorporating a tablespoon of lemon juice or zest. This crustless cheesecake can also be flavored with chocolate or fruit puree for a unique twist.
Serving Suggestions
This crustless cheesecake is delicious on its own, but you can enhance it with a drizzle of chocolate sauce or a dusting of powdered sugar. Fresh berries or a fruit compote pair beautifully with this dessert. For a complete meal, serve with coffee or a scoop of vanilla ice cream. Consider browsing more American recipes to create a delightful meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, slice and microwave individual pieces on low power for 15-20 seconds until warmed through. Avoid reheating the entire cheesecake to prevent it from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Crustless Cheesecake contains roughly 247 calories, with 5g protein, 36g carbohydrates, and 10g fat. It is an excellent source of vitamin C (31% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese for this recipe?
Yes, low-fat cream cheese can be used, but it may result in a slightly different texture and flavor. The cheesecake may be less rich, but it will still be delicious. Just ensure it's softened properly before mixing.
How do I know when the cheesecake is done baking?
The cheesecake is done when it is set in the center and has a slight jiggle. It should be lightly golden on top. Avoid overbaking to keep it creamy. Let it cool completely before slicing for the best results.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep for up to 2 months. Thaw it in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).