Crustless New York Cheesecake Recipe
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Delicious, light, creamy, low carb, gluten-free crustless New York cheesecake. This cheesecake is so easy to make and it comes out perfect without a crust.
New York Cheesecake is a rich and flavorful cheesecake. This cheesecake is traditionally made plain with lots of cream cheese lending to a creamy, rich texture. The New York cheesecake recipe has been perfected over the years and become a favorite dessert staple for many. This rich and creamy cheesecake can be made Keto and Low carb with one easy ingredient swap.
In this post we teach you how to make the creamiest New York Cheesecake. We have put together some helpful tips and tricks with answers to some of the most common questions. This cheesecake is easy to make and always a crowd pleaser.
The recipe I can trust to deliver a great baked New York Cheesecake without cracks in the top, is printed right on Raskas cream cheese 3 lb. box. When I decided to try a crustless cheesecake I followed Raska’s New York Cheesecake recipe. Sure enough it came out beautifully.
Testimonies From Our Reader
Our comment section is full of praise for this recipe. Like these comments.
Our reader Kathy, says “The BEST cheesecake I have ever tasted!!! Thank you!”
Ems says “My husband said this was the best cheesecake he has ever eaten. He thinks I am a cheesecake wizard! Thanks for the recipe.”
More Cheesecakes:
Cheesecakes are a family favorite for us. If you love them too try some of our other cheesecake recipes. Here are several popular cheesecake recipes your family is sure to enjoy.
FYI: The Sugar free pumpkin cheesecake and Chocolate Raspberry Cheesecake are both gluten free cheesecake recipes with crusts.
What is the Difference Between a New York Style Cheesecake and a Regular Cheesecake?
The difference between a New York style cheesecake and a regular cheesecake comes from the ingredients. A traditional New York cheesecake uses full fat cream cheese to make the creamy and dense base. A regular cheesecake uses heavy cream and sour cream for the base of the batter. This creates a lighter cheesecake with a creamy texture. The New York cheesecake will produce the rich and tangy flavor that most cheesecake lovers are looking for.
How do you Remove a Crustless Cheesecake from a Spring Form Pan?
Crustless Cheesecakes are not difficult to remove from a springform pan. The key to making sure the cheesecake will not stick is to properly oil the pan. For this recipe we use a liberal amount of coconut oil rubbed on the sides of the springform pan before the batter goes in. The oil will ensure that you can remove the sides of the springform pan without any cheesecake sticking to it.
If the cheesecake is sticking to the pan, run a butter knife under warm water. Gently slide the knife around the edges of the cheesecake. This should help loosen any bits of cheesecake that might be adhering to the sides of the pan.
Can you Make a Cheesecake Crustless?
Cheesecake can be made crustless with the right base of ingredients. New York cheesecake is dense and holds together well without a crust. A lighter cheesecake recipe may not hold together as well without the traditional graham cracker crust. This cheesecake uses 24 oz of cream cheese which helps bind the ingredients together and hold shape.
The cooling process is very important with cheesecake. Crustless is no different. Ensure that you follow the directions after baking. If the cheesecake is not properly cooled then it won’t set up properly. This could result in a loose cheesecake that does not hold together.
What Happens if you over mix Cheesecake?
Over mixing cheesecake can cause your cheesecake to fall and crack. When the batter is over-mixed, it will add too much air in the batter. This can make the cheesecake become very dense and flat. Over mixing can also make the cheesecake crack during the baking process. Prevent your cheesecake from sinking in the middle by mixing just enough to completely combine the ingredients.
Do you put Cheesecake in the Refrigerator right after Baking?
Cheesecake needs to cool down very slowly. Rapidly cooling a cheesecake will ruin the integrity of the cheesecake surface and result in deep cracks. Most cheesecake recipes will advise cracking the oven door after baking and allowing the cake to slowly cool. This Crustless New York cheesecake should then be removed from the oven and cool an additional 90 minutes at room temperature. After the cheesecake is completely cool, then it can be put in the refrigerator.
New York Style Cheesecake Recipe:
Baking your crustless cheesecake successfully with the oven method is what this post is all about.
I made both crustless and crusted cheesecake in my instant pot. Go take a Look at my Instant Pot 6 Inch New York Style Cheesecake if you want a REALLY easy way to make an easy crustless cheesecake without cracking. It’s rich and creamy too.
Crustless New York Cheesecake has a velvety, creamy texture and that unique cheesecake flavor we all love. Without a crust this is a pretty, gluten-free, light dessert.
The whole thing is just one solidified step up from eating custard! Top it any way you prefer. Cheesecake is so versatile!
The original Raska’s New York cheesecake recipe calls for a crust and gives directions on making one. I reprinted only the cheesecake filling with no crust. Because crustless is what this post is all about!
I’m pretty excited that cheesecake can be made successfully without a crust. Suddenly it’s gluten free and lighter in calories. And a beautiful low carb cheesecake recipe. That heavy, rich dessert lightens up to a movie night snack!
Light, fluffy and sinfully delicious
Cheesecake Topping Idea:
A New York Cheesecake require NO topping at all to be sinfully good. Traditionally they are served plain. However, I have topped several of mine and they are always delicious.
Ideas For the topping to this cheesecake.
- I have topped this cheesecake with the Raspberry sauce recipe from my Raspberry cheesecake squares and substituted Frozen Three Berry Blend for the fresh Raspberries.
- Maple syrup poured in a light drizzle on top and allowed to run down the sides. (see my Instant pot New York Cheesecake).
- Fresh berries of any sort.
- Whipped cream dollops or along the edge.
- Thick Chocolate or butterscotch syrups
Crustless New York Style Cheesecake NOTES:
The nice thing about a crustless New York cheesecake is the time to make the recipe shrinks since there is no crust to make and bake. This is a really easy cheesecake recipe to put together.
PRO TIPS:
To make a great cheesecake:
- Do NOT overmix the eggs. Egg proteins are delicate.
- For the best textured cheesecake add the eggs in at the end of the mixing one at a time and mix gently on low speed until just combined.
- USE this WATER BATH METHOD when oven baking any cheesecake to avoid the cracking problems cheesecakes often have.
- Just whip the few ingredients up in the mixer, pour it into your prepared springform pan and bake it in a water bath.
- Let the cheesecake sit in the oven after the timer goes off. I crack the oven door and insert a wooden spoon so the heat can slowly escape. Turn off the oven and let it sit in there about 45 minutes.The water bath and slow cool down help eliminate cracking AND falling problems.
- Even heat, during baking and cooling, seems to be the key to a successful cheesecake. Last time I made this recipe I forgot and took it out and set on the counter right after it was done. I put it back in right away but it still fell. So be careful about that!
- If you want a little higher cheesecake… try using an 8 inch pan and let it cook another 10 minutes. That is what Amanda did in the video and it worked great with the extra time. Remember the crust layer is missing so this crustless cheesecake will be a little lower in a 9 inch pan.
We absolutely love eating this low carb dessert crustless. The reduction in calories is huge! If you really want to go skinny try using non fat yogurt instead of sour cream like I did last time. Still tastes great!
Ingredients for this 5 ingredient Crustless Cheesecake
- Cream Cheese
- Sugar
- Sour Cream
- Eggs
- Vanilla Extract
For the Keto crustless New York Cheesecake Recipe Option:
This recipe is Keto approved with one ingredient alteration. Simply replace the granulated sugar with equivalent amount of granulated Stevia.
This video demonstrates making this cheesecake as a keto recipe with only that ONE ingredient change. It’s so easy and SO good!
Let me know how this recipe works out for you. Anytime I hear from you I’m having a great day. Especially if you have concerns, questions or if something needs changing, in your opinion.
We are always ready to hear thoughtful opinions and suggestions on Homemade Food Junkie’s recipes. I have made this one numerous times and NO cracking.
Your Printable Recipe Card:
CRUSTLESS NEW YORK CHEESECAKE
Delicious, light, creamy, low carb, gluten-free crustless New York cheesecake! This cheesecake is so easy to make and it comes out perfect without a crust!
Ingredients
- 24 oz. cream cheese at room temperature
- 3/4 Tsp. Stevia sweetener taste, (OR 3/4 Cup sugar as you wish)
- 3/4 Cups Sour Cream
- 4 eggs
- 1 tsp. vanilla OR 1 Tablespoon lemon zest
Instructions
Instructions
- Preheat oven to 325 degrees
- Wrap the outside of a 9 inch springform pan with heavy tinfoil to make it waterproof.
- Thoroughly oil the entire interior of the pan with coconut oil or butter
- In a stand mixer, beat the cream cheese. Add the sugar and mix.
- Add sour cream, scrape down the bowl as needed, and mix thoroughly.
- Crack the eggs and add in one at time, mixing GENTLY* (see notes) after each addition.
- Mix in the remaining ingredients and mix until smooth.
- Pour the cheesecake batter into the pan and put the pan into a one/half inch water bath(I used my roasting pan).
- Bake for 75 to 90 minutes until set and golden brown. The top should NOT jiggle a LOT when set. But it may move a LITTLE BIT. Turn off oven and crack the door slightly for 30 minutes . Then remove cake to counter and let cool until the cake is at room temperature. Remove the sides of your pan and continue to cool in the refrigerator until completely set. Several hours.
Notes
*Cheesecake texture suffers if eggs are over mixed so be gentle with them. This water bath baking method and the long slow cool down in the oven are very important to get the results you see pictured. The chill time in the fridge (best if chilled overnight) is not factored into the recipe time as it's up to you how long to chill it.
For the topping to this cheesecake as Pictured I used the Raspberry sauce recipe from my Raspberry cheesecake squares and substituted Frozen Three Berry Blend for the fresh Raspberries. This recipe would also be EXCELLENT topped with Roasted Raspberries!
FOR KETO VERSION OF THIS RECIPE: Omit the sugar and replace with a KETO approved Sweetener. Calories in this recipe without sugar is 215 per slice.
Nutrition Information
Yield
14Serving Size
1 sliceAmount Per Serving Calories 216Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 110mgSodium 177mgCarbohydrates 3gFiber 0gSugar 2gProtein 5g
This nutritional analysis is done using sugar free Stevia.
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Diane, I made this cheesecake yesterday. This is how I did it. Made the recipe exactly as written, but poured it into a butter greased round cake pan. baked it in a water bath for 75 minutes .Turned the oven off and then put the wooden spoon to vent the oven for thirty minutes.I cooled it for twenty minutes then put It in the fridge for four hours , then topped it with whipped cream. Did not remove it from the baking pan.This was the most wonderful crustless cheesecake ever.My family and guests just said it was the best. Thank you Diane.
Hi Marie, Thank you for letting me know you had so much success with this recipe! You made my day. I’m so happy your guests and family loved it too. I really appreciate your comment.
Hi! Just wondering if you have tried making this in muffin tins for individual servings? If so, would you still bake in water bath and for how long?
Thank you!
Hi Liz, I have made a gluten free lemon cheesecake tart in small four inch tart pans. I have never made any cheesecake in muffin tins other than muffins filled with cheesecake like my Black Bottom Cupcakes. But it should work ok. If you look at the lemon tart recipe you’ll see the small crustless tarts fell. So I do recommend a water bath method with maybe a 1/3 of an inch of water under the muffin tins. AND keep them in the oven as directed too after baking with the door cracked. This recipe is very reliable so I think you will have good luck with it. I’m not sure how long to bake them but try 20 minutes and if they are just golden brown and pulling away from the GREASED muffin tins they should be done. Good luck! I’d love to know how they turn out for you and have a great Fourth of July!
This recipe is awesome!! I followed the advice to leave it in the oven for 30 minutes after turning it off and it was a success! Mine baked for exactly 75 minutes. I love the texture, the flavor, everything! I hate cheesecake with a crust, its just too much for my taste, this recipe without a crust is light and so good, thank you so much!
Hi Jessica, Thank you so much for your lovely comment. I’m so pleased it worked out for you. This Crustless cheesecake is a fun lighter dessert. Our readers will really benefit from your experience. Have a great day!
Hi looks amazing how do you make the berry compote/topping?
Hi Kathy, I used a version of my homemade raspberry sauce for the topping you see. Instead of raspberries I had a bag of frozen mixed berries I made into a thick sauce for the topping. My blueberry sauce with maple syrup or any berry sauce you prefer will be wonderful with this. Have a great day!
The BEST cheesecake I have ever tasted!!! Thank you!
Hi Kathy, That is wonderful to hear! Thank you so much for coming back to let us know you love this recipe <3
what do you mean by an ice bath??
Hi Sarah, I don’t use an ICE bath in this recipe. I’m using a WATER bath while the cheesecake bakes in the oven. I’m sorry if I was unclear. Let me explain:
To use a water bath while baking a cheesecake:
Surround the springform pan with tinfoil to keep the pan water tight, crimp the tinfoil over the pan top lip a bit to keep it tight.
Pour the cheesecake filling into the pan.
Now immerse the springform pan in a deep pan (I use my oven roasting pan) with a 1/2 inch or so of water in it.
Put this large pan with the cheesecake in it into your preheated oven.
Bake as directed. The water bath steams the cheesecake while it bakes which helps the cheesecake bake more evenly and crack less.
Good luck.Thank you for asking me to clear this up!
I just put this in the oven but the tinfoil fell on one side of the pan!!! What are the chances water will get in the pan??
I’m not sure but some might. If you can take it out and crimp the tinfoil over the pan sides that should keep the tinfoil up. Let us know how it turns out. Fingers crossed!
Hi Angel, You just made my day! Thank you for letting us know your results. I was wondering how it turned out for you 🙂
My better half says that his favorite cake is cheesecake; so much so that it’s what I make for his birthday. I usually go with a brownie crust, but he stated this year that what he *really* wanted was an “all-cheesecake” cheesecake and thanks to your recipe, it was a possibility!! Admittedly, I am completely self taught and have made quite a few rookie mistakes in the past;, including puling cheesecakes from the oven as soon as the baking time is completed. Sure, they taste delicious, but the cracks and collapsed centers have left me disappointed. However, after research and finding your page, I’ve used a water bath and as I’m typing this, I’m still at the wooden spoon propping the oven door open stage(which I must say is brilliant)….but it looks lovely and I’m hopeful it won’t crack. Thank you so much for a recipe with thorough directions!!
Hi Mad Rain, Thanks you so much for the lovely comment. This method and cheesecake recipe has proven itself time and time again. I’m delighted you found it helpful! Enjoy 🙂
I made this tonight to celebrate my gluten-free daughter’s homecoming after 2 months. Yummy and light (not a dense cheesecake, but delicious nonetheless). Very easy to make. I didn’t need to bake it 75 minutes, though.
Hi Josie, Thank you so much for taking the time to share your experience with this recipe! We love this cheesecake. I’m also really glad you shared that it didn’t take the full time in your oven to bake correctly. Every oven will bake cheesecakes a little differently. I tend to watch them pretty close for that reason. I’m so glad your family enjoyed it! Your comment made my day 🙂 Diane
This is the most unintimidating recipe. I’ve got the ingredients, and have printed out the recipe. I will be making this tonight…its on my low carb high fat diet. Yay me. I’ve already have compote made to dollop on top.
Hi Sharon, We LOVE this, simple to make, crustless cheesecake. I also appreciate a creamy dessert without all the carbs. I’ve made this recipe several times. It’s pretty bullet proof. I’d love to know what your compote is and how you like this dessert when you try it! We are always looking for inspiration. THANK YOU so much for stopping by with your comment. Enjoy!!
the cheesecake turned out great, regardless that i forgot to grease my pan. It’s all about the taste, and it tasted great. DH and I both liked the cheesecake with, and without, the three berry (raspberry, blueberry, blackberry) compote. To make it low carb i used swerve instead of sugar. Now instead of a donut for breakfast, let’s have cheesecake! Thank you so much for giving us an easy and tasty dessert, with so many variations.
Hi Sharon, Thank you for taking the time to come back and share how this cheesecake turned out for you! It’s so helpful for our readers to know others experiences. I’m THRILLED to wake up to such a lovely comment:)
I haven’t used Swerve or a three berry compote, I’ll try them! Great tips on getting this cheesecake down to fighting fit! Cheesecake for breakfast could become a favorite!
Have a great day. You certainly gave mine a boost!
60 to 90 minutes to bake? t
That is a big gap between possible baking times…how would you know if it was done?
Hi Betty, Thanks so much for asking for clarification on this recipe. I read the recipe. I can see your point. Let’s just say I’m a pot watcher when it comes to cheesecakes. I tend to hover over them a bit. I have revised this recipe to state 75 to 90 minutes. This is a dense cheesecake. It will bake differently in different ovens. After you make it once it will be easier to know what works best in your kitchen. I hope that helps you out. Have a great weekend! Diane
I love cheesecake in ANY way. I’m not usually one to make too many sweets, but I’ve been wanting to make a cheesecake for a while now. Will definitely have to try this out, since it seems so simple and looks SO perfect!
I have never made a crustless cheesecake before, sounds and looks delicious I will have to try it.
Rosemary, Let me know what you think when you make it. We love it! So light and delicious!
Crust or no crust, this cheesecake looks delicious!!
Oh I could totally go for a slice right now. I love cheesecake. It is my weakness!
Mine too Meghan. This one is so easy! And so tasty!
I think those stripes look delicious!! What a beautiful cheesecake. I usually have to cover the cracks with some sort of topping. This is brilliant!
Thank you Karen 🙂
Thank you for posting your recipe. My daughter does not like a traditional birthday cake and she likes cheesecake for her bday but doesn’t like the crust so I appreciate the crust less cheesecake. I’ve made it before and I have to say- I don’t miss the crust:)
Thank you so much for taking the time to write to us Nicky! I love this crustless cheesecake too. I’m delighted to hear your family is making use of this recipe and enjoying it! Happiest of Birthdays To your daughter! Merry Christmas to you and your family.I really appreciate you letting us know it’s working so well for you!!
I love the picture of your crestless cheesecake but it appears that some ingredients may be missing after the vanilla or lemon zest. Please advise. Thanks,
M
Hi Milo, The recipe includes all the necessary ingredients. I can see the extra empty bullet points in the recipe that may have confused you. So I went ahead and deleted the extra spaces. I’m so sorry for the cnonfusion they caused. I’m delighted you are planning to make this! Please let me know how it turns out for you. I have had very good luck with Raska brand cream cheese and this recipe!
Crustless?! But the crust is the best part! Or is it the cheesecake… lol I am going to have to try this. Cheesecake is cheesecake no matter what! Pinning! Thanks for sharing this at Totally Terrific Tuesday last week. I can’t wait to see what you have lined up this week.
Sharon
Her Organized Chaos
I had no idea cheesecake was this easy. My springpan broke so I’m gonna order one online. I have to make this for Guvor & Inger! Thanks for the great post. Your photos are awesome!
Thanks for the compliment Susie! This is a really easy recipe. Hope they Love it as much as we do!
This crustless cheeesecake looks delicious. By not eating the crust we are saving so many calories! I have to make your recipe! Thank you for sharing!!
Wonderful Hadia! Thank you for stopping by. Hope you let me know how you like it. We love this easy,light, gluten free cheesecake!