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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I would like to use this recipe but cook it in my instant pot. My springform Pan is only 6×3″. So my two questions are, about what percentage should I decrease the ingredients by would you guess? And, do you have any idea how long I should cook it in the instant pot?
Hi SLW, I do have a six inch cheesecake recipe. I have made it crustless and it works fine. It does have two teaspoons of flour in the recipe but you can omit that if you need gluten free or substitute almond flour. Here is the link to that recipe. Happy Baking. Here is the ingredient list. 16 oz Cream Cheese, room temperature
½ cup Sugar (Or keto substitute)
2 teaspoons Flour
½ teaspoon Vanilla Extract
2 Eggs, room temperature
2 Tablespoons Whipping/Heavy Cream
Please let us know how it goes for you!
Why does the cheesecake in the oven look like it’s very tall but the slice you show look like less than half of the cheesecake size of the one in the oven?
Hi Shamika, The one you are baking will puff up in the oven. As it cools in the oven the cake will set and condense. That is normal.
As the cake bakes in the oven it will raise up over in the cake pan. After the cake is baked and set this cheesecake will seem lower than others. The crust layer is missing.
Hope this helps!
Watch the video in the recipe card to see how my daughter makes crustless cheesecake in a smaller pan to get that deeper cheesecake when it’s crustless.
Tried this recipe but I made them into cupcakes instead. Everyone loved them. Also used them same recipe as a topping on sweet potato pie cupcakes. Delicious.
Hi Kimberly, I am seriously impressed with your creativity with this recipe. I’m delighted your creations worked so well. Thanks so much for sharing your inspirations with us. I’m definitely going to try that sweet potato pie cupcakes idea. Yum!
Hello. I have about 20 oz of cream cheese and so I used a little less sour cream and sugar than it says in the recipe to even out the proportions. For the eggs should I still use all 4 or go down to 3 eggs?
Hi Solange, I think 3 eggs should do it.
I want to ship this to my son in CA. Can this cheesecake be frozen for safe shipping?
Hi Alma, What a sweet idea! Yes you can safely freeze all cheesecakes. I’m not sure how to KEEP it frozen during shipping but if your only sending to Ca. it should be fine. Even at room temperature if it thaws. But it might get a bit beat up. Hope it stays frozen for him. Let us know how it works out for you. Have a great day!
Hi! Interested in the fact that your instructions are to remove from pan after cooling to room temp, but other crust-less recipes instruct to have completely chilled before removing. Afraid my cheesecake might stick to the sides if I try to remove from pan too early!
Hi Amy,
As you can see from the other commenters that followed the directions they had no trouble with the cheesecake sticking. Please wait until the cheesecake is completely room temperature before removing the cheesecake from the pan. If you are more comfortable chilling your cheesecake in the pan that is completely fine. I hope you enjoy this recipe and have the great results many others have with this recipe. Happy Holidays 🙂
And be sure to oil your pan. use parchment in the bottom if you plan to remove the cheesecake for serving.
Can I use just plain cream instead if sour cream?
Hi Michelle, It’s going to make the cheesecake is unlikely to set properly if you use just plain cream to replace the sour cream. And it will affect the flavor. Greek yogurt is a good replacement for sour cream. The consistency is about the same and that bit of sour bite is still present.
Thanks fir getting back to me Diane, I’ll stick with the sour cream ?
Glad to help. Please let us know how you like it. Have a great day!
Fantastic recipe! Thank you so much for the detailed instructions. For sweetener I used one part Rapadura to two parts Swerve. The cake came out perfect! 😀
Hi Carol, Thank you for your feedback on this recipe. We are so glad it worked so well for you! Thank you also for mentioning you used Rapadura. What a fascinating combination with the swerve! It’s always helpful to learn new ways to get around refined sugars. Have a great day!
Can I use Greek Yoghurt instead of sour cream in this recipe?
Hi Roberta! Yes you can substitute greek yogurt for sour cream for this recipe 🙂
Does any one know what the macros are per serving??
Hi Julie,
I am sorry you did not have the nutritional information you wish. I have updated the recipe for you with two nutritional labels. One with sugar and one using stevia. I hope that helps. We recently upgraded our recipe card and this recipe somehow got stuck in the middle. Thank you for asking for help!
Wow this cheesecake looks amazing! I’m not a big fan of the crust so this is perfect. Just wondering if it’s possible to half the recipe and bake in either an 8×8 square pan (for a short cheesecake) or maybe a loaf pan? I basically want to half the recipe (as I’m really the only cheesecake eater in the family haha!) but I’m unsure of what pan to use. Any advice would be much appreciated. Thanks!
Hi Alyssa, I have a solution for you. Our Instant Pot six inch New York Style cheesecake. It’s delicious and well tested if you have an instant pot. It will work fine as crustless too. But it is NOT gluten free if you need that.
You can also just halve this gluten free oven method recipe and use a six inch cheesecake pan. You can use any pan that it fits into but it might rise best and look more like a cheesecake in a cheesecake pan. Good luck and have a great week!
I want to make this cheesecake but without sugar but if I use sugar substitute but not sure which one. I have Splenda but not sure if I should use a different one. Do u have any. Suggestions on what has worked for some other people. Thank u
Hi Linda, One of our readers successfully used swerve as a sugar substitute for this cheesecake. She wanted a low carb result. She said it turned out great! Let us know how it goes for you and what you choose to use in this recipe. Thanks and have a great day!
WHERE IN THE HECK IS THE DARN RECIPE!!!!??????????? GOSH THIS IS FRUSTRATING! I FOUND THE VIDEO BUT THERE IS NO INGREDIENT AMOUNTS TO BE FOUND ANYWHERE! HOW THEY HECK ARE YOU ALL MAKING THIS RECIPE WHEN THERE IS NO RECIPE!!!!!!!!!!?????????????????????????????????????
Hi Dennis, I am SO sorry. We are beta testing a new recipe card and it’s having some issues. for now, I have restored the old recipe card for you. THANK YOU for letting us know this happened! Enjoy your cheesecake!
I can’t wait to taste it once it cools! I followed the directions and it seems very low in height. I know it’s missing the crust but with 3 boxes of cream cheese seems like it should be higher not sure where it went wrong but hopeful it will taste delicious.
Hi Lisa, I’m not sure how low it is but it could be a mixing issue. No worries. If you have the recipe correct it should taste great. Please let us know and thanks for sharing your experience with us!
I wanted to try your INSTANT POT 6 INCH NEW YORK CHEESECAKE. But without the crust or do I have to do this in a waterbath/Oven method only. Please help me with time in Instant pot times. Also the times for the jelly jar times set in instant pot on rack times and gentle natural release. A small dessert to take in RV or a picnic. Thanks
Hi Gayle, I have made my 6 inch instant pot cheesecake recipe without a crust to ty it. It works great! Leave the timing as is for the 6 inch cheesecake. For the single serving cheesecakes. I have never made single serving cheesecakes. I am giving you these times from the This Old Gal Recipe. She recommends the following:
For Single Serving Jar Cheesecake
8 oz Wide Mouth Glass Jar – cook 7 minutes
4 oz Wide Mouth Glass Jar – cook 4 minutes
16 oz Glass Jars – DON’T DO IT!
15 minute Natural Pressure Release
Good luck! Please let us know how it goes for you!
This is a great recipe! I thought my mom’s was good, but this superior to hers with 1/3 of the ingredients. My husband really liked it’ as well. This will be my recipe from now on. Thank you for sharing!
Hi Carrie, I’m delighted you enjoyed it. Thank you so much for the stellar rating and kind remarks. Have a great day!
Hi Diane: I want to make this in 8oz mason jars. Would the time in the oven still be the same? Thank you!
Hi Anita,
I have never made this in 8 oz. mason jars but I’m sure it will work great. I found this recipe link for you from Allrecipes. It does use a crust but the baking instructions should be pretty close.
Here are the instructions:“Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.” I hope this helps. I’d love to know how this recipe turns out in the small servings. Have a great day!
A coworker of mine is retiring and asked me to make him a cheesecake. He stated that he is not crazy about the graham cracker crust but he would take it. I ran across your crustless cheesecake and realized this is what he wants. I am currently cooking a trial one and I pray it turns out as delicious as the previous comments. Will keep you posted.
Yes, the cheesecake was DELISH!!! I didn’t change a thing but now I have to do the real thing. I did grease the pan but it was still a little difficult to remove from the bottom of the springform pan. For the real deal, I am putting parchment paper on the bottom so I can slide it off and into a box once completely set. Whoever said the crust makes the cheesecake has not tried this one!!! Thanks for the recipe and this is definitely a keeper!!!!
Oh yay! I’m so happy you came back to let me know. Thank you!
This looks like a great cheesecake I’d like to try. However, I’m grain free but also sugar free. Has anyone tried this with a sweetener such as Swerve or Xylitol or any of the “better” sweeteners?
Hi Terry,
One of our readers, Sharon left The comment(partially copied for you below) on the post. Apparently Swerve works as a sugar substitute in this recipe. I’d love you to share how it turns out for you. Please let us know what amount of swerve you use and how the cheesecake texture turns out. Thank you and Have a great day!
COMMENT FROM SHARON:
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.
I make this with xylitol and we love it
Hi Sherry, That’s great to hear. Making it sugar free is a great idea. Talk about low carb yummy! Thanks for sharing and Happy Easter!
Wondering if this cheesecake freezes well?
Hi Lorraine, This cheesecake freezes just fine. I freeze cheesecakes often and they are so nice after. Just remove it from the freezer and set it in the fridge for several hours or overnight. You can also refreeze cheesecake tightly wrapped. Such a handy dessert. Thanks so much for the question. Happy Holidays!
I LOVE this but think it needs some salt, how much would you recommend?
Hi Stephanie, Thank you for your comment and rating this recipe. If you wish to salt this cheesecake start with 1/2 tsp. and go up in tiny increments until you are satisfied. Also you could put a salted caramel topping on it add some pizzazz. Let us know the amount you add in. Our other readers may benefit from that. Thanks again!
My husband said this was the best cheesecake he has ever eaten. He thinks I am a cheesecake wizard! Thanks for the recipe.
Hi Ems, It’s one of our favorites too. Lol. I really appreciate your reviewing this recipe for us. So glad it made you a cheesecake Wizard! Have a great day.
Thanks for the recipe, i made that for my husband’s birthday, i genache the cheesecake and decorate with fondant over it. The cake turns out so perfect and delicious. Everybody enjoys the cake ??
Hi Soe, I’m so happy you love this cake! I think you made it even better with the fondant and genache. What a great dessert. Happy Birthday to your husband and thank you for sharing what you did and reviewing this cheesecake. Have a great day!