Gluten-Free Scoopable Cheesecake (no crust)

This is it!  The perfect gluten-free cheesecake that is easy to bake, light, tangy, and sweet. This crustless recipe is also ideal for those that want a grain-free cheesecake option or keto version as well.  Another bonus, this cheesecake can be made without a springform pan.  The classic cheesecake is baked in a baking dish and then scooped.  No need to worry about cutting and serving a picture-perfect slice. It is all about the taste, right?

This recipe was inspired by a quick video I saw by Hungry Girl.  I had been already researching how to make a keto cheesecake that has no crust. I also wanted it to be easy to make and not require a springform pan which some people do not have. So when I saw this video, I thought having a scoopable cheesecake was just what I was trying to make. The difference for my recipe is that it is more of a traditional baked cheesecake versus a refrigerator cheesecake dessert in the Hungry Girl version.

It is like having cheesecake sundaes where the flavor possibilities are endless. A sure hit for all the cheesecake fans in your family where everyone can have their favorite cheesecake flavors without all the work.  Finish it off with fun toppings for the ultimate personalized dessert.

Gluten-Free Scoopable Cheesecake, crustless and no springform pan needed!
Gluten-Free Scoopable Cheesecake; crustless (grain-free) and no springform pan needed!

 

 

Best Cheesecake Topping Ideas

  • Fresh Fruits – strawberries, cherries, raspberries, blueberries, peaches, or plums
  • Other Fruit Flavors – lemon curd, pumpkin puree, or store-bought pie fillings
  • Syrups – chocolate, strawberry, 0r caramel sauces
  • Sweets – whipped cream, sprinkles, cookies or cookie crumbs
  • Candy – mini chocolate chips or chopped candy bars
Have fun with your cheesecake toppings!

 

 

How to Make a Crustless Cheesecake

Below are all the ingredients you need for this scoopable cheesecake. It has all your classic cheesecake ingredients in a crustless and gluten-free version.   I always use full-fat ingredients which creates the silk texture that is needed for a rich cheesecake. This recipe includes Philadelphia cream cheese, heavy whipping cream, and sour cream for a rich cheesecake.

I like superfine sugar for my cheesecakes but you can use regular granulated sugar. For a low-carb or keto version, use monkfruit sweetener or another no-calorie sugar substitute. The recipe will work with any sweetener in the same amounts as listed.   If you like cheesecake and want another keto treat, you should also try my popular recipe for  NO-BAKE LEMON CHEESECAKE FAT BOMBS. 

Ingredients needed for crustless cheesecake

 

Room Temperature Ingredients for a Smooth Cheesecake

It is important to have the cream cheese and the eggs at room temperature to begin.  When you mix you want a very smooth batter and the only way to get that is with room temperature and softened cream cheese.  The eggs also mix better when they at not cold.

Gluten-Free Scoopable Cheesecake (no crust)
Get mixing!

 

 

Cream the cream cheese until smooth.  Add sugar and beat until smooth.  Beat in eggs, cream, sour cream, vanilla, and lemon juice.  The batter should look like this when it is fully mixed, nice and creamy smooth.

Smooth texture thanks to room temperature ingredients

 

Cheesecakes Need a Water Bath for Perfect Baking

Pour into a medium-sized – (2.5qt size) baking/casserole dish. You want it in a baking dish where it will be no more than 3/4 of the way filled. Since the cheesecake will rise as it bakes. Carefully, place the baking dish into the middle of the water bath in the preheated oven. Add more hot water until the water level is 1/2 to 2/3 up the side of the cheesecake dish. A water bath not only ensures the cheesecake cooks slowly and evenly, but it also keeps the cheesecake from cracking.  It will turn out creamy and have a gorgeous top.

Bake cheesecake in a water bath

 

Bake at 350 degrees for 50-60 minutes, or until the center is set. To test, jiggle the cheesecake dish a little to make sure the middle is not loose still. It should be just barely set with barely a golden color around the edges. Carefully remove the cheesecake dish and place it on a cooling rack for an hour.

 

Best Way to Cool a Cheesecake – Overnight in the Fridge

After the first hour of cooling lay paper towels over the top of the baking dish but ensure it is not touching the cheesecake.  Then place the lid or plastic wrap over the paper towel layer. Doing this ensures that no condensation creates droplets on your cheesecake.  Let cool another hour and then refrigerate overnight.

 

Cool and ready to wrap and refrigerate overnight.

 

Serve the Crustless Cheesecake with a Variety of Toppings

When ready to serve the next day,  remove the coverings.  Grab some serving bowls, your ice cream scoop, and all the fun toppings you want.  Scoop out 2 servings of the cheesecake into each bowl.  Top with fresh fruit, chocolate syrup, or any of the sweet ideas I listed above.

 

 

Topping freshly scooped cheesecake

 

PIN FOR SAFEKEEPING & SHARING!

 

 

 

Gluten-Free Scoopable Cheesecake (no crust) PIN
Gluten-Free Scoopable Cheesecake (no crust) PIN

 

 

Product Recommendations for this Recipe:

The Short Order Cook is a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases. If you click on a link and make a purchase, I may earn a small commission on the sale at no additional cost to you. This helps with the costs of running the blog. Thank you! 

 

 

Gluten-Free Scoopable Cheesecake (no crust)

Gluten-Free Scoopable Cheesecake (no crust)

Angela
The perfect gluten-free cheesecake that is easy to bake and does not require a springform pan.
5 from 5 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 3 blocks full-fat cream cheese 8oz each & room temperature
  • 3/4 C sugar or no-calorie sweetener like monkfruit or Swerve
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • 1/4 C heavy cream
  • 1/3 C full-fat sour cream
  • 1 tsp lemon juice

Instructions
 

  • Bring eggs and cream cheese to room temperature.
  • Preheat oven to 350°. To prepare a water bath in a roasting pan, fill up with water about 1/2 way up and let it heat us as the oven preheats.
  • Using a hand mixer, whip the cream cheese until smooth.  Add sugar and beat until smooth.  Beat in eggs, cream, sour cream, vanilla, and lemon juice.  The batter will be smooth when ready.
  • Pour into a medium-sized – (2.5qt size) baking/casserole dish. You want it in a baking dish where it will be no more than 3/4 of the way filled. The cheesecake will rise as it bakes. 
  • Carefully, place the baking dish into the middle of the water bath in the preheated oven. Add more hot water until the water level is 1/2 to 2/3 up the side of the cheesecake dish. 
  • Bake at 350 degrees for 50-60 minutes, or until the center is set. To test, jiggle the cheesecake dish a little to make sure the middle is not loose still. It should be just barely set with barely a golden color around the edges.  Carefully remove the cheesecake dish and place it on a cooling rack for an hour.
  • After the first hour of cooling lay paper towels over the top of the baking dish but ensure it is not touching the cheesecake.  Then place the lid or plastic wrap over the paper towel layer. Doing this ensures that no condensation creates droplets on your cheesecake.  Let cool another hour and then refrigerate overnight.
  • When ready to serve the next day,  remove the coverings.  Grab some serving bowls, your ice cream scoop, and all the fun toppings you want.  Scoop out 2 servings of the cheesecake into each bowl.  Top with fresh fruit, chocolate syrup, or any of the sweet ideas I listed above.
  • ENJOY!
Keyword easy, grain-free, holiday, keto, low carb, potluck, special occasion

 

 

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