This is it! The perfect crustless cheesecake that is easy to bake, light, tangy, and sweet. This recipe is also ideal for those that want a gluten-free cheesecake option.
Another bonus, this cheesecake can be made without a springform pan. The classic cheesecake base is cooked 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 couldn't find my springform pan and was craving cheesecake. I knew I had to try to make a similar recipe and I am glad I did. The results are nothing short of amazing.
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Ingredients
Below are all the ingredients you need for this scoopable cheesecake. All you need is 7 simple ingredients you likely have in your refrigerator or pantry already.
I always use full-fat ingredients which are needed for a rich cheesecake. This recipe includes Philadelphia cream cheese, heavy whipping cream, and sour cream for a decadent cheesecake that tastes gourmet.
I use super-fine sugar for this recipe. I find it helps create a silky smooth texture. If you like cheesecake and want a sugar-free or keto recipe, you should also try making some NO-BAKE LEMON CHEESECAKE FAT BOMBS.
- Cream Cheese
- Heavy Whipping Cream
- Sour Cream
- Granulated Sugar
- Eggs
- Lemon
- Vanilla Extract
See the recipe card for the amounts & full instructions.
Making Cheesecake with a Springform Pan
This recipe for making cheesecake without a springform pan is very easy. It is similar to making a regular crustless cheesecake. Here are the steps you will need to make this.
- Bring ingredients to room temperature
- Mix the cheesecake filling
- Bake in the water bath
Bring ingredients to room temperature
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.
Mix the cheesecake filling
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.
Bake in the water bath
Pour the cheesecake filling into a medium-sized – (2.5qt size) baking/casserole dish. You want it in a baking dish where it will be no more than ¾ of the way filled. Since the cheesecake will rise as it bakes.
Carefully, place the baking dish in the middle of the water bath in the preheated oven. Add more hot water until the water level is ½ to ⅔ 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 with no cracks.
How Long to Bake the Cheesecake
Similar to regular recipes, this cheesecake takes about an hour to cook. Bake it 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 from the water bath. 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 for another hour and then refrigerate overnight.
Scoop & Serve the Crustless Cheesecake
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. In summer make homemade peach sauce for the most amazing combination.
Best Cheesecake Topping Ideas
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.
- 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
Storing
Another great thing about this cheesecake recipe made in a baking dish is that it is already in its storage container. To store leftovers, place a lid on top or cover it with plastic wrap. It stores in the refrigerator for up to 5 days.
You can also freeze leftovers. The texture will change but it can be frozen for up to 30 days in an air-tight freezer-safe container.
PIN FOR SAFEKEEPING & SHARING!
Gluten-Free Scoopable Cheesecake (no crust) PIN[/caption]
Product Recommendations for this Recipe:
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Cheesecake Without a Springform Pan(no crust)
Ingredients
- 3 blocks full-fat cream cheese 8oz each & room temperature
- ¾ C sugar or no-calorie sweetener like monkfruit or Swerve
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- ¼ C heavy cream
- ⅓ C full-fat sour cream
- 1 teaspoon 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 ½ 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 ¾ 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 ½ to ⅔ 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!
Sabrina DeWalt says
This looks so yummy!
Alice says
I like this idea since each person can have their favorite toppings. Easy to make too!
Angela says
Everyone can have their favorite kind of cheesecake this way - enjoy this easy recipe and make everyone happy with a unique dessert!
Suz says
Oh my, why am I reading this at 6:30 pm when I haven't had supper yet? Now I'm starving, and want this RIGHT NOW!
Glad I'd have to plan ahead...This sounds amazing!!
Angela says
Oh, I am so sorry that this to die for cheesecake tempted you when you were hungry and weak. Plan ahead to make this crustless cheesecake.
Kristen says
I love the idea of scoopable cheesecake. I would definitely love to make this.
Angela says
Let me know what you think when you do make it and I always love seeing others share photos.
Chantelle says
Yum! I would love this with fresh berries!
Angela says
Fresh berries and cheesecake are perfect.
Ruth Pukahi says
I know LOTS of cheesecake lovers and I'm positive they like this part more than the crust. 😉 I don't bake much so this was fascinating to me about why to use room temperature is better and baking with water around the dish.
Angela says
Glad I could help teach you something new about baking homemade cheesecake and using a water bath.
judean says
My mouth was watering as I was reading through this recipe! I am so going to try this! I have a difficult time with full-fat items but I am definitely going to make this for the next event I am going to!
Carmen Rosales says
Yum! I love cheesecake in any form and this is perfect for avoiding gluten and has a fewer carbs.
Angela says
Fewer carbs, more creamy cheesecake!
Shirley says
I'm okay with no crust! This looks super yummy and easy to.
Angela says
Crustless cheesecake for the win.
Amanda says
This looks amazing! I've never heard of cheesecake without the crust. What a fun variation on a classic!
Angela says
I am glad you discovered a new way to enjoy cheesecake. I hope you give it a try and love it.
Lina says
I love the idea of scooping it out and putting your own toppings on it. I will have to try this out.
Angela says
A fun and delicious way to enjoy cheesecake that is to die for.
Michele says
Gluten free cheesecake??? That is amazing and looks delicious. I’m not much in the kitchen but I think my mom should make this for me 😊
Angela says
I hope you two make this together, it is rather simple actually. No springform pan and crustless make this a great way to learn to make a cheesecake for the first time.
Santana says
What a great idea!
Angela says
Thank you Santana.
Helen at the Lazy Gastronome says
I love this idea. It looks like ice cream. Thanks for sharing this at the What's for Dinner party. I appreciate all your contributions to the fun.
Nisha says
Interesting way of making cheesecake without the crust .It looks very delicious !
Angela says
Thanks, it is a fun way to enjoy cheesecake.
Becky G says
This was the most fun and yummy cheesecake. I made it for my daughter's 10th birthday and we all decorated our own. Sprinkles are a must says my 5 year old. Thanks so much for a fun recipe that we will make again for birthdays.
Angela says
Well happy birthday to your daughter. I am so happy to hear that the whole family loved this gluten-free cheesecake and had fun with toppings. I will try sprinkles next time I make this for sure, thank you for the idea.
Josal says
Do you have any thoughts on how long to bake if put into individual ramekins?
Angela says
Thanks for visiting the recipe and for your question. I have not tried that yet but it will depend on the size of the ramekin. If it is 8oz, I think it would take about 30min at 350°. I would do less for smaller sizes like 6 or 4oz. It should be the same where it is set and a slight jiggle in the center. I would love to hear how it turns out, please let me know.
Ray says
This recipe was so fun. I never realized I could make cheesecake without the springform pan and glad I found this recipe since I don't have a pan. I made this a day before and it was great out of the refrigerator come dessert time. I served it with fresh berries, whipped cream, and apple pie filling. The whole family is in love with making their own cheesecake. Thank you.