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    Home » Desserts

    Published: Jul 30, 2020 · Modified: Jan 2, 2022 by Angela · This post may contain affiliate links · 32 Comments

    Gluten-Free Scoopable Cheesecake (no crust)

    Jump to Recipe

    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.

    Jump to Recipe

    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

    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

    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 ¾ 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 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.

    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
    Print Recipe Pin Recipe
    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
    • 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!
    Keyword easy, grain-free, holiday, keto, low carb, potluck, special occasion

     

     

    Did you make this The Short Order Cook Recipe?

    Tag @theshortordercookblog (Instagram & Facebook) or @shortorder_cook (Twitter). 

    I would love to see your latest creations and kitchen adventures.

     
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      Recipe Rating




    1. Sabrina DeWalt says

      August 03, 2020 at 2:45 pm

      This looks so yummy!

      Reply
    2. Alice says

      August 03, 2020 at 5:30 pm

      I like this idea since each person can have their favorite toppings. Easy to make too!

      Reply
      • Angela says

        August 03, 2020 at 6:10 pm

        Everyone can have their favorite kind of cheesecake this way - enjoy this easy recipe and make everyone happy with a unique dessert!

        Reply
    3. Suz says

      August 03, 2020 at 5:49 pm

      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!!

      Reply
      • Angela says

        August 03, 2020 at 6:09 pm

        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.

        Reply
    4. Kristen says

      August 03, 2020 at 7:38 pm

      I love the idea of scoopable cheesecake. I would definitely love to make this.

      Reply
      • Angela says

        August 03, 2020 at 8:11 pm

        Let me know what you think when you do make it and I always love seeing others share photos.

        Reply
    5. Chantelle says

      August 03, 2020 at 7:58 pm

      Yum! I would love this with fresh berries!

      Reply
      • Angela says

        August 03, 2020 at 8:09 pm

        Fresh berries and cheesecake are perfect.

        Reply
    6. Ruth Pukahi says

      August 03, 2020 at 8:36 pm

      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.

      Reply
      • Angela says

        August 03, 2020 at 8:45 pm

        Glad I could help teach you something new about baking homemade cheesecake and using a water bath.

        Reply
    7. judean says

      August 04, 2020 at 6:16 am

      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!

      Reply
    8. Carmen Rosales says

      August 04, 2020 at 9:03 am

      Yum! I love cheesecake in any form and this is perfect for avoiding gluten and has a fewer carbs.

      Reply
      • Angela says

        August 04, 2020 at 1:42 pm

        Fewer carbs, more creamy cheesecake!

        Reply
    9. Shirley says

      August 04, 2020 at 2:22 pm

      I'm okay with no crust! This looks super yummy and easy to.

      Reply
      • Angela says

        August 04, 2020 at 6:39 pm

        Crustless cheesecake for the win.

        Reply
    10. Amanda says

      August 04, 2020 at 3:24 pm

      5 stars
      This looks amazing! I've never heard of cheesecake without the crust. What a fun variation on a classic!

      Reply
      • Angela says

        August 04, 2020 at 6:37 pm

        I am glad you discovered a new way to enjoy cheesecake. I hope you give it a try and love it.

        Reply
    11. Lina says

      August 04, 2020 at 5:49 pm

      5 stars
      I love the idea of scooping it out and putting your own toppings on it. I will have to try this out.

      Reply
      • Angela says

        August 04, 2020 at 6:31 pm

        A fun and delicious way to enjoy cheesecake that is to die for.

        Reply
    12. Michele says

      August 05, 2020 at 10:48 am

      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 😊

      Reply
      • Angela says

        August 05, 2020 at 12:12 pm

        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.

        Reply
    13. Santana says

      August 07, 2020 at 8:50 pm

      What a great idea!

      Reply
      • Angela says

        August 10, 2020 at 4:26 pm

        Thank you Santana.

        Reply
    14. Helen at the Lazy Gastronome says

      August 08, 2020 at 2:23 pm

      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.

      Reply
    15. Nisha says

      September 17, 2020 at 9:18 am

      5 stars
      Interesting way of making cheesecake without the crust .It looks very delicious !

      Reply
      • Angela says

        September 17, 2020 at 5:28 pm

        Thanks, it is a fun way to enjoy cheesecake.

        Reply
    16. Becky G says

      November 17, 2020 at 7:15 am

      5 stars
      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.

      Reply
      • Angela says

        November 17, 2020 at 5:42 pm

        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.

        Reply
    17. Josal says

      February 18, 2021 at 2:08 pm

      Do you have any thoughts on how long to bake if put into individual ramekins?

      Reply
      • Angela says

        February 18, 2021 at 2:28 pm

        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.

        Reply
    18. Ray says

      October 21, 2021 at 1:49 pm

      5 stars
      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.

      Reply

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