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Simple Crustless Cheesecake

Save time, effort, and calories by skipping the crust on this delicious dessert.

Simple Crustless Cheesecake Photo
Per Serving: 175 calories, 12g Fat, 8 g protein, 6 g carbohydrates, 110 mg cholesterol, 312 mg sodium
Yield: Serves 12





  1. Preheat oven to 350 degrees. Coat a 10-inch deep-dish pie plate with nonstick spray.
  2. To make filling: In a large bowl with electric mixer, beat the cream cheese and Splenda  until fluffy
  3. Add the eggs, one at a time, beating well after each addition
  4. Beat in vanilla
  5. Pour the cream cheese mixture into the prepared pie plate.
  6. Bake until top looks slightly puffed, and lightly browned and set, about 30 to 35 minutes (center may still be slightly jiggly.)..
  7. Meanwhile to make topping, mix the sour cream, vanilla and  Splenda until blended
  8. Spread the sour cream mixture over the top of the baked cheesecake and bake an additional 5 minutes
  9. Let cool on a wire rack, then cover and refrigerate until firm, at least 3 hours.
  10. To serve, garnish top or slices with fresh berries if desired.