Remember the jiggly diner cheesecakes from our childhood? The ones that looked too pretty to eatuntil you did, and whoa. That’s what this fluffy crustless cheesecake is channeling. It’s been popping up everywhereTikTok, Pinterest, even my aunt’s Sunday group chat. All the creamy, fluffy magic. No crust fuss. 15 minutes of prep. Little baking knowledge needed.
It’s a light cheesecake recipe that tastes like a dream but won’t hit you like a brick. Just cream cheese, Greek yogurt, eggs, and a touch of vanilla. Classic pantry stuff. It’s like your favorite no crust cheesecake crossed paths with a cloud. Full details in the blog!
I grew up baking cheesecake with grandmashe called it “birthday pie” and always skipped the crust. I’ve tested this version six ways, including a magic baking trick for that signature lift. It’s cozy, it’s creamy, and yes, it’s a fluffy cheesecake dessert worth swooning over.
Why You’ll Love This Fluffy Crustless Cheesecake
This cheesecake isn’t just a dessertit’s a hug on a plate. Here’s why it’s going to win over your kitchen (and your heart):
Fluffy and creamy: No dense or heavy slices herejust light, cloud-like perfection.
No crust, no worries: It skips the fuss of crust-making but keeps all the flavor.
Beginner-friendly: You don’t need fancy tools or skills, just some mixing and a water bath trick.
Gluten-free magic: Naturally gluten-free, so it’s easy to share with everyone.
If you’ve been hunting for a light cheesecake recipe that delivers the dreamiest bite, this is it. Plus, it’s flexible enough to fit as a keto cheesecake with a tweak or two!
Ingredient Breakdown (and Simple Prep Tips!)
Let’s talk ingredients. Don’t worry, it’s a short list, but these flavors pack a punch. Here’s what you’re working with:
Cream cheese: The cornerstone. Use full-fat for the creamiest result, and let it soften at room temp for smooth mixing.
Eggs: They give the structure and puff. Pro tip: Room temp eggs mix in easier!
Sour cream: Adds that signature tang and smooth finish. Low-fat works perfectly.
Vanilla extract: A splash of comfort and warmth in every bite.
Sugar and salt: Just the right balance of sweet and savory to round everything out.
Pro Tip: Set everything out on the counter about 2 hours aheadsoftened cream cheese and room-temp eggs are your secret weapons for that silky batter!
Step-by-Step: How to Nail This Cheesecake
Ready to make your fluffy crustless cheesecake? It’s easier than it looks. Follow these steps, and you’ll be golden:
Prep the oven: Move the rack to the second-lowest spot and preheat to 400°F (drop to 375°F if using a dark pan).
Set up the water bath: Add ¼ pan of hot water to a roasting pan. Wrap your springform pan with foil to keep things dry.
Whip the batter: Beat cream cheese until lump-free, adding sugar, eggs (one at a time), sour cream, and vanilla.
Bake in stages: Start at 400°F for 10 minutes, then reduce to 375°F and bake another 40–55 minutes until the edges are set and the center jiggles slightly.
Cool gradually: Turn the oven off, crack the door, and let the cheesecake rest for an hour before chilling overnight.
Pro Tip: Avoid opening the oven during bakingthis keeps that tall, dreamy fluff intact.
Keep covered or in the springform pan with foil or plastic wrap.
3 days
Freezer
Wrap in plastic, then foil for solid protection. Slice before freezing for easy servings.
Up to 3 weeks
Thawing
Overnight in the fridge or at room temp for 2-4 hours. Microwave slices briefly on defrost.
N/A
Note: Leaving the cheesecake uncovered the first night in the fridge helps avoid moisture pooling on top (unless you’ve got competing fridge smells).
Quick Swaps and Tweaks
Want to make this your own? Go for it! Here are some easy tweaks:
Keto option: Swap the granulated sugar for a keto-friendly sweetener like erythritol to keep it a low carb cheesecake.
Extra tang: Add a dollop of Greek yogurt alongside the sour cream.
Smaller batch: The recipe halves beautifully for a smaller springform pan or fewer servings!
No matter the tweak, the result is still a simple cheesecake that tastes like it was made in your favorite bakery.
Expert Insight: The Science Behind a Fluffy Crustless Cheesecake
Achieving that coveted fluffy crustless cheesecake texture hinges on a few key scientific principles. It starts with incorporating just the right amount of air into the cream cheese and egg mixture without overmixing, which can lead to a dense result. The lack of a crust puts the spotlight entirely on the delicate balance of fats and proteins, creating that signature melt-in-your-mouth creaminess. Baking it gently in a water bath further aids in even cooking and prevents cracks, ensuring a consistently soft and airy dessert.
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The Journey to the Fluffy Crustless Cheesecake
Perfecting this fluffy crustless cheesecake was a slow dance of trial and errorI once flipped it too soon, turning it into a scramble. After many gentle tweaks and patient bakes, I finally found the balance of lightness and creaminess that makes this recipe truly special and reliable for any occasion.
FAQs ( Fluffy Crustless Cheesecake )
How do I prevent cracks in my cheesecake?
To avoid cracks, bake this dish in a water bath or place a pan with hot water beneath the cheesecake in the oven. Also, mix ingredients gently and avoid overbaking. Letting the cheesecake cool gradually in the oven with the door slightly open helps prevent sudden temperature shocks that cause cracking.
Can I make this cheesecake ahead of time?
This recipe is perfect for making ahead. Prepare and bake it a day before serving, then refrigerate overnight. This resting time helps the texture set perfectly and enhances the creamy, fluffy consistency you want in a crustless cheesecake.
What is the best way to store leftovers?
Store leftovers tightly covered in the refrigerator for up to 4 days. Place plastic wrap or foil directly on the surface to keep moisture in and prevent odors from other foods. For longer storage, this meal freezes wellwrap it securely and thaw in the fridge before serving.
Discover the delight of a fluffy crustless cheesecake that is both easy to make and perfect for a low carb cheesecake option. This gluten-free, New York style cheesecake delivers creamy, airy texture without the hassle of a crust. Ideal for gatherings or a simple dessert, it’s a delicious treat you’ll want to try again and again.
Unwrap the cream cheese blocks and set them out at room temperature to soften along with eggs and sour cream for two hours.
Move the top oven rack to the second lowest position and preheat oven to 400 degrees F (375 if using a dark springform pan).
Grease a 10-inch springform pan and prepare a roasting pan with ¼ full hot water; wrap springform pan with foil if no pie dish is available.
In a large bowl, beat cream cheese blocks one at a time until creamy with no lumps.
Add eggs one at a time, mixing on low after each addition.
Mix in sugar, salt, vanilla extract, and sour cream one at a time until combined.
Beat on high for 7 minutes without splashing.
Pour batter into springform pan filling no more than ¾ full.
Place pan in water bath and bake at 400°F for 10 minutes (375°F if dark pan).
Lower oven temperature to 375°F (350°F dark pan) and bake 40-55 minutes until top is set except for a small circle in center.
Turn off oven, leave door ajar, and let cheesecake stay in oven for 1 hour.
Cool on wire rack then refrigerate uncovered overnight.
To serve, remove springform outer ring and slice with warm knife wiping between cuts.
Store covered in fridge up to 3 days or freeze up to 3 weeks wrapped in plastic and foil.
Thaw in refrigerator overnight or at room temperature 2-4 hours before serving.
Notes
Fill springform pan no more than ¾ full regardless of size to prevent overflow. For 9-inch pans, bake extra batter in ramekins in a water bath separately, adjusting bake times accordingly. Leaving the cheesecake uncovered the first night prevents moisture pooling and water stains. The cheesecake is gluten-free and is a simple recipe adapted from Williams Sonoma.
