81 Responses

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  1. betty
    betty May 24, 2012 at 8:19 pm | | Reply

    oh my gosh….yep you guys will be breaking me at the store. Looks delish but I need to do the pasta also.

  2. Martha
    Martha May 24, 2012 at 8:20 pm | | Reply

    I do say this is total flavor and cant wait to try it out!!

  3. Sara
    Sara May 24, 2012 at 8:21 pm | | Reply

    yep…I think I have a problem tracking this blog as total delish recipes

  4. Pat
    Pat May 25, 2012 at 6:28 am | | Reply

    This is such an elegant dessert, people will think you spent all day making it! Gotta love family traditions………cheesecake for a birthday cake is OK by me.

  5. Cindy
    Cindy May 27, 2012 at 11:39 pm | | Reply

    can I sub the sour cream for greek yoghurt? :)

  6. Sue/the view from great island
    Sue/the view from great island May 28, 2012 at 5:15 pm | | Reply

    Your photos drew me right in. I love everything about this cheesecake, thanks for the recipe!

  7. Sarah Michelle Reid
    Sarah Michelle Reid May 31, 2012 at 3:09 pm | | Reply

    I cant believe there’s no crust!! It looks amazing and self-crusting with the edges too! I bet my family would be fooled on sight.

  8. Mellisa
    Mellisa June 1, 2012 at 11:02 pm | | Reply

    Just bit into this and it’s very very eggy, almost like I’m eating a scrambled egg pie.

  9. Lori
    Lori June 2, 2012 at 7:12 am | | Reply

    This looks so good! I’ve been on the lookout for a lighter cheesecake because my husband really likes this type. I haven’t been able to find one until now. Pinned this one to try this summer!

  10. ida
    ida June 30, 2012 at 7:18 pm | | Reply

    Hi, this looks AMAZING. Just a few questions just to make sure i get it right. is it 350 degrees centigrade or Fahrenheit, and do you mean two thirds of a cup of sugar or 2-3 cups of sugar? and would you say the eggs are roughly medium or small??
    Sorry if these are stupid questions.

  11. Sunny
    Sunny July 5, 2012 at 6:06 pm | | Reply

    Hey, I just tried this recipe. The cake is now in the fridge. :D
    Is it right that the first part (the one that’s baked) is very fluid before you bake it? Because mine was. And it hasn’t turned out as big as on your pictures but I think this could be because my pie plate was bigger.
    I hope the cake comes out good. :) I’m so excited to try it! :)

    And later: Is it okay if I post a picture of it on my blog and give a link to your recipe if it comes out good? :)

  12. Molly
    Molly July 21, 2012 at 11:48 am | | Reply

    I am making this today!! I’ll add lemon zest because my kids like it in their cheesecake but that’s all I will change. Well, that and I only use full-fat dairy. Can’t wait til tonight when we can dig in!!

    Molly

  13. ida
    ida July 25, 2012 at 2:45 am | | Reply

    I loved it!!! I even made some for my personal trainer because he was telling me how much he loves cheescake but at the same time feels so guilty! (He loved it too)

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  15. Mauricio
    Mauricio August 6, 2012 at 11:52 pm | | Reply

    So I just baked mine and it looks so good. I just added a pinch of salt and 3 tablespoons of flour just because. The sour cream tastes very good. I bet it’ll be amazing on the pie. I pinched into the center to give it a try and it tastes amazing! Great recipe. Thanks.

  16. Chris the Skitzoid Lady
    Chris the Skitzoid Lady August 14, 2012 at 5:10 am | | Reply

    I am gluten intolerant and have been looking for a flour free recipe for cheese cake. This sounds AWESOME! I’ll be trying it this week-end.

  17. Crystal
    Crystal August 18, 2012 at 3:55 pm | | Reply

    I put some chocolate chips on the cream cheese part and it is taking a little longer to bake. I already made 1, very excited to have this for my friends birthday (she has gluten allergies). Being a dairy farmer I used whole dairy products and eggs from my free range chickens. Thanks for sharing! Can’t wait to eat them!

  18. Alyssa
    Alyssa September 9, 2012 at 5:52 pm | | Reply

    I am looking to make cheesecake stuffed strawberries, and since I don’t need a crust for them, this looks like a great recipe. I originally was looking for a peanut butter cheesecake recipe. If i were to add 3/4 cup of creamy peanut butter to the filling, how do you think that would affect baking time, consistency, and flavor?

    Thank you!

  19. Alycia
    Alycia October 3, 2012 at 2:32 pm | | Reply

    This is amazing! I added orange zest – perfection! This is now my go-to cheesecake recipe. Thank you!

  20. Joann
    Joann February 17, 2013 at 10:53 am | | Reply

    Rachael, just found your recipe & will be making it to go along with my beautifu turkey dinner. I have been searching high& low for a crustless cheesecake recipe. So glad yours came along. This will be the star dessert to go along with our Downton Abbey finale.Thanks again! Joann

  21. Bella
    Bella March 31, 2013 at 5:06 pm | | Reply

    Hi.
    I’ve just tried your recepie. I added some lemomjuice with the sourceame and vanilla. It came out realy nice. It tast great! But it dosen’t really feel like cheesecake more like a mix of pie and chessecake. But still it’s really good. And it’s much fever calories :-)

  22. inan bilmiom
    inan bilmiom April 27, 2013 at 10:00 am | | Reply

    hll olsun :D

  23. Kelli
    Kelli May 14, 2013 at 11:35 pm | | Reply

    I’ve made this twice now. Once as a pie with orange zest in the cream topping and now again as cupcakes (still with orange zest). The zest in the cream is out of this world!

  24. Crystal
    Crystal May 19, 2013 at 7:15 pm | | Reply

    This recipe is very unclear and left me with a drippy chunky batter that’s seems pretty useless. I beleive you might want to alter the directions to specify to cream the sugar and cream cheese until smooth THEN add the eggs. I’m certain this was my mistake as I’ve made cheesecakes numerous times with my mother and this is what we always did. I suppose I should have listened to my instincts on this rather than blindly following the recipe to the letter.

  25. Sheila
    Sheila June 9, 2013 at 1:34 am | | Reply

    Can I know 8 ounces of cream cheese equal
    to how many grams?? And the sugar as well??

  26. Abby
    Abby June 20, 2013 at 7:45 pm | | Reply

    This is a perfect basic crustless cheesecake recipe. I like to reduce the eggs to 3 to lower cholesterol a bit but keep it at 4 eggs when folding ingredients like fruit or chocolate. I can’t wait to use this recipe for rum cheesecake. This is the go-to recipe for any cheesecake!

  27. Renee
    Renee July 2, 2013 at 12:47 am | | Reply

    Hi, i’m going to be making this for fourth of july and i wanted to know if i should a shallow pan of water on the bottom rack of my oven? Will the cheesecake sink even though it doesn’t have a crust. I heard that cheesecakes have a tendency to sink.

  28. Renee
    Renee July 2, 2013 at 5:47 pm | | Reply

    oh and another question..lol. Would i have to change the tempature and time if i blended pureed mango into the batter?

  29. Karen Jones
    Karen Jones July 11, 2013 at 7:14 pm | | Reply

    I tried the Crustless cheesecake… did 2 cause I am taking to a party. Just got out of oven and they look beauteous …. can hardly wait to try. I am thinking I may go with raspberries to go along with though cuz I am not seeing any good strawberries… thanks very much for the recipe and pics

  30. Mary
    Mary July 11, 2013 at 11:29 pm | | Reply

    Hi, I have celiac, so I can’t tell you how excited I was to find your recipe! It is my husband’s birthday and cheesecake is his favorite desert. My kids broke my glass pie pan, so I hope it turns out okay in the disposable metal type. I’d also like to know if there’s a difference for high altitude. I’ll let you know how it turns out! Thanks for sharing it!

  31. Mary
    Mary July 12, 2013 at 2:47 am | | Reply

    Thanks, Rachael!
    I just ate my slice, and here’s my scoop: I loved how easy it was. I loved the topping. I like that I only had to refrigerate for 42 hours, instead of overnight, like most recipes! Here’s how I think it could have been better: I didn’t leave the eggs out and let them warm up to room temperature before making the batter. I think if we add the eggs one at a time and only mix on low, that it won’t be lumpy or have cracks. It did seem a little too “eggy”, but that’s probably because I did it wrong. It seemed fine with the tin pie pan, but there was extra batter. My husband definitely liked the taste, but wished it was more firm. Do you think by either removing one egg or adding more cream cheese that it would be better? I suppose it could either be the altitude or I may need to bake it longer. Thanks again for sharing this recipe, and I will look for more of your recipes!

    1. Mary
      Mary July 12, 2013 at 2:48 am | | Reply

      *only had to refrigerate for 4 hours

  32. brandy
    brandy July 27, 2013 at 8:46 am | | Reply

    I love this recipe! I”ve made it twice and would not alter this recipe at all

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  34. Chrisden
    Chrisden September 8, 2013 at 12:10 pm | | Reply

    Thanks for posting this recipe. My mom learned about this crustless recipe in her 1950s home economics class. It is super good and super easy. Can’t wait to make it again.

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  36. katie
    katie September 13, 2013 at 4:25 pm | | Reply

    Mine tasted like scrambeled eggs too. I made sure to mix everything very well.

  37. christine
    christine September 24, 2013 at 7:48 am | | Reply

    Oh my god it was so easy! Amazing. I made it for my bfs bday and he loved it. Although it didnt quite taste like traditional cheesecake, it resembles this not too sweet but fluffy and delicious japanese cheesecake I used to enjoy.
    I put a little bit of lemon zest, a pinch of salt and topped it with fresh strawberries and it turned out beautiful.

    But im just wondering… is there an easier way to pull out the cake after its done..? Like was i supposed to butter up the pie plate before i put the batter in?

  38. Leslie Montgomery
    Leslie Montgomery December 29, 2013 at 8:01 pm | | Reply

    can i use regular sugar?

  39. Ivy
    Ivy March 25, 2014 at 2:06 pm | | Reply

    Hi Rachael!,
    I have a question, can i use 2 eggs instead of 4 eggs? would that make a big difference?

  40. TM
    TM May 26, 2014 at 2:22 pm | | Reply

    In your photo it appears that your slice has a topping on it. Do you have a recipe for the topping?

  41. LeeLee
    LeeLee May 26, 2014 at 4:09 pm | | Reply

    Hi Rachael,

    I’m looking for a crustless cheesecake because I’m shooting for low-carb. Do you know if anyone’s tried this with a sugar substitute? Or even a sugar blend to lower the carb count a little? I’m wondering if it would effect the consistency or texture. Such great feedback on here; I can’t wait to try it! Thx.

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  43. Kelsey
    Kelsey July 6, 2014 at 8:33 pm | | Reply

    Holy buckets – this came out amazing! My boyfriend is such a stickler for crustless cheesecake and this totally appeased his pallet. I did replace about 1/8 tsp of vanilla with almond extract and also used orange zest as other reviewers had mentioned. SO. GOOD. Thank you for this great recipe that is so easily welcoming to flavor adaptions :)

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