This cheesecake is so light and refreshing for summertime. Not to mention, it’s way healthier than the classic ‘New York Style Cheesecake’ because it doesn’t have crust or flour in the recipe. For example, that type could have anywhere from 500-800 calories per serving, and ours has only 274 calories.
That pretty much seals the deal for me!
I decided to use all organic ingredients (besides the cream cheese), which makes it even better for you! 
It’s kind of ridiculous how fast you can whip up this cheesecake. After you taste it you’ll be thinking, wow, that’s all I had to do, and it’s that yummy?!
I guess some cream cheese and a little sugar and vanilla speaks for itself in this recipe!
As a child, this is what I always asked Grandma to make for my birthday, instead of a traditional birthday cake. It still happens to be my favorite dessert, and it’s tied to a lot of good memories for me as well.
Now it’s my go-to dessert that I make for my friends birthdays, or just when I need a quick dessert to bring to a BBQ party.
Rachael xoxo
- 2 (8 ounce) packages reduced-fat cream cheese, softened (leave sitting out at room temperature for no longer than 2 hours)
- ⅔ cup organic cane sugar, plus 3 tablespoons
- 4 organic eggs
- 1 cup low-fat organic sour cream
- 1 teaspoon organic vanilla extract
- Preheat oven to 350 degrees.
- With an electric hand mixer, smooth together cream cheese, ⅔ cup sugar, and eggs in a large bowl. Pour filling into a 9-inch glass pie plate and bake for 30-35 minutes, or until golden and set in the middle. Let cool for 10 minutes.
- Meanwhile, mix together sour cream, remaining 3 tablespoons sugar, and vanilla and spread on top of cheesecake.
- Refrigerate for at least 4 hours before serving.
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oh my gosh….yep you guys will be breaking me at the store. Looks delish but I need to do the pasta also.
Thanks Betty! Yeah, just make everything. Lol!
I do say this is total flavor and cant wait to try it out!!
Hope you like it!
yep…I think I have a problem tracking this blog as total delish recipes
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.
can I sub the sour cream for greek yoghurt?
I think it would be a good idea to try it. I would imagine it would probably turn out just fine. Let me know if you give it a try, Cindy!
Your photos drew me right in. I love everything about this cheesecake, thanks for the recipe!
You’re very welcome, Sue. I hope you like it!
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.
Pretty neat, huh?!
Just bit into this and it’s very very eggy, almost like I’m eating a scrambled egg pie.
I’m sorry to hear that!! I’ve never experienced anything like that with this recipe, it’s always been light and fluffy for me. I wonder if you didn’t get it mixed well enough, and you do have to bake it until it’s set. Too bad it didn’t turn out well for you.
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!
I hope you like it!
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.
Hi Ida, there’s no such thing as a stupid question when it comes to cooking!
It’s Farenheit, two thirds of a cup, and I used large eggs. Let me know if you like it!
Hey, I just tried this recipe. The cake is now in the fridge.
I’m so excited to try it! 
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.
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?
It does actually have a thinner consistency, so that’s normal. I do hope you adjusted the cooking time, as it might not take yours as long to bake if you used a bigger pie plate. Let me know how it turned out. And yes, of course, go ahead and share with your readers with a link back to me!
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
The addition of lemon zest sounds great! Let me know how you like it!
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)
That’s so awesome! I’m glad you both loved it! Of course it still has sugar, but you can feel a little less guilty about eating this cheesecake.
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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.
Thanks Mauricio. I totally die over that sour cream topping, too! Glad you like the cheesecake!
Rachael! It was a big success! Everyone at work loved it. Thanks for the recipe!
That’s music to my ears!
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.
How wonderful Chris, I’m glad you found it! Hope you love!
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!
Oooh, you’re a dairy farmer?? I love it! Also, super glad you like the cheesecake. Hope your friend has a happy Bday!
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!
This is amazing! I added orange zest – perfection! This is now my go-to cheesecake recipe. Thank you!
Mmmm, orange zest sounds so good! I’m making it next week and I think I’ll try that! Thanks for commenting and I’m so glad you liked it!
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
I hope it’s a hit, Joann!
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
Hi, Bella! I’m so glad you enjoyed the recipe, and thanks so much for letting me know!
hll olsun
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!
I’m so glad you like it, Kelli! And next time I make it I’ll give the orange zest a try. Yummy! I love that you made cupcakes, too!!
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.
Sorry you had trouble with the recipe, Crystal. It’s been drastically improved since I got it from my grandma, but I’ll look it over again and see what I can do to fix it.