Quick Description
This Crustless Keto Cheesecake is smooth, creamy, and perfectly rich, with a rich cheesecake flavor that satisfies any sweet tooth. With no crust and made with simple keto-friendly ingredients, it’s a delicious and guilt-free dessert that’s perfect for any time of year, especially during holidays like Thanksgiving!
Servings & Timing
Servings: 8–10 slices
Prep Time: 10 minutes
Cook Time: 1 hour
Chill Time: 4 hours (or overnight)
Total Time: ~5 hours
Ingredients List
- 4 oz cream cheese, softened
- 2 cups sour cream
- 1 cup heavy whipping cream
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup erythritol (or preferred keto-friendly sweetener)
- ¼ tsp salt
Instructions
1. Preheat Oven
Preheat your oven to 325°F (160°C).
Grease the sides of a 9-inch springform pan with butter or spray oil.
2. Make the Cheesecake Mixture
In a large bowl, beat the cream cheese until smooth and creamy.
Add the sour cream, heavy cream, eggs, vanilla, erythritol, and salt.
Mix until fully combined and smooth.
3. Pour the Mixture into the Pan
Pour the cheesecake batter into the prepared springform pan.
Smooth the top with a spatula.
4. Bake the Cheesecake
Place the cheesecake in the preheated oven and bake for 1 hour, or until the center is set but still slightly jiggly.
5. Cool and Chill
Turn off the oven and leave the cheesecake in the oven for 1 hour with the door slightly cracked.
Remove from the oven and let it cool completely at room temperature.
Once cooled, refrigerate for at least 4 hours or overnight to firm up and set.
6. Serve
Carefully remove the cheesecake from the springform pan.
Slice and serve chilled.
Nutrition (per slice – approximate)
Calories: ~250
Protein: ~6g
Carbs: ~4g
Fat: ~22g
Fiber: ~1g
Sugar: ~2g
Benefits
- Keto-Friendly: No carbs, just rich creaminess, and sweetness without any crust.
- Low-Carb & Sugar-Free: Sweetened with erythritol, perfect for those on a keto or low-carb diet.
- Creamy & Rich: The cream cheese and sour cream give this cheesecake a smooth and indulgent texture.
- Quick & Easy: With simple ingredients and a straightforward recipe, it’s easy to make ahead for gatherings.
Additional Notes
- Sweetener: Adjust erythritol based on your sweetness preference. You can substitute stevia or monk fruit as well.
- Chill Time: The longer you let the cheesecake chill, the firmer it will get. For best results, refrigerate overnight.
Dietary Info
- Keto-Friendly: Yes
- Low-Carb: Yes
- Gluten-Free: Yes
- Vegetarian: Yes
Brief Introduction
This Crustless Keto Cheesecake is the perfect low-carb dessert for anyone craving the rich, creamy goodness of cheesecake without the carbs. Made with simple keto-friendly ingredients like cream cheese, sour cream, and erythritol, it’s perfect for special occasions or just a sweet treat all year round!
Step-by-Step Cooking Guide
- Beat cream cheese, sour cream, heavy cream, eggs, vanilla, and sweetener until smooth.
- Pour the mixture into a greased springform pan.
- Bake for 1 hour and let cool at room temperature.
- Chill for 4 hours or overnight.
- Slice and serve chilled.
Ingredient Details & Substitutions
- Cream Cheese: Use full-fat cream cheese for the richest flavor.
- Sour Cream: Can substitute with Greek yogurt for a slightly tangier taste.
- Sweetener: Erythritol works well for a sugar-free dessert. Use your favorite keto-friendly sweetener if preferred.
- Heavy Cream: Full-fat heavy cream ensures a creamy texture. Use coconut cream for a dairy-free version.
Recipe Variations & Serving Suggestions
- Berry Topping: Top with fresh or sugar-free fruit like strawberries, raspberries, or blueberries.
- Chocolate Version: Add 2 tbsp cocoa powder to the batter for a chocolatey twist.
- Lemon Cheesecake: Add 2 tsp lemon zest and 1 tbsp lemon juice to the mixture for a citrusy variation.
- Crustless Pumpkin Cheesecake: Add 1 cup of pure pumpkin puree and 1 tsp cinnamon for a fall-inspired cheesecake.
Storage & Make-Ahead
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: Freeze leftovers for up to 1 month. Let it thaw overnight in the fridge before serving.
- Make-Ahead: This cheesecake can be made 1–2 days in advance and stored in the fridge until ready to serve.
FAQs
Can I use a different sweetener?
Yes, you can substitute with stevia or monk fruit, but you may need to adjust the amount based on sweetness preferences.
Do I need a springform pan?
Yes, a springform pan works best for easily removing the cheesecake once it’s set. However, a regular cake pan can work if you carefully run a knife around the edges before serving.
How do I know when the cheesecake is done?
The center should still have a slight wobble, but the outer edges should be firm.
Optional Personal Story
I created this Crustless Keto Cheesecake when I wanted a rich, satisfying dessert that would fit into my keto lifestyle. It’s quickly become my go-to cheesecake for holidays and special occasions, and my family loves it—even those who aren’t on a keto diet!
Call-to-Action
Try this Crustless Keto Cheesecake for your next low-carb dessert! It’s easy, creamy, and perfect for any celebration or just because you’re craving something sweet!
