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Simple Crustless Cheesecake

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

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



  • 3 (8-oz) packages reduced-fat cream cheese, softened
  • 1 cup Splenda (granulated)
  • 4 eggs
  • 1 tsp. vanilla


  • 1 ½ cups reduced-fat sour cream
  • 1 tsp. vanilla
  • 1 ¾ tsp Splenda (granulated)
  • Fresh strawberries, raspberries and/or blueberries


  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.

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(Page 1 of 1, 8 total comments)



So tasty!!!

posted Jun 27th, 2011 3:47 pm user comment



This reciepe is good except you need to make about half and half of the two mixtures. Half of the mix with the cream cheese, and half with the sour cream then bake. I wouldn't say nearly as long either check after about 30 minutes. I added blueberries on top and cherries for a red, white, and blue cheesecake for the fourth.

As for a crust, use your traditional grahm cracker crust. Add crushed grahm crackers, a little splenda (sugar or stevia work as well), and some melted butter. It will bake nicely along with the cheesecake.

posted Jul 4th, 2010 11:42 pm


What about a crust?

posted Jun 24th, 2010 4:02 pm


Actually bubbe, splenda is NOT a posion. It is in fact molecularly identical to sugar with the addition of chlorine groups to prevent your body from digesting it. As far as research has proved, the worst effect of splenda is gastrointestinal upset because the bacteria in your gut feeds on the unabsorbed sugar. In other words, it just goes right through you

posted Apr 25th, 2010 5:06 pm



Splenda, as are all artificial sweeteners, is a poison that should be avoided at all costs. Do your homework and educate yourselves on the danger of all artificial sweeteners. You should use Sweet Leaf-Stevia Plus or Xylosweet (Xylitol) or any other natural sweetener, as they have a zero or very low glycemic index. Even Raw Agave Nectar would be wonderful in this recipe

posted Aug 17th, 2009 11:03 pm


I wonder how this recipe will turn out if I would use egg substitute instead of regular eggs. Has this been tried by anyone?

posted Jul 21st, 2009 12:14 pm


Transcriber- we've made updates to the recipe. Do use the low-fat or reduced-fat cream cheese, as well as a reduced-fat sour cream. The nutrition info was also updated. Enjoy!

posted Jun 2nd, 2009 3:46 pm


I have not tried this recipe. The only nutritional info is the amount of carbs. When I this this, I will probalby use Low fat cream cheese (the recipe does not indicate what kind of cream cheese to use.

posted Jun 2nd, 2009 11:03 am


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