Crustless Cheesecake (only 5 ingredients)

This cheesecake recipe has been passed down from my grandma, and it’s one of those quietly perfect desserts that never fails to impress. It’s simple, comforting, and just the right amount of sweet.

What makes it unique is its crustless base, which gives it a lighter texture than traditional cheesecakes. If you’re looking for a dessert that feels elegant but is incredibly easy to make—this is it.

I’ve made this more times than I can count, and I still get excited when it comes out of the oven. I hope you love it as much as I do!

Ingredients (Makes 6–8 servings):

• 1 lb cream cheese (or two 8 oz. packages), room temperature
• 3 eggs, room temperature
• ⅔ cup + 1 tablespoon sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F.
2. Make the Cream Cheese Filling
   In a large bowl, beat the cream cheese until fluffy using a hand or stand mixer.
   Add in the eggs and ⅔ cup of sugar, and beat until well combined and smooth.
3. Bake the Base
   Pour the mixture into a greased 9-inch pie dish.
   Bake for 28–30 minutes, or until the center is set and a toothpick or knife inserted comes out clean.
4. Cool Before Topping
   Let the cheesecake cool on a wire rack for about 20 minutes.
5. Prepare the Sour Cream Topping
   While it cools, mix the sour cream, vanilla, and the remaining 1 tablespoon of sugar in a small bowl.
6. Add the Topping & Finish Baking
   Once the cheesecake has cooled slightly, gently spread the sour cream mixture over the top.
   Return it to the oven and bake for another 10 minutes.
7. Chill & Serve
   Cool the cheesecake completely, then chill it in the fridge for a couple of hours (or overnight) before serving. The texture gets even better as it sets.

Optional Toppings

Top with slivered almonds, fresh berries, or a drizzle of honey—or leave it plain and enjoy the creamy, delicate flavor just as it is.

Why I Love This Recipe

• No crust = less fuss
• The sour cream topping adds just the right tang
• Not too sweet, which lets the cream cheese shine
• Great make-ahead dessert

If you try this recipe, I’d love to see your cheesecake!
Tag me on Instagram @RachelMasterKitchen and use the hashtag #Rachel.Master.Kitchen so I can cheer you on!

This one’s straight from Grandma’s kitchen—enjoy every bite. 💛

Crustless Cheesecake (only 5 ingredients)

Light, Classic & Perfectly Sweet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 8 Servings

Ingredients

  

• 1 lb cream cheese or two 8 oz. packages, room temperature
• 3 eggs room temperature
• ⅔ cup + 1 tablespoon sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract

Instructions

 

• Preheat oven to 350 degrees F.
• Beat cream cheese until fluffy using a hand or stand mixer. Add eggs and 2/3 cup sugar. Beat until combined.
• Pour into a greased 9 inch pie dish. Bake for 28-30 minutes until center is no longer wobbly and a toothpick or knife is inserted and comes out clean.
• Cool the dish on a wire rack for 20 minutes.
• Meanwhile mix sour cream, vanilla and remaining 1 Tbs sugar. Set aside.
• When the cheesecake is cooled, spread the sour cream mixture on top and bake for another 10 minutes.
• Cool completely and chill for a couple hours or overnight before serving.
• Optional (top with slivered almonds and/or fresh fruit)