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This Crustless Keto Cheesecake is the perfect low-carb treat to satisfy your sweet tooth. With its smooth, velvety texture and rich cream cheese flavor, it’s a simple yet indulgent dessert that fits perfectly into your keto lifestyle.
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Why You’ll Love This Recipe
- Low Carb and Sugar-Free: A classic cheesecake flavor without the carbs.
- Quick and Easy: Just mix, bake, and enjoy—no crust means less hassle.
- Versatile: Top it with keto-friendly berries or enjoy it plain.
My Personal Experience
When I first tried a crustless cheesecake, I was skeptical, but it turned out to be the creamiest and easiest dessert I’ve ever made. No need to fuss with a crust; the filling takes center stage here. Pair it with a dollop of whipped cream or fresh raspberries, and it’s pure keto bliss!
Equipment Required
9-Inch Springform Pan
This is the star of the show! I absolutely love using a springform pan for cheesecake because it makes removing the cheesecake a breeze without risking any damage to its smooth, creamy texture. It’s the perfect tool for getting that flawless cheesecake presentation.
Mixing Bowl
A good mixing bowl is essential when it comes to creating a smooth batter for the cheesecake. I always go for a larger bowl so I can whisk everything together without any spills. It gives you plenty of room to combine all the ingredients thoroughly!
Electric Mixer
An electric mixer is a game-changer for this recipe. I personally prefer using it because it saves time and helps me achieve that perfectly creamy, lump-free batter. Plus, it makes the process feel so much easier, especially for something as delicate as cheesecake.
Roasting Pan
A roasting pan is key for the water bath technique. It ensures the cheesecake bakes evenly and stays moist. The water bath is one of those little tricks I always use to get a smooth, crack-free cheesecake. It’s totally worth the extra step!
Whisk or Spatula
A whisk or spatula helps you gently mix the ingredients and scrape down the sides of the bowl to make sure everything is perfectly incorporated. I use a spatula because it’s perfect for getting all the ingredients out of the bowl without leaving anything behind.
Parchment Paper (Optional)
I love lining the bottom of the springform pan with parchment paper. It makes cleanup so much easier, and it’s a quick way to ensure that nothing sticks. It’s not necessary, but it’s one of those little tips that make the whole process smoother.
Aluminum Foil
Wrapping the bottom of the springform pan with aluminum foil is a must for me. It keeps the water out of the pan during the water bath, ensuring the cheesecake bakes without any issues. It’s a small step, but it really makes a difference!
Oven
Make sure your oven is preheated to 325°F (160°C) before baking. I always find that a preheated oven ensures everything bakes evenly and gets that perfect golden finish. It’s one of those steps I never skip!
These pieces of equipment are key to making a perfectly creamy, crustless keto cheesecake. I love how each one plays a small but essential role in making the process smooth and the cheesecake absolutely delicious!
Ingredients & Substitutions
- Cream Cheese: The star ingredient. Full-fat works best for a creamy texture.
- Eggs: Help bind the cheesecake and give it structure.
- Sour Cream: Adds a slight tang and extra creaminess.
- Sugar-Free Sweetener: Monk fruit or erythritol works great; adjust sweetness to your preference.
- Vanilla Extract: Enhances the flavor.
- Lemon Juice: Adds a hint of brightness; optional but recommended.
How to Make Crustless Keto Cheesecake
- Prepare the Batter:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or line it with parchment paper.
- In a large bowl, beat the cream cheese and sweetener together until smooth. Add eggs one at a time, mixing after each addition.
- Mix in the Flavorings:
- Stir in the sour cream, vanilla extract, and lemon juice until fully combined. Avoid overmixing to prevent cracks in the cheesecake.
- Bake the Cheesecake:
- Pour the batter into the prepared pan. Place the pan in a larger roasting pan and fill the roasting pan with hot water to create a water bath.
- Bake for 50-60 minutes or until the center is set but slightly jiggly.
- Cool and Chill:
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.
Pro Tips for Success
- Room Temperature Ingredients: Use softened cream cheese and room-temperature eggs for a smooth batter.
- Water Bath: Prevents cracks and ensures even baking.
- Don’t Overbake: The cheesecake will continue to set as it cools.
Serving Suggestions
- Toppings: Add a drizzle of sugar-free chocolate syrup, fresh berries, or a dollop of whipped cream.
- Sides: Pair with keto coffee for a delightful treat.
Storage and Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
- Freeze: Slice and wrap individual portions in plastic wrap, then freeze for up to 2 months. Thaw in the fridge before serving.
Your Questions Answered: FAQ Section
- Can I make this dairy-free? Substitute cream cheese with a keto-friendly dairy-free alternative and sour cream with coconut cream.
- What’s the best sweetener for this recipe? Monk fruit or erythritol works well, but use your favorite keto-approved sweetener.
- Why use a water bath? It prevents cracking and ensures a creamy texture.
Nutrition Information (per serving)
- Calories: ~250
- Fat: 22g
- Protein: 6g
- Net Carbs: 3g
Crustless Keto Cheesecake Recipe
Equipment
- 9-inch springform pan
- Mixing bowl
- Electric Mixer
- Roasting Pan
- Spatula
- Parchment Paper (Optional)
- Aluminum foil
- Oven
Ingredients
- 16 oz cream cheese softened
- 2 large eggs
- 1 cup sour cream
- 1/2 cup sugar-free sweetener (monk fruit or erythritol)
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Beat cream cheese and sweetener until smooth. Add eggs one at a time, mixing well.
- Stir in sour cream, vanilla, and lemon juice until fully combined.
- Pour batter into the pan. Place in a water bath and bake for 50-60 minutes.
- Cool to room temperature, then refrigerate for at least 4 hours before serving.
I’d love to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto tips and tasty recipes. New to keto? Check out our Keto Diet Plan for Beginners: Step-by-Step Guide and start your journey to a healthier, low-carb lifestyle today!
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