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A slice of cheesecake with red sauce on a white plate, with a fork holding a bite and a glass of milk in the background.

No-Crust Cheesecake Recipe

Author: Jessica Haggard
Nothing brings people to the table faster than a homemade no crust cheesecake. It’s rich, creamy, and so easy to make with just a few everyday ingredients. Chill it before serving for a cool, satisfying finish to a special meal.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Chill Time 4 hours
Total Time 5 hours 20 minutes
Course Desserts
Cuisine American
Servings 8
Calories 398 kcal

Ingredients
 
 

  • 1 portion butter for greasing the pie pan

For the Filling:

  • 2 (8-ounce) packages cream cheese softened
  • ⅖ cup granulated sugar
  • 3 large eggs
  • ⅙ teaspoon almond extract

For the Topping:

Instructions
 

  • Preheat your oven to 325 °F and lightly grease a 9-inch pie pan with butter.
  • In a mixing bowl, beat the cream cheese until smooth and creamy. Add the eggs one at a time, mixing well after each. Stir in the sugar and almond extract, then continue mixing until the batter looks silky and pale, about 5 minutes.
  • Pour the filling into your prepared pie pan and place it in the oven. Bake for 50 minutes, then take it out and let it rest on the counter for about 20 minutes while you make the topping. Leave the oven on.
  • In a small bowl, combine the sour cream, sugar, and vanilla. Whisk until smooth and creamy.
  • Gently spread the sour cream mixture over the cheesecake, covering the surface evenly. Return it to the oven and bake for another 15 minutes.
  • Let the cheesecake cool completely at room temperature before transferring it to the fridge. Chill for at least 4 hours or overnight.

Notes

  • Let the cream cheese and eggs sit at room temperature for about 30 minutes so they blend smoothly.
  • Mix just until the batter is smooth to avoid cracks while baking.
  • Chill completely in the fridge before slicing for the best texture and flavor.
Serve: Top with canned cherry pie filling or fresh fruit and enjoy with coffee, tea, or sparkling dessert wine.
Store: Cover the chilled cheesecake tightly with plastic wrap and refrigerate for up to 5 days. To freeze, wrap in plastic and foil for up to 1 month, then thaw in the fridge overnight and serve chilled.

Nutrition

Calories: 398kcalCarbohydrates: 20gProtein: 7gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 161mgSodium: 223mgPotassium: 174mgSugar: 19gVitamin A: 1224IUVitamin C: 1mgCalcium: 124mgIron: 0.4mg
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