Crust-less Cheesecake

21 August 2013

Mmmmm. Just the title of the post makes me reminisce about how yummy this cheesecake was. Honestly it was one of the best that I have ever had, not to toot my own horn - but toot toot. Haha. When I decided to make this cheesecake I was craving something sweet and happened to have all the ingredients on hand to make it. I had been longing for a way to make cheesecake without the crust because well I don't really care for it. Yeah, I said it - I don't like very much crust especially on pies. There are a few occasions where I find crust acceptable but most of the time the crust does absolutely nothing for me.

When it comes to cheesecake that is one of those times. As I began bringing the ingredients for this cheesecake to room temperature I realized that this was the first time that I had made a cheesecake since I had been married. So I peeped my head out of the kitchen and asked my husband if he liked cheesecake enough to want to eat it now. He said no and that he didn't care for it very much.

So I took my ingredients and halved them. I sulked around the kitchen because I knew I would be all alone in eating this cheesecake. My mind was totally excited about not having to share but my body was outraged, there was no way that I was going to eat half a cheesecake alone.

I proceeded with mixing up the recipe and decided not to worry about who would help me eat it until after it was done. The longest part was waiting for this cheesecake to set, and when it did it was beautiful. As I cut it into squares I decided to offer some to my husband. I told him that he could try it and if he didn't like it I would eat the rest. So I scooped up a little bit of the cheesecake on a spoon and fed him morsel by morsel until it was all gone. 

Surprise, he loved the cheesecake and asked for more. Before the night was done all eight squares of the cheesecake were gone without a single trace. Two for me and six for him, my "who will help me eat this" problem was gone. This recipe is crust less so it has less calories than normal cheesecake but with the same great taste. I ate it plan but you can top it with caramel, berries or whatever you'd like. I hope you love it.

Crustless Cheesecake

16oz cream cheese softened*
1/2 cup granulated sugar
1tbsp granulated sugar
1 tsp vanilla extract
1/2 tsp lemon juice
1 cup sour cream*

*These items are all vegan. Toffutti cream cheese and sour cream, and Egg Replacer.

Preheat your oven to 325 degrees and coat a pan of your choice lightly with oil. A spring form pan works best but any pan will do.

In a large bowl combine softened cream cheese and 1/2 cup granulated sugar, mix well. After you have thoroughly mixed the cheese and sugar beat in your egg substitute. Then add 1/2 tsp vanilla extract and 1/4 tsp lemon juice. Mix until well combined and smooth

Spoon mixture into baking dish of your choosing and allow to bake for 40-45 minutes until gold brown.

Remove from oven and allow to cool for 10 minutes. Do not turn off your oven.

In a small bowl combine sour cream. 1 tbsp of sugar, 1/2 tsp vanilla extract, 1/4 tsp lemon juice. Spread over the top of the baked cheesecake and allow to bake for an additional 10 minutes.

Once cheesecake is done remove from oven and let it cool. Allow cheesecake to set by refrigerating for 4 hours or overnight.


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  1. This looks yummy and sweet! I love cheesecake... I've never tried to do one at my kitchen and this is a great idea. Thanks for sharing Charity! Mmmm... love it!

    xoxo, Tayrina

  2. Cheesecake is my favorite dessert and this looks delicious! I was not blessed with a baking talent but I may have to try this!

  3. Everyone's been posting about cheesecake recently. I really think it's a sign that I need to make some. :-)

  4. Yum this looks good :) I'm a new follower, love your blog!

    AmeriAus Blog

  5. Cheesecakes are my absolute favorites. I have to try this one!

  6. Your posts are always so fun, cute and creative! and yummy ;)


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