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Crustless New York Cheesecake Recipe

Delicious, light, creamy, low carb, gluten-free crustless New York cheesecake. This cheesecake is so easy to make and it comes out perfect without a crust.

Gluten Free Crustless New York Cheesecake
Light delicious crustless cheesecake with berry sauce topping. Yum!

The recipe I can trust to deliver a great baked New York Cheesecake without cracks in the top, is printed right on Raskas cream cheese 3 lb. box. When I decided to try a crustless cheesecake I followed Raska’s New York Cheesecake recipe. Sure enough it came out beautifully.

Testimonies From Our Reader

Our comment section is full of praise for this recipe. Like these comments.

 Our reader Kathy, says “The BEST cheesecake I have ever tasted!!! Thank you!” 

Ems says “My husband said this was the best cheesecake he has ever eaten. He thinks I am a cheesecake wizard! Thanks for the recipe.”

More Cheesecakes:

Cheesecakes are a family favorite for us. If you love them too try some of our other cheesecake recipes. Here are several popular cheesecake recipes your family is sure to enjoy.

FYI: The Sugar free pumpkin cheesecake and Chocolate Raspberry Cheesecake are both gluten free cheesecake recipes with crusts.

I’m always hunting up new recipes for cheesecakes. In fact, I just broke some new ground in cheesecake cooking.

I made both crustless and crusted cheesecake in my instant pot. Go take a Look at my Instant Pot 6 Inch New York Style Cheesecake if you want a REALLY easy way to make a crustless cheesecake without cracking. It’s rich and creamy too.

New york Style Cheesecake Recipe:

Baking your crustless cheesecake successfully with the oven method is what this post is all about.

We have several tips and an instructional video with tips (LINKED BELOW) on successfully making this gluten free cheesecake with a KETO option too.

Crustless New York Cheesecake
Beautiful Crustless New York Cheesecake. Naturally gluten-free!

Crustless New York Cheesecake has a velvety, creamy texture and that unique cheesecake flavor we all love. Without a crust this is a pretty, gluten-free, light dessert.

The whole thing is just one solidified step up from eating custard! Top it any way you prefer. Cheesecake is so versatile!

The original Raska’s New York cheesecake recipe calls for a crust and gives directions on making one. I reprinted only the cheesecake filling with no crust. Because crustless is what this post is all about!

I’m pretty excited that cheesecake can be made successfully without a crust. Suddenly it’s gluten free and lighter in calories. And a beautiful low carb cheesecake recipe. That heavy, rich dessert lightens up to a movie night snack! 

Crustless New York Cheesecake

Light, fluffy and sinfully delicious

Cheesecake Topping Idea:

For the topping to this cheesecake as Pictured. I used the Raspberry sauce recipe from my Raspberry cheesecake squares and substituted Frozen Three Berry Blend for the fresh Raspberries.

Recipe Notes on Crustless New York cheesecake:

The nice thing about a crustless cheesecake is the time to make the recipe shrinks  since there is no crust to make and bake. This is a really easy cheesecake recipe to put together.


To make a great cheesecake: Watch this video in the recipe card to see this cheesecake made correctly.

  1. Do NOT overmix the eggs. Egg proteins are delicate.
    1. For the best textured cheesecake add the eggs in at the end of the mixing one at a time and mix gently on low speed until just combined.
  2. USE this WATER BATH METHOD when oven baking any cheesecake to avoid the cracking problems cheesecakes often have.
  3. Just whip the few ingredients up in the mixer, pour it into your prepared springform pan and bake it in a water bath.
  4. Let the cheesecake sit in the oven after the timer goes off. I crack the oven door and insert a wooden spoon so the heat can slowly escape. Turn off the oven and let it sit in there about 45 minutes.The water bath and slow cool down help eliminate cracking AND falling problems.
  5. Even heat, during baking and cooling, seems to be the key to a successful cheesecake. Last time I made this recipe I forgot and took it out and set on the counter right after it was done. I put it back in right away but it still fell. So be careful about that!
  6. If you want a little higher cheesecake… try using an 8 inch pan and let it cook another 10 minutes. That is what Amanda did in the video and it worked great with the extra time. Remember the crust layer is missing so this crustless cheesecake will be a little lower in a 9 inch pan.
Creamy Crustless New York Cheesecake-Pin Image

We absolutely love eating this low carb dessert crustless. The reduction in calories is huge! If you really want to go skinny try using non fat yogurt instead of sour cream like I did last time. Still tastes great!

For the Keto Cheesecake Recipe Option:

This recipe is Keto approved with one ingredient alteration. Simply replace the granulated sugar with granulated Stevia.

This video demonstrates making this cheesecake as a keto recipe with only that ONE ingredient change. It’s so easy and SO good! Look at our Nutrition Fact label in the printable recipe card with Sugar free sweeteners for the nutrition details.

Let me know how this recipe works out for you. Anytime I hear from you I’m having a great day. Especially if you have concerns, questions or if something needs changing, in your opinion.

We are always ready to hear thoughtful opinions and suggestions on Homemade Food Junkie’s recipes. I have made this one numerous times and NO cracking.

Nutrition Facts With Granulated sugar:

If your not concerned with sugar carbs the nutrition facts are in this label for you 🙂

Nutrition Label Embed 315254096 5Bdfe35Fc9E77C0051A67A78

Your Printable Recipe Card:

Gluten Free Crustless New York Cheesecake
Yield: 12 slices


Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Additional Time: 4 hours
Total Time: 5 hours 45 minutes

Delicious, light, creamy, low carb, gluten-free crustless New York cheesecake! This cheesecake is so easy to make and it comes out perfect without a crust!


  • 24 oz. cream cheese at room temperature
  • 3/4 Cups Stevia sweetener (OR sugar as you wish)
  • 3/4 Cups Sour Cream
  • 4 eggs
  • 1 tsp. vanilla OR 1 Tablespoon lemon zest



  1. Preheat oven to 325 degrees
  2. Wrap the outside of a 9 inch springform pan with heavy tinfoil to make it waterproof.
  3. Thoroughly oil the entire interior of the pan with coconut oil or butter
  4. In a stand mixer, beat the cream cheese. Add the sugar and mix.
  5. Add sour cream, scrape down the bowl as needed, and mix thoroughly.
  6. Crack the eggs and add in one at time, mixing after each addition.
  7. Mix in the remaining ingredients and mix until smooth.
  8. Pour the cheesecake batter into the pan and put the pan into a one/half inch water bath(I used my roasting pan).
  9. Bake for 75 to 90 minutes until set and golden brown. The top should NOT jiggle a LOT when set. But it may move a LITTLE BIT. Turn off oven and crack the door slightly for 30 minutes . Then remove cake to counter and let cool until the cake is at room temperature. Remove the sides of your pan and continue to cool in the refrigerator until completely set. Several hours.


Cheesecake texture suffers if eggs are over mixed so be gentle with them. This water bath baking method and the long slow cool down in the oven are very important to get the results you see pictured. The chill time in the fridge (best if chilled overnight) is not factored into the recipe time as it's up to you how long to chill it.

For the topping to this cheesecake as Pictured I used the Raspberry sauce recipe from my Raspberry cheesecake squares and substituted Frozen Three Berry Blend for the fresh Raspberries. This recipe would also be EXCELLENT topped with Roasted Raspberries!


FOR KETO VERSION OF THIS RECIPE: Omit the sugar and replace with a KETO approved Sweetener. Calories in this recipe without sugar is 215 per slice. if you want more keto recipes go to Amanda's Youtube channel. She has partnered with us on several KETO recipes and her videos are great!!

Nutrition Information



Serving Size

1 slice

Amount Per Serving Calories 216Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 110mgSodium 177mgCarbohydrates 3gFiber 0gSugar 2gProtein 5g

This nutritional analysis is done using sugar free Stevia.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Creamy Crustless New York Cheesecake-Pin Image
Cheesecake is a family favorite dessert for us. This option is fluffy, creamy and easy to make. Because it is crustless it’s also a great low carb treat. #cheesecake #recipe #easy #newyork #crustless #lowcarb #keto
Crustless New York Cheesecake-Pin Image
Delicious, light, creamy, low carb, gluten-free crustless New York cheesecake. This cheesecake is so easy to make and it comes out perfect without a crust.

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Saturday 17th of July 2021

I have 8, 9 and 10" spring pans. I saw your response about how to make an 8" cheesecake, but I'm wondering if you've ever tried to make a tiered cheesecake by cooking and refrigerating an 8" and 9" cake a day or so in advance before stacking and decorating them to serve.


Saturday 17th of July 2021

Hi Joan, No I haven't tried to make a two tiered cheesecake. But what you are suggesting will likely work if both triers are well set up as you describe. To me, a cheesecake is just so dense one layer is all that is needed. But if you have an event where you think this is the best set up please give it a try and let me know how it goes for you. Are you thinking of using fruit and whipped cream for the decorations? I'm very curious to know how you layer and decorate it.Best of luck with this!


Friday 11th of June 2021

Is it possible to make two crustless cheese cakes and stack them? Perhaps with a whip cream center? Am needing this for an event and prefer a high cake, bit it must be both gluten free and corn free: no cornstarch icing such confection sugar and no corn syrup or xanthan gum, which is also a corn product.


Friday 11th of June 2021

Hi Kathryn, Well...If both cakes are chilled overnight and WELL set you might get away with it with whipped cream in the middle. I have never tried this. So I don't speak from experience. For sure I would keep the cakes separate and throughly chilled (you can make the cakes several days ahead and keep in fridge covered), until you need to put the layers on. Cheesecakes are very dense. So cutting this two layers may be tricky. You could put a berry sauce or roasted raspberry saucetopping on it too. Please let us know if you actually attempt this. Best of luck!


Monday 7th of June 2021

Crustless Cheesecake is fabulous! Big hit and I will continue making this on family gatherings.


Monday 7th of June 2021

Hi Carolyn, I'm so happy your family enjoys this recipe. We really appreciate you sharing your feedback. Thanks for the great review!


Thursday 1st of April 2021

Hi! I want to do a raspberry swirl cheesecake and loooooove this recipe. Would adding a raspberry swirl into it risk destabilizing the rest of it?

P.S. I also usually whip the egg whites until they’re stiff when making this recipe. Makes it so fluffy!!


Thursday 1st of April 2021

Hi Natasha, Do it the way I show you in this cheesecake recipe and it will work fine. If you DEEPLY swirl the berries into the cheesecake that is risky. Especially since you are whipping your egg whites (wonderful suggestion thank you!).

You don't want to ruin the texture of the cake. If you lightly swirl the berries on top that should work just fine. Glad your enjoying this recipe. Happy Baking!


Wednesday 10th of March 2021

I'm always looking for "crust-less cheesecake" recipes, ever since I lost my Fanny Farmer Boston School of Cooking Cookbook, which had a Cheese Cake recipe (written back when cookbook authors said cakes (technically) never have a crust). It had a separate Cheese Pie recipe (when it has a crust, they said, it's called a pie).

So this one isn't too bad, and is very tasty, even when I made it with homemade powdered sugar (regular/turbinado/moreno sugar run though a Vitamix blender). But the texture is softer than the Fanny Farmer Cheese Cake from the 1900's.

I also had a small monthly recipe magazine once upon a time that had a recipe for real (crust-less) cheesecake. I think it was called New York Deli Style Cheesecake. But I lost that recipe, too, so am hoping to find one similar to that.

I don't think it had vanilla or lemon. It had, if I remember right, five 8 oz blocks of cream cheese, 16 oz of sour cream, maybe about 8 eggs, and some cornstarch, and made a 10 or 12 inch Cheesecake.

It baked for at least an hour, sat with the door closed in the oven for an hour, then with the door propped open with a spoon for an hour, then cooled on the counter for an hour, and then got covered and refrigerated for 8 hours before the sides of the spring form pan were removed.

So I guess I need to find one with either some flour or some cornstarch to give it a firmer texture. But this one has the right taste, so I'll keep this one in my file, too.

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