No Crust Cheesecake - Kraft Recipes Top
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No Crust Cheesecake

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What You Need

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Make It

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  • Preheat oven to 350 degrees F. Butter an 8" pie pan or round cake pan.
  • Beat together cream cheese, eggs, 2/3 cup sugar, and 1 tsp. extract until smooth. Pour into prepared pan and bake 25 minutes. Be careful not to overbake. Remove from oven and cool for 20 minutes.
  • While cheesecake is cooling, mix together remaining ingredients (sour cream, 3 Tbsp. sugar, and 1 tsp. extract). Spread on top of cooled cheesecake. Return to oven for 10 minutes. Chill and serve.

Special Equipment Needed


This is delicious topped with fruit or pie filling just before serving.

Ratings & Reviews

Rated 5 out of 5 by from Gorgeous cheesecake This was the easiest cheesecake recipe I've ever made. it looked amazing before I even added the sour cream layer.
Date published: 2017-12-25
Rated 5 out of 5 by from Yummy easy cheesecake I made this recipe and it turned out very well! Delicious! (i added a tad of Ricotta Cheese, tastes great)
Date published: 2017-04-02
Rated 5 out of 5 by from update I made this before and wanted a heavier cheese cake. This time I added 1 more cream cheese and 1 egg. It came out drier not heavier. Still very good. Will next follow the directions exactly. One is now in the oven following the orginal directions. Great low carb dessert.
Date published: 2017-11-07
Rated 5 out of 5 by from Good dessert for low carb diet Easy to make be careful when cooling if you put sour cream on to soon it falls. But still taste great!
Date published: 2017-02-12
Rated 5 out of 5 by from Easy I have now made this several times. Its the best cheesecake for low carb diets. One is still in the oven and gonna add some strawberries to the top after it comes out of the oven. My husband requests this often.
Date published: 2018-01-20
Rated 4 out of 5 by from Very easy I have not tasted it yet, but this was very easy. I have been on a cheesecake kick with the holidays trying to find the perfect recipe and I love that this one has no crust since i notice i am throwing out a lot of crusts that my family doesn’t like as much as the cream cheese yumminess.
Date published: 2017-12-31
Rated 3 out of 5 by from Should of left it out earlier I HAD TO WRITE THIS AGAIN SINCE THE FIRST ONE ACCIDENTLY DELETED!! When I was adding the cream cheese into the egg mixture it started to form big lumps, so I took out the cream cheese and put half of it into a bowl covered with plastic wrap. Then I microwaved with 5 second intervals occasionaly opening the microwave. Then I did the other half of the cream cheese. When I then added all of it into the egg mixture it just made it easier to form lumps (they became smaller). So I put the whole cheesecake batter into the microwave with 7 second intervals then mixed with the electronic mixer. Microwave. Mixer. Microwave. Mixer. Then it because creamier and PERFECT! Make sure to leave the cream cheese out hours before to soften. Lesson. Learned. Cooling right now will update on taste.
Date published: 2018-01-02
Rated 1 out of 5 by from update on 'should of left it out earlier This was a really gross 'thing'. It tasted like flan with no taste and what even was the sour cream part it was literally yogurt pudding, do not make. However, my parents enjoyed it.
Date published: 2018-01-25
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