A crustless, light and airy cheesecake recipe. This easy cheesecake recipe is super light and fluffy and can be made in a pie dish, without a spring form pan.
Ok, so before I delight you with this delicious Crustless Cheesecake Made in a Pie Dish I want to explain the circumstances surrounding it. It was a late August day and the heat was turned up mega high outside.
I was not exactly loving the thought of turning my oven on to bake a cheesecake, but I did.
You see, I am a people pleaser and love to have yummy desserts ready for when my husband and kids get home.
I knew I wanted to make a cheesecake, but I didn’t have enough ingredients to make a large one for my spring form pan. I searched the web and found some cheesecake recipes for pie dishes.
Perfect, I thought!
I gathered what little cream cheese and sour cream I had, and thought I was following the recipe instructions… Apparently, I wasn’t… as this was supposed to have a sour cream top layer! I mixed the sour cream into the batter versus onto it!
I don’t like traditional cheesecake crust, so I typically make my cheesecakes crustless which actually works out well.
As I poured it into a greased, ceramic pie-dish, I prayed it would turn into cheesecake. So I placed it onto a baking sheet with one cup of water poured in to make a water bath and left the pie uncovered as it baked for 30 mins at 350°F.
Would this mistake cost me the money invested into the supplies, time, and frustration or would it bake into something yummy?
The result was a delicious, light, airy, and fluffy cheesecake!
I actually made a good mistake for the first time in my life! Score.
Get the printable recipe for this Crustless Cheesecake Made in a Pie Dish below!
Crustless Cheesecake Made in a Pie Dish
- 16 oz softened cream cheese room temperature
- 1 cup sour cream room temperature
- 2 eggs room temperature
- 2/3 cup sugar
- 1 tablespoon lemon juice
- 1/4 tsp lemon zest
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 9", deep-dish pie dish with nonstick spray, butter or shortening.
- In a bowl, beat softened, room temperature cream cheese until creamy and not lumpy. A hand mixer will work best for this.
- Add sugar, lemon zest, juice, and extract, beat until smooth.
- Add each egg in and beat until just combined *do not over beat at this stage.
- Fold in sour cream until just combined.
- Bake for 30 mins at 350
- Cool for one hour and refrigerate for a minimum of 3 hours to produce a firm pie. This cheesecake will taste better and set well when cold.
Since I no way intended on sharing this as an official blog post (at first), I did not stage a pretty scene. Instead, I have a mismatched plate, mixed with fall designs. Sorry about that guys…not my best visuals!
Do you love cheesecake? If so, you will love this as it is simply delicious and has the same flavors as a New York Style cheesecake only lighter, and crust-less. This recipe is ideal for a gluten free lifestyle.
Amy Desrosiers says
Hi Lisa, since this is rather delicate and airy I have not!
He there! I am wondering if you have ever experimented with making this a flavored cheesecake. I am specifically thinking about adding some instant coffee and serving it with chocolate syrup. Any guesses if that would work, and how much to used and if you would need to altar the other ingredients?
Well, I just took mine out of the oven, and it looks OK although I didn’t do the water bath, since I followed the recipe! Smells
Amy Desrosiers says
Hi, you can bake this on a baking sheet with half a cup of water to keep it moist and prevent cracking.
on your crustless cheesecake i a pie pan
do we do a “bath” or not. It is not stated on the recipe, but you talked about doing it. do we follow the recipe of not
so do we do a “bath” or not. It is not stated on the recipe, but you talked about doing it. do we follow the recipe of not
Made this for Easter. Came out great. Son-in-law(picky), after first bite, started shoveling it in- he had two pieces! I pureed strawberries and he said it didn’t need a topping! I think the only reason he didn’t finish it off was so they could take the leftover piece( yes just one large) home. Lol.
So I have to make another one for hubby and me to use the strawberry puree! ;)
I love this recipe, simple, easy to make, followed all instructions. I love that it can be made in a regular pie dish and gluten free!
Thank you so much for this recipe!
* * * * * Five stars!!!!
Amy Desrosiers says
Hi Jacki, I am not sure which that is? Sorry!
Can I get the recipe that has the sour cream top layer?
Thank you so much for stopping by the lest us know.
MARLA BERG says
Excellent and simple to make. Thanks so much!
Hi, sorry about that. You do bake it on a baking sheet with 1 cup of water in it.
Jenn Martin says
The actual recipe doesn’t mention baking in a pan with water, but you did mention it in your post. Just want to check to see if I should use a pan with water, to be sure I do it correctly. Thanks!!
For this exact pie dish recipe, make sure you grease the pan and allow it to chill. It will come out in slices for this recipe. You cannot make the others in a pie dish since that batter will exploded over. Yes, 9 inch pie dish.
Thanks for the links and the help.
Will it come out in ONE piece from a pie pan? And is it 9 inches?
You can bake it in one but it will not come out in one piece. The springform springs open to yield the round cake. You can super grease (with lard or shortening a 9inch cake pan but it will not look pretty.
I have this recipe– https://www.savvysavingcouple.net/crustless-keto-cheesecake/ (my other blog)
I also have this option for a pie dish. Stevia does make is REALLY sweet though! If you are used to stevia then go for it!
Can I bake this in a regular round cake pan? If yes, is it 8 inches or 9 inches?
Also – can I use pure stevia instead of sugar?
Hi Linda, I made two that day! One had a slightly more golden edge because it was near the side of the oven. You can test the center with a toothpick. It should be jiggly and will firm up but not raw.
Okay so I’ve made it and it’s cooling. In her picture it shows the crust golden. In another picture, it shows no golden edge. I do not have a golden edge. Wonder if it needs to be cooked longer. I’m baking the 2nd one now so maybe I’ll leave it in a few more minutes to see about the golden edge.
I absolutely love cheesecake and the crust always seems so superfluous. This seems like a great recipe for those of us who don’t necessarily crave the crust but NEED that cheese! Thanks for sharing!
Reesa Lewandowski says
This looks so good! I never had a crustless cheesecake before!!
Toni | Boulder Locavore says
It looks soft and fluffy and delicious! Everything I could want in a cheesecake! Amazing!!
Lena B says
This looks so delicious! I swear you can do so many more things with what you have – Awesome job!
Sometimes our mistakes turn into something wonderful. It’s been a while since I have made a crustless cheesecake. I’ll have to give this a try.
Yum this looks great! My husband is a huge freak when it comes to cheesecake. He would probably eat this whole thing!
Diana Rambles says
How easy is that? I’ve never thought to make cheesecake in a pie plate. Genius!