In this recipe, we’ll show you how to make crustless cheesecake topped with strawberries.
This is a creamy, no-crust classic cheesecake that’s topped with a sweet, homemade strawberry compote. It’s perfect for people like myself who prefer to skip the graham cracker crust. Also, the strawberry compote can be committed if you prefer your cheesecake plain.
I have nothing against a cheesecake with a crust. I am just not a fan of graham crackers or crackers in general.
Making a crustless cheesecake is actually easier in the long run. You do not have to worry about forming the crust or melting any butter.
The only thing you do have to do is make sure your springform pan is greased very well. I bought a nifty set of spring form pans on Amazon and they come in 3 different sizes which is awesome.
Crustless Cheesecake set up tips
To prevent the pan from getting any of the waterbath water in it, I also wrap it tightly with two sheets of heavy duty aluminum foil.
For the waterbath I simply use a deep walled baking sheet with about 3 cups of water in it. This helps to prevent the cheesecake from cracking.
Through about 5 trial and error cheesecake runs, I also found that allowing the cheesecake to site in the oven for 3 hours after baking allows it to fall back down and not crack down the middle.
Just set your timer to 60 minutes and then shut it off after one hour leaving the oven door closed.
Cheesecake Making Tips
Let your cheesecake chill for at least 2-3 hours. This will help to firm it up and make it more dense.
I love a plain cheesecake but recently have been topping mine with strawberry compote. I love how quick and easy strawberry compote is.
You can use either use fresh or frozen berries, and skip the lime juice too. Just sub in extra water. This works well for frozen strawberries, but fresh ones fair better with the lime juice.
Here is how to make Crustless Cheesecake Recipe with Strawberries:
Crustless Cheesecake Recipe with Strawberries
- 4 8oz packages room temperature cream cheese
- 1 cup room temperature sour cream
- 4 large room temperature eggs
- 1 1/2 cups white sugar
- 1 tablespoon vanilla bean or bean paste
- 3/4 cup room temp milk
- 1/4 cup all purpose flour *can sub in GF flour and make this a GF recipe.
- Strawberry Compote:
- 1 tablespoon fresh lime juice
- 2 tablespoons water
- 3 tablespoons sugar
- 1 lb strawberries Can use hulled fresh berries or frozen
- For the Cheesecake:
- Pre-heat oven to 350 degrees
- Grease a 9″ spring form pan. I use shortening for mine
- Foil the pan’s outside to prevent water from entering the spring form pan when baking. *see below
- In a stand mixer, add your softened cream cheese, and sugar. Blend until creamy
- Slowly add in the milk and each egg one at a time
- Finally, mix in the vanilla, sour cream and flour- you might want to reduce your speed to prevent the flour from creating a dust cloud.
- Blend until creamy and pour into your spring form
- *Place foil covered spring form into a baking sheet that has water in it to create a water bath.
- For the Strawberry Compote:
- Add lime juice, water, and strawberries to a medium stockpot
- Sprinkle in sugar and cook over low heat for 6 minutes. Berries will be slightly mushy. Allow to cool before serving to allow it to thicken.
Looking for a different twist on this Amazing Crustless Cheesecake?
Check out my New York Style Pumpkin Cheesecake Recipe