Crustless Cheesecake Recipe – This easy crustless cheesecake recipe is rich, creamy and inspired by Basque burnt cheesecake. A simple low carb, keto and gluten free dessert with only a few ingredients.
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Crustless Cheesecake Recipe
This crustless cheesecake recipe is inspired by the Basque Burnt Cheesecake, which is one of the easiest baked cheesecake desserts that you can make.
The amazing recipe is whisked together in one large mixing bowl before the whole thing is baked to a golden, creamy delicious cheesecake. There’s no making a base or fussing with a water bath to create one of the seriously best cheesecake desserts imaginable.
It also happens to be low carb diet, ketogenic diet and gluten free friendly, making it the perfect dessert to make whether you’re following a diet like the keto diet yourself or serving the treat to someone following a gluten free or keto lifestyle.
Why You’ll Love This Crustless Cheesecake
- No crust required
- Easier than traditional cheesecake
- No water bath needed
- Rich and creamy texture
- Naturally low carb and gluten free
- Made with simple ingredients
- Perfect make-ahead dessert
- Inspired by the popular Basque burnt cheesecake
Gluten-Free Cheesecake Ingredients
To make the cheese cake, you’ll need the following ingredients, which are all easy to find at a local grocery store:
Cream Cheese – the creamy texture and flavor in the baked crustless cheesecake is provided by plenty of cream cheese, which I always find to be budget friendly at places like ALDI supermarkets. For best results, use fresh unopened cream cheese or cream cheese that has been open for less than 10 days. (Source.)
Sweetness – you can feel free to use sugar if you include that in your diet or for a keto cheesecake be sure to use stevia, monk fruit sweetener, sugar-free sweetener or any other keto-friendly sweetener you usually include in delicious recipes and baked treats.
Large Eggs – the eggs are simply added one at a time and whisked into the cheesecake batter. You don’t even need to separate them, as you often have to do for a regular cheesecake recipe.
Heavy Cream – extra creaminess and richness is added to the low carb cheesecake thanks to the inclusion of indulgent heavy cream. You can swap to any cream you like, ideally full fat for the healthy fats and rich texture. You can also feel free to swap some of the heavy cream for sour cream for an extra tangy cheesecake.
Flavor – a pinch of salt and vanilla extract are used to enhance the classic cheesecake flavor. You can swap the vanilla for almond extract, orange extracts or any other flavor you like.
To make a lemon cheesecake, you can whisk in lemon zest and lemon juice for an end result that’s perfectly lemon flavored.
Coconut Flour – the amazing keto friendly flour is wonderfully absorbent so only a tablespoon is needed to help bind the ingredients together and perfectly set the cheesecake. I usually keep this coconut flour in my pantry for low carb baking.
You’ll find that room temperature ingredients, especially each block of cream cheese, means that the creamy ingredients can quickly and efficiently be whisked together.
You can enjoy the cheesecake as it is or with your favorite toppings such as fresh berries, whipped cream or even grated chocolate.
This is one of our family favorite desserts, you’ll see that it’s simple to prepare, has a creamy, lighter texture than other cheesecakes and is naturally diet friendly.
Recipe Tips
Use Room Temperature Ingredients
Softened cream cheese blends far more smoothly and helps prevent lumps in the cheesecake batter.
Use a Hand Mixer
Using a hand mixer helps create an ultra smooth cheesecake batter without lumps.
Don’t Over Bake
The centre should still wobble slightly when removed from the oven. The cheesecake will continue setting as it cools.
Line the Pan Generously
Use overlapping parchment paper with plenty overhanging the edges to make removing the cheesecake easier.
Chill Overnight For Best Texture
The burnt Basque cheesecake becomes even creamier and easier to slice after chilling in the fridge overnight.
Use Full Fat Dairy
Full fat cream cheese and cream creates the richest flavor and best creamy texture.
How To Store Crustless Baked Cheesecake
- Store leftovers in an airtight container in the fridge for up to 2-3 days.
- The cheesecake can also be frozen for up to 3 months.
- Defrost overnight in the refrigerator before serving.
Recipe Variations
Lemon Crustless Cheesecake
Add 1 tablespoon lemon zest and 2 tablespoons lemon juice for a bright citrus flavor.
Chocolate Cheesecake
Whisk in 2 tablespoons cocoa powder for a rich chocolate version.
Vanilla Bean Cheesecake
Swap vanilla extract for vanilla bean paste for deeper flavor in the creamy cheesecake.
Berry Cheesecake
Serve topped with fresh strawberries, raspberries or blueberries.
Cinnamon Cheesecake
Add 1 teaspoon ground cinnamon for a warm spiced flavor.
Serving Suggestions
Serve the gluten free cheesecake topped with:
- Fresh berries
- Whipped cream
- Sugar free chocolate sauce
- Espresso or coffee
- Grated dark chocolate
- Berry compote
Crustless Cheesecake Recipe
- 600g/21 ounces Cream Cheese, Softened
- 1/2 Cup Sugar or Stevia
- 4 Large Eggs
- 1 Cup Heavy Cream
- Pinch of Salt
- 1/2 to 1 teaspoon Vanilla Extract
- 1 Tablespoon Coconut Flour
- Preheat the oven to 200C/400F, get out a round cake pan or spring-form baking tin and line it with well greased over-lapping baking parchment paper. A spring-form pan makes removing the cheesecake much easier and helps create the classic Basque cheesecake shape.
- Place the softened cream cheese and sugar or stevia into a large bowl or bowl of a stand mixer.
- Whisk with an electric mixer or hand mixer, until smooth.
- Whisk in the eggs, one at a time, until creamy and fully incorporated.
- Add the cream, salt and vanilla and whisk until well combined.
- Fold through the coconut flour, until completely incorporated.
- Pour the cheesecake batter into the prepared springform pan.
- Place into the preheated oven for 50 minutes to 1 hour total time or until golden on top but still wobbly beneath.
- Remove from the oven, allow to cool then carefully remove from the baking tin and move to a plate.
- Enjoy slightly warm or chilled from the fridge the next day, cutting into it carefully with a sharp knife.
Why This Recipe Works
This crustless cheesecake recipe works because the high oven temperature creates the signature golden burnt like top and creamy centre that makes Basque cheesecakes so irresistible.
Using coconut flour helps gently stabilise the filling without the need for flour or a traditional biscuit crust, while the heavy cream keeps the cheesecake rich, smooth and luxuriously silky.
Because there’s no crust and no water bath, this recipe is far easier than classic baked cheesecake recipes while still delivering bakery-style results at home.
Creamy Cheesecake Video Tutorial
Watch how to make this easy crustless cheesecake recipe in the video below, including tips for achieving the perfect creamy Basque-style texture.
Crustless Cheesecake Recipe
Crustless Cheesecake Recipe – Best Easy Creamy Low Carb, Keto and Gluten Free Baked Dessert inspired by the no-crust Basque Burnt Cheesecake – with the video tutorial.
Ingredients
- 600g/21 ounces Cream Cheese, Softened
- 1/2 Cup Sugar or Stevia
- 4 Large Eggs
- 1 Cup Heavy Cream
- Pinch of Salt
- 1/2 to 1 teaspoon Vanilla Extract
- 1 Tablespoon Coconut Flour
Instructions
- Preheat the oven to 200C/400F, get out a round cake pan or spring-form baking tin and line it with well greased over-lapping baking parchment paper. A spring-form pan makes removing the cheesecake much easier and helps create the classic Basque cheesecake shape.
- Place the softened cream cheese and sugar or stevia into a large bowl or bowl of a stand mixer.
- Whisk with an electric mixer or hand mixer, until smooth.
- Whisk in the eggs, one at a time, until creamy and fully incorporated.
- Add the cream, salt and vanilla and whisk until well combined.
- Fold through the coconut flour, until completely incorporated.
- Pour the cheesecake batter into the prepared springform pan.
- Place into the preheated oven for 50 minutes to 1 hour total time or until golden on top but still wobbly beneath.
- Remove from the oven, allow to cool then carefully remove from the baking tin and move to a plate.
- Enjoy slightly warm or chilled from the fridge the next day, cutting into it carefully with a sharp knife.
Nutrition Information:
Yield:
8Amount Per Serving: Calories: 200
Recommended Kitchen Tools
These are the kitchen tools I use when making this crustless cheesecake recipe:
Frequently Asked Questions
Why did my crustless cheesecake crack?
Small cracks are completely normal, especially with Basque-style cheesecakes baked at high temperatures.
Can I make this cheesecake ahead of time?
Yes, this cheesecake actually tastes even better after chilling overnight in the fridge.
Do I need a water bath?
No. One of the best things about this crustless cheesecake recipe is that it bakes perfectly without a water bath.
Can I use almond flour instead of coconut flour?
Yes, but you’ll need around 3 tablespoons almond flour because coconut flour absorbs more liquid.
Is this cheesecake keto friendly?
Yes. Simply use a keto-friendly sweetener such as monk fruit sweetener or stevia.
Can I freeze cheesecake?
Yes. Slice the cheesecake and freeze portions individually for easy desserts anytime.
More Easy Recipe Ideas
This recipe was originally published in 2023 and updated in May 2026 with additional tips, variations, FAQs and improved step-by-step instructions.
Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.
Disclosure – this post contains affiliate links.
