Excerpted from Low Carb Yum 5-Ingredient Keto: 120+ Easy Recipes © 2020 by Lisa MarcAurele. Photography © 2020 by Lauren Volo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Light, fluffy cheesecake is hands-down the best keto dessert. This Crustless Baked Cheesecake is incredibly easy to make and even more delicious. With only 3 net carbs per serving, it is low carb, keto-friendly, and gluten free.
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Cheesecake is one of my favorite desserts, even long before I realized that I needed to cut carbs. I was so happy the day I took my first bite of a low carb cheesecake. It’s one of the few keto-friendly desserts that actually tastes so much like the original.
When I was asked if I would like a copy of Lisa MarcAurele’s new cookbook, Low Carb Yum – 5 Ingredient Keto, I jumped at the opportunity. When reading her bio, I saw that Lisa started following a low carb diet right about the same time that I did. She’s been blogging about it and creating her own low carb recipes ever since.
I was even more excited to see that she included this recipe for Crustless Baked Cheesecake in the book. I knew right away that would this be the first recipe, of many, that I wanted to make from the book.
There are so many, super easy recipes from appetizers to dessert that are made with 5 ingredients or less. If you’re following a keto diet, and especially if you are new to keto, this cookbook is definitely worth checking out!
Why This Recipe Works
- It’s so easy. I’m not even kidding. This is hands-down the easiest cheesecake recipe that I’ve ever made. Because it doesn’t have a crust, all you have to do is combine all of the ingredients in a blender, then bake. Simple! And, because there’s no crust, you simply scoop the cheesecake out of the pan, much like ice cream.
- This cheesecake is mildly sweet. The flavors all balance so nicely and I found that it doesn’t have any of the cooling effect often noticed in recipes baked with erythritol.
- The recipe has 4 servings, each with only 3 net carbs per serving. It’s also gluten free.
How to Make Crustless Cheesecake
What You Need to Make This Recipe
To make this recipe, you will need:
- 8 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup monk fruit or erythritol granular sweetener (I used erythritol)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
You will also need a blender or food processor and an 8-inch round baking dish. I used a tart pan.
The complete recipe including the ingredients and instructions can also be found in the recipe card at the bottom of this post. You can print the recipe from the card, as well.
Prep!
Set your cream cheese and eggs out to come to room temperature an hour or two before you begin.
Tip: the ingredients will blend so much better and smoother if the cream cheese and eggs are at room temperature.
Preheat your oven to 350°F.
Create!
Add the cream cheese, heavy cream, sweetener, eggs, and vanilla to a blender or food processor. Blend until smooth, about 1 minute. Spread into an 8-inch round baking dish (I used a tart pan on a baking sheet).
Bake for 25 to 30 minutes, or until set. Let cool completely on a wire rack, about 30 minutes.
Tip: if your cheesecake is still a bit wobbly after 30 minutes, remove it from the oven anyway. It should deflate and set up just fine.
Chill for at least 2 hours before serving.
Present!
Use a small ice cream scoop (or melon baller) to scoop out the cheesecake onto dessert plates or bowls.
Lisa recommends serving with sliced strawberries or Strawberry Sauce (the recipe can be found in her book).
This cheesecake is also delicious with blackberries or raspberries, a few sugar free chocolate chips, or other sugar free dessert sauces. Just be aware that any added ingredients need to be factored into the nutrition facts.
Tips and Techniques
- The ingredients will blend so much smoother if the cream cheese and eggs are at room temperature.
- If your cheesecake is still a bit wobbly after 30 minutes, remove it from the oven anyway. It should deflate and set up just fine.
- Store leftover cheesecake tightly covered in the refrigerator. Use within 5 days for best results.
More Low Carb Dessert Recipes
Here are a few more low carb dessert recipes that you might like:
Love this Crustless Baked Cheesecake recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and a star rating – thank you!
Crustless Baked Cheesecake
Ingredients
- 8 ounces cream cheese * softened
- 1/2 cup heavy cream
- 1/4 cup erythritol * or monk fruit (granular)
- 2 eggs * at room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F.
- Add the cream cheese, heavy cream, sweetener, eggs, and vanilla to a blender or food processor. Blend until smooth, about 1 minute. Spread into an 8-inch round baking dish.
- Bake for 25 to 30 minutes, or until set. Let cool completely on a wire rack, about 30 minutes.
- Chill for at least 2 hours before serving.
- Use a small ice cream scoop (or melon baller) to scoop out the cheesecake onto dessert plates or bowls.
- Serve with sliced strawberries, blackberries or raspberries, a few sugar free chocolate chips, or other sugar free dessert sauces.
Notes
Tips and Techniques
- The ingredients will blend so much smoother if the cream cheese and eggs are at room temperature.
- If your cheesecake is still a bit wobbly after 30 minutes, remove it from the oven anyway. It should deflate and set up just fine.
- Store leftover cheesecake tightly covered in the refrigerator. Use within 5 days for best results.
