Crustless Baked Cheesecake
Light, fluffy cheesecake is hands-down the best keto dessert. This Crustless Baked Cheesecake is incredibly easy to make and even more delicious.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: Gluten Free, Low Carb
Servings: 4 servings
Calories: 334kcal
- 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
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.
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.
** Nutritional information is an estimate and may vary.
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.
Serving: 1serving | Calories: 334kcal | Carbohydrates: 3g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 185mg | Sodium: 224mg | Potassium: 131mg | Sugar: 2g | Vitamin A: 1318IU | Calcium: 87mg | Iron: 1mg