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.
Servings: 4 servings
Calories: 334kcal
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.
Video
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.
Nutrition
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