Description
A simple and delicious crustless gluten-free cheesecake that is easy to make and perfect for any occasion.
Ingredients
Scale
- 32 oz full-fat cream cheese, room temp (4 blocks)
- 1½ cups granulated sugar
- 2 cups plain full-fat Greek yogurt
- 8 tbsp unsalted butter, melted and slightly cooled
- Juice of ½ a lemon
- 2 tsp vanilla bean paste (or pure vanilla extract)
- ½ tsp salt
- 5 large eggs, room temp
- 2 tbsp cornstarch (make sure it’s gluten-free)
Instructions
- Preheat oven to 300°F. Grease a 9-inch springform pan and line the bottom with parchment.
- In a large bowl, beat cream cheese until smooth.
- Add sugar, then mix in yogurt, melted butter, lemon juice, vanilla, and salt.
- Add eggs one at a time, mixing gently after each.
- Stir in cornstarch just until combined—don’t overmix.
- Pour batter into the pan and smooth the top.
- Bake until center reaches 145°F, about 60–75 minutes.
- Turn off oven, crack door, and let sit for 30 minutes.
- Cool completely on the counter, then chill in the fridge overnight before slicing.
- Enjoy!
Notes
- Make sure all ingredients are at room temperature for best results.
- For a richer flavor, use high-quality vanilla bean paste.
- Chilling overnight helps the cheesecake set properly.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Gluten-Free Cheesecake, Crustless Cheesecake, Easy Cheesecake Recipe