Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Crustless Cheesecake Recipe
    Lost? Site Map

    Crustless Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    0 mins

    50 mins

    lilkittykt's Note:

    this came from Mr. Food's quick and easy diabetic cooking

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat the oven to 325 degrees, coat an 8 inch square baking dish with nonstick cooking spray.
    2. 2
      In a large bowl, combine the cream cheese and 1/2 C sugar; beat well, beat in the eggs, one at a time, then beat in 1/2 tsp vanilla and 1/4 tsp lemon juice until well combined.
    3. 3
      Spoon mixture into the baking dish and bake for 40-45 minutes, or until golden; remove from the oven and let cool for 10 minutes, do not turn off the oven.
    4. 4
      Meanwhile in a small bowl, combine the sour cream and the remaining 1 TBS sugar, 1/2 tsp vanilla, and 1/4 tsp lemon juice; mix well, spread over the top of the cheesecake and bake for 10 minutes.
    5. 5
      Let the cheesecake cool, then cover and chill for at least 4 hours, or overnight.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on April 23, 2008


      I used a 5% white cheese (sort of like a farmer's cheese) and some regular sour cream instead of the lower fat cream cheese, and added grated lemon zest. So the texture wasn't quite as delightful as cream cheese, but the taste was good. This was a Passover friendly recipe, with the benefit of no crust we could eat it late in the day before the seder.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 31, 2006


      For a reduced-calorie recipe, this is so deliciously creamy and rich! I halved the recipe, using only 1 egg, and made it in my mini 5-inch springform pan. I baked it at 350 for 30 minutes, turned off the oven and put a wooden spoon in to crack the door and left it in there 30 more minutes. It was perfect.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Crustless Cheesecake

    Serving Size: 1 (80 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 170.3
    Calories from Fat 92
    Total Fat 10.3 g
    Saturated Fat 6.0 g
    Cholesterol 81.9 mg
    Sodium 137.7 mg
    Total Carbohydrate 13.0 g
    Dietary Fiber 0.0 g
    Sugars 9.6 g
    Protein 6.1 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes