Easy Blender-Batter Self-Crusting Cheesecake

I’ve never been a big cheesecake maker because of the work involved.

Making the crust, carefully beating the eggs and cream cheese for the filling, and baking in a water bath.

Easy Blender-Batter Self-Crusting Cheesecake - No crust to make and whiz the batter together in the blender!! Easy, foolproof, and so good!!

No thanks and with this recipe, you don’t have to do any of that. It’s impossibly easy.

The cheesecake is creamy, rich, luscious, and the texture reminds me of New York-style cheesecake.

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Easy Blender-Batter Self-Crusting Cheesecake - No crust to make and whiz the batter together in the blender!! Easy, foolproof, and so good!!

The batter is made in the blender and it’s virtually impossible to screw up. I love blender batters. To sweeten the deal, you don’t have to make a crust because it miraculously develops as the cheesecake bakes.

The recipe uses an ingredient you’d never guess: Original Bisquick™ mix. Bisquick is the key ingredient for easy recipes like this that you can make ahead of time so you can spend holidays with your friends and family and not in the kitchen.

Easy Blender-Batter Self-Crusting Cheesecake - No crust to make and whiz the batter together in the blender!! Easy, foolproof, and so good!!

You’d never suspect the cheesecake is made with Bisquick and wait until you tell someone as they’re enjoying a decadent bite of cheesecake that it’s made with pancake mix. The look on their face is priceless.

I recently made Easy 4-Ingredient Perfect Peanut Butter Cookies with Bisquick and was highly skeptical going into either that recipe or this one that they’d work and taste great, but I’m now a Bisquick believer.

Easy Blender-Batter Self-Crusting Cheesecake - No crust to make and whiz the batter together in the blender!! Easy, foolproof, and so good!!

After baking, the cheesecake is topped with a sweet-yet-tangy sour cream (or Greek yogurt) glaze. The glaze adds flavor and moisture and I think all cheesecakes benefit from a sauce to balance the texture. I couldn’t resist topping it with chopped chocolate, or try fruit or salted caramel.

You can make the cheesecake a few days in advance and keep it refrigerated until you’re ready to serve it. I love make-ahead desserts because it’s one less thing to do the day of an event, party, or special dinner at home. Knowing this is waiting for you in the fridge is the best feeling.

Easy Blender-Batter Self-Crusting Cheesecake - No crust to make and whiz the batter together in the blender!! Easy, foolproof, and so good!!

Print Recipe

Easy Blender-Batter Self-Crusting Cheesecake

The cheesecake is creamy, rich, luscious, and the texture reminds me of New York-style cheesecake. The batter is made in the blender and it’s virtually impossible to screw up.To sweeten the deal, you don’t have to make a crust because it miraculously develops as the cheesecake bakes. The recipe uses an ingredient you’d never guess: Original Bisquick™ mix. The cheesecake is topped with a sweet-yet-tangy sour cream glaze. The glaze, which adds flavor and moisture. I couldn’t resist topping it with chopped chocolate, or try fruit or salted caramel. You can make the cheesecake a few days in advance and keep it refrigerated until you’re ready to serve it - one less thing to do the day of an event, party, or special dinner.

Yield: one 9-inch cheesecake, about 8 to 10 servings

Prep Time: 5 minutes

Cook Time: about 40 to 45 minutes

Total Time: about 2 hours for cooling and setting up

Ingredients:

Cheesecake
2 large eggs
1 cup granulated sugar
3/4 cup milk or half-and-half
1/2 cup Original Bisquick™ mix
2 teaspoons vanilla extract
two 8-ounce packages cream cheese, softened (lite is okay, dice into chunks if your blender isn't very powerful)

Glaze
3/4 cup sour cream or Greek yogurt (lite is okay)
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
about 1 ounce dark chocolate, chopped

Directions:

  1. Preheat oven to 350F and spray a 9-inch round pie dish very well with cooking spray. Make sure your pie dish is at least 2-inches deep (don't use an 8-inch dish) because the cheesecake rises and puffs fairly dramatically in the oven and could overflow if your dish is too small or not deep enough.
  2. Cheesecake - To the canister of a blender, add the eggs, sugar, milk, Bisquick, vanilla, and blend on high speed until smooth, about 15 to 30 seconds.
  3. Add the cream cheese and blend on high speed until smooth, about 1 to 2 minutes depending on blender strength.
  4. Pour batter into prepared dish and place dish on a baking sheet (as insurance against overflow) and bake for about 40 to 45 minutes (I baked 45 minutes), or until a knife or toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Cheesecake firms up as it cools and will fall a bit in the center, but the edges to remain raised. It's okay if it cracks a bit because it'll be covered with glaze. Place cheesecake on a wire rack to cool completely before glazing.
  5. Glaze - In a medium bowl, combine the sour cream, sugar, vanilla, and whisk until smooth.
  6. Evenly pour glaze over the cheesecake, being careful to keep glaze in the center portion and not over the raised crust edges.
  7. Evenly sprinkle with chocolate, slice, and serve. Or, cover with plasticwrap and keep in the fridge until ready to serve. Cheesecake will keep airtight in the fridge for up to 5 days.

Recipe adapted from Betty Crocker

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43 comments

  1. Pretty sure baking doesn’t get much easier than a self crusting cheesecake made in a blender. And the texture looks awesome! Good call on the sauce…cheesecake always needs a little something

  2. Oh wow – amazing! LOVE anything that I can whip up in the blender. Bring on the holiday recipes, Averie!

  3. I am super intrigued by this recipe since I love baking and eating cheesecake! No crust? Now that I have to try!! Pinned!

  4. Self-crusting cheesecake?! That’s crazy – an easy cheesecake. Definitely need to try! Love it!

  5. This has to be the easiest and quickest cheesecake recipe EVER! Just add bisquick and it even makes its own crust– how does that work?!? Its a great looking cheesecake and even though there are a lot of “wet” ingredients in the recipe, I get what you mean about adding a glaze or topping of some kind (fellow sauce lover that I am). Between this recipe and the PB cookies I’m starting to think bisquick does not get enough recognition as the versatile/ multi-tasking ingredient it really is.

    • Just add bisquick and it even makes its own crust– how does that work?!? <--- Trust me, I know. I was sooooo skeptical, Paula. I honestly poured it into the pan thinking this is not going to work. But it did! And you know me as a sauce/dip/glaze kind of girl and I just think all cheesecakes NEED that extra sauce. Traditional cherry sauce would have been, well, too traditional :) Between this recipe and the PB cookies I’m starting to think bisquick does not get enough recognition as the versatile/ multi-tasking ingredient it really is. = So true and I honestly really was unaware myself until I started doing these posts for them. My eyes have been opened!

  6. Yay…a cheesecake without graham cracker crust this is right up my alley. I love the sauce poured over when I first saw the photos it looked like melted ice cream..so yummy. This looks perfect for the holidays. You could flavor it however you wanted once you have this great base.

  7. “Self-crusting” – so interesting! I recently tried a recipe for chicken parm that used Bisquick and it was delicious, so I’d be interested to see how versatile it is in a sweet dish!

  8. Bisquick? Self crusting cheesecake?? That’s so creative! I really like the glaze for the tanginess and the idea of making cheesecake without several bowls, one for crust, one for filling, etc. is mindblowing! This is an amazing recipe – just right for the holidays and so easy to add in pumpkin spice or chocolate chips or whatever. Pinned!

  9. I used to work with the Bisquick brand at General Mills, but was totally unaware of this self-crusting magic! I am so intrigued and need to try it.

  10. Quick question: how much vanilla goes into the glaze? Thanks!

  11. The fact that it creates it’s own crust kind of blows my mind. I need this in my life!

    • Thanks for pinning and I know you don’t mind making crust but I do :) And this…was just perfect and mindblowing and I was HIGHLY skeptical when I saw this recipe, but it worked!

  12. Averie!! This is genius! I’m blown away with all that self-made-crust-talk! Totally brilliant! AND gorgeous!

  13. How stinking cool is that!? Never thought a cheesecake could self crust. Love it.

  14. Wow! It seems like a cooking projekt on my level!
    Unfortunately I do not that the Bisquick stuff is to be found here in Denmark – can you explain any furter what it is? Or is there something I can use indstead?

  15. Looks amazing! You are so creative!

  16. Seriously awesome idea, a self crusting cheesecake! Cheesecake is one of my favs and this looks seriously delicious!

  17. Averie,
    I have cheesecake recipes that I love but I can’t believe one could be this easy. I have to try it just to see if it works.
    Annamaria

  18. So clever and accessible. Oh, this looks like heaven to eat, too (most important!)

  19. This looks great but my blender is smallish. Can I use the food processor?

  20. Genius recipe, Averie! It looks SO good and I wish I had a slice right now!

  21. Oh.My. GOSH! This looks soooo divine. And it’s self-crusting too?! Genious. Please send me a piece :P

  22. You had me at self crusting.

  23. do you have to use a pie pan? could you use a springform pan instead?

    • You could use a springform pan I think for this. I haven’t tried it that way, but I think you’d be fine – as long as it’s one you trust! I have pretty bad luck with them leaking so use them as little as possible!

  24. And now I’m craving cheesecake!! ;) I love that you made this using a blender! You’re awesome, sweet friend! Pinned!

  25. This looks absolutely divine! I am so going to make this asap. You had me at quick and easy!!! xx

  26. Hello! I also do not have a very good/powerful blender. Do you think I could use my stand mixer with similar results? I’m anxious to try this out!

    • You really want this to be ‘whipped’ in a way that a blender can do, rather than mixed or beaten like a stand mixer. I would say blend in small batches or go to your local goodwill or even Target. For $50 you can get a brand new blender that will be just fine for this recipe and then you can use it all summer to make drinks :)

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