Easiest Crustless Cheesecake — No crust to make and whiz the batter together in the blender!! Easy, foolproof, and so good!!
Easiest Cheesecake Recipe … Without Crust!
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.
No thanks! But 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.
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.
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.
After baking, the no-crust 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.
Crustless Cheesecake Ingredients
To make a cheesecake with no crust, you’ll need:
- Eggs
- Granulated sugar
- Milk (or half and half)
- Original Bisquick mix
- Vanilla extract
- Cream cheese
And to make the glaze, you’ll need:
- Sour cream (or Greek yogurt)
- Granulated sugar
- Vanilla extract
- Dark chocolate
How to Make Crustless Cheesecake
This is such a quick and easy no-crust cheesecake recipe. To prepare it, follow these basic steps:
- Spray a 9-inch round pie dish very well with cooking spray.
- To the canister of a blender, add the eggs, sugar, milk, Bisquick, vanilla, and blend on high speed until smooth.
- Add the cream cheese and blend on high speed until smooth.
- Pour batter into prepared dish and bake until a knife or toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Place cheesecake on a wire rack to cool completely before glazing.
Can This Recipe Be Made in Advance?
Yes! 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.
Can This Recipe Be Made in a Food Processor?
Most likely, yes. However, I’ve only made it in my blender (just a standard blender, nothing fancy!) so I can’t say for sure.
Toppings for Crustless Cheesecake
Load up your no-crust cheesecake with your favorite toppings! Try one of more of the following:
- Berries or sliced fruit
- Strawberry or blueberry sauce
- Chopped dark chocolate
- Whipped cream
- Salted caramel sauce
- Hot fudge sauce
Tips for the Best No-Crust Cheesecake
Pie plate size: Make sure your pie dish is at least 2-inches deep (and 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.
Cream cheese: Lite or regular cream cheese will work. Just make sure to use brick-style cream cheese and not the kind in a tub.
Bisquick: I used regular Bisquick in this recipe, but I bet a gluten-free variety would also work.
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Crustless Cheesecake
No crust to make in this crustless cheesecake recipe and you whiz the batter together in the blender!! Easy, foolproof, and so good!!
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
Instructions
Cheesecake
- 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.
- 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.
- Add the cream cheese and blend on high speed until smooth, about 1 to 2 minutes depending on blender strength.
- 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.
Glaze
- In a medium bowl, combine the sour cream, sugar, vanilla, and whisk until smooth.
- Evenly pour glaze over the cheesecake, being careful to keep glaze in the center portion and not over the raised crust edges.
- Evenly sprinkle with chocolate, slice, and serve. Or, cover with plastic wrap and keep in the fridge until ready to serve.
Notes
Cheesecake will keep airtight in the fridge for up to 5 days.
Recipe adapted from Betty Crocker
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 344Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 96mgSodium: 180mgCarbohydrates: 32gFiber: 0gSugar: 29gProtein: 7g
More Easy CheesecakeDesserts:
Mini Cherry Cheesecakes – Fun and adorable mini cheesecakes have a crunchy graham cracker crust, a creamy cheesecake filling, and are topped with cherry pie filling but you can top them with anything you’d like! EASY, sure to impress, and mini food always tastes BETTER!
Mini Cherry Oreo Cheesecakes – EASY mini cheesecakes loaded with cherries and an Oreo cookie crust!!
Caramel Apple Cheesecake Bars — These caramel apple cheesecake bars feature a buttery crust that’s topped with cheesecake and spiced apples. After they’re done baking, the bars are drizzled with salted caramel sauce!
Butterscotch Cheesecake Bars — A super chewy crust made with butterscotch chips and graham cracker crumbs that also doubles as the topping!! The silky smooth tangy cheesecake layer is the PERFECT contrast!
Salted Caramel Pumpkin Swirl Cheesecake Bars — These pumpkin cheesecake bars are a texture lover’s dream with a crisp brown sugar-graham cracker crust, a soft yet dense pumpkin cheesecake layer, and gooey soft salted caramel swirls the run like a river over the surface.
Salted Caramel Apple Cheesecake Bars — These bars are full of the flavors of fall! The soft yet dense apple cheesecake layer tops a crisp, brown sugar-graham cracker crust, while gooey, salted caramel drenches the top.
Death by Chocolate No-Bake Cheesecake Bars — Only for serious chocoholics because they’re rich, creamy, decadent, and loaded with chocolate!! NO-BAKE and an easy MAKE-AHEAD dessert!!
#GetYourBettyOn
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This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.
This is INCREDIBLE!! Fantastic taste, easy, fool proof. Now one of my fav desserts. Thank You!
Thanks for the 5 star review and I am glad that it’s one of your fave desserts, fantastic and foolproof too!
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 :)
This looks absolutely divine! I am so going to make this asap. You had me at quick and easy!!! xx
And now I’m craving cheesecake!! ;) I love that you made this using a blender! You’re awesome, sweet friend! Pinned!
At this hour, I crave just about anything I probably shouldn’t be having :) Thanks for pinning!
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!
You had me at self crusting.
Oh.My. GOSH! This looks soooo divine. And it’s self-crusting too?! Genious. Please send me a piece :P
Genius recipe, Averie! It looks SO good and I wish I had a slice right now!
This looks great but my blender is smallish. Can I use the food processor?
That would probably be fine, however I didn’t try it that way. I used my blender.
So clever and accessible. Oh, this looks like heaven to eat, too (most important!)
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
Seriously awesome idea, a self crusting cheesecake! Cheesecake is one of my favs and this looks seriously delicious!
Your cheesecake with the raspberry swirly pattern is still the prettiest cheesecake EVER! :) But this one definitely is the easiest :)
Looks amazing! You are so creative!
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?
It’s dry pancake ingredients in a box. Flour, baking soda, baking powder, salt. But I don’t know the ratios they use…that’s the age-old mystery!
How stinking cool is that!? Never thought a cheesecake could self crust. Love it.
I didn’t either! I was so skeptical!
Averie!! This is genius! I’m blown away with all that self-made-crust-talk! Totally brilliant! AND gorgeous!
Thank you my friend :)
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!
Quick question: how much vanilla goes into the glaze? Thanks!
Fixed! Thank you :)
And it’s 1/2 teaspoon!
Ding dang! That was quick. Thank you so much!
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.
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!
Thanks for pinning :)
And yes to “just right for the holidays and so easy to add in pumpkin spice or chocolate chips or whatever”!
“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!
Glad to hear you’ve had some success with it too in a non-pancake kind of way :)
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.
It’s a great base and so easy and yes it did look like melted ice cream in person! But it just added SO much…the flavor, moisture, I am always a sauce/glaze girl!
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!
Self-crusting cheesecake?! That’s crazy – an easy cheesecake. Definitely need to try! Love it!
I am super intrigued by this recipe since I love baking and eating cheesecake! No crust? Now that I have to try!! Pinned!
Anna it was seriously like…magic. I was so skeptical, but it totally works! I know you’re a cheesecake fan, too. If you try this, LMK!
Oh wow – amazing! LOVE anything that I can whip up in the blender. Bring on the holiday recipes, Averie!
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
Always needs something, totally agree :)