Easiest Crustless Cheesecake — No crust to make and the batter comes together in the blender. Simple, foolproof, and delicious.
Easiest Cheesecake Recipe — No Crust Needed
If making cheesecake has seemed like too much fuss—crust preparation, careful mixing, and water baths—this recipe is for you. It eliminates the crust and simplifies the filling by using a blender, so the whole process is fast and nearly fail-proof.
The result is creamy, rich, and lush, with a texture similar to New York–style cheesecake. The batter is blended until smooth, and as it bakes a light, self-formed edge develops so there’s no separate crust to prepare.
This recipe uses an unexpected ingredient: Original Bisquick™ mix. It’s the secret that keeps the recipe quick and reliable, letting you prepare dessert ahead of time and spend more time with guests and family.
You would never guess the base includes pancake mix—it adds structure while keeping the cheesecake tender. After baking, the cake is topped with a sweet-tart sour cream (or Greek yogurt) glaze for added flavor and moisture. Finish with chopped dark chocolate, fruit, or a drizzle of salted caramel if you like.
Ingredients
For the 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
For the glaze:
- 3/4 cup sour cream or Greek yogurt
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- About 1 ounce dark chocolate, chopped
How to Make Crustless Cheesecake
Follow these straightforward steps for a reliable, no-fuss cheesecake:
- Preheat the oven to 350°F (175°C). Spray a 9-inch round pie dish very well with cooking spray. Use a dish at least 2 inches deep — an 8-inch dish is too small because the cheesecake puffs as it bakes.
- In the blender canister, combine the eggs, sugar, milk, Bisquick, and vanilla. Blend on high until smooth, about 15–30 seconds.
- Add the softened cream cheese and blend on high until fully smooth, about 1–2 minutes depending on blender power.
- Pour the batter into the prepared dish. Place the dish on a baking sheet as insurance against overflow and bake for 40–45 minutes, or until a knife or toothpick inserted in the center comes out clean or with a few moist crumbs (no raw batter).
- Remove from oven and place on a wire rack to cool completely before adding the glaze.
Making the Glaze
In a medium bowl, whisk together the sour cream (or Greek yogurt), sugar, and vanilla until smooth. When the cheesecake is completely cooled, pour the glaze gently into the center, avoiding the raised edges. Sprinkle with chopped dark chocolate, slice, and serve. Store covered in the refrigerator until ready to serve.
Can You Make This Ahead?
Yes. This cheesecake keeps well in the refrigerator for up to five days, making it an ideal make-ahead dessert for gatherings and busy days.
Can a Food Processor Be Used?
A food processor will likely work for blending the batter, though the recipe has been tested in a standard household blender. If using a food processor, process until completely smooth.
Topping Ideas
Top this crustless cheesecake with whatever you enjoy. Popular options include:
- Fresh berries or sliced fruit
- Strawberry or blueberry sauce
- Chopped dark chocolate
- Whipped cream
- Salted caramel or hot fudge (store-bought or homemade)
Tips for Best Results
- Dish size: Use a 9-inch round pie dish at least 2 inches deep to prevent overflow.
- Cream cheese: Brick-style cream cheese gives the best texture; lite varieties work, but do not use tub-style cream cheese.
- Bisquick: Regular Original Bisquick works well. A gluten-free pancake mix may be a suitable substitute, though results can vary.
Crustless Cheesecake
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
Glaze
- 3/4 cup sour cream or Greek yogurt
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- About 1 ounce dark chocolate, chopped
Instructions
Cheesecake
- Preheat oven to 350°F and spray a 9-inch round pie dish very well with cooking spray. Use a dish at least 2 inches deep.
- In a blender, add eggs, sugar, milk, Bisquick, and vanilla; blend on high until smooth, about 15–30 seconds.
- Add the softened cream cheese and blend until smooth, about 1–2 minutes depending on blender strength.
- Pour batter into the prepared dish, place on a baking sheet, and bake 40–45 minutes or until a toothpick comes out clean or with a few moist crumbs. The center will settle as it cools; cracks are fine since they’ll be covered with glaze.
- Cool completely on a wire rack before glazing.
Glaze
- Whisk sour cream (or Greek yogurt), sugar, and vanilla in a medium bowl until smooth.
- Pour glaze over the cooled cheesecake, keeping it within the center and off the raised edges.
- Sprinkle with chopped chocolate, slice, and serve. Store covered in the fridge until serving.
Notes
Cheesecake will keep airtight in the refrigerator for up to 5 days.
Recipe adapted from Betty Crocker.
Nutrition
Serving: 1 • Calories: 344 cal • Carbohydrates: 32 g • Protein: 7 g • Fat: 21 g • Saturated Fat: 12 g • Cholesterol: 96 mg • Sodium: 180 mg • Sugar: 29 g
Nutrition information is an approximation.
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More Easy Cheesecake Desserts
Try other simple cheesecake ideas for variety and entertaining:
- Mini Cherry Cheesecakes — Crunchy graham cracker crust with creamy filling and cherry topping, perfect for parties.
- Mini Cherry Oreo Cheesecakes — Easy mini cheesecakes with cherries and an Oreo crust.
- Caramel Apple Cheesecake Bars — Buttery crust topped with cheesecake and spiced apples, finished with salted caramel.
- Butterscotch Cheesecake Bars — Chewy crust with a silky cheesecake layer for a delightful contrast.
- Salted Caramel Pumpkin Swirl Cheesecake Bars — Pumpkin and caramel swirls over a brown sugar-graham crust.
- Salted Caramel Apple Cheesecake Bars — Apple-flavored cheesecake with a crisp crust and gooey caramel topping.
- Death by Chocolate No-Bake Cheesecake Bars — Rich, chocolate-packed, and no-bake for chocoholics.
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This post was sponsored by Betty Crocker via Burst Media. The opinions are the author’s.