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Crustless Cheesecake

(14 Votes)
Updated December 24, 2020
EDR Crustless Cheesecake
SERVES
10
CHILL TIME
4 Hr 10 Min
COOK TIME
55 Min

It's time to ditch the crust and devour the best part of this easy dessert! Our Crustless Cheesecake recipe will have you smacking your lips from the decadent flavors. What's even better, is you can eat it plain or choose your own toppings. Either way, this Crustless Cheesecake  is smooth and creamy without the crunchy crust. Whip it up for the next get-together. It won't disappoint!

What You'll Need

  • 2 (8-ounce) packages reduced-fat cream cheese, softened
  • 2/3 cup sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fresh lemon juice
  • Topping:
  • 2 cups (16 ounces) reduced-fat sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract

What to Do

  1. Preheat oven to 325 degrees F. Coat a 9-inch pie plate with cooking spray.
     
  2. In a large bowl, combine cream cheese and 2/3 cup sugar; beat well. Beat in eggs, one at a time. Beat in 1/2 teaspoon vanilla and 1/4 teaspoon lemon juice. Spoon mixture into pie plate.
     
  3. Bake 45 to 50 minutes, until golden. Remove from oven and let cool 10 to 15 minutes. (Do not turn oven off.)
     
  4. Meanwhile, in another large bowl, combine topping ingredients. Spread over top of cheesecake and bake 10 minutes. (The top will remain almost liquid.) Let cool then refrigerate overnight or at least 4 hours before serving.

Before You Start Cooking!

Nutritional InformationShow More

Servings Per Recipe: 10

  • Amount Per Serving % Daily Value *
  • Calories 246
  • Calories from Fat 127
  • Total Fat 14g 22 %
  • Saturated Fat 8.2g 41 %
  • Trans Fat 0.0g 0 %
  • Protein 6.9g 14 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 99mg 33 %
  • Sodium 277mg 12 %
  • Total Carbohydrates 23g 8 %
  • Dietary Fiber 0.0g 0 %
  • Sugars 20g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Depending on what your blood sugar is AND depending on how YOUR body metabolizes sugar should be the deciding factors in WHEN you get a SLIVER or a BITE of a food that's high NOT only in SUGAR but also in FAT, CARBOHYDRATES both REGULAR and COMPLEX CARBOHYDRATES. Complex carbs are the BEST carbs because they break down slower, and you feel satiated longer. Remember when sugar and fat is reduced OR removed in a food, they jack up the carbs (AND calories) to make the food more palatable!!!!! Some carbs will kick back in AGAIN in 8 hours after you eat which can spike your blood sugar! Diabetics should ONLY treat themselves IF their blood sugar is within range on SPECIAL occasions ONLY. You should stick with allowable fruit that has NATURAL sugars and easily digestible. EVERY food with the exception of WATER has carbohydrates in it. Even a stalk of celery. The damage being done to the organs, including ones eyes is NOT worth a piece of cake or pie!!!! Or a bag of chips or pretzels!!! Some diabetics aren't dessert junkies, they're junk food junkies. It's been proven your body would be BETTER off WHEN you treat it to something special----to have a normal, regular bite of something (for example brownie) than a reduced fat, fat free or sugar free brownie. Better calorie wise, carb wise and sugar wise. Remember ALL fats including the GOOD fats, as well as BOTH regular and complex carbohydrates and ALL 3 types of sugar (man made, grown and naturally in the foods) ALL CONVERT INTO SUGAR unfortunately. We don't have to have dessert every single day. IF you do treat yourself on very special occasions----you can have a bite of regular food. You don't have to be concerned with it being "diabetic friendly" or not. But this should ONLY happen-----IF-----your blood sugar is within your normal range AND you are having a spoonful of something. NOT a portion like you ate back when you weren't diabetic. Good Luck everybody...

Thank you for saying this! It's hard for a diabetic to watch everyone else eat all these sugary treats and they can't. If you just be careful and wise like you said, you can have a little indulgence once in a while. Food is made to be enjoyed and diabetics are not different from the rest of the world.

I haven't made it either and I wont be because even a little bit of sugar can cause an over dose of sugar level and that's why I don't use sugar anymore !!!

Gee, if we use sugar substitute there would be less carbs and we could have a bigger piece and not have to give up any part of our meals! Duh!

This recipe should not be in your diabetic section. Like so many of your diabetic recipes it calls for sugar. That I why I had to opt out of getting your Every Day Diabetic news letter. Sugar should never ever be included in a diabetic recipe, unless of course you are trying to kill the diabetic.

Hi there! Our recipes follow the standards set by the American Diabetes Association. According to the ADA: "Research around this issue has shown that while the type of carbohydrate can affect how quickly blood glucose levels rise, the total amount of carbohydrate you eat affects blood glucose levels more than the type. Now experts agree that you can substitute small amounts of sugar for other carbohydrate containing foods into your meal plan and still keep your blood glucose levels on track. That doesn't mean you can eat all the sugar you may want. Most sweets contain a large amount of carbohydrate in a very small serving. So you need to be sure to have a small serving." For more information, visit: http://www.diabetes.org/food-and-fitness/food/what == -can-i-eat/understanding-carbohydrates/sugar-and-d == esserts.html

Diabetics can eat some sugar every single day and not die! It is called "portion control" and "carb count". And you can still use recipes that call for sugar. Just use a sugar substitute that measures like sugar, and exchange it.

I agree! These are not perfect recipes. They are better than using regular ingredients. Even diabetics can enjoy a little indulgent sometimes. Just be careful. I want my husband to enjoy his food and if he is careful he can. Remember, these are alternatives to the real thing. Nothing is perfect. It's hard seeing everyone else eat all these sugary treats. Every once is a while, diabetics can indulge themselves too.

Seriously Mr. Food Folks -- this should have been included in REGULAR and/or GLUTEN FREE recipes -- as the sugar content is so close to the customary 1 cup per cheesecake . . . You need to hire a Diabetes Educator and/or a dietician with a diabetes specialty.

We appreciate your comment. According to the ADA, they say, "For many people, having about 45 to 60 grams at meals is about right. Serving sizes make a difference. To include sweets in your meal, you can cut back on the other carb-containing foods at the same meal." You can read more at: http://www.diabetes.org/food-and-fitness/food/what == -can-i-eat/understanding-carbohydrates/sugar-and-d == esserts.html#sthash.Xsiy2vvX.dpuf

I don't understand these being diabetic recipes and all the sugar that is used in them.

can anyone comeup with a cheesecake for diabetics. Would love to here from you. I LOVE CHEESECAKE!!!!!!!!!!! This one was good but missed the graham cracker crust.

Go to http://diabeticgourmet.com/recipes/Desserts/Cakes/ == Cheesecake/ there are too many to make a decision on.

Just about any cheesecake recipe can be converted to "diabetic".Replace the sugar called for with a sugar substitute that "measures like sugar" for baking. Use low fat cream cheese, low fat milk, egg substitute. Most grocery stores carry sugar free cookies and graham crackers. Like that pie filling on top? Use canned fruit, drain some of the juice into a cup, add some corn starch and stir until smooth. Pour the rest of the juice into a saucepan and heat over medium high heat. When it comes to a simmering boil, add the cornstarch liquid, stirring constantly until thickened. If you like it a little sweeter, add a little sweetener and add back to fruit. Let cool and viola! Fruit topping for your cheesecake!

I made this cheesecake for my friend ( gf also) and me The topping is unusual and goes on after the bottom was done baking. I used a 7" springform pan rather than the pie plate. The topping made the center go down and so it was like a filled crater when you cut it. It has a great taste. They call for lemon and vanilla. I also added almond flavoring. I woud make this again but would bake the bottom for about 18 minutes. The cake came all the way up to the top of the pan.. I carefully put the topping on it. When I finished baking, I cocked the oven door and left it in the oven for about 1 hour. I did not realize until I cut into it. settled but I wonder if I had baked it longer the top would not have made such a crater for the topping. I"ll try to see when I make it later, cook ten more minutes and then check out the cake after it cools in the oven before removed it. I will add the topping on and bake it for the assigned time.

IF you had cooked it exactly the way the recipe calls for it would have turned out correctly. Mine did and it was delicious. I even got a compliment from a hard to please man at church.

I'm glad to see the nutritional information was included with this recipe. I wish it were available on ALL recipes!

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