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Crustless New York Cheesecake slice on pottery plate
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4.43 from 7 votes

Crustless Cheesecake

Enjoy a delicious tasting diabetes friendly cheesecake minus the crust! The smooth and creamy texture makes a satisfying lower carb dessert. Recipe features reduced sugar and no crust to lower carb count.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 207kcal


  • 8 oz. neufchatel cheese softened
  • 15 oz. ricotta cheese
  • 5.3 oz. Greek yogurt plain
  • 2 eggs
  • 2 tsp. vanilla
  • 1/3 cup sugar or equivalent (suitable for baking) sugar substitute
  • 2 tsp. lemon juice


  • Preheat oven to 325 degrees F.
  • Grease a 9" springform pan well. ( May use smaller size pan if desired.)
  • In a large bowl, combine first 3 ingredients and mix on low speed until smooth- 1-2 minutes.
  • Add eggs, one at a time and mix well after each egg.
  • Add remaining ingredients and mix to combine.
  • Pour batter into prepared springform pan and place in oven.
  • Bake approx. 30-40 minutes or until set.
  • Allow to cool, then place in refrigerator. Cheesecake will firm up as it becomes cold.


Expert Tips
  • Be sure to soften the cream cheese for best results.
  • Use an 8 or 9" springform pan for best results.
  • Place cooked and cooled cheesecake in the refrigerator to help firm the texture of the cheesecake.


Serving: 1g | Calories: 207kcal | Carbohydrates: 13g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 79mg | Sodium: 183mg | Potassium: 151mg | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 0.5mg | Calcium: 205mg | Iron: 0.5mg