MomSkoop
Cheesecake lovers know that the crust can sometimes be more hassle than it’s worth. Between the crumbs, the butter, and the risk of soggy bottoms, it’s enough to make anyone question whether that crunchy layer is truly necessary.
So, we decided to find out. We baked five different crustless cheesecake recipes—from the classic to the creative—to see which one really deserves a spot on your dessert table.
5. Classic New York–Style Crustless Cheesecake
Smooth, dense, and unapologetically rich, this old-school version sets the bar high for any cheesecake lover. It’s the kind of dessert that feels indulgent enough for a dinner party but simple enough for a Sunday afternoon.
The batter was straightforward—cream cheese, sugar, eggs, and a touch of sour cream. No fancy techniques, no tricky folding. Baking it low and slow gave it that luxurious, velvety interior, though it did develop a few classic “New York cracks.” But honestly, we didn’t care once we took a bite.
Each forkful was luscious and slightly tangy, exactly what you expect from a traditional New York cheesecake. If you love dense, satisfying bites that taste like the ones from old-school bakeries, this recipe is your go-to. It’s proof that you don’t need a crust to feel complete.
4. Japanese Cotton Cheesecake (Soufflé Style)
This one’s for anyone who believes cheesecake should be as light as a cloud. The Japanese version, known for its soufflé-like texture, is more airy pancake than dense dessert—and it’s absolutely delightful.
The process took patience: whipping egg whites to glossy peaks and folding them carefully into a silky cream cheese base. The result? A jiggly, wobbly masterpiece that felt like eating a cheesecake marshmallow. It wasn’t overly sweet, which made it dangerously easy to keep going back for “just one more bite.”
While it was the most delicate of the bunch (and the easiest to deflate if handled roughly), its unique texture and subtle flavor earned it plenty of fans. If you want a showstopper that feels fancy but still comforting, this one might be your favorite.
3. Keto Almond Flour Cheesecake (no crust)
Even without sugar or carbs, this recipe proved that indulgence doesn’t have to mean guilt. The almond flour in the mix gave it a subtle nuttiness that balanced the richness beautifully.
This cheesecake was surprisingly simple to make—no water bath, no fussing over temperatures. The texture was creamy but slightly more grainy than the traditional version, which actually added some rustic charm. Sweetened with erythritol instead of sugar, it had just enough sweetness to satisfy dessert cravings without overdoing it.
We loved that it felt rich yet clean, leaving no heavy aftertaste. It’s the perfect option for anyone following a keto or low-carb lifestyle who still wants to impress guests. Just top it with a few raspberries or a dollop of whipped cream, and no one will even guess it’s low-carb.
2. Instant Pot Crustless Cheesecake
If you’ve never made cheesecake in an Instant Pot, prepare to have your mind blown. This version was the quickest of the bunch and came out unbelievably creamy, thanks to the magic of steam pressure.
The batter came together in minutes, and the Instant Pot handled the rest. No cracks, no overbaking, no guesswork. After a chill in the fridge, it sliced cleanly and held its shape like a dream. The flavor was classic—rich cream cheese, a hint of vanilla, and that smooth melt-in-your-mouth feel that makes you forget you skipped the crust entirely.
This one wins big points for convenience and consistency. It’s ideal for busy home cooks or anyone intimidated by traditional baking. Honestly, it tasted like something straight from a café but with half the effort.
1. Greek Yogurt Crustless Cheesecake
Healthier doesn’t always mean tasteless, and this cheesecake proved that point spectacularly. The Greek yogurt added a bright tang that made each bite feel lighter and more refreshing than its creamier cousins.
The texture was silky with a slight custard-like quality, perfect for those who prefer a less dense dessert. The flavor leaned toward tart rather than rich, which paired beautifully with fresh fruit or a drizzle of honey. It baked evenly, cooled without cracking, and stayed moist for days in the fridge.
This recipe is a winner for anyone who wants cheesecake flavor without the calorie overload. It’s the kind of dessert you can enjoy midweek without feeling indulgent. Light, creamy, and subtly tangy—it’s the perfect bridge between comfort food and healthy treat.