The easiest no-crust baked cheesecake you will ever try!! It’s so easy and quick to put together when you make the cheesecake batter in your blender. You really can get it ready for the oven in a few minutes. The outcome is heavenly and delicious.
The easiest no-crust cheesecake you will ever try!
You will love this no-crust baked cheesecake recipe. This is the easiest no-crust baked cheesecake you will ever try.
It’s so easy and quick to put together when you make the cheesecake batter in your blender. You simply add all your ingredients to a blender. Whizz them up for a few seconds to one minute. You really can get your cheesecake batter ready for the oven in a few minutes. The outcome is heavenly and delicious.
How to make the cheesecake batter by hand?
If you don’t have a blender, you can also make your cheesecake batter by hand. Use a whisk and a mixing bowl. Here is the recipe for No-Crust Baked Cheesecake (The Best & Easiest Recipe Ever)
Crustless blender cheesecake served with blueberry sauce;
Perfect Combination!
About the Recipe
A blender is a versatile equipment so it is not only for making smoothies. You can also use it for mixing ingredients. A blender saves time and makes it easier for you to make this cheesecake batter in no time. Just throw all the ingredients into your blender, and blend until uniform! You don’t have to worry about a lumpy batter.
Useful tips for making the batter in a blender
- The blender is more powerful than a hand mixer. So don’t blend for too long, it takes only a few seconds to one minute. Be careful and keep an eye on the consistency of the mix.
- Make sure you scrape down the edges of the blender with your spatula. This will give it a helping hand to get the best result.
- If there are many air bubbles, let the mixture sit for about 10 minutes. Do this before you pour it into the cake pan.
ingredients
- Cream cheese: Softening cream cheese is important for achieving a smooth and creamy texture with no lumps. Make sure to soften the cream cheese to room temperature before beginning the process. Just take your cream cheese out of the fridge ahead of time!
- Thick strained yogurt: In this recipe, I used some thick strained yogurt but you can also use Greek yogurt. If you don’t like yogurt in your cheesecake, just use cream cheese instead of yogurt.
- Heavy cream: I used heavy cream as the liquid as it makes the cheesecake more rich and creamy.
- Sugar: Adjust the sweetness by changing the amount of sugar you use.
- Eggs: Use eggs at room temperature. Just take the eggs out of the fridge ahead of time!
- Flour: A small amount of flour helps prevent the cake from cracking. Use cake flour or plain flour.
- Melted butter: It makes the finished cake more flavourful.
- Lemon juice: Add a nice tanginess and flavor balancing the sweetness. You can also use lime juice, vinegar, or apple cider vinegar.
- Raisins: Adding raisins is optional.
MORE CHEESECAKE RECIPES
I am a big fan of cheesecake and I have tried pretty much many cheesecake recipes. I have shared several cheesecake recipes on this blog and many more to come…
no-crust baked cheesecake in Blender
(Step-by-step recipe)
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Servings: 6
Equipment
High-speed blender
22 cm cake pan
Ingredients
200 g cream cheese, at room temperature
150 g thick strained yogurt or Greek yogurt, at room temperature
200 ml heavy cream, at room temperature
1 tablespoon lemon juice
2 tablespoons melted butter
100 g sugar
2 large eggs
1 tablespoon cake flour
50 g raisins, optional
NOTE: I used a large cake pan (22cm). The thickness of your cheesecake will depend on the size of the pan you use. I like thin baked cheesecake and It will likely bake faster.
Instructions
Gather the ingredients & Preheat the oven to 170°C
Use a high-speed good quality blender for the best results.
Grease the pan with butter.
Add the ingredients to a blender. Follow this order: heavy cream, eggs, melted butter, sugar, cream cheese, yogurt, lemon juice, and flour. Blend until smooth.
The mixture should be smooth and creamy with no lumps.
After whipping up the batter, remove the blender from its base and stir in raisins if you use them.
Pour the mixture into the prepared pan.
Bake the cheesecake in a preheated oven (170C) until the top is lightly brown for about 40 min. Let the cheesecake cool on a cooling rack. Then cover it with plastic wrap and refrigerate for about 4 hours or overnight. If you’d prefer, serve it warm.
Serve & Enjoy!
No-Crust Blender Baked cheesecake recipe
Easy! No-Crust Blender Baked Cheesecake
Equipment
- 22 cm cake pan
Ingredients
- 200 g cream cheese at room temperature
- 150 g thick strained yogurt or Greek yogurt at room temperature
- 200 ml heavy cream at room temperature
- 1 tablespoon lemon juice
- 2 tablespoons melted butter
- 100 g sugar
- 2 large eggs
- 1 tablespoon cake flour
- 50 g raisins optional
Instructions
- Preheat the oven to 170°C
- Gather the ingredients and butter the cake pan.
- Add the ingredients to a blender in this order: heavy cream, eggs, melted butter, sugar, cream cheese, yogurt, lemon juice, and flour. Blend until smooth.
- Remove the blender from its base and stir in raisins if you use them.
- Pour the mixture into the prepared pan.
- Bake the cheesecake until the top is lightly brown for about 40 minutes. Adjust the time as needed.
- Let the cheesecake cool on a cooling rack and cover it with plastic wrap and refrigerate for about 4 hours or overnight. If you’d prefer serve it warm.
- Serve & Enjoy!
Notes
Thank you for being here, I appreciate it!
I love hearing from you so feel free to leave a comment on the post
If you make any of my recipes, I’d love to see pics of your creations
#joyofeatingtheworld or @joyofeatingtheworld
MORE DELICIOUS CAKE RECIPES
