Easy Blender-Batter Self-Crusting Cheesecake

Easiest Crustless Cheesecake — No crust to make and whiz the batter together in the blender!! Easy, foolproof, and so good!!

Easiest Cheesecake Recipe … Without Crust! 

I’ve never been a big cheesecake maker because of the work involved. Making the crust, carefully beating the eggs and cream cheese for the filling, and baking in a water bath.

No thanks! But with this recipe, you don’t have to do any of that. It’s impossibly easy.

The cheesecake is creamy, rich, luscious, and the texture reminds me of New York-style cheesecake.

The batter is made in the blender and it’s virtually impossible to screw up. I love blender batters. To sweeten the deal, you don’t have to make a crust because it miraculously develops as the cheesecake bakes.

The recipe uses an ingredient you’d never guess: Original Bisquick™ mix. Bisquick is the key ingredient for easy recipes like this that you can make ahead of time so you can spend holidays with your friends and family and not in the kitchen.

You’d never suspect the cheesecake is made with Bisquick and wait until you tell someone as they’re enjoying a decadent bite of cheesecake that it’s made with pancake mix. The look on their face is priceless.

After baking, the no-crust cheesecake is topped with a sweet-yet-tangy sour cream (or Greek yogurt) glaze. The glaze adds flavor and moisture and I think all cheesecakes benefit from a sauce to balance the texture. I couldn’t resist topping it with chopped chocolate, or try fruit or salted caramel.

Crustless Cheesecake Ingredients 

To make a cheesecake with no crust, you’ll need: 

• Eggs
• Granulated sugar
• Milk (or half and half) 
• Original Bisquick mix
• Vanilla extract
• Cream cheese 

And to make the glaze, you’ll need: 

• Sour cream (or Greek yogurt) 
• Granulated sugar
• Vanilla extract
• Dark chocolate 

How to Make Crustless Cheesecake 

This is such a quick and easy no-crust cheesecake recipe. To prepare it, follow these basic steps: 

1. Spray a 9-inch round pie dish very well with cooking spray. 
2. To the canister of a blender, add the eggs, sugar, milk, Bisquick, vanilla, and blend on high speed until smooth.
3. Add the cream cheese and blend on high speed until smooth.
4. Pour batter into prepared dish and bake until a knife or toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. 
5. Place cheesecake on a wire rack to cool completely before glazing.

Can This Recipe Be Made in Advance? 

Yes! You can make the cheesecake a few days in advance and keep it refrigerated until you’re ready to serve it.

I love make-ahead desserts because it’s one less thing to do the day of an event, party, or special dinner at home. Knowing this is waiting for you in the fridge is the best feeling.

Can This Recipe Be Made in a Food Processor? 

Most likely, yes. However, I’ve only made it in my blender (just a standard blender, nothing fancy!) so I can’t say for sure. 

Toppings for Crustless Cheesecake 

Load up your no-crust cheesecake with your favorite toppings! Try one of more of the following: 

• Berries or sliced fruit 
• Strawberry or blueberry sauce 
• Chopped dark chocolate 
• Whipped cream
• Salted caramel sauce
• Hot fudge sauce

Tips for the Best No-Crust Cheesecake 

Pie plate size: Make sure your pie dish is at least 2-inches deep (and don’t use an 8-inch dish!) because the cheesecake rises and puffs fairly dramatically in the oven and could overflow if your dish is too small or not deep enough.

Cream cheese: Lite or regular cream cheese will work. Just make sure to use brick-style cream cheese and not the kind in a tub. 

Bisquick: I used regular Bisquick in this recipe, but I bet a gluten-free variety would also work. 

Save Saved Review Print

5 from 4 votes

Crustless Cheesecake

By Averie Sunshine

No crust to make in this crustless cheesecake recipe and you whiz the batter together in the blender!! Easy, foolproof, and so good!!

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Cooling Time: 1 hour hour 10 minutes minutes

Total Time: 2 hours hours

Servings: 10

Save this recipe to your email

Enter your email and we’ll send it to you!

Please enable JavaScript in your browser to complete this form.

Email *

Send It!

Ingredients 

Cheesecake

• ▢ 2 large eggs
• ▢ 1 cup granulated sugar
• ▢ ¾ cup milk or half-and-half
• ▢ ½ cup Original Bisquick™ mix
• ▢ 2 teaspoons vanilla extract
• ▢ two 8-ounce packages cream cheese, softened (lite is okay, dice into chunks if your blender isn’t very powerful)

Glaze

• ▢ ¾ cup sour cream or Greek yogurt, lite is okay
• ▢ ¼ cup granulated sugar
• ▢ ½ teaspoon vanilla extract
• ▢ about 1 ounce dark chocolate, chopped

Cook ModePrevent your screen from going dark

Instructions 

Cheesecake

• Preheat oven to 350F and spray a 9-inch round pie dish very well with cooking spray. Make sure your pie dish is at least 2-inches deep (don’t use an 8-inch dish) because the cheesecake rises and puffs fairly dramatically in the oven and could overflow if your dish is too small or not deep enough.
• To the canister of a blender, add the eggs, sugar, milk, Bisquick, vanilla, and blend on high speed until smooth, about 15 to 30 seconds.
• Add the cream cheese and blend on high speed until smooth, about 1 to 2 minutes depending on blender strength.
• Pour batter into prepared dish and place dish on a baking sheet (as insurance against overflow) and bake for about 40 to 45 minutes (I baked 45 minutes), or until a knife or toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Cheesecake firms up as it cools and will fall a bit in the center, but the edges to remain raised. It’s okay if it cracks a bit because it’ll be covered with glaze.
• Place cheesecake on a wire rack to cool completely before glazing.

Glaze

• In a medium bowl, combine the sour cream, sugar, vanilla, and whisk until smooth.
• Evenly pour glaze over the cheesecake, being careful to keep glaze in the center portion and not over the raised crust edges.
• Evenly sprinkle with chocolate, slice, and serve. Or, cover with plastic wrap and keep in the fridge until ready to serve.

Notes

Cheesecake will keep airtight in the fridge for up to 5 days.

Recipe adapted from Betty Crocker

Nutrition

Serving: 1, Calories: 344kcal, Carbohydrates: 32g, Protein: 7g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 7g, Cholesterol: 96mg, Sodium: 180mg, Sugar: 29g

Nutrition information is automatically calculated, so should only be used as an approximation.

©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

↓ Click the Stars to Rate This Recipe ↓

Tried this recipe? Leave a review!

Consider leaving a 5 star rating if you've made and loved one of my recipes!

More Easy CheesecakeDesserts:

Mini Cherry Cheesecakes – Fun and adorable mini cheesecakes have a crunchy graham cracker crust, a creamy cheesecake filling, and are topped with cherry pie filling but you can top them with anything you’d like! EASY, sure to impress, and mini food always tastes BETTER!

Mini Cherry Oreo Cheesecakes – EASY mini cheesecakes loaded with cherries and an Oreo cookie crust!!

Caramel Apple Cheesecake Bars — These caramel apple cheesecake bars feature a buttery crust that’s topped with cheesecake and spiced apples. After they’re done baking, the bars are drizzled with salted caramel sauce!

Butterscotch Cheesecake Bars — A super chewy crust made with butterscotch chips and graham cracker crumbs that also doubles as the topping!! The silky smooth tangy cheesecake layer is the PERFECT contrast!

Salted Caramel Pumpkin Swirl Cheesecake Bars — These pumpkin cheesecake bars are a texture lover’s dream with a crisp brown sugar-graham cracker crust, a soft yet dense pumpkin cheesecake layer, and gooey soft salted caramel swirls the run like a river over the surface. 

Salted Caramel Apple Cheesecake Bars — These bars are full of the flavors of fall! The soft yet dense apple cheesecake layer tops a crisp, brown sugar-graham cracker crust, while gooey, salted caramel drenches the top.

Death by Chocolate No-Bake Cheesecake Bars — Only for serious chocoholics because they’re rich, creamy, decadent, and loaded with chocolate!! NO-BAKE and an easy MAKE-AHEAD dessert!!

#GetYourBetty​On

Facebook, Pinterest, Bisquick MakeAhead

This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.