This CRUSTLESS cheesecake is the EASIEST (healthy) cheesecake ever
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CRUSTLESS CHEESECAKE Today I’m going to show you how to make cheesecake without crust. This no-crust cheesecake is so …
In my country ricotta is quite expensive and I can only buy them in cups consisting of 250grams. Instead of buying 3 packages (to meet the 625gr requirement), I tried making it with 500gr of ricotta and 125gr of greek yoghurt. It turned out great! Additionally I added some blueberries (frozen ones because those are cheaper – do NOT defrost them and add it last minute) while covering them with cornstarch to make sure it absorbs any water and keeps the cake from getting moist.
Thank you
Do you have an eggless version?
Ooh this looks good. Will have to try it! Love your recipes. Really want your cook book! Do you ship to England?
WoW thank you for sharing this recipe, I would like to make individual for myself, can it be possible, please advise me thank you 🙏
Thank you for the ricepe excellent BRAVO from paris thank you so much .❤
You are amazing, the best I've seen , keep up the great job, n keep sharing, from someone who really appreciate you, Debbie.
Loved how easy this is and the healthier ingredients, thank you so much for sharing!
I made these yesterdaym with a few teaks. Made just one 1/3 of the recipe, because I was afraid to not get it right, and also used cream of ricotta, that I already had on my fridge.
Because I didn't have any suitable pans, I used silicone muffin cups and did it in the air fryer.
I put it in at 200º Celsius (pre-heated), but it browned very fast, like in the first 10 minutes, so I lowered to 180º, then 160º (was a little lost there lol), and kept it for another 20 – 30 minutes. I wasn't sure how to tell if it was done since I don't have a food thermometer, so I did the toothpick test a couple of times. After the toothpick came out clean I let it for another 5-10 min jsut to be sure. I think total time was around 40 minutes.
I think mine had an even more rustic appearance because of all the poking I did LOL But it tasted really good, exactely like cheesecakes I've eaten in restaurants!
Will definitely try this again a few more times! 😊
Thank you…I was looking for a crustless cheesecake
Is there any substitute for heavy cream?
I love cheesecake 😍🥰❤️😋
This definitely more healthy! Thank you ❤️🥰
I can’t wait to make this! Thank you 🙏🏼
I am a bit confused because you chose ricotta to reduce the fat in the recipe and then you add heavy cream???
I've made this kind of cheesecake several times already,but "version" of mine.
Although there is just three ingredients it does have volume.
One version would be 0% cheese,skyr,protein vanilla and egg…thats it. 🙂
I've tried with baking powder and/or soda,but its not neccessary. It makes his own crust and get firm.
Also,option with added blueberries/aronia berry inside or ,maybe banana,as a bottom layer even a an leftover apricot pieces inside…:)
I like to do kitchen experiments. However,I am baking it on a lower temperature and a shorter time.
I'd substitute the cream for strained yogurt and reduce the lemon juice because of the acidity the yogurt already has in it.
Nice! Chocolate Truffle cake recipe please
I'd like to make this recipe in a mini muffin tin, what would you recommend as cooking time & temp?
Hey I have made this cheesecake twice now, once with Ricotta and once with Cottage cheese. Both times I used Coconut Cream instead.
Issue I am having is when I put it in the fridge overnight the next day when I take it out its soggy/damp; do you have any advice?
I am wrapping the top of the baking cake to make sure no moisture comes through. I noticed in your video you put the cake in the fridge without wrapping it or covering it???
I just made this yesterday and it is absolutely one of the best ,healthier recipes for cheesecake! I love cheesecake,and this version doesn’t make me feel as guilty. Thank you for sharing this delectable recipe! My family and I LOVE it!
Omg! That looked wonderful! 😊
Can we make this and then freeze it?
Can I make my own crust and add the cheesecake filling on top and lower the temperature?
Edit: I don't have enough ricotta (like I have almost 2 cups worth, do you think I can add 1/2 cup yogurt to complete it?
Can i use molasses in this recipe instead of regular honey
Mischa, do you recommend whole milk Ricotta or part skim for this recipe?
Being an avid lover of cheesecake,I need to make this one!
Another fabulous recipe, it would seem you really can do no wrong!
Excellent excellent excellent, another fine recipe I can’t wait to make. Only problem is I have no wife now so waiting until the next day is gonna be a struggle……….and I usually lose. Good job on the recipe.👍👍👍
Any replacement for eggs?
I baked the recipe yesterday. I also added a blueberry topping. Delicious, thank you! 👍🏻
Delicious cheesecake, it's really good 👍
But my boys want the biscuit base 👎 could you make an oat based biscuit base instead?
very good ✅❤️
ricotta to culinary world is like regatta to sports world. classic & healthy. 😊
I baked it last night and tasted this morning. It came out very light and delicious. It’s very good version of light cheesecake. I was concerned about sogginess but texture is perfect. Thank you Sasha for this recipe . It’s best ever cheesecake I baked by myself.