No Crust Cream Cheese Pie Recipes

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NANA'S CREAM CHEESE PIE (CRUSTLESS CHEESECAKE RECIPE)



Nana's Cream Cheese Pie (Crustless Cheesecake Recipe) image

My Nana's Cream Cheese Pie is a fabulous low carb keto cheesecake with no crust. This easy cream cheese pie recipe is made in a pie plate. Although it's a crustless cheesecake, it does make it's own crust in the pan.

Provided by lowcarbmaven.com

Categories     Dessert

Time 1h5m

Number Of Ingredients 11

16 ounces cream cheese (softened)
4 large eggs
1/2 cup low carb sugar (Powdered! (or Swerve))
1/2 teaspoon Stevia Glycerite
1 tablespoon vanilla extract
1/4 teaspoon lemon extract ((optional))
1/4 teaspoon orange extract ((optional))
16 ounces sour cream (or Greek yogurt)
2 tablespoons low carb sugar (Powdered! (or Swerve)
1 teaspoon vanilla extract
freshly ground nutmeg ((optional))

Steps:

  • Preparation: Preheat oven to 325. Spray a glass pie plate (9 1/2 - 10 inches) with baking spray. Powder 1/2 cup Sukrin :1 (or Swerve Granulated) in a coffee or spice grinder.
  • Mix: Put the softened cream cheese in a medium bowl and mix with a hand mixer until smooth. Add the Sukrin 1, stevia glycerite and one egg, beating gently until incorporated and smooth. One at a time, add the remaining eggs, mixing until each egg is absorbed before adding the other. Add the extracts and mix again. It will puff up in the oven and then collapse.
  • Bake: Pour the mixture into the glass pie plate and bake for about 30 minutes. Look for the Cheese Pie to puff up and brown around the edges. If it cracks, it's okay. The sour cream will hide any cracks. When the Cheese Pie is done, remove from the oven and let cool about 30 minutes. It will sink and make a well on top for the cream cheese.
  • Sour Cream Topping: Powder the 2 tablespoons of Sukrin 1. Mix the sour cream with the sweetener and vanilla until the sweetener dissolves. Spread on top of the cheesecake base. You may have sour cream left over. Grate fresh nutmeg over the top of the pie if you desire.
  • Put the Cheese Pie back into a 325 oven and bake about 15-20 minutes more, until the sour cream sets. Refrigerate overnight and serve the next day as it get better as it sits.

Nutrition Facts : Calories 332 kcal, Carbohydrate 4 g, Protein 9 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 187 mg, Sodium 225 mg, UnsaturatedFat 10 g, ServingSize 1 serving

NO-CRUST CHEESECAKE



No-Crust Cheesecake image

Provided by My Food and Family

Categories     Recipes

Time 3h

Number Of Ingredients 5

2 package s (8 oz.) cream cheese, softened
3 eggs
2/3 cup sugar, plus 3 Tbsp., divided
2 tsp vanilla or almond extract, divided
1 cup sour cream

Steps:

  • Preheat oven to 350 degrees F. Butter an 8" pie pan or round cake pan.
  • Beat together cream cheese, eggs, 2/3 cup sugar, and 1 tsp. extract until smooth. Pour into prepared pan and bake 25 minutes. Be careful not to overbake. Remove from oven and cool for 20 minutes.
  • While cheesecake is cooling, mix together remaining ingredients (sour cream, 3 Tbsp. sugar, and 1 tsp. extract). Spread on top of cooled cheesecake. Return to oven for 10 minutes. Chill and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

NO CRUST CHEESECAKE



No Crust Cheesecake image

Make and share this No Crust Cheesecake recipe from Food.com.

Provided by PAM DOUCET

Categories     Cheesecake

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages cream cheese
4 eggs
1 teaspoon vanilla extract
1 dash salt
1 cup sugar
2 pints sour cream
3/4 cup sugar
1/2 teaspoon almond extract
1 lemon, juice of

Steps:

  • Let cream cheese soften.
  • Place in large mixing bowl using hand mixer beat on low speed to fluff.
  • Add 1 egg at a time contiously beating, add vanilla extract, salt and sugar while still beating.
  • Pour in a 10 inch glass baking dish that has been greased with a little oil.
  • (I usually put about a T. then swirl it around, then take out the extra oil.) Bake at 250 for 45 minutes.
  • Topping: Mix sour cream, sugar, almond extract and lemon juice in a large mixing bowl, beat w/mixer for about 2 minutes.
  • Add to top of cheesecake that has cooled.
  • Return to oven for 15 minutes.

Nutrition Facts : Calories 653.8, Fat 46.4, SaturatedFat 28.2, Cholesterol 218.7, Sodium 283.3, Carbohydrate 51, Sugar 44.4, Protein 11.1

THE PERFECT CREAM CHEESE PIE CRUST



The Perfect Cream Cheese Pie Crust image

This pie crust will not crumble or tear when you try to pick it up. I use it for the holidays. It makes 6 pie crusts, so I make it for Thanksgiving and then freeze what I don't use for Christmas. It can be frozen for up to 6 months.

Provided by Carmen

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 20m

Yield 48

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
2 cups butter, softened
1 pinch salt
6 cups all-purpose flour

Steps:

  • Cream together the cream cheese, butter, and salt in a large mixing bowl until evenly blended. Mix in the flour until a dough forms; divide into 6 balls. Use immediately or wrap tightly and freeze until needed.

Nutrition Facts : Calories 141 calories, Carbohydrate 12.1 g, Cholesterol 25.5 mg, Fat 9.5 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 5.9 g, Sodium 68.6 mg, Sugar 0.1 g

NO CRUST CHERRY CHEESECAKE



No Crust Cherry Cheesecake image

Wow, delicious cheesecake just got easier! This is a terrific recipe to throw together in a pinch, and it also works as a great "foundation" recipe that you can jazz up with most any flavors you like! I made this for some gluten-free friends of mine and it was a huge hit. Enjoy!

Provided by Natasha Nalley

Categories     Cakes

Time 25m

Number Of Ingredients 9

INGREDIENTS FOR CHEESECAKE
2 - 8 oz bars of cream cheese (16 oz total)
3/4 c sugar
3 eggs
1/2 tsp almond extract (gluten free if needed)
INGREDIENTS FOR SOUR CREAM LAYER:
1 c sour cream
3 Tbsp sugar
1 tsp vanilla extract

Steps:

  • 1. Blend cheesecake ingredients in blender until smooth. You may have to scrape the sides once or twice.
  • 2. Pour into well greased 9 inch pie pan. (I use a glass pan.) Bake at 350 degrees for 25 minutes. Cool 20 minutes. Top will collapse on cooling to form a well for the sour cream topping.
  • 3. In small bowl, blend with spoon, the following: 1 cup sour cream 3 Tablespoons sugar 1 teaspoon vanilla extract
  • 4. Pour over cooled pie. Chill well in refrigerator.
  • 5. OPTIONAL: Before serving, spoon 1 can chilled cherry pie filling over pie. You may use blueberry or other pie filling as well.
  • 6. OR: You may decorate the top of the pie with slices of fresh kiwi fruit and strawberries. Brush with glaze made with 1/4 cup apricot jam and 1 Tablespoon water brought to boil over medium heat, and boiled about 1 minute, stirring constantly. Cool glaze slightly.

NO-CRUST CREAM CHEESE PIE



No-crust Cream Cheese Pie image

This is an older recipe from a church cookbook. It's a nice, quick cheesecake recipe....just no crust or springform pan!

Provided by Parsley

Categories     Pie

Time 45m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 7

16 ounces cream cheese, softened
3 eggs
1/2 cup sugar
1 teaspoon vanilla
1 cup sour cream
3 tablespoons sugar
fresh fruit or pie filling, for topping*

Steps:

  • Preheat oven to 350.
  • Grease (or spray w/ nonstick cooking spray) a 10-inch pie dish.
  • In a mixing bowl, beat together cream cheese, eggs, 1/2 cup sugar and vanilla until creamy. Pour into greased pie dish. Bake at 350 for 25 minutes. Remove from oven and cool for about 10 minutes (Don't turn off oven). In a small bowl, mix together sour cream and 3 Tbsp sugar---pour on top of pie.
  • Return to 350 degree oven for additional 10 minutes. Cool 1 hour then chill. May top with fresh fruit or pie filling.

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