This easy crustless cheesecake made in a pie dish is a creamy, classic dessert prepared with two packages of full-fat cream cheese, sugar, eggs, vanilla, and optional sour cream. It takes only 10 to 15 minutes to prepare, bakes at 350°F for 35 to 45 minutes, and needs thorough chilling before slicing.
Without a crust, the rich cheesecake filling is the star: smooth, tangy, lightly sweet, and wonderfully tender in the center. Serve each chilled slice plain, or add berries, pie filling, whipped cream, or chocolate sauce for a simple dessert that looks special without requiring complicated techniques.
Jump to RecipeWhy You’ll Love This Recipe
This crustless cheesecake is one of those reliable desserts that feels indulgent while keeping the preparation refreshingly straightforward. There is no pastry to roll, chill, blind-bake, or patch, so the recipe goes from mixing bowl to oven with very little fuss.
Baking the filling in a pie dish also gives the cheesecake a friendly, everyday shape. The slices are a little shallower than a tall springform cheesecake, which means the dessert chills efficiently and is easy to portion for a family meal.
The flavor is rich but balanced. Cream cheese supplies the classic tang, sugar adds sweetness, vanilla brings warmth, and sour cream, when included, contributes a soft texture and gentle acidity.
If you enjoy uncomplicated desserts for gatherings, you may also like this easy pineapple pie, another chilled favorite with a creamy fruit-forward finish.
Ingredients You’ll Need
The ingredient list is short, but each item matters. Full-fat cream cheese provides the best body and flavor, while room-temperature eggs blend into the batter without leaving streaks or encouraging excessive mixing.
- 16 ounces full-fat cream cheese: Use two 8-ounce packages and soften them completely before mixing.
- Three-quarter cup granulated sugar: This creates a moderately sweet cheesecake. You can use up to 1 cup if you prefer a sweeter dessert.
- Three large eggs: Room-temperature eggs incorporate more evenly into the cream cheese mixture.
- One teaspoon vanilla extract: Vanilla rounds out the tangy dairy flavor.
- One-half cup sour cream: This is optional, but it makes the texture smoother and less dense.
- A pinch of salt: Also optional, salt helps sharpen the overall flavor.
- Butter or nonstick spray: Grease the 9-inch pie plate well so portions release more easily.
Set the cream cheese and eggs out before beginning. Fully softened cream cheese should yield easily when pressed with a spatula, but it should not be warm or melted.
For a savory baking project to serve before dessert, try these muffin tin yeast rolls. Their individual shape makes them especially handy for casual dinners.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then grease a 9-inch pie plate with butter or nonstick spray. Coat the bottom and sides thoroughly, paying attention to the outer rim where the cheesecake may cling as it cools.
Step 2: Place the softened cream cheese and sugar in a large mixing bowl. Beat on low to medium speed until the mixture looks smooth, pausing to scrape down the sides and bottom of the bowl so no firm cream cheese remains.
Step 3: Add the eggs one at a time, mixing only until each one disappears into the batter before adding the next. Gentle mixing is important because too much air can make the cheesecake puff in the oven and crack as it settles.
Step 4: Stir in the vanilla, a pinch of salt if using, and the sour cream if you want a softer, creamier texture. Mix just until everything is evenly combined, then stop; the finished batter should be thick, glossy, and free of visible streaks.
Step 5: Pour the batter into the prepared pie dish and smooth the surface with a spatula or the back of a spoon. Give the dish a small, careful wiggle to level the filling, but do not tap it forcefully, since that can create a thin layer of bubbles.
Step 6: Bake for about 35 to 45 minutes. The edges should appear set and slightly puffed, while the center should still have a modest wobble when the dish is gently nudged.
Step 7: Turn off the oven and crack the door, then leave the cheesecake inside for 10 to 15 minutes if you want to reduce the chance of cracking. Otherwise, transfer the pie plate to a cooling rack and let it cool at room temperature for 1 hour.
Step 8: Refrigerate the cooled cheesecake for at least 3 to 4 hours before slicing, with overnight chilling preferred. Run a thin knife around the edge if needed, cut into wedges, and add your chosen topping just before serving.
Pro Tips for a Smooth Cheesecake
The most important preparation tip is to soften the cream cheese completely. Cold cream cheese tends to leave small lumps, and beating it aggressively to remove those lumps can add too much air to the batter.
Keep the mixer at low or medium speed rather than high. Once the eggs are added, mix as little as possible while still combining the ingredients.
Do not wait for the center to become completely firm in the oven. A slight jiggle is the correct sign because the residual heat and long chilling time finish setting the filling.
Cracking is not a sign that the cheesecake is ruined, especially with a crustless version. The cracked surface can be covered with fruit, whipped cream, or sauce, but gradual cooling helps minimize the problem.
Because this cheesecake is baked directly in a pie plate, avoid cutting it while warm. Warm filling is soft and delicate, while a thoroughly chilled cheesecake gives cleaner slices and a silkier bite.
For another easy baked side dish that keeps your oven routine simple, these four-ingredient 7 Up biscuits are worth saving for a future meal.
Serving, Storage & Chilling
Plain slices are delicious when you want the cream cheese flavor to lead. For a brighter dessert, spoon fresh berries or prepared pie filling over each portion, or add a small cloud of whipped cream.
Chocolate sauce makes the cheesecake taste especially rich, while a berry topping provides contrast against the dense, cool filling. Add toppings shortly before serving so the surface stays neat and the fruit does not release too much liquid.
- For clean slices: Chill overnight when possible and wipe the knife between cuts.
- For easier serving: Let the cheesecake sit at room temperature for a few minutes after refrigeration, but keep it cold overall.
- For storage: Cover the pie plate and refrigerate leftovers promptly.
- For planning ahead: Bake the cheesecake a day before serving so it has plenty of time to set.
Store the cheesecake refrigerated rather than leaving it on the counter for an extended period. Its texture is at its best when cool, firm, and creamy.
If you are planning a snack table alongside dessert, a bowl of easy queso dip adds a warm, cheesy option before the cheesecake is served.
Flavor Variations and Topping Ideas
The basic recipe is intentionally classic, making it easy to dress up without changing the filling. Try a spoonful of cherry, blueberry, or strawberry pie filling on each chilled slice for a traditional diner-style presentation.
Fresh berries and a dusting of powdered sugar keep the dessert light and colorful. You can also add a little lemon zest to the topping, though the cheesecake itself should remain based on the measured ingredients for the correct texture.
For birthdays or playful celebrations, top the cheesecake with colorful sprinkles and whipped cream. A batch of sprinkle whoopie pies would also make a cheerful companion dessert for a dessert buffet.
Keep the toppings simple and add them after the cheesecake is fully cold. This preserves the smooth surface and lets each person customize their own slice.
Easy Crustless Cheesecake Made in a Pie Dish
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease a 9-inch pie plate thoroughly with butter or nonstick spray.
- Beat the softened cream cheese and sugar on low to medium speed until smooth, scraping down the bowl as needed.
- Add the room-temperature eggs one at a time, mixing only until each egg is incorporated. Stir in the vanilla, salt if using, and sour cream if using.
- Pour the batter into the prepared pie dish and smooth the top with a spatula.
- Bake for 35 to 45 minutes, until the edges look set and the center still has a slight jiggle.
- Turn off the oven, crack the door, and let the cheesecake rest inside for 10 to 15 minutes if desired. Cool at room temperature for 1 hour, then refrigerate for at least 3 to 4 hours or overnight before slicing.
Notes
Final Thoughts
This easy crustless cheesecake made in a pie dish proves that a memorable dessert does not need a complicated crust or a long ingredient list. With softened cream cheese, careful mixing, moderate baking, and patient chilling, you get a creamy cheesecake with lightly sweet flavor and a tender center.
Watch for set edges and a gently wobbly middle rather than waiting for the entire surface to become firm. Once it has cooled and chilled, slice it neatly and serve it plain or with your favorite fruit, whipped cream, pie filling, or chocolate sauce.
It is a dependable make-ahead dessert for holidays, family dinners, and ordinary evenings when a cool, creamy treat is exactly what the table needs.