Crustless Cheesecake Without a Springform Pan

Why You’ll Love This Recipe

I love this cheesecake because I don’t need a springform pan to get a delicious result. A regular round cake pan works well, making this recipe especially convenient when I want cheesecake without buying another piece of bakeware.

I also skip the graham cracker crust entirely, which means less preparation and fewer ingredients. The finished cheesecake is rich and creamy with a delicate vanilla flavor, and I can serve it plain or add fruit, chocolate, caramel, or another favorite topping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Full-fat cream cheese, softened
• Granulated sugar
• Large eggs, at room temperature
• Sour cream
• Heavy cream
• Vanilla extract
• Cornstarch or all-purpose flour
• Pinch of salt
• Butter or nonstick cooking spray, for the pan

I prefer full-fat, block-style cream cheese because it gives me the richest flavor and firmest cheesecake texture. I also bring my cream cheese and eggs to room temperature before mixing so I can create a smoother batter with fewer lumps.

Directions

1. I preheat my oven to 325°F (165°C). I grease an 8- or 9-inch round cake pan and line the bottom with parchment paper. I also leave enough parchment or use crossed parchment strips when I want extra help lifting the chilled cheesecake from the pan.
2. In a large mixing bowl, I beat the softened cream cheese on low to medium speed until completely smooth.
3. I add the granulated sugar and mix until incorporated. I scrape down the sides and bottom of the bowl so no lumps of cream cheese remain.
4. I mix in the sour cream, heavy cream, vanilla extract, cornstarch, and salt until the batter is smooth.
5. I add the eggs one at a time and mix on low speed just until each egg disappears into the batter. I avoid excessive beating because too much incorporated air can make my cheesecake rise and then crack as it cools.
6. I pour the cheesecake batter into my prepared cake pan and smooth the top.
7. I place the cake pan inside a larger roasting or baking pan. I carefully pour hot water into the larger pan until it reaches roughly halfway up the sides of my cheesecake pan. I find this water bath helps the cheesecake bake gently and evenly.
8. I bake the cheesecake for about 50–65 minutes. I know it’s ready when the edges look set but the center still has a slight wobble when I gently move the pan.
9. I turn off the oven, crack the oven door, and leave the cheesecake inside for about 30 minutes. This gradual cooling helps me reduce the chance of cracking.
10. I remove the cheesecake from the water bath and let it cool completely at room temperature.
11. I cover the cheesecake and refrigerate it for at least 6 hours, although I prefer chilling it overnight for the firmest texture and cleanest slices.
12. Once thoroughly chilled, I carefully loosen the edges with a thin knife. I lift or invert the cheesecake from the regular cake pan, remove the parchment, and transfer it to a serving plate.

Servings and Timing

I usually cut an 8- or 9-inch crustless cheesecake into about 10–12 slices.

• Prep time: 20 minutes
• Bake time: 50–65 minutes
• Initial oven cooling: 30 minutes
• Room-temperature cooling: about 1 hour
• Refrigeration time: at least 6 hours
• Total time: about 8–9 hours
• Servings: approximately 10–12 slices

Variations

For a lemon cheesecake, I add fresh lemon zest and a little lemon juice to the batter. I like topping this version with fresh berries just before serving.

For a chocolate version, I mix cooled melted chocolate into the cheesecake batter. I can finish it with chocolate ganache or chocolate shavings for an even richer dessert.

When I want a fruity cheesecake, I spoon strawberry, raspberry, blueberry, or cherry sauce over each slice. I prefer adding fruit toppings after chilling so they don’t interfere with how the cheesecake sets.

For a caramel version, I drizzle caramel sauce over the chilled cheesecake and add a small pinch of flaky sea salt. I can also add a little almond extract, citrus zest, or warm spices to create different flavor combinations.

Storage/Reheating

I store my crustless cheesecake covered tightly in the refrigerator for up to about 4–5 days. I keep it chilled until shortly before serving because cheesecake contains a substantial amount of dairy.

For longer storage, I freeze the cheesecake whole or in individual slices. I wrap each portion carefully and place it in a freezer-safe container for up to about 2 months. Individual slices are especially convenient because I can thaw only as many as I need.

I thaw frozen cheesecake overnight in the refrigerator rather than at room temperature. This helps me preserve its creamy texture.

I don’t reheat cheesecake. I serve it chilled or let an individual slice stand at room temperature for about 15–20 minutes when I want a softer, creamier texture.

FAQs

Can I really make cheesecake without a springform pan?

Yes. I can bake cheesecake in a regular round cake pan as long as I prepare the pan carefully. I line it with parchment paper and chill the cheesecake completely before trying to remove it. A springform pan is convenient, but I don’t consider it essential for making cheesecake.

How do I remove cheesecake from a regular cake pan?

I make sure my cheesecake is thoroughly chilled first. I gently loosen the sides with a thin knife, then carefully lift it using parchment strips if I’ve added them. Another method I use is briefly warming the outside of the pan and carefully inverting the cheesecake onto a parchment-covered plate before flipping it right-side up onto the serving plate.

Do I need a water bath for crustless cheesecake?

I can bake cheesecake without one, but I prefer using a water bath because the steam and gentle heat help me achieve an evenly baked, creamy texture. It can also reduce browning and cracking. Because I’m using a solid cake pan rather than a springform pan, I don’t have to worry as much about water leaking through a removable bottom.

How do I know when my cheesecake is finished baking?

I look at the outer edges and the center. The edges should appear set, while the center should still wobble slightly when I gently shake the pan. I don’t wait until the entire cheesecake becomes completely firm because it continues setting as it cools and chills.

Why did my crustless cheesecake crack?

Cracks can develop if I overmix the eggs, overbake the cheesecake, or cool it too quickly. I mix the eggs gently, remove the cheesecake while the center still has a slight wobble, and cool it gradually. Even if a crack appears, I can easily cover it with berries, fruit sauce, chocolate ganache, or another topping.

Conclusion

Crustless Cheesecake Without a Springform Pan proves to me that I don’t need specialized equipment or a graham cracker crust to make a rich, creamy cheesecake at home. I love its smooth vanilla filling, simple preparation, and flexibility when it comes to toppings and flavors. With a regular cake pan, gentle baking, and plenty of chilling time, I can make an elegant cheesecake that’s just as suitable for a celebration as it is for a simple homemade dessert.

Crustless Cheesecake Without a Springform Pan

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A rich, creamy crustless cheesecake baked in a regular cake pan without the need for a springform pan. Gentle water-bath baking and plenty of chilling time create a smooth, dense cheesecake with classic vanilla flavor.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 50–65 minutes
• Total Time: 8–9 hours
• Yield: 10–12 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 24 ounces full-fat block-style cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 cup sour cream
• 1/2 cup heavy cream
• 2 teaspoons vanilla extract
• 2 tablespoons cornstarch or all-purpose flour
• Pinch of salt
• Butter or nonstick cooking spray, for the pan

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Instructions

1. Preheat the oven to 325°F (165°C). Grease an 8- or 9-inch round cake pan and line the bottom with parchment paper. Add crossed parchment strips with overhang if desired to make removal easier.
2. In a large mixing bowl, beat the softened cream cheese on low to medium speed until completely smooth.
3. Add the granulated sugar and mix until incorporated, scraping the sides and bottom of the bowl as needed to remove any lumps.
4. Add the sour cream, heavy cream, vanilla extract, cornstarch, and salt. Mix until the batter is smooth.
5. Add the eggs one at a time and mix on low speed just until each egg is incorporated. Avoid excessive beating to minimize air in the batter.
6. Pour the cheesecake batter into the prepared cake pan and smooth the top.
7. Place the cake pan inside a larger roasting or baking pan. Carefully add hot water to the larger pan until it reaches roughly halfway up the sides of the cheesecake pan.
8. Bake for 50–65 minutes, until the edges are set but the center still has a slight wobble when the pan is gently moved.
9. Turn off the oven, crack the oven door, and leave the cheesecake inside for about 30 minutes to cool gradually.
10. Remove the cheesecake from the water bath and let it cool completely at room temperature for about 1 hour.
11. Cover and refrigerate for at least 6 hours, preferably overnight, until thoroughly chilled and firm.
12. Run a thin knife carefully around the edge of the chilled cheesecake. Lift it using the parchment strips or carefully invert it from the cake pan, remove the parchment, and transfer it to a serving plate.

Notes

• Use full-fat block-style cream cheese for the richest flavor and firmest texture.
• Bring the cream cheese and eggs to room temperature before mixing to help produce a smoother batter.
• A water bath encourages gentle, even baking and can reduce browning and cracking.
• For lemon cheesecake, add fresh lemon zest and a small amount of lemon juice to the batter.
• For chocolate cheesecake, mix cooled melted chocolate into the batter and finish with chocolate ganache or shavings.
• Serve with strawberry, raspberry, blueberry, or cherry sauce for a fruity variation.
• For salted caramel cheesecake, drizzle the chilled cheesecake with caramel sauce and add a small pinch of flaky sea salt.
• Store tightly covered in the refrigerator for 4–5 days.
• Freeze the whole cheesecake or individual wrapped slices for up to 2 months and thaw overnight in the refrigerator.
• Serve chilled or let individual slices stand at room temperature for 15–20 minutes for a softer, creamier texture.

Nutrition

• Serving Size: 1 slice
• Calories: 430 kcal
• Sugar: 22 g
• Sodium: 300 mg
• Fat: 34 g
• Saturated Fat: 20 g
• Unsaturated Fat: 11 g
• Trans Fat: 1 g
• Carbohydrates: 26 g
• Fiber: 0 g
• Protein: 7 g
• Cholesterol: 150 mg