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no crust cherry cheesecake

(42 ratings)
MomInMD avatar
Blue Ribbon Recipe by
Natasha Nalley
@MomInMD
Frederick, MD

I've been making this cheesecake "pie" for over 35 years, and it's still the best cheesecake I've ever tasted. Don't omit the sour cream topping. This recipe works well if you want to use reduced-fat cream cheese and sour cream. I entered it in our county fair one year and won 3rd place. I used the glazed fruit topping.

Blue Ribbon Recipe

This has to be one of the easiest cheesecake recipes ever. There is no crust and it can be made in a pinch. The hardest part is waiting for it to cool in the fridge. Once chilled, the cheesecake is rich and creamy. Slightly tangy, the sour cream topping balances out the sweetness of the cheesecake. It also works as a great foundation recipe that can be jazzed-up with any flavor of fruit topping.

— The Test Kitchen @kitchencrew
(42 ratings)
yield 6 serving(s)
prep time 35 Min
cook time 25 Min
method Bake

Ingredients For no crust cherry cheesecake

  • 16 oz
    cream cheese
  • 3/4 c
    + 3 Tbsp granulated sugar, divided
  • 3 lg
    eggs
  • 1/2 tsp
    almond extract
  • 1 c
    sour cream
  • 1 tsp
    vanilla extract
  • 1 can
    cherry pie filling, chilled (21 oz)

How To Make no crust cherry cheesecake

  • Mix cream cheese, sugar, eggs, and almond extract.
    1
    Preheat the oven to 350 degrees F. Blend the cream cheese, 3/4 cup granulated sugar, eggs, and almond extract for the cheesecake ingredients in a blender or a mixer until smooth.
  • Mix until completely smooth.
    2
    You may have to scrape the sides once or twice.
  • Pour into a greased glass pie plate.
    3
    Pour into well greased 9 inch pie pan. (I use a glass pan.)
  • Bake for 20 minutes.
    4
    Bake at 350 degrees for 25 minutes.
  • Cool cheesecake for 20 minutes.
    5
    Cool for 20 minutes. The top will collapse on cooling to form a well for the sour cream topping.
  • Blend sour cream, 3 Tbsp sugar, and vanilla extract.
    6
    With a spoon blend sour cream, 3 Tbsp granulated sugar, and vanilla extract for the sour cream topping.
  • Spread sour cream topping over the cooled cheesecake.
    7
    Spread sour cream topping over the cooled pie. Chill well in the refrigerator.
  • Top with chilled cherry fruit filling.
    8
    Before serving spoon 1 can of chilled cherry pie filling over the pie. Blueberry or other pie filling works as well. OR: Decorate the top of the pie with slices of fresh kiwi fruit and strawberries. Brush with a glaze made with 1/4 cup apricot jam and 1 Tbsp water brought to boil over medium heat, and boiled for about 1 minute, stirring constantly. Cool glaze slightly.

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