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Miss Kate's Crustless Cheesecake

Miss Kates Crustless Cheesecake
Miss Kate's Crustless Cheesecake
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Feeling fancy? If so, then you need to try Miss Kate's Crustless Cheesecake. This cheesecake recipe is one of our all-time favorite recipes. It's perfectly rich, deliciously creamy, and sweet but not too sweet. You'll never have tasted a cheesecake recipe as good as this one. The lemon juice gives this cheesecake a leg up on all of its other competitors. If you like a tart cheesecake, then this is definitely the recipe for you. Plus, this recipe is healthier because it avoids the carb-heavy crust. Now that you've found this deliciously healthy dessert, we suggest you make it as soon as possible. You definitely won't regret it.


Are you watching what you eat? Then you need to try these 26 Light and Lovely Low-Calorie Desserts




  • 16 ounces low-fat cream cheese
  • 2/3 cup sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fresh lemon juice
  • pinch of salt
  • For the Topping:
  • 16 ounces low-fat sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla


  1. Preheat oven to 325 degrees F. Spray a 9-inch pie plate with cooking spray.

  2. In a large bowl, blend cream cheese with the sugar, then beat in the eggs, vanilla, and juice until well blended and completely smooth. Spoon into the prepared pie plate and bake for 45 to 50 minutes. The edges will begin to brown slightly and the filling will be fairly firm.

  3. While the filling bakes, prepare the topping by blending all ingredients together until smooth. Spoon topping over the warm filling and return the pan to the oven for 10 minutes. The topping will not be completely firm but will set further when chilled.

  4. Remove to a cooling rack until completely cool. Cover lightly with plastic wrap and refrigerate for at least 4 hours before cutting to serve.

  5. Serve with fresh fruit or a drizzle of fruit compote if desired.

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Cheesecake is one of my favorite desserts, so it's great to have a healthier version to try.

I don't normally like cheesecake, but I love this one! It wasn't too rich or too sweet. Didn't miss the crust at all!

Could have been a little sweeter, but thought it was fairly light. Maybe a bit less cream on the top. Could have been neat to have the crust-like taste (graham cracker) mixed within the cheesecake somehow.

It was pretty tart, which is good for a cheesecake...but, it kind of needs the sweetness of a crust to offset that.

A little too sour for my tastes, actually, but I'm totally saving this recipe for my relatives who are counting calories.

Without the distraction of crust, this cheesecake's texture wasn't smooth enough to satisfy. But it's still a good option for a healthy dessert.

VERY sweet for cheesecake, rather than rich. I actually prefer cheesecake with crust for that bit of crunch and texture, but for those who always leave the crust untouched, this would be perfect.

I liked the frosting for this recipe, but I didn't like the texture of the cheesecake itself

This cheesecake was not my cup of tea, but I think it would be great for those watching their carbs.


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