💡 At a Glance
- The Cheesecake: An ultra-creamy, crustless cheesecake made with quark and sour cream, served with fresh berries.
- Prep Time: Quick and stress-free prep, followed by baking and letting it rest in the oven.
- Method: The Thermomix® handles the batter and egg whites, ensuring an amazingly light and fluffy texture.
This super creamy crustless cheesecake is a classic recipe that comes together in a snap and tastes absolutely phenomenal.
Even Grandma loved making this delicious crustless cheesecake because the prep work was so quick and completely fuss-free.
Making it in the Thermomix® is a total game-changer—it makes everything even faster, easier, and practically foolproof! 🙂
In my easy step-by-step recipe below, I’ll show you just how quick and simple it is to whip up this incredibly delicious homemade cheesecake from scratch.
Why You’ll Love This Crustless Cheesecake:
- A total classic.
- Super quick to whip up! Skipping the crust saves so much prep time.
- Foolproof and beginner-friendly—anyone can bake this successfully.
- Perfect for any occasion.
- Budget-friendly, made with simple, everyday ingredients.
My Top Tips for the Best Cheesecake
Always bake your cheesecake on the lower oven rack at a relatively low temperature (around 340°F / 170°C (340°F)). This keeps the top from browning too quickly while the center is still setting.
Whipped egg whites give this cheesecake its deliciously light, airy texture. Just make sure to gently fold them into the batter—don’t overmix!
If your cheesecake starts browning too fast in the oven, simply tent it with a piece of aluminum foil. This lets it finish baking without getting too dark on top.
Can You Make This Ahead of Time?
You’ll want to whip up the cheesecake batter fresh right before baking—it’s best not to let it sit around before popping it into the oven.
For the absolute freshest taste and texture, bake it no more than 1 day in advance.
How Long Does Cheesecake Last?
You can easily store this cheesecake in the fridge for up to 2 to 3 days.
Make sure your cheesecake cools completely before popping it into the fridge.
If you want to freeze any leftover cheesecake, it’s best to do so without the fruit topping.
It’s best to freeze it in individual slices so you can easily thaw a single portion whenever the craving hits!
Cheesecake FAQs
Is there actual cheese in cheesecake?
Nope! Traditional German cheesecake relies on quark and eggs as its main ingredients, while classic American cheesecake uses cream cheese.
Why does my cheesecake sink in the middle?
The filling in a cheesecake expands as it bakes and will collapse if it cools down too fast. That’s why you should leave your cheesecake in the oven after turning it off, with the door propped open slightly, so it can cool down gradually. This keeps it from sinking and prevents those annoying cracks!
Why does my cheesecake crack?
Cheesecake usually cracks if you open the oven door too often while baking or pull it out right after itu0027s done baking. To avoid this, keep that oven door closed! Once the baking time is up, turn off the oven, prop the door open slightly, and let the cheesecake cool down slowly inside for about 15 to 30 minutes.
Ingredients You’ll Need for Crustless Cheesecake
- 3 eggs, room temperature
- 18 oz (500 g (approx. 17.5 oz)) low-fat quark (or thick Greek yogurt)
- 200 g (approx. 7 oz) sour cream
- 150 g (approx. 5.5 oz) butter, melted
- 200 g (approx. 7 oz) granulated sugar
- 1 packet bourbon vanilla sugar
- 1 packet vanilla pudding mix
- 2 tsp baking powder, level
- 10 g (approx. 0.5 oz) lemon juice
For Serving:
- Fresh fruit
- Raspberry or strawberry sauce
Note: You’ll find the full ingredient measurements and step-by-step instructions down in the printable recipe card.
How to Make Crustless Cheesecake
Instructions:
Preheat your oven to 170°C (340°F) and line a 10-inch (26°C (80°F)m) springform pan with parchment paper or grease it well.
Next, insert the butterfly whisk attachment into the mixing bowl.
Separate the eggs, add the egg whites to the mixing bowl, and whip until stiff peaks form, 3 min. / Speed 3.5.
Transfer the whipped whites to a mixing bowl and remove the butterfly whisk.
Next, add the quark, sour cream, and egg yolks to the mixing bowl and mix for 1 min. / Speed 4.
Finally, add the melted butter, sugar, bourbon vanilla sugar, baking powder, vanilla pudding powder, and lemon juice, then mix for 2 min. / Speed 4.
Transfer the mixture to a mixing bowl, add the whipped egg whites, and gently fold them in using a whisk.
Pour the cheesecake batter into your springform pan, smooth out the top, and bake for about 60 minutes on the lower rack of your oven.
When the baking time is up, turn off the oven, crack the door open slightly, and let the cheesecake rest inside for another 15 minutes.
Take it out of the oven and let it cool completely before serving.
Serve topped with fresh fruit and a drizzle of raspberry sauce or strawberry sauce, if you like.
Enjoy!
Note: You’ll find the exact ingredient amounts and step-by-step instructions in the recipe card below.
The listed prep times are averages.
And with that, I hope you have so much fun baking and enjoy every single bite!
If you loved my quick recipe for crustless Thermomix® cheesecake, you’ll definitely want to check out my recipe for a delicious, moist apple cake 🙂
Happy baking,
Christoph
PS: Never want to miss a recipe? Make sure to follow along on Pinterest or Instagram ❣
Did you try this recipe?
If you loved it, I’d really appreciate it if you left a comment and gave it a 5-star rating! 🙂
Quick & Easy Crustless Cheesecake
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Print Pin recipe Start cookingIngredients
- 3 Eggs medium, room temperature
- 500 g Low-fat quark (approx. 17.5 oz)
- 200 g Sour cream (approx. 7 oz)
- 150 g Butter melted (approx. 5.5 oz)
- 200 g Granulated sugar (approx. 7 oz)
- 1 packet Bourbon vanilla sugar
- 1 packet Vanilla pudding mix
- 2 tsp Baking powder level
- 10 g Lemon juice (approx. 0.5 oz)
For serving:
- Fresh fruit as desired
- Raspberry or strawberry sauce
Instructions
- Preheat your oven to 170°C (340°F) conventional heat and line or grease a 26°C (80°F)m springform pan with parchment paper.
- Insert the butterfly whisk into the mixing bowl.
- 3 EggsSeparate the eggs, add the egg whites to the mixing bowl, and whip until stiff peaks form, 3 min / speed 3.5. Transfer to a separate bowl and remove the butterfly whisk.
- 3 Eggs, 500 g (approx. 17.5 oz) Low-fat quark, 200 g (approx. 7 oz) Sour creamNext, add the quark, sour cream, and egg yolks to the mixing bowl and mix for 1 min / speed 4.
- 150 g (approx. 5.5 oz) Butter, 200 g (approx. 7 oz) Granulated sugar, 1 packet Bourbon vanilla sugar, 1 packet Vanilla pudding mix, 2 tsp Baking powder, 10 g (approx. 0.5 oz) Lemon juiceFinally, add the melted butter, sugar, bourbon vanilla sugar, baking powder, vanilla pudding mix, and lemon juice, and mix for 2 min / speed 4.
- 3 EggsTransfer the batter to a mixing bowl, add the whipped egg whites, and gently fold them in with a whisk.
- Pour the cheesecake mixture into your prepared springform pan, smooth out the top, and bake for about 60 minutes in the lower third of your oven.
- Once the baking time is up, turn off the oven, prop the door open slightly, and let the cheesecake rest inside for another 15 minutes.
- Remove from the oven and let it cool completely before serving.
- Fresh fruit, Raspberry or strawberry sauceTop with fresh fruit and a drizzle of raspberry or strawberry sauce, if desired!
Notes
- This cheesecake turns out ridiculously creamy and tastes absolutely phenomenal!
