My Nana’s Cream Cheese Pie is a great low carb keto cheesecake with no crust. This easy crustless cheesecake bakes in a pie plate and makes it’s own crust.
(I hope you enjoy this updated post which has new pictures and new text. This low carb cheesecake recipe is a family favorite and deserves to shine a bit more.)
Every family has a few recipes that help define the Holidays and this is one of those recipes for me. My Nana made this crustless cheesecake recipe every Thanksgiving and Christmas. Having this pie on the table made our gatherings even more special. Although my Nana was a great cook, it’s this recipe I most associate with her. Deciding to make it sugar-free to fit into my low carb lifestyle was a no-brainer and was easy to do.
The Christmas following my marriage, my mother gave me a family cookbook which included this easy cheese pie recipe. I continued tradition and served it mainly at Thanksgiving and Christmas.
A few years ago, our doctor suggested that we remove gluten and dairy from my daughter’s diet. We did, and I didn’t make it for a few years. I’ll happily include my Nana’s crustless cheesecake on the table this year – it’s still one of my favorite low carb desserts.
The thing I like about this easy recipe is that it has a cheesecake consistency with no crust – it makes its own. It’s perfect for those on a low carb or ketogenic diet that allows dairy. In fact, I shared this recipe with the Atkin’s Community several years ago and even called it a “low carb crustless cheesecake“. The ingredients are simple; cream cheese, eggs, sweetener, flavoring and sour cream (or Greek yogurt).
I love the texture of this diabetic friendly dessert and how it can be varied. Gently beating the ingredients results in a more traditional cheesecake texture with less room for sour cream, but beating the batter more results in a lighter texture and more room for sour cream. If you look at the photos, you will see air bubbles. I beat my ingredients until they were light and fluffy – as was my cheese pie after baking. I like it both ways and vary depending on whim.
My Nana sometimes flavored this cream cheese pie with vanilla extract and sometimes with lemon extract. I often add just a touch of lemon and orange extracts to the cheesecake base, along with the vanilla, to add interest to the overall flavor. If you’ve ever made a standard recipe for New York style cheesecake, then you may have added a little lemon zest to the base. But unlike a large or standard cheesecake recipe, this small low carb cheesecake recipe only serves 8 – just perfect for my family of four.
[NOTE:] For my extended family who love this recipe but don’t have the original from my Nana (Aunt Mary), add 1 cup of sugar to the cheesecake base and 1/4 cup of sugar to the sour cream topping.
This Nana’s Cream Cheese Pie is 4 net carbs per serving.
[Disclosure: This recipe contains affiliate links.]
Nana’s Cream Cheese Pie (Crustless Cheesecake Recipe)
- Preparation: Preheat oven to 325. Spray a glass pie plate (9 1/2 – 10 inches) with baking spray. Powder 1/2 cup Sukrin :1 (or Swerve Granulated) in a coffee or spice grinder.
- Mix: Put the softened cream cheese in a medium bowl and mix with a hand mixer until smooth. Add the Sukrin 1, stevia glycerite and one egg, beating gently until incorporated and smooth. One at a time, add the remaining eggs, mixing until each egg is absorbed before adding the other. Add the extracts and mix again. It will puff up in the oven and then collapse.
- Bake: Pour the mixture into the glass pie plate and bake for about 30 minutes. Look for the Cheese Pie to puff up and brown around the edges. If it cracks, it’s okay. The sour cream will hide any cracks. When the Cheese Pie is done, remove from the oven and let cool about 30 minutes. It will sink and make a well on top for the cream cheese.
- Sour Cream Topping: Powder the 2 tablespoons of Sukrin 1. Mix the sour cream with the sweetener and vanilla until the sweetener dissolves. Spread on top of the cheesecake base. You may have sour cream left over. Grate fresh nutmeg over the top of the pie if you desire.
- Put the Cheese Pie back into a 325 oven and bake about 15-20 minutes more, until the sour cream sets. Refrigerate overnight and serve the next day as it get better as it sits.