Crustless chocolate cheesecake
A crustless cake is for when you want something sweet but don’t want a cookie base or a buttery crumb crust. Here, cream cheese, egg and chocolate flavor hold the cake together, and the result is soft, dark and best after a night in the fridge.
Why does a crustless cake work so well?
A classic cheesecake gets a large share of its calories from the base. Cookies, butter and sugar taste great, but they also make the cake heavy fast. The crustless version skips that layer and lets the filling play the lead.
Honestly, it’s also a good solution if you simply want less fuss. There’s no need to crush cookies, melt butter or press a base into the pan. You mix the filling, pour it into the pan and bake it gently at low heat until done.
The core of this cake is cream cheese (Exquisa) 0% 200g and Pudix (chocolate) 200g. Together they give it a creamy body. Raw cacao (CocoVi) 15g makes the flavor darker, Sweet Dreams Lady Shake 25g adds protein and sweetness, and peanut butter (Olimp) 15g brings a little nutty depth.
The chocolate chips 10g are optional, but they add a lot. Some go into the mixture, some stay on top. It’s those little melted spots that keep the first bite from feeling like a “lighter” dessert at all.
Ingredients for crustless cheesecake
The ingredients are simple, but it’s worth keeping the measurements exact. This isn’t pancake batter, where you can pour in more liquid by feel. Cheesecake needs the right moisture, otherwise it ends up either too runny or bakes dry.
- Egg 1 pc
- Cream cheese 0% 200g
- Chocolate chips 10g (optional, but they add a lot)
- Sugar substitute (to taste)
- Salt 1/8 tsp
- Peanut butter 15g
- Raw cacao 15g
- Lady Shake 25g
- Pudix (chocolate) 200g
Don’t skip the salt. 1/8 tsp seems like a small amount, but in a sweet cake it makes the chocolate flavor clearer. The same goes for peanut butter: 15g won’t turn the cake into a peanut butter cake, but it helps round out the flavor.
The amount of sugar substitute depends on how sweet your Pudix is and how strongly the Sweet Dreams Lady Shake flavor comes through. Start modestly. If the mixture seems too cloying before baking, that feeling is often even stronger after it has sat in the fridge.
How do you make a crustless cake?
The method is short, but two things matter: mix until smooth, and don’t rush the chilling. Cheesecake gets denser after the fridge and the flavor turns more chocolatey.
- Mix all the ingredients thoroughly, but set aside a few chocolate chips for the topping.
- Line a cake pan with baking paper and bake at 160 degrees for 15 minutes. Then lower the heat to 100 degrees and bake for another 15 minutes.
- Take the cake out of the oven and place the remaining chocolate chips on top. Let the cake cool, cover it with plastic wrap and leave it in the fridge for a full day.
So what actually happens? The first baking stage helps the cake take shape. The lower heat bakes the center through more gently, so the surface doesn’t have to brown and the filling doesn’t turn rubbery.
When the cake comes out of the oven, it may still wobble gently in the middle. That’s completely normal. Don’t cut into it right away. A warm cheesecake falls apart easily, and the flavor hasn’t settled yet.
A full day in the fridge isn’t a step added for show. It gives the cake a silkier texture. If you want a proper slice that holds its shape on the plate, really let it rest all the way through.
Practical tips and nutrition
A small cake pan gives a taller cake, a wide pan a flatter one. The flavor stays the same, but keep an eye on the baking. If the pan is very wide, the cake may be done sooner. If the pan is narrow and the mixture sits thicker, give it time and chill it properly.
Baking paper makes life easier. A crustless cake is more delicate than a regular cheesecake with a cookie base, so be gentle when lifting it out of the pan. Cut it only when the cake is cold.
If you want a stronger flavor, use all of the raw cacao (CocoVi) 15g and don’t reduce the chocolate chips. If you want a milder result, keep the amount of sugar substitute modest and let the cream cheese come through more.
NUTRITION, whole cake:
- 740 Kcal
- 23 Fat
- 70 Protein
- 35 Carbohydrates
- 3 Dietary fiber
The simple truth: this doesn’t have to be an everyday breakfast, but as a dessert it’s a very sensible choice. 70 Protein across the whole cake makes this recipe a good one when you want chocolate flavor without a heavy base.
FAQ: crustless cake
Does a crustless cake stay in one piece when you take it out of the pan?
Yes, if you use baking paper and let the cake rest in the fridge before cutting. Warm, it’s too soft.
Can you leave out the chocolate chips 10g?
You can, but the flavor loses a bit of luxury. In the original recipe they’re optional, but they add a lot.
Why does the cake have to go in the fridge for a full day?
In the fridge the texture becomes denser and the flavor more even. For this recipe, it’s one of the most important steps.
Author: Peep Reinart
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