Easy Crust-less baked Lemon Cheesecake Bars
Crust-less Baked Lemon Cheesecake in Ramekins. Individually served! Each topping can be different. Guaranteed creamy and delicious!
Crust-less Cheesecake
Now I love my crusts. Crunchy and crispy. And, sometimes nuts.
But, how about ditching the crust and still keeping it creamy and delicious? That’s what we’re doing in this easy Crust-less Baked Lemon Cheesecake made in ramekins.
Easy Cheesecake Recipe No-Crust
You’ll never know you’re missing a ‘crust‘ on these beautifully refreshing creamy and, oh, so boholicious lemon cheesecakes! They are very easy to make.
Easy Crust-less Cheesecake
Basically, you’re going to use a bowl and a hand mixer. Then bake in your ramekins, and when you pull them out of the oven, you’ll have bowls of delicious, not-too-sweet, cheesecake.
Easy No Crust Cheesecake Recipe
The toppings can be your exploration of whatever you want. Sprinkle some sugar and spices, such as cinnamon, nutmeg, cardamom, and/or all spice mix, on top.
Crustless Lemon Cheesecake Bars
Or you might want to go with a spreadable fruit, maybe fresh berries, a drizzle of balsamic glaze. Yes, the ways to top off these just the right size cheesecake servings are endless!
Easy Crust-less Lemon Cheesecake
For a long time, making cheesecake was above my pay grade. In other words, I thought it was too hard to follow. not so! Cheesecakes, and I’m talking about the more earthy organic looking cheesecakes, while surprisingly delicious, are easy. Just check out some of these other recipes!
Weight Watchers Lemon Cheesecake Bars (Without Crust) Recipe. If you’re looking for a light and refreshing dessert that’s still packed with flavor, then these bars are for you! Made without a crust, these bars are light and airy, with a tart lemony flavor that will tantalize your taste buds.
Weight Watchers Lemon Cheesecake Bars (Without Crust) Recipe. If you’re looking for a light and refreshing dessert that’s still packed with flavor, then these bars are for you!
- This dessert is made without a crust, so these bars are light and airy, with a tart lemony flavor that will tantalize your taste buds.
- This favorite is a delicious, low-carb alternative to traditional cheesecake without sacrificing the taste of the classic treat.
- You will only need 4 simple ingredients for this easy recipe. This cheesecake is made with water, sugar-free lemon gelatin, lemon juice, and low-fat cream cheese, that’s it!
- You will only need 5 minutes to create it, and then you have to be patient for 4 hours while it chills in the refrigerator.
- Garnish with fresh raspberries for a pretty touch of color, if you would like to.
Weight Watchers Points
My WW Points: 5 Blue Plan and 7 Green Plan
5 WW Freestyle Points and 7 Smart Points
Personal Points will vary based on your individual plan.
PREP TIME: 5 MINS COOK TIME: 10 MINS CHILL TIME: 4HRS
COURSE: Dessert CUISINE: American SERVINGS: 8
EQUIPMENT
- Saucepan
- 8X8 Baking Pan
- Whisk
Ingredients
- Preheat oven to 325
- ½ cup Greek yogurt, plain
- 2/3 cups cottage cheese
- 1 cup whipped cream cheese, room temperature
- ½ cup sweetened condensed milk
- ½ cup sugar
- 1 egg + 2 egg white, beaten together
- ¼ cup lemon zest
- ¼ cup lemon juice
- 1 tsp. lemon extract
- 2 Tbl. flour, regular
Instructions
- In a mixing bowl, add boiling water.
- Whisk in jello mix for approximately 2 minutes.
- Add cream cheese, and lemon juice.
- Stir to mix until smooth.
- Transfer mixture to an 8×8 baking dish.
- Place in the refrigerator for at least 4 hours, or until fully set.
- Cut into 8 equal sized squares.
In a large mixing bowl, combine the yogurt, cottage cheese, cream cheese and blend together using a hand mixer for about 90 seconds to 2 minutes (you want to incorporate these first 3 ingredients well.
Add the sweetened condensed milk, sugar, and egg mixture blending everything together with a mixer on low speed for about 90 seconds. Add the lemon zest, juice, extract and sift in the flour. Blend well.
Coat ramekins with cooking spray. Put on a cookie sheet. Fill each about three-fourths full. Put this tray on the oven rack. Take 2-3 cups of water and pour on to the cookie sheet creating a steam bath for the ramekins.
Bake in a preheated 325 oven about 25 to 30 minutes or until a toothpick basically comes clean from the center. Remove to a cooling rack for a couple of hours then refrigerate for about 3 hours before serving.
To remove the cheesecakes, take a butter knife and gently scrape around the cheesecake. Invert on to a plate. Serve with your favorite topping(s)—fruit, fruit spread, Greek lemon yogurt, a drizzle of chocolate ganache, ice cream, whipped cream—whatever makes you happy!