Nana's Cream Cheese Pie (Crustless Cheesecake Recipe)

Ingredients

• 454 gcream cheese, softened
• 4 largeeggs
• 100 glow-carb powdered sweetener (or Swerve)
• ½ teaspoonStevia Glycerite
• 1 tablespoonvanilla extract
• ¼ teaspoonlemon extract (optional)
• ¼ teaspoonorange extract (optional)
• 454 gsour cream (or Greek yoghurt)
• 24 glow-carb powdered sweetener (or Swerve)
• 1 teaspoonvanilla extract
• to tastefreshly ground nutmeg (optional)

Instructions

1. 1

   Prepare the oven

   Heat the oven to 165°C. Coat a 24–25 cm glass pie plate with baking spray. Grind 100 g of granulated Sukrin 1 or Swerve in a coffee or spice grinder to make it powdered.

2. 2

   Mix the filling

   Beat the softened cream cheese in a medium bowl with a hand mixer until smooth. Add the powdered sweetener, Stevia Glycerite and one egg, mixing gently until smooth and combined. Add the remaining eggs one at a time, allowing each to blend in before adding the next. Mix in the extracts. The filling will rise during baking and then sink.

3. 3

   Bake the base

   Pour the mixture into the prepared pie plate and bake for about 30 minutes, until puffed and browned around the edges. Cracks are fine; the sour cream topping will cover them. Remove from the oven and leave to cool for about 30 minutes. As it sinks, it will form a well on top for the topping.

4. 4

   Make the topping

   Powder 24 g of Sukrin 1 or Swerve. Stir it into the sour cream with the vanilla until the sweetener dissolves. Spread the mixture over the cheesecake base; you may have some topping left over. Grate fresh nutmeg over the top if you like.

5. 5

   Set and chill

   Return the pie to the 165°C oven and bake for about 15–20 minutes, until the sour cream topping is set. Refrigerate overnight and serve the next day; the pie improves as it rests.

What is cream cheese pie?

Cream cheese pie is an American, pie-plate take on cheesecake: a smooth cream cheese and egg filling is baked without a separate pastry or biscuit crust. This version forms its own base in the pan and gets a sour cream layer on top.

The sweetened cream cheese filling gives it richness, while the tangy topping balances that flavour. A rest in the fridge lets the layers settle before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 332 calories, 9g protein, 4g carbs, 31g fat.

Most of the fat and protein come from the cream cheese, sour cream and eggs; the eggs and dairy also contribute some protein. The sweetener supplies the recipe’s stated carbohydrate contribution, while the cream cheese and sour cream make the pie energy-dense. Pair a slice with fresh fruit for a contrasting side.

Choosing the sweetener

Powdered sweetener: the recipe uses powdered low-carb sweetener in both the filling and topping, so grind granulated sweetener before measuring it for use as directed.

Stevia: Stevia Glycerite joins the sweetener in the filling. Keep to the stated amount, since concentrated sweeteners can vary in strength.

Mixing a smooth filling

Softened cream cheese: starting with softened cheese helps it beat smoothly and reduces lumps.

Eggs: add them one at a time, mixing each in before adding the next. The method calls for gentle mixing once the eggs are added.

Reading the bake

Edges: look for puffing and browning around the edge after about 30 minutes. The centre may still look softer than the edges at this stage.

Sour cream layer: after adding the topping, bake for a further 15–20 minutes, until it sets. Cracks in the base are not a problem because the topping covers them.

Why the pie sinks

The filling rises as it bakes and sinks as it cools; this is expected, not a sign that the pie has failed. The dip left behind makes space for the sour cream layer.

Let the base cool for about 30 minutes before topping it. This helps the topping sit on the surface rather than running into the warm filling.

Plan for the chill

The pie needs an overnight rest in the refrigerator before serving, so allow time beyond the oven stages. Chilling gives the base and topping time to firm up.

For neat slices, use a sharp knife and wipe it between cuts. Serve chilled, with fresh nutmeg if you have chosen to use it.

What to serve with it

The pie is rich and creamy, so fresh berries or sliced fruit make a simple contrast. Plain tea or coffee also works well alongside a slice.

If serving it as dessert after a meal, keep the other courses fairly simple so the cheesecake remains the main treat.

Recipe notes & tips

• Bring the cream cheese to room temperature so it blends more easily.
• Grind the granulated sweetener to a fine powder before mixing it into the filling or topping.
• Add the eggs one at a time and mix gently after each addition.
• Use a glass pie plate measuring 24–25 cm, as specified in the method.
• Allow the base to cool for about 30 minutes before spreading on the sour cream topping.
• Chill the finished pie overnight for the intended texture.

Variations

• Use Greek yoghurt: replace the sour cream with Greek yoghurt for the topping.
• Add citrus: include the optional lemon or orange extract in the filling.
• Keep it plain: leave out both citrus extracts and the nutmeg.
• Finish with nutmeg: grate a little fresh nutmeg over the sour cream topping before its final bake.
• Use Swerve: substitute powdered Swerve for the low-carb sweetener as directed.

Common mistakes to avoid

• Lumpy filling: soften the cream cheese before beating it.
• Adding eggs all at once: incorporate them one by one so each is absorbed before the next goes in.
• Skipping the sweetener grinding: powder the granulated sweetener before adding it, as the method directs.
• Worrying about cracks: expect that cracks can happen and cover the surface with the sour cream topping.
• Topping a hot base: let it cool for about 30 minutes first so the topping can spread over the well.
• Serving too soon: refrigerate the pie overnight so it has time to set.

How to store

Cover and refrigerate leftovers, and use within 3–4 days. Serve chilled; if you prefer it less cold, let a slice stand briefly at room temperature rather than reheating the whole pie.

Frequently asked questions