Tag Archives: crustless

Crustless Blueberry Lemon Cheesecakes

Recently, I entered a contest for the U.S. Highbush Blueberry Council recipe contest.  According to the rules, you must create a recipe using blueberries (of course!) and only 5 ingredients! So I really wanted to think out of the box to a dessert that my family loves and is individually portioned.  So came up with these crustless blueberry lemon cheesecakes! Who need the crust when you have this luscious filling!  This recipe is low in fat and sugar, using the naturally sweet taste of bluberries to boost flavor and nutrition!  Give it a try and let me know if you think it’s a winning recipe 🙂

2-8oz packages of light cream cheese
1 1/2 teaspoons vanilla extract
zest and juice of 1 lemon
2 eggs
1 cup fresh or frozen blueberries

1) Preheat oven to 350 degrees
2) line a muffin tin with liners and set tin on a baking sheet filled half with water
3) In a blender, combine cream cheese, vanilla, lemon juice and zest and blend on high speed for about 1 minute
4) Add 1 egg at a time and continue blending until combined
5) Fold in blueberries
6) Fill muffin liners with batter and bake for 45-50 minutes or until toothpick inserted comes out clean
7) Allow to cool and enjoy!

Crustless Pumpkin Cheesecakes

Whenever we have company, this is usually the first dessert to disappear. These little bites are the perfect portion size and packed with flavor and nutrients from pumpkin and protein-packed ricotta cheese. Creamy, delicious and a fun twist on typical cheesecake.


2 eggs

6 oz light cream cheese

½ cup 100% pure pumkin

¾ cup part skim ricotta cheese

¼ cup coconut or pure cane sugar

½ teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon allspice

½ teaspoon vanilla extract


  • Preheat oven to 350 degrees, line a muffin tin with liners
  • In a blender or food processor, combine eggs, cream cheese, ricotta cheese, sugar, pumpkin, cinnamon, nutmeg, allspice, vanilla extract. Blend well until all ingredients are combined and batter color changes to a light orange.
  • Place muffin tin plate onto a large rimmed baking sheet and add ½ inch of warm water to the pan
  • Bake for about 40-45 minutes or until inserted toothpick comes out clean. Let cool completely before eating
  • Place a dollop of light whipped topping and a sprinkle of cinnamon

Crustless Pumpkin pie

I don’t know about you, but my absolute favorite holiday dessert is pumpkin pie. But with this recipe, I forgo the crust leaving that spiced pumpkin filling as the star.  This dish is low carb, gluten free, reduced sugar and tastes delicious.


1-12oz can of 2% evaporated milk

1-15oz can organic pumpkin

2 eggs

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/3 cup coconut or pure cane sugar

½ teaspoon vanilla extract

Light whipped cream (optional)


  • Preheat oven to 400 degrees
  • In a mixing bowl, beat eggs with pumpkin, sugar, cinnamon, nutmeg, ginger and vanilla extract
  • Pour in the evaporated milk and whisk until smooth
  • Pour pumpkin mixture into a 9” glass pie dish sprayed lightly with cooking spray
  • Place pie plate into 15” x 10” x 1” baking pan and add ½ inch of warm water to the pan
  • Bake for 15 minutes, then reduce heat to 325 degrees and bake an additional 45 minutes
  • Insert a knife near the center and when it comes out clean, it’s done
  • Let cool at least a full hour before slicing and top with whipped cream