Ingredients for Cheesecake Squares Crustless
- 16 ounces (2 packages) cream cheese
- ½ cup granulated sugar (for cheesecake) + ¼ cup granulated sugar (for topping)
- 4 large eggs
- Plain Yogurt
- 1 tablespoon lemon juice
- Buttermilk Biscuit Mix
- 8 ounces sour cream
- 1 teaspoon vanilla extract (for cheesecake) + ½ teaspoon vanilla extract (for topping)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cheesecake Squares Crustless? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cheesecake Squares Crustless
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 16 ounces (2 packages) of cream cheese and ½ cup granulated sugar together until completely smooth and creamy.
- Add 4 large eggs, one at a time, beating well after each addition. Then stir in 1 cup plain yogurt, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, and 1 cup Bisquick baking mix. Mix until just combined; do not overmix.
- Pour batter into a greased 9x9 inch baking dish.
- Bake for 25-30 minutes, or until the center is just set. The edges will be set, but the center may still appear slightly jiggly.
- While the cheesecake bakes, prepare the topping: In a separate bowl, combine 8 ounces of sour cream, ¼ cup granulated sugar, and ½ teaspoon vanilla extract until smooth.
- Carefully pour or spread the sour cream mixture evenly over the hot cheesecake.
- Bake for an additional 4 minutes.
- Let the cheesecake cool completely on a wire rack for at least one hour.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully chill and set.
- Once chilled, cut into small squares. Garnish with fresh berries, chocolate shavings, or a dollop of whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
26g
Fat
19g
Carbs
2g
