Crustless Cheesecake with Sour Cream Topping (for South Beach Phase 1) | Dietplan-101

Yields: 8 servings



  • 1 lb (453 g) low-fat cream cheese (at room temperature)
  • 16 pkts Splenda sweetener
  • 1/4 tsp almond extract
  • 3 eggs

For topping:

  • 1 cup fat-free sour cream
  • 3 pkts Splenda sweetener
  • 1 tsp vanilla extract


  • Put a baking tray filled with water into oven and preheat to 300°F/150°C.
  • Wrap the outside (bottom and sides) of a 9-in (23 cm) loose base round cake pan with aluminum foil (to prevent any leaking).
  • Beat cream cheese, sweetener and almond extract at medium speed until fluffy.
  • Add in eggs (one at a time) and beat at low speed until well blended.
  • Pour the batter into the prepared cake pan and bake in a water bath for about 1 hour 20 minutes.
  • Remove from oven and set aside to cool completely.


  • Whisk together all ingredients for topping until blended, then spread evenly on the top of the cooled cheesecake.


  • Keep refrigerated for a few hours to chill the cake completely before serving.