Crustless Cheesecake with Sour Cream Topping (South Beach Phase 1) |

This easy cheesecake allows South Beach dieters to eat what they love without guilt! The crustless cheesecake is great as a dessert or snack. Try it with our Sour Cream Topping on top.

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


  1. Put a baking tray filled with water into the oven and preheat to 300°F/150°C.
  2. Wrap the outside (bottom and sides) of a 9-in (23 cm) loose base round cake pan with aluminum foil (to prevent any leaking).
  3. Beat cream cheese, sweetener, and almond extract at medium speed until fluffy.
  4. Add in eggs (one at a time) and beat at low speed until well blended.
  5. Pour the batter into the prepared cake pan and bake in a water bath for about 1 hour and 20 minutes.
  6. 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.