This recipe makes the BEST Eggless Cheesecake you will ever try! It’s wonderfully creamy and silky, and it’s also one of the easiest to make! A delicious and melt-in-your-mouth classic dessert that will leave everyone asking for seconds. Must try!
Eggless Cheesecake Recipe Highlights
I am so excited about today’s recipe. This really is the BEST Eggless Cheesecake ever!!!
I have to confess that I felt a little intimidated to develop this recipe, so I put it off for quite some time until my daughter asked me if she could have cheesecake for her birthday. Of course, I got a little surprised by her request, but I knew right away that I had to develop the most delicious cheesecake recipe for my daughter.
So, I did it! I was so pleased with the way this came out. I mean, not only did it look beautiful, but it tasted even better.
This is one of the richest, most decadent recipes I’ve ever shared with you all. This cheesecake means business.
This Eggless Cheesecake is luscious, rich, creamy, and smooth! No sinking, no cracking center. Cheesecake perfection in every sense of the word…As I said, this cheesecake means BUSINESS.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Crust:
- Graham crackers: You will need about 27 square sheets of graham cracker crushed. Check out my post about How to Make Easy Graham Cracker Crust.
- Butter
- Sugar: Regular white sugar, also known as caster sugar.
Filling:
- Heavy cream: Make sure it has at least 35% of fat content.
- Cornstarch and Water: These will help the cheesecake to set.
- Cream cheese: Please, use full-fat the full-fat version.
- Sugar: Regular white sugar, also known as caster sugar.
- Sour cream: Please, use the full-fat version. Learn How to Make Sour Cream at Home.
- Sweetened condensed milk: Again, please use the full-fat version.
- Lemon juice: I recommend freshly squeezed lemon juice for better taste.
- Pure vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Strawberry sauce for serving (optional)
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Make the Crust
Combine the crust ingredients in a bowl and mix them with a fork until they are combined. Then you’ll press the crust mixture into your prepared springform pan, covering the bottom and sides with an even layer. Bake crust until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool for at least 30 minutes before filling.
2 – Make the Filling
- In a medium bowl, whip cream with an electric mixer until stiff peaks form, about 2-3 minutes. Set aside.
- Mix cornstarch and water in a small bowl until smooth. Set aside.
- Place the cream cheese in the bowl of an electric mixer, and beat on low speed for 2-3 minutes until smooth and free of any lumps. Add sugar and sour cream and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy, for 1-2 minutes. Add lemon juice, vanilla extract, and cornstarch mixture; beat until well incorporated. Turn off the mixer.
- Add whipped heavy cream and gently foil in using a spatula.
3 – Prepare the Pan
Grab two large pieces of heavy-duty foil, place your springform pan on top, and fold the sides tightly around it to keep water from seeping in. OPTIONAL: After folding the foil on the pan, I also like to wrap the springform pan with a slow cooker liner. I place the springform pan in the middle of the slow cooker liner, grab all that excess baggage, wind it up, and tie the end with a knot.
4 – Pour the Filling into the Prepared Pan
5 – Prepare the Water Bath
Put the cheesecake in a large roasting pan and pour hot water in (avoiding the cheesecake, of course) until it’s about halfway up the sides of the cheesecake pan.
6 – Bake
Bake it until you notice the edges are slightly puffy, but the center is still pale. It’ll be about 40 minutes but keep an eye on it toward the end to be sure not to overbake it, or it will crack. Then you’ll turn off the oven, leaving the cheesecake inside, for another 40 minutes.
4 – Chill
Remove the cheesecake from the oven after the second 40 minutes, remove it from the water bath and foil wrapping, and let it cool at room temperature. After it is cooled, cover and refrigerate it for a minimum of six hours, overnight is better.
Tips & Tricks to Make The Best Eggless Cheesecake
Plan ahead! Cheesecake is one of those desserts you have to plan in advance. It takes a long time to bake and a long time to chill and set.
Make sure all your ingredients are at room temperature. Also, Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Leaky pans are a cheesecake’s arch-nemesis. After many years of cheesecake making, I have concluded that most springform pans leak, so to avoid water leaks, I like to wrap the springform pan with a double layer of heavy-duty foil and then a slow cooker liner. To do so, I place the springform pan in the middle of the slow cooker liner, grab all that excess baggage, wind it up, and tie the end with a knot, covering the underside and coming all the way to the top.
Avoid overbaking the cheesecake or it will crack. The center of your cheesecake should still wobble when you remove it from the oven; it will continue to cook as it cools on the counter.
Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will all affect baking time, so keep an eye on things.
To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.
Allow the cheesecake to chill for at least 6 hours in the refrigerator before attempting to cut.
Do you want to cut the perfect cheesecake slice? Use a thin knife that has been dipped in hot water and then wipe dry. Repeat this step before every single cut.
Frequently Asked Questions
You can certainly can but it’s very important that you adjust the baking time accordingly.
You will notice that the edges are just barely puffed, but the filling is pale—you’re not looking for golden brown. Meaning, that the top of the cheesecake should no longer look glossy and wet, but overall have a more matte appearance on top. Also, the outer part of the cheesecake has to look set and the center of the cheesecake has to still be a little jiggly, but not look too liquidy.
You can absolutely make a cheesecake without a traditional water bath. Keep in mind if you skip the water bath you take the risk of overbaking the cheesecake and having a less silky texture. Also, the edges will brown. If possible, I recommend doing the water bath.
Storing & Freezing Instructions
Store:
You can store your Eggless Cheesecake covered and in the refrigerator for up to five days.
Freeze:
Eggless Cheesecake can be frozen for up to three months.
- First, cool the cheesecake on the counter before freezing—you can skip cooling it in the refrigerator.
- Next, remove the outer rim of the springform pan (leave the base).
- Then wrap the cheesecake and the bottom of the pan with a few plastic wrap layers, then a final layer of aluminum foil. Don’t freeze your cheesecake with any toppings!
When you’re ready to eat your cheesecake, thaw it overnight in the refrigerator. Add your toppings before serving a delicious Eggless Cheesecake.
More Eggless Cheesecake Recipes You’ll Love!
- Eggless Red Velvet Cheesecake
- Best No-Bake Strawberry Cheesecake
- Eggless Chocolate Cheesecake
- Eggless Lemon Cheesecake
- Browse more recipes…
Try my Easy Strawberry Sauce Recipe
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Best Eggless Cheesecake
Equipment
Ingredients
Crust:
- 1 ¾ cups (150 g) graham cracker crumbs (about 27 square sheets graham cracker)
- 1/3 cup (75 g) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
Filling:
- ½ cup (120 ml) heavy cream (I use full fat)
- 3 tablespoons (30 g) cornstarch
- 3 tablespoons (45 ml) water
- 24 oz (678 g) full fat cream cheese, softened (3 pkg 8oz. each)
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 g) sour cream
- 1 can (14 oz – 397 g) sweetened condensed milk
- 1 tablespoon (15 ml) lemon juice
- 2 teaspoons (10 ml) pure vanilla extract
- Strawberry sauce for serving (optional)
Instructions
- Preheat oven to 350º F (180º C).
Crust:
- Lightly grease a 9-inch round springform pan and line it with parchment paper.
- In a medium mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened.
- Pour the crumbs mixture into the springform pan and press the crumbs down into the base and up the sides. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly. Bake crust at 350º F (180º C) until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool for at least 30 minutes before filling. Note: If you are short of time you can just refrigerate the unbaked crust until you make the filling. I have done it both ways, and it works fine. Baking the crust ensures that you have a crispier bottom, though.
Filling:
- In a medium bowl, whip cream with an electric mixer until stiff peaks form, about 2 – 3 minutes. Set aside.
- Mix cornstarch and water in a small bowl until smooth. Set aside.
- Place the cream cheese in the bowl of an electric mixer, beat on low speed for 2-3 minutes until smooth and free of any lumps. Add sugar and sour cream and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy, for 1-2 minutes. Add lemon juice, vanilla extract, and cornstarch mixture; beat until well incorporated. Turn off the mixer.
- Add whipped heavy cream and gently foil in using a spatula. Set aside.
Prepare the Pan:
- Place the cheesecake pan on two large pieces of heavy-duty aluminum foil and fold up the sides around it (this is to keep the water from seeping into the cheesecake).
- Pour the cheesecake mixture over the crust; tap gently to remove any air bubbles.
Water Bath:
- Place the cheesecake into a large roasting pan and pour hot water in (avoiding the cheesecake, of course) until it’s about halfway up the sides of the cheesecake pan.
- Bake at 350º F (180º C) for 40 minutes or until the edges are just barely puffed, but the filling is pale—you're not looking for golden brown.
- Turn off the oven and leave the door closed for 40 more minutes (leave the cheesecake inside of the oven). The cheesecake will continue to cook, but slowly begin to cool as well.
- After 40 minutes, remove the cheesecake from the oven. The cheesecake center should still wobble when you remove it; it will continue to cook as it cools on the counter. Next, remove the cheesecake from the water bath and wrapping. Let it cool at room temperature. Then refrigerate for at least 6 hours, or overnight (better).
- Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.
Video
- First, cool the cheesecake on the counter before freezing—you can skip cooling it in the refrigerator.
- Next, remove the outer rim of the springform pan (leave the base).
- Then wrap the cheesecake and the bottom of the pan with a few plastic wrap layers, then a final layer of aluminum foil. Don’t freeze your cheesecake with any toppings!
- Plan ahead! Cheesecake is one of those desserts you have to plan in advance. It takes a long time to chill and set.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Leaky pans are a cheesecake’s arch-nemesis. After many years of cheesecake making, I have concluded that most springform pans leak, so to avoid water leaks, I like to wrap the springform pan with a double layer of heavy-duty foil and then a slow cooker liner. To do so, I place the springform pan in the middle of the slow cooker liner, grab all that excess baggage, wind it up, and tie the end with a knot, covering the underside and coming all the way to the top.
- Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will all affect baking time, so keep an eye on things.
- Avoid overcooking the cheesecake, or it will crack. The center of your cheesecake should still wobble when you remove it from the oven; it will continue to cook as it cools on the counter.
- To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.
- Allow the cheesecake to chill for at least 6 hours in the refrigerator before attempting to cut. For a very clean-cut, use a warm knife (the best way to warm a knife is to run it under hot water and then dry it off just before cutting), and wipe the knife clean between cuts.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
The recipe was originally posted in April 2018, and more tips were added in July 2021.
I made this for a little camp I run for my girls and their best friends. The friends are allergic to eggs. But honestly, this is one of the best cheesecakes I have ever had, eggs or not. I was wondering if you could recommend how to add in a new flavor. I am running the camp again and I am thinking of doing a whole Thanksgiving spread and want to add in pumpkin. Any tips?
Hello Jerrett! Here is my egg-free pumpkin cheesecake recipe > https://mommyshomecooking.com/eggless-pumpkin-cheesecake/
Thanks so much!!!
Excellent! Made for Easter, my sister is allergic to eggs but loves cheesecake. After searching many recipes this one sounded like the one. It was and is! Everyone loved it! Will be baked often in my kitchen! Thank you for this wonderful recipe! I will be trying more of your eggless recipes!
Hello Sandy! Great to hear that it was a hit! Thanks a lot for the review and good feedback.
Hi! I have some mini disposable pie tins. Do you think it would work if I use those? They are a bit flimsy, but I want serving size cheesecakes instead of an entire one. What are your thoughts?
Hello Jasmine! I honestly haven’t tried making this recipe in disposable pie tins, so I cannot advise. I have used silicon muffin cups, and they work fantastic for individual mini cheesecakes. If you try it, I would love to know how they turn out. 🙂
Wow so happy i found your recipe, love it. I didnt have enough sweetened milk so just added more of everything else and it turned out just fine. Definitely will make it again thanks
Hello Denise! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Delicious!! I made 2 and the 2nd one was better than the 1st! I threw the ingredients in a blender, minus the whipped cream, and made sure to only blend until combined. Turned out silky smooth. Thank you for sharing!
Hello Andrea! I’m so glad you loved the cheesecake! Thank you for sharing your wonderful feedback and review =)
I made this recipe for Christmas because my sister in law is allergic to eggs. But we had 2 other parties to go, so I made 2 other cheesecakes with eggs. I have to say this was the BEST recipe! Everyone loved it! It was so easy to make. The flavor was incredible. So rich and creamy. My husband tried all of the three recipes and ranked this one as his favorite as well. This will be my go to recipe from now on! Thanks so much!
Hello Larissa! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
As a mom of a child who is allergic to eggs, it is so wonderful to find eggless recipes that are actually worth serving to others instead of just my daughter. This cheesecake was delicious. I took it to a Christmas party that my daughter was attending and the other guests that ate it took the time to send me a message telling me it was the best cheesecake they had ever eaten.
Making it again for Christmas Eve. It was fairly easy. I went by the exact instructions and had no issues. The crock pot liner trick was a life saver.
Thank you so much for sharing this recipe.
Hello Kathy! I am glad that my recipes are helpful to you and your family! Thanks a lot for the review and good feedback.
Do I pre bake the crust or not?
Hello Susan! I apologize for the confusion. If you are short of time, you can just refrigerate the unbaked crust until you make the filling. I have done it both ways, baked and unbaked, and it works fine either way. Baking the crust ensures that you have a crispier bottom, though. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Love, love, love!!!
Also wanted to know how I can make this in a cupcake form? I want to give them out as gifts.
Hello Corrinda! For minis, I recommend using this recipe > Easy Eggless Mini Cheesecakes
I used the cheesecake portion of this recipe to frost my carrot cake. OH MY GOODNESS ! YUMMY!
Hello Emily – I’m so glad you loved the cheesecake! Thank you for sharing your wonderful feedback and review!
Is it possible to slice a strawberry and randomly insert into the batter for design prior to baking? Will this change the cheesecake batter consistency?
Hello Anita! I haven’t tested this recipe by adding strawberries to the batter, so I can say for sure, but you can certainly give it a try. Let me know how it turns out for you!
Wow, so good! I’m not even that crazy about cheesecake, but I love this. I made it for my daughter, who loves cheesecake and can’t eat eggs.
Hello Nancy! It sounds like you nailed it! I’m so glad you both loved it. Thanks so much for trying my recipe and taking the time to come back and let me know.
I’m assuming when the recipe states “gr” you are referring to grams and not grains? 1 gr = .06 g
Hello Michelle! I apologize for the confusion. Some of my old recipes still say “gr” instead of “g.” I mean grams. I am working on updating all the recipes as fast as I can. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I am so glad to have found your eggless recopies! I am a lactovegetarian, love butter and cheese and the real butter taste of pastries. I had make your chocolate, and the vanilla cheese cake. Absolutely loved both.
Love,
Ana
Hello Ana! So glad you enjoyed my recipes. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! Thanks so much for trying my recipe and taking the time to come back and let me know!
I started making this when my 3 year old outgrew her dairy allergy but remained allergic to eggs. It is by far the best cheesecake recipe I’ve tried and I’ll keep making it even when we she eventually (hopefully) outgrows egg allergy as well.
I adapted the recipe in many ways: added blueberries in the batter in spring, made a maple syrup and pecan version for Thanksgiving, and most recently chestnut and white chocolate ganache cheesecake for Christmas.
Absolutely perfect every time, my family and friends are always amazed and asking for the recipe!
Thank you for sharing!!
Hi Irena! I love all the cheesecake versions you have created. I am thrilled that my recipes help with the inconveniences that egg allergy brings to our day-to-day life. Please reach out if you have any questions or specific recipe requests. Thanks so much for trying my recipe and taking the time to come back and let me know – Happy Holidays! xo
I have a friend who is allergic to eggs and had never had a real cheesecake before. I found this recipe and decided to give it a whirl! This was, in my opinion, the best cheesecake I’ve ever made and several of my friends commented that they’ve never had a better cheesecake! You really don’t miss the eggs at all, it’s still totally rich and creamy and velvety. I can’t sing this recipes praises enough!
Hello Matthew! Wow, what a compliment! I’m so glad you and your friends enjoyed it and thank you so much for taking the time to come back and let me know! Happy Holidays 🙂
hi, can we half the recipe? will it work that ways?
Hello Ananya! I haven’t tested this recipe halved, but you can certainly give it a try. Let me know how it turns out for you! Thanks for your interest in my recipe.
Hello Oriana,
So I am going to try this cheesecake for my brother’s birthday but I have made some adjustments to the quantities according to the amount of cream cheese I have (around 400 grams). I’ll be using hubg curd instead of sour cream because 36% cream is hard to find in India.
My question is, do I really need to whip the cream to stiff peaks before adding? I only have 30% whipping cream and I doubt it’s going to whip up to that. Can we add the cream without whipping instead?
Hello Sharvani! I never tested this recipe with those adjustments so I can’t say for sure, but you can certainly give it a try. Let me know how it turns out for you! Thanks for your interest in my recipe.
Please let us know how it turned out
Hi I tried this recipe when some friends came around for dinner. It was absolute delicious. I realised that I only had 2 packs of cream cheese and no sour cream but I add twice the cream and twice the lemon juice. It turned out perfectly. Sadly I have no photos as everyone had seconds and there was none left! So happy to find eggless recipes as I am allergic to them and this always makes desserts difficult. Thanks for sharing. Will definitely make this one again.
Hello Mary! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
I made this cheese cake it is the absolute best loved every bit of it.
Hello Sherry! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
Hey, can I avoid corn starch completely? In this recipe
Hello Vaishnavi! I apologize, but I have tested this recipe without cornstarch. Ingredients are added to recipes for a specific purpose, and there is a reason they are there. Therefore, when you substitute, omit or swap out ingredients, results will vary and won’t be the same as mine. For best results, I recommend following the recipe exactly. I hope this helps!
Try substituting rice flour, tapioca starch, or Bob’s Red Mill egg replacer. The purpose of the cornstarch is to act as a thickener, so any similar thickener is worth trying.
Thank you for making this site so consistent. That was a great cheesecake, followed the recipe to the t. Wish I could share pictures with you!
Hello Sudeepta! So glad you enjoyed this recipe. You can share the photos via Instagram, or in our private Facebook group. Thanks so much for trying my recipe and taking the time to come back and let me know!
Hi Oriana,
I love this recipe, thanks for posting! I want to incorporate Nutella in this cheesecake recipe for a friend’s birthday – do you have any tips I should follow or updates to the recipe if I want to include Nutella?
Thank you!
Hello Shreya! I haven’t tested it personally, but you can certainly give it a try (texture might be different). Let me know how it turns out for you!
This was the first thing I ever baked and I keep coming back to it because it really is the best cheesecake recipe around. That hint of lemon also does so much to the flavour of the cheesecake. My family loves it and for the fourth time this year I’m here to bake it again lol and I don’t even bake usually
Hello Shivum! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
I made this and let it cool a day in the fridge before eating it and it was amazing! This was the first time i made a cheesecake and the first time i ate one too! I loved it!
I had an issue with the water seeping in even though i had foil going past the top (maybe there was a tear i didn’t notice). Would it be possible to get the same results if i didn’t immerse the cake in water but had it raised up a bit?
Also, the crust was a bit too sweet for me I’ll probably refrain from adding any sugar next time. Would it still work?
I also tried the strawberry syrup! It is so delicious! I’ve been eating it with everything and by itself. How long will it keep?
Thanks so much for sharing this amazing recipe!!
This recipe looks amazing! I recently made your lemon cheesecake with blueberry swirl and it was perfect! My question is: Can I use a pyrex casserole dish for the water bath? Or can I use an oven-safe stainless steel/copper core sauce pan? Those are the only things I have that the springform pan will fit into. Thanks so much!
Hello Sophia! I would use the saucepan since I think it does the best job of conducting heat. Hope that helps!
Would I’ve done when I didn’t have foil was I put the water bath on the bottom rack of the oven then I put the cheesecake on the rack above it and it still works the same
Hello Daniel! Yes, I also have done that and it works. Thanks so much for trying my recipe and taking the time to come back and let me know.
What can I substitute sour cream with ?
Hello Sruthi! For best results, I recommend following the recipe exactly. You can make your own sour cream at home. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Greek yoghurt or regular yoghurt you’ve strained. Produces the same result just slightly tangier than sour cream.
Hello Nicole! Thanks so much for your feedback and for trying my recipe.
HI! It tastes delicious… Just not sure if mine needs to be baked more? I followed instructions and it’s been refrigerated already but a little gooey and creamy instead, is this normal? Should I return it to the oven? Thank you!
Hello Ariella! The center of the cheesecake should still wobble when you remove it from the oven; it will continue to cook as it cools on the counter. Then you need to refrigerate it for at least 4 hours (overnight is better). Every oven is different, so next time check for doneness before you take it out of the oven; if the cheesecake looks nearly set, and only a circle in the center jiggles slightly, it’s done. I hope that helps!
Hi.. can i add lotus biscoff spread in the mixture to make it a lotus biscoff cheesecake?
Hello Akanksha! I haven’t tested it personally, but you can certainly give it a try (taste and texture will be different). So let us know how it turns out for you!
Hi
Can we replace sour cream with hung curd or thick curd of made at home ?
And yes can I add biscoff spread to the filling ? How much if yes ??
Should I mix properly with filling or add dollops of biscoff spread in cheesecake filling ? N then after baking topping it up with biscoff glaze
And using lotus biscuits and butter at the base ??
Hello Mehak – You can substitute sour cream for regular plain yogurt or make your own sour cream (How to Make Sour Cream at Home . Yes, you can use any biscuits for the crust. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
It sounds absolutely divine and this recipe sounds doable for me considering I have most of the ingredients at home! The only thing is, I want to do it in a smaller 6-inch pan for portion sizes. How would I adjust the measurements and the baking times if I wanted to make this in a 6-inch round pan?
Hello Daisy! For best results, I recommend following the recipe exactly. However, you could halve the recipe. The baking time will depend on your oven; start checking after 20 -25 minutes. Thanks for your interest in my recipe.
Has anyone tried this recipe in a Instant pot? if so, what are the cook times using that?
Hello Peter! I have an Instant Pot Eggless Cheesecake >>>Easy Instant Pot Eggless Cheesecake
This is definite keeper. Cheesecake turned out very nice. Family loved it. Going to make it again for husbands birthday!! Thanks.
Do you think if I add strawberry swirls on the top prior to baking it will affect the baking time?
Hello Preshita! If you add just little dollops, I don’t think it will affect the baking time. Thanks so much for trying my recipe and taking the time to come back and let me know.
Hello, can I make it without sour cream? I have rest of the ingredients available. I basically want to make a strawberry cheesecake.
Hello Swati Jain! For best results, I recommend following the recipe exactly. You can substitute sour cream for regular plain yogurt, though. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi! I was wondering if the bake time and measurements of the ingredients would be the same if I use a 10 inch springform pan?
Hello Dream! It’s most likely to be the same, but keep in mind that every oven is different, so baking times always have to be taken with a grain of salt. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Can I make this recipe without condensed milk cause I don’t have any.
Hello Khushi! No, the condensed milk is necessary to make this recipe. Thanks for your interest in my recipe.
I was looking for an eggless dessert recipe to serve when my sister-in-law was visiting when I found this. This was as good as any cheesecake I have ever made, and I have made a lot. It got rave reviews from all eight present. The tipOn how to press the crumb crust into the mold was genius. I’ve always used my fingers but this was so much more efficient. It did help to watch the video as a couple of things were a little unclear as far as leaving the cake in the oven after turning it off.Since my sister-in-law cannot anything with gluten either, I crushed up rice crispies and made the crust which worked fine. Thanks for a fabulous recipe.
Hello Helen! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Hi! I have made this cheesecake before and absolutely loved it, my family usually doesn’t like cheesecake but everyone thought it was amazing 🙂
I’m going to make it for the second time this weekend and was wondering whether it would be possible to add in strawberry sauce to create a swirling effect, how would I go about doing this?
Thank you!
Hello Japneet! So glad you enjoyed this recipe. Yes, you can add some strawberry sauce to create a swirl effect; just add small dollops of strawberry sauce on top of your cheesecake batter. Then use a toothpick to swirl this way and that until you get the look you want. Thanks so much for trying my recipe and taking the time to come back and let me know!
Made this for a friend’s birthday (he eats eggs and I don’t) and he said it was really good!! I’m not really a cheesecake person but I thought I tasted delicious!
Hello Candace! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Thank you, thank you!!! I made this for my celiac, egg allergy, lactose intolerant husband and it was PERFECT! Not only was he was so excited to be able to eat such a decadent dessert, but I would never be able to tell the difference between this and a “traditional” cheesecake (I’ve had my share, trust me). This will definitely be made many times over. The products I used were:
Pamela’s gluten free graham cookies (which are quite sweet on their own, so less sugar used in the crust)
Green Valley lactose free cream cheese
Green Valley lactose free sour cream
La Lechera lactose free sweetened condensed milk
Hello Cindy! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
The outcome was superb. I made it twice last week. The texture was velvety. It was liked by all my family members.
Hello Shraddha! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
Hello Oriana,
I want to surprise my sister with a cheesecake but she doesn’t like eggs taste so i was thinking of making it eggless but I am confused in the difference between whipped cream, heavy cream and cooking cream can you pleease tell me the difference??😭😭
Hello Tanvi! The difference comes down to fat content. Heavy cream has slightly more fat (at least 36 percent) than whipping cream (at least 30 percent). Cooking cream is to make creamy sauces (mostly for savory recipes). For this recipe, I recommend heavy cream if possible. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
My nephew can’t have eggs. So I had to change the way I bake this website is my life saver. My nephew loves this cheesecake.
Hello Erika! You just made my week with your comment. I am so happy to know that my recipes are helpful to you and your family. I hope my recipes inspire you to continue cooking and baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! 🙂
What will be the bake time if I 1/2 the recipe…
Hello Shraddha! The baking time may vary depending on your oven and the size of the pan you are using. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi I wanted to make a cheesecake in advance for my mum’s birthday which is a week away. Is there anyway of freezing the cheesecake?
Hello Vrinda! Yes, you can freeze it for up to 3 months.
Hope that helps!
Hi,
I am planning to make this cheesecake for the first time. I have seen multiple recipes where they bake the cracker crust.
Is it required? As you haven’t mentioned about it.
Hello Greeshma! It’s not necessary to bake the crust for this recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I tried this recipe. It came really really amazing. Perfect sweetness. Everyone loved it.
Thank you:)
Hello Greeshma! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
What temperature should it be baked if you are using a Combi oven?
What temp shall it be baked if I’m using a stone deck oven?
Hello Athwani! I am sorry but I have no experience with Combi ovens. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hey, can fresh cream be used instead of heavy whipping cream?
Hello Radhika! I am sorry, but I haven’t tested this recipe with fresh cream. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
Followed the recipe to the T and it came out ah-mazing! Had to work some hacks for the water bath as I didn’t have a container to fit in my 9inch pan but those fortunately turned out perfect as well. It was all some effort but so worth it!
It sounds like you nailed it, Praj! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hello Oriana, thank you a million times for sharing this recipe, my son that has a lot of food allergies and egg is one of them. During our big Italian family holiday dinners , my family makes deserts that my son can’t eat., cheese cake is always present at our diners. I have tried many recipes before but your recipe is far the best . I followed it to the T and it turned out amazing . It’s so hard to find recipes that taste so close to the real thing , minus main ingredients, but yours deserves a blue ribbon. I appreciate that you have shared it , especially for people with food allergies THANK YOU
Josie
Hello Josie! Wow, what a compliment! I’m so happy to know that my eggless recipes are helpful to you and your family. Hope my recipes inspire you to continue baking. Don’t hesitate to reach out if you have any questions or special requests. I am happy to help! 🙂 Stay safe and take care of yourself and your loved ones. Happy Holidays! xo
Hello, this is my second batch of this cheesecake. I made a tester batch a few days ago without the crust and we really like the filling. Very similar to an eggy filling, but since our daughter in law has an egg allergy but loves cheesecake I’m so glad I found this one. Today I added crust and we’ll try it again once it cools down in the fridge.
Note that I’ve made mine in cupcake pans with cupcake liners so cooking time is way reduced.
A question. Have you tried freezing this cheesecake? I know it’s good for 4 days in the fridge (probably longer), but if I needed to freeze these little cupcake cheesecakes, what do you think?
Hello Mike! It sounds like you nailed it!. I have a mini cheesecake recipe, and I have included freezing instructions. Check it out > https://mommyshomecooking.com/easy-eggless-mini-cheesecakes/ . Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Hi Oriana,
Thanks for the reply and the link to the mini cheesecakes with freezing info. Well, we had the second batch of cheesecakes tonight for Daughter in Law’s birthday and she LOVED it. Note that I did a 2/3 recipe of this cheesecake and it filled 12 cupcake liners to the brim with the crust at the bottom of each liner. Maybe 1/4″ of crust or a bit less per liner. Strawberry sauce (without the gelatin, but still great) and sliced strawberry to garnish each one made a gorgeous presentation.
So, 14 thumbs up from the 7 of us who enjoyed it.
Hi Mike! So glad everyone enjoyed them. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! Happy holidays to you and your family.
Can I add crushed Oreos to the batter?
Hello Prags! Yes, you can. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I made this with Oreo crust and added powdered Oreo cookies to the batter. It was amazing and everybody loved it. I’m bookmarking this recipe 🙂 Thanks for the eggless version!
Hello Prags! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi….. I tried this recipe yesterday and it came out amazing. My kids loved it so thank you so much for this recipe.
Hello Pallavi! So glad you and your family enjoyed this recipe. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi,
If I wanted to make an eggless manho cheesecake with fresh mango puree, how would I incorporate it in properly and at the right step?
Thanks
Hello Natasha! I am sorry but I haven’t tested this recipe with mango puree. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
Hey Oriana,
Any tips on demoulding the cheesecake and transferring it to a cake base? I am planning on baking it for my friend’s birthday and I always struggle with demoulding a cheesecake.
Thank you!
Hello Sakshi! Unmolding a cheesecake can be tricky. First, loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Then, I like to gather three large spatulas (choose large, flat, thin spatulas that will easily slide under the cake) and my husband and lift the cake to transfer it to a platter. I recommend having someone else’s help since the cake might break if you try to support it using just two spatulas instead of three. Hope that helps!
Hi what can I substitute heavy cream with as I don’t have access to heavy cream but I have whipping cream
Hello RASHVINDAR! Yes, you can use whipping cream. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I’m actually baking it for the first time so some tips would be great
And do I use same amount if I’m using whipping cream instead of heavy cream
Yes, the same amount!
I needed a base to make an eggless cheesecake, and this recipe definitely helped!
I ended up cutting the lemon juice, condensed milk, and heavy cream.
I used 2 packages of cream cheese, 3/4 cup 10% cream, 3/4 cup of sugar, 2 tablespoons of vanilla and 3 tablespoons of cornstarch. Only butter and Graham cracker crumbs for the crust.
Hello Andrea! Glad my recipe was helpful.
Hi, I absolutely love this recipe, thank you very much. I have made this at least 6 times and every time it has been a hit! I am planning to add mango to this cheesecake the next time I bake this. Any suggestion whether I should add the purée in the filling and then bake the cheesecake or make a glaze and top the cheesecake? Thank you again.
Hello Tani! Thanks so much for your feedback and for trying my recipe. I am working on a Mango Cheesecake recipe but right now I can’t share any insights since I haven’t finished the testing process. If you are looking for a mango sauce to put on top check this out.
Hi Oriana, Thanks for sharing . Do you use top n bottom heat with fan force mode for baking this cheese cake
Hello Yfchan! I use top and bottom without fan. Hope that helps!
Is there any substitute for lemon in this recipe?
Hello Shubhangi! I am sorry but I haven’t tested this recipe without lemon juice. As a general rule, you can use substitute 1 tablespoon of lemon juice for 1 teaspoon of cream of tartar or 7.5 ml of apple cider vinegar. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Fantastic recipe. I made the cake finally. With less sugar. And tasted absolutely yum. Thank you so much for the recipe.
Hello Vai – Sounds like you nailed it…so glad you liked it! Thanks so much for your feedback and for trying my recipe.
Hi…this recipe looks amazing. I plan to use this as a base for a baklava cheesecake. I would like to know could I use honey instead of sugar in the cheesecake?
Hello Mahek! I am sorry but I haven’t tested this recipe with honey. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Hi! I love this recipe, it is so creamy and much lighter than a regular cheesecake! I only had the trouble of there being too much cheesecake batter to fill my 9-inch cheesecake pan. It has worked perfectly for me before with other recipes so was not sure what happened. Is the pan filled to the brim? I was afraid it might overflow in the oven. I ended up making a few small cheesecakes in a muffin tray. I did have the issue with them deflating though after being on the counter to cool. I also did my crust only as the base and not up the sides of the pan. I was wondering if that would matter for the amount of filling that can fill into the pan. Any help would be amazing! Thank you for eggless recipes, my parents are able to eat amazing desserts now!
Cheeses cake is one of my family’s favorite desserts and I have gotten pretty good at making them over the years. My granddaughter has an egg allergy so I was thrilled to find this recipe. It is everything I hoped it would be. My family loved it and couldn’t tell that it was missing the eggs. It was so rich and creamy. I did leave out the lemon juice and added a little extra vanilla. This will be my go-to cheesecake recipe from now on. Can’t wait to try some of your other eggless recipes.
Hello Joyce! Wow, what a compliment =) I’m so glad you and your family enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
For how long do I bake it, if I halve the ingredients?
Hello Vai – Every oven is different so baking times always have to be taken with a grain of salt. I suggest to bake for 20-25 minutes or until the edges are just barely puffed but the filling is pale—you’re not looking for golden brown. Hope that helps!
Thanks a ton!
You are welcome, Vai!
I just made, and followed, your written instructions which state to bake for 40 minutes then turn off and let sit for 4o minutes more and that’s exactly what I got, a lovely shade of golden brown! I fear it’s it’s over baked and nothing else to fall back on for dessert tonight. Every post is a positive one. I usually read comments before attempting a blog recipe for discrepancies Hopefully over baked is salvageable because the batter was divine.
Hello Jeanne! If your cheesecake was brown on top, it possibly means that the oven was too hot. Every oven is different, and oven thermostats can be wildly off, and that will all affect baking time and results. I would recommend using an oven thermometer to ensure it’s working correctly. Thanks so much for trying my recipe.
Can I reduce the quantity of sugar to reduce sweetness? My family doesn’t eat very sweet cakes
Hello Vai! Yes, you can reduce up 10% of the sugar called in the recipe. Please keep in mind that the texture could be slightly different.
Can I make this without the condensed milk? What do I replace it with? I don’t like condensed milk too much.
Hello Vaishnavi! I am sorry but I haven’t tested this recipe without condensed milk. You can make your own condensed milk. To make it, whisk together 2 cups of milk and ¾ cup of granulated sugar in a medium saucepan over medium-low heat. Whisking often, bring to a low simmer. Continue to simmer, whisking often, until the milk has reduced by half, about 30 minutes. Once reduced, remove from heat and stir in 4 tablespoons of butter and 1 teaspoon of pure vanilla extract. Allow to cool completely and store in a glass jar in the refrigerator for up to 1 week. Hope that helps!
Absolutely! Thank you!
You are welcome!
I’ve already made this cheesecake 4 times and it’s hands down the best recipe I’ve tried. LOVE the outcome and it reminds me of Paul’s level cheesecake. :))
Hello Komal! I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Omg!!! Best cheesecake recipe I’ve tried yet. My daughter has an egg allergy and we struggle to find good baking recipes that have both consistent taste and texture. This one was brilliant. Will definitely be trying more if your eggless recipes! Thank you!
Hello Mary! I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hey Oriana,
Thank you for the amazing recipe. I have some leftover mixture. Can i keep it overnight and use it for the next batch. I am planning to make one the very jext day(24-38 hours). How long can i preserve it?
Hello Supriya! Yes, you refrigerate cheesecake batter. The cheesecake batter can refrigerate for up to 2 days. When you want to make cheesecake after refrigeration, take out the batter from the fridge and allow it to come at room temperature before baking. Hope that helps!
Hi Oriana…..I have a question. For the water bath, I don’t have a roasting pan. Do you think I could use a disposable roasting pan (the tin foil/aluminum foil pan) instead? Since it’s the same size? If not, is the water bath really necessary? Please let me know. Thanks.
Hello B.K.! Yes, you use a disposable roasting pan. And yes, the water bath is necessary for the cake to bake evenly and without cracks. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Thanks for letting me know! I actually have one more question- in the recipe, it says- “cool in the oven for 40 minutes.” Is this ALONG with the water bath tray? Or should I take it out- and just leave the springform pan in the oven to cool? Please let me know.
Hello B.K! After the first 40 min of baking time end, turn the oven off and leave the cake (in the water bath) inside the oven for 40 more minutes. Hope that helps!
I made this cheesecake last night with the strawberry sauce. It was fabulous! I didn’t change anything. My teenager’s friend is allergic to eggs. My usual recipe has 6 eggs. I had my doubts this would compare but actually I think it is better! Really appreciate that you give the ingredients in grams. Is there an internal temperature we are aiming for? This cooked faster in my oven but I was keeping an eye on it. My usual cheesecake recipe cooks until an internal temperature of 150 degrees F. Given there are no eggs in this recipe I didn’t assume it would be the same. Thank you for a great website!
Hello Maureen! I’m delighted to hear you enjoyed it so much. To be honest, I have never checked the internal temperature of this cheesecake, I will do it next time I make it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
I followed the directions exactly, and it is delicious! It tastes just like cheesecake should taste, so I am very pleased!
Hello Barbara! So glad you enjoyed this cheesecake recipe. Thanks so much for trying my recipe and for taking the time to come back and let me know!
I was thinking of making these in cupcake liners for individual cheesecakes, do you have a recommendation for how long and temperature to bake? And is there anything else I should be aware of when making that change that might not work out as well?
Hello Emily! I would recommend using this recipe (https://mommyshomecooking.com/easy-eggless-mini-cheesecakes/). Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Simply the BEST cheesecake I have ever made or even eaten. Used this recipe twice recently. I did an oreo crust each time with unsalted butter. The only other change I made the 2nd time was cutting the amount of sugar used by half since my parents wanted a less sweet version. Other than that i followed the recipe and baking instructions exactly. It was perfection both times I made it, finishing almost instantly with my relatives requesting more. Thank you so much for sharing this recipe!
Hello Amrita! What a compliment =) I’m so glad you and your family enjoyed it. Thank you so much for taking the time to come back and let me know!
This eggless cheesecake is THE BEST EVER!!! It’s even better than the ones with eggs! I’m allergic to eggs so this made me SO HAPPY that I was going to eat delicious cheesecake again! I made it for the family and it’s now the most requested dessert!!! A million thanks! ?
Hello Katherine! Sounds like you nailed it =) I am so glad everyone loved it. Thanks so much for your feedback and for trying my recipe.
Hi
Can I use dulce de leche in place of condensed milk to make dulce de leche cheesecake?
Hello Ruchita! I am sorry but I havent tried this recipe with dulce de leche. However, I will publish an eggless dulce de leche cheesecake recipe soon…Stay tuned!
Hi Oriana! Any thoughts on how to make this recipe into a 6 inch cake? (I want to layer it between two of your chocolate cakes for a three layer cake!) TIA!
Hello Sheryl! I would half the recipe to make a 6-inch cheesecake. First of all, you will need to make the cheesecake layer the day before to allow it to set properly. I am guessing you won’t make the crust since you going to layered between two chocolate cakes, so I would recommend spraying the pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Bake for 25 -30 minutes or until the edges are just barely puffed but the filling is pale—you’re not looking for golden brown. The center of the cheesecake should still wobble when you remove it from the oven. Turn the oven off and allow it to cool for 30 minutes in the oven with the door closed. Refrigerate overnight. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Thanks so much!! I sure will!
You are very welcome! xo
Hey Oriana!
I made this cheesecake and it came out wonderful! Thank you for the recipe!
But when I chilled it, it sank a bit in the middle…what could the reason be?
Hello Mehar! Ohh…that is a shame. There are many reasons for this to happens: temperature, improper mixing, or timing issues all can cause a cheesecake to sink after it’s baked. Hope it tasted good. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi..Can I make this cake in a convection microwave?
I have 28 lit Samsung convection microwave.
I dont have conventional oven.
Hello Nandini! I am sorry but I have no experience with convection microwaves. Hope you give it a try soon. Some tips: Pre-heat the microwave. If you do not have this option or want to do it manually, then just select the temperature as per your recipe and start the equipment with nothing in it for the specified time. The temperature and time settings should be the same in microwave convection as you would use in the standard oven.
please let me know the outcome. Thanks for your interest in my recipe.?
Hello. I would like to try mango cheesecake by mixing mango puree in the current recipe. My question is can I substitute cornstarch with corn flour?
Hello Rachit! I am sorry but I haven’t tested with flour. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Can I add mango puree to this? Rest of the recipe remains the same for me. Will it set with the water content of mango puree??
Hello Aditi! I am sorry but I haven’t tested this recipe with mango puree. I have received many requests for mango cheesecake so I will share a recipe soon. Stay tuned!
Can’t wait!! thanks for the prompt reply 🙂
You are very welcome, Aditi!
Did you try it Rachit? I too am interested in doing so though I was a bit apprehensive about adding more liquid in the form of mango puree and the baking time or ingredient (s) to keep the texture the same.
Hey Oriana.
I’ve tried quite a few of your recipes and they have all turned out amazing.
Sadly my cheesecake didn’t set. So then I baked it a bit more till it became golden brown at the top but the centre was too soft. I followed the recipe to the T, but I just realized I used spreadable cream cheese. Maybe that’s why the filling was very liquidy?
Could that be the problem?
Hello Richa! Yes, that was the problem. You need to use the full-fat cream cheese version for the cake to set. Hope you give a try again soon. Thanks for trying my recipe.
Hello Oriana! I am planning to make this soon. Could you please share the measurements in grams? I dont have a cup set and I am dying to try this out. Also – can I half this recipe?
Thanks a ton!
Also – what should be the fat percentage in heavy cream?
Hello Shelly! I use full fat (30%). Hope that helps!
Hello Shelly! I added the measurements in grams. Hape that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
OMG! what a rockstar recipe! I was out of sour cream and with Covid situation it’s difficult to get stuff. Anyway went ahead and made with cottage cheese (what in India we adorably call paneer).. It is soo delish . This goes in my permanent recipe collection. Thanks a major ton! Wish I could upload a pic of this beauty!
Hello Shelly! It is great to know that this recipe works with panner. Did you use the same quantity?
Yes I did – although i thinned it down with heavy cream to mimic consistency of sour cream. Made it again yesterday (again with cottage cheese) – worked like a charm!
Good to know! Thanks so much for sharing your feedback. xo
Hey Shelly!
Thanks for the sour cream substitute.
But could you tell how much Paneer did you use? And how did you thin it down?
Hello Mahak! I think Shelly used cottage cheese, which is a big liquid. Let see if Shelly can share any tip.
Hey Shelly. Please let me know jow did you used the paneer in the recipe? Did you grind it with water?
I have made this recipe 3 times ready and it turned out awesome everytime! I’ve been looking for an eggless cheesecake recipe for a long time and this one is just perfect. My family loved it, too. I’ve, also, made a lot of your other recipes and every one of them ended up tasting flawlessly.
Hello Ramani- WOW, what a compliment! I’m so glad you and your family enjoy my recipe. Thank you so much for taking the time to come back and let me know!
Can I susbstitute sour cream with greek yoghurt?
Hello Surbhi, I haven’t tried this recipe with yogurt. However, I would use regular yogurt, Greek yogurt is too thick. Hope that helps!
Hi Oriana,
I used the greek yogurt as I didn’t have plain yogurt at the moment and it turned out to be AMAZINGLY DELICIOUS. All of my friends LOVED it and said its better than Cheesecake Factory
Thank you for the eggless version. Made this again todayw with sour cream this time, although the only step I found difficult is dealing with the water while taking out from the oven.
But I finally found the best cheesecake recipe ever as you said 🙂
Thank you soo much 🙂
Hello Surbhi!! WOW…better than the Cheesecake factory is a super compliment. In fact, I developed this recipe because every time we went to eat at the Cheesecake factory my daughter was so sad that she couldn’t have cheesecake for dessert. So happy that you and your friends enjoyed it so much. Thanks so much for trusting my recipes and for taking the time to come back and let me know!
Hi Oriana,
I used the cheesecake part of this recipe with a shortbread crust and it turned out wonderfully. Had many people ask if I had bought it. Thank you again for bringing the joy back to baking after an egg allergy in the family!
Hello Tammy! A shortbread crust sounds delicious. I’m SO GLAD everyone enjoyed it. Thank you for taking the time to come back and let me know! =)
If I butter a glass pan, put the crust and filling in it, and then bake it do I have to mess around with the aluminum foil and roasting pan?
Hello Jürgen! If you use a glass pan you don’t need the foil but you still need to place the cake pan in a large roasting pan. Pour hot water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
What can I replace condensed milk with?
Hello Rachel! I am sorry but I haven’t tested this recipe without condensed milk. Thanks for your interest in my recipe.?
Is it possible if I half the recipe?
Hello Rachel! Yes, you can half the recipe. Make sure to use a smaller springform pan and adjust the baking time accordingly. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Can you substitute the lemon juice for something else like vinegar? My mother and I are allergic to lemons.
Hello Val! I have never tried to make this recipe with vinegar but I think it could work. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
is it possible to use another type of dish to bake this is? such as a glass dish of 9inches?
Hello Aditi! Yes, you can use another baking dish, just make just to lightly greased so your cheesecake does not stick. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Awesome eggless cheese cake! I made it last night with fresh lemon juice, whipped my own cream, crushed my own graham crackers, and it was terrific. The only thing I’d do next time is to use 1 cup of breadcrumbs, not 11/2 cups. I took a picture and would love to post it. I am a vegetarian (Hindu) and hadn’t had cheese cake in a very long time. Thank you so much, Oriana. I appreciate the time you took to create this recipe. I’ll try your key lime pie next…
Hello Nerry! Thanks so much for trying my recipe and for your feedback. You’ll love the key lime pie (yum).
Hi
Can condensed milk be substituted in this recipe
Hello Kasturi! I am sorry but I haven’t tested without condensed milk. Thanks for your interest in my recipe.?
I eat eggs, but my parents don’t. I wanted to make a cheesecake to take to a family friends house that everyone could eat. Everyone loved it! No one missed the eggs and the texture and flavor was great. I followed the recipe almost exactly with only minor changes – I par baked the crust 320 degrees for 13 minutes and added a pinch of salt to both crust and filling. When my dad saw that I was going to pack some of the leftover cake, he asked, ‘You will leave some here, won’t you?’, so left the rest of the cake with my parents and the only disappointment was not getting to have another slice or two. Thank you so much! I will be checking out more of your eggless recipes in the future
Hello Bina! Sounds like you nailed it =) I’m delighted to hear that everyone enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Thank you so much for your eggless recipe. I love cheesecakes and my husband who has egg allergy was never able to eat chocolate coated frozen cheesecake with me when ever I ate them.He ate cheesecake for the first time in his life and said it’s great. I am happy to be able to give him the chance
with your amazinglyy yummy eggless cheesecake recipe.
Hello Insiyah – Wow, what a compliment! I’m so glad you and your husband enjoyed it. Thank you so much for taking the time to come back and let me know!
I literally made an account here just let you know that this cake was BOMB!!!!! I never thought an eggless cheesecake could even be baked, and to top it turn out this heavenly. I made this for a party for the very first time ( keeping in mind that if this does not turn out well, I would not serve it; but obviously it was the total opposite). I had no leftovers even though there was a store bought triple layered chocolate cake right next to it that is still in my fridge.
I did make a couple of changes, I made Oreo crusted (entire family pack) with 3/4 cup unsalted butter. Halved the amount of condensed milk and added like 15 oz of white chocolate, topped it with raspberry compote. Followed all the instructions to the T. Wish I could post a picture!
Thankuu soo much for this! Cannot wait to try more of your recipes!
Hello Aditi! Sounds like you nailed it. I will try your Oreo and white chocolate version soon =) You can tag me on Instagram (mommyshomecooking)…I would love to see the photos. Thanks so much for your feedback and for trying my recipe.
I’ve made this eggless cheese cake twice and both times it was gone it a flash. Excellant recipe, will be using it again.
Hello Thomas! I’m so glad you love this recipe too! Thank you so much for your feedback and for letting me know.
Hello, I was wondering if you can make this particular cheesecake into a mini cheesecake. If so how long should I bake it for?
Hello Emma! I haven’t tested this recipe to make mini cheesecakes, but I think it could work. I would bake for 18-20 minutes, just until they just begin to set. Please, if you do try making mini cheesecakes, let me know the outcome. Thanks for your interest in my recipe.?
I have made this several times now and it is perfect, creamy and delicious! I am allergic to eggs and LOVE cheesecake, and this satisfies that “classic” cheesecake itch….Because my husband is allergic to wheat, I do a pecan crust, exactly the same as the graham cracker, but with crushed pecans!
Hello Sarah! Pecan crust sounds like an amazing idea! Thanks so much for your feedback and for trying my recipe.
Oriana this is the BEST most creamy, perfectly sweet, eggless cheesecake I’ve ever made!!!! I’m allergic to eggs and haven’t had cheesecake in forever. Thanks to you, I can now eat this delicious cheesecake!!!!
Hello Katherine! Sounds like you nailed it =) I’m delighted to hear you enjoyed it so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Looks great! Do you think this would work baked as a cheesecake bar if I adjust the cooking time accordingly?
Hello Pavi! I am sorry but I haven’t tested this recipe to make bars. If you do try, please let me know the outcome. Thanks for your interest in my recipe.?
What did you put in the strawberry topping in the last photo?
Hello Shannon! Here is the recipe: https://mommyshomecooking.com/easy-strawberry-sauce-recipe/ Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hands down the best cheesecake I’ve ever made!
Hello Shannon! Wow, what a compliment! I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
Can I use white vinegar instead of apple cider vinegar?
Hello Leshay! This recipe does not call for vinegar. You might be confused with other of my recipes. Please let me know if you have any other questions. Thanks!
For how long should I bake if I halve the recipe??
Hi Oriana,
Your recipe is just superb!!! We added oreo cookies inside and garnished the top with it. It was delicious!!! The best cheese cake I ever had! Thanks for this marvellous recipe!!
Hello Babita! Sounds like you nailed it =) It will try you oreo version soon, my kid LOVE Oreos. Thanks so much for trying my recipe and for taking the time to come back and let me know!
This was yummy, just a little sweeter than I am used to with cheesecake. Have you tried with less sugar or without sweetened condensed milk?
Hello Jennifer! I haven’t tested this recipe with less sugar. If you want to try you can start using 1/4 cup sugar. The sweetened condensed milk can not be omitted since it helps the filling to set. Thanks so much for your feedback and for trying my recipe.
This recipe is amazing, the cheesecake turned out really nicely!! Thank you so much I will definitely make it again
Hello Layla! Sounds like you nailed it. Thanks so much for your feedback and for trying my recipe.
Hi Oriana, can I keep water in a separate container inside the oven? I guess it will serve the same purpose?
I don’t have two round cake tins of different sizes.
Hello Swati! I haven’t tried these, but the thing with cheesecake is that the heat should not be direct to the pan so I highly recommend following the recipe instructions. You don’t need two round cake tin, it could be any shape as long as the smaller one fits in it. Hope this help!
Made this cheesecake for myself last Sunday night and it turned out to be most delectable dessert I have ever had! Please don’t judge me but it was all gone by Tuesday night! I am already dreaming of another one; can not get over how scrumptious it turned out to be.
THANK YOU for this amazing recipe. Please post more dessert recipes( particularly cakes, pies and cheesecakes). I don’t like eggs in my desserts so your page is my savior,
Hello Niyati!! Wow, what a compliment… I’m so glad you enjoyed it! Thank you so much for taking the time to come back and let me know. Make sure you subscribe my mailing list so you won’t miss any recipe.
Thanks Oriana! Since it’s summer (well, almost), could you also post the recipe for Key lime pie? I would try it as soon as you publish it !:)
Hello Joy!! Count in it..I’ll share my Key Lime Pie SOON. Stay tuned!!!
Hello Joy! My Eggless Key Lime Pie is up: https://mommyshomecooking.com/easy-eggless-key-lime-pie/ Hope you love it!
Why do we need to grease the pan as we are placing parchment paper in it? And may I substitute sour cream for sifted yogurt? Thank you.
Hello Stela! No, you don’t need to grease the pan. I haven’t tried this recipe with yogurt but I think it could work well. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Sure! I sure am trying it, and letting you know after. Thank you! Just two more things – I did not melt the butter for the base, it was just softened, will this be a problem? And also, I lost the recipe for the strawberry topping, so would you, please, post it agan for me? Thank you again!
Hello. This recipe is amazing. I actually substituted the sour cream with thick yogurt and it turned out perfect. Thank you for such a lovely recipe 🙂
Hello Anahita! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hello,
I wanted to make an eggless mango cheesecake, do you think I can add the mango puree to this recipe? If so, when and where in the recipe?
Thank you
Hello Marie! I am sorry but I haven’t tested with mango puree. If you do try using this extra ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
Can I use non-dairy whipping cream instead of heavy whipping cream?
Hello Emma! I am sorry but I haven’t tested with non-dairy whipping cream. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
I cannot wait to try this! All the eggless cheesecakes I find are not baked. I am probably baking a cheesecake tomorrow! One question, do you think I could do a chocolate version too? I like a little bite of both!
Hello Jennifer! You going to love this recipe. I am working on the recipe for eggless chocolate cheesecake. Stay tuned!
Stela:
I have made this twice now with wonderful results. We have egg allergies here. I would like to add lemon, but cannot use curd. Any ideas? Thanks in advance.
Hello Annie! You can add 1 – 2 teaspoons of Lemon extract. This is the one I use https://amzn.to/2ChKpWK
Hello. I have been preparing to make this recipe for several months – that could give you an idea of how worried I am not to mess it up as measurements here in Bulgaria thoroughly differ from US ones… I will definitely post a comment with the result. I was just wondering if you could post the recipe for the strawberry topping for me, please, as I was not able to find it anywhere on your website.
Thank you in advance and may God bless you and your family!
Oh, and I forgot to mention that I am about to use frozen strawberries so I would be really grateful to you if you adapted the recipe for me. Thank you!
Hello Stela! In a medium saucepan, combine sliced 1lb strawberries (fresh or frozen), 1/3 cup sugar and 1 tablespoon lemon juice. Place over medium heat and bring to a boil, stirring occasionally. Reduce heat and simmer 10 -15 min or until sauce is thickened, stirring occasionally. Remove from heat and cool to room temperature. Keep in mind sauce will thicken up slightly as it cools and even more with refrigeration. Hope this help.
Thank you for your kind reply! Do you happen to know how much time I can refrigerate the topping for?
You can refrigerate up to 5 days.
Oh, thank you! So now that I have kept it in the fridge for about a month, would that mean that it is now spoilt?
Hello Stela! Yes, I wouldn’t eat it…it’s too much time.
Hello!
I just tried your recipe, haven’t tasted it yet but it looks great
Just one thing the water from the water bath got into the cheesecake and the crust is just super soggy now!
What would happen If it’s cooked without the water bath?
Thanks!
Hello Lea! The water bath is necessary for this recipe, since the water bath adds moisture to the oven, this is important for cheesecakes, which tend to crack from the heat of the oven. They can also become rubbery without moist heat. Next time, try to wrap the bottom of the pan tightly with foil. Thanks so much for your feedback and for trying my recipe.
Hi, thank you so much for this recipe. I am totally allergic to eggs and have been yearning for cheesecake for a long time. Can’t wait to try it. Just one question, can I omit the sour cream? My family does not like the taste of sour cream in cheese cake. Thank you again
Hello Chetta! I am sorry but I haven’t tested with sour cream, however, if you do try making it without it, please let me know the outcome. Thanks for your interest in my recipe.?
Hi, would the cake be nice if i just refrigerate it without baking?
Hello Tina! This recipe required to be bake. If you want a no-bake cheesecake please check this recipe out: https://mommyshomecooking.com/no-bake-easter-cheesecake/
Can you add strawberry puree to this to make it a strawberry swirl cheesecake without it messing up?
Hello LATONYA! I haven’t done it but I don’t see any problem. I would add the strawberry puree after folding the whipped cream (step 5). If you do try please let us know the outcome. ?
This is perfect. Tried it yesterday.
Hello Ghayathri! WOO HOO! So glad you enjoyed this, thanks so much for trying my recipe and for taking the time to come back and let me know!
I’m confused on step 7. Turn the oven off and allow to cool for 40 minutes in the oven with the door closed.
One part says: it will continue to cook as it cools on the counter, but this looks like maybe I should put it back in the oven for 40 minutes with the door shut. Also is this in the water bath or not.
My boyfriend can’t have eggs so thank you so much for helping me make him a yummy treat 🙂
Bake it for 40 minutes, leave it outside the oven in the water bath for 40 minutes and refrigerate for 4 hours. Tried it yesterday and it was perfect. I did have my oven at 375.
You bake it for 40 minutes. Then turn the oven off and allow to cool for 40 minutes in the oven with the door closed (inside the oven). Finally, take it out of the oven and refrigerate for 4 hours or overnight.
Hello Cara! Sorry for the confusion. You bake it for 40 minutes. Then turn the oven off and allow to cool for 40 minutes in the oven with the door closed (inside the oven). Finally, take it out of the oven and refrigerate for 4 hours or overnight. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Curd is the sour cream.
I made this and let it cool a day in the fridge before eating it and it was amazing! This was the first time i made a cheesecake and the first time i ate one too! I loved it!
I had an issue with the water seeping in even though i had foil going past the top (maybe there was a tear i didn’t notice). Would it be possible to get the same results if i didn’t immerse the cake in water but had it raised up a bit?
Also, the crust was a bit too sweet for me I’ll probably refrain from adding any sugar next time. Would it still work?
I also tried the strawberry syrup! It is so delicious! I’ve been eating it with everything and by itself. How long will it keep?
Thanks so much for sharing this amazing recipe!!
Hello Nidhi! Leaky pans are a cheesecake’s arch-nemesis. After many years of cheesecake making, I have concluded that most springform pans leak, so to avoid water leaks, I like to wrap the springform pan with a double layer of heavy-duty foil and then a slow cooker liner. To do so, I place the springform pan in the middle of the slow cooker liner, grab all that excess baggage, wind it up, and tie the end with a knot, covering the underside and coming all the way to the top. So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Hii Oriana…i had been waiting for a classic eggless cheesecake since long…and i finally found it here..thanks for that..i vl soon be trying it…i just wanted to ask a few things-can whipped cream be ussed instead of heavy cream? And what is exactly sour cream??where to find it
Hello Aashima! Yes, you can use whipped cream (liquid form). Heavy cream and heavy whipping cream are essentially the same things ?. Sour cream a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. If you love in Uthe S is very easy to find in most grocery stores, if not you can try to Nata Agria or Acid cream. Hope this help! ?
Can you make these as mini/individual cheesecakes?
Hello Natalie! Yes, you can. Just make sure to adjust the cooking time accordingly to the size of the molds you are using. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
beautiful recipe and def i want to try for my daughter…just a question..I didn’t see the right temperature..can you tell the temperature when cheesecake gets in the oven and If needs to go down ?
thank you
sheryl
Hello Sheryl! The temperature is 350º F (180º C). Thanks for your interest in my recipe. Please come back and let me know how you like it =)