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
❤️ Love what you see? JOIN my Private Baking Club. Also, Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
[popout_newsletter]
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)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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 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 it. 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
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 will be following this recipe today, for mango cheesecake, should I add mango purée to the same filling
Hello Pallavi! I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.