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)
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.
This is, by far, the best cheesecake recipe of all times!!!!!! And I’m not even egg intolerant, nor my family, but the consistency, creaminess and flavour OMG!!!! Good job paisana 😉 and thank you 💚
Hola Susana! Wow, thank you so much! 🥰 I’m beyond happy to hear that you and your family loved the cheesecake! The creaminess is definitely one of my favorite parts too. 💚 Means the world to me that you enjoyed it!
best cheescake weve ever had! Hubby loves the fact there is no eggs
Hello Kat – Yay! I’m so glad you both loved the cheesecake! 🥳 It’s awesome that your hubby is a fan of the egg-free version too. Thanks so much for sharing—this made my day!
Hi, I am wondering do you even have to cook this since there are no eggs in it? Can you not just leave it to set in the frig?
Thanks
Hello Katie! Thanks for your interest in my recipe. Yes, this recipe has to be baked; it won’t set in the fridge. However, if you are looking for a no-bake cheesecake, please use this recipe > Super Easy No-Bake Cheesecake (Sets Beautifully)
ONE HUNDRED STARS! I’ve put this in the middle of two layers of your eggless chocolate cake, covered in your buttercream frosting and topped with dollops of whipped cream and strawberries. It was the biggest hit dessert I’ve ever made. You REALLY, REALLY know how to bring the eggless recipes and I’m SO grateful.
Hello Michelle! Wow, this made my day! 🌟 I’m so happy to hear that the dessert was a big hit! It sounds absolutely delicious with the eggless chocolate cake, buttercream frosting, and strawberries. Your amazing twist on the recipe is just fantastic! Thank you so much for your kind words and for making my recipes part of your special treat. 😊🍓🍰
what would happen if we added all the ingredients into the heavy whipping cream mixture instead of adding the heavy whipping cream mixture to all the ingredients in the end?
like what if we kept mixing the heavy whipping cream with the ingredients as they got added instead of waiting for the end?
Hello Aj – For best result, I recommend following the recipe.
Hello Oriana,
Hope you are doing well. Thank you so much for the lovely recipe.
I have taken an interest in baking recently and I wish to make this cheesecake at home. However, I am running into one problem. Where I live, I don’t have heavy cream available. I only have regular whipping cream which has only 30% fat instead of the 35% that you have prescribed. Would it be possible for you to tell what effects this may have on my cheesecake if I use this cream? Is there anything I can do to mitigate the adverse effects, if any?
Thanks, and regards
Bhavesh
Hi Bhavesh, I’m doing well, thank you! I’m thrilled you’re interested in baking and want to try out the cheesecake recipe.
Using regular whipping cream with 30% fat instead of heavy cream with 35% fat might result in a slightly less firm texture for your cheesecake, but it should still turn out delicious! I’m sure your cheesecake will be wonderful regardless! Let me know how it turns out, and if you have any more questions, feel free to ask. xx
Hello Oriana,
Thank you so much for your response. I did end up making this with the 30% cream after all and turns out the lower fat content has absolutely no bearing whatsoever on the cake texture 🥳.
I don’t have enough words to thank you for this lovely recipe. Being a novice cook, I was naturally nervous as it was my first attempt but I followed your recipe to the word and I am still in shock that I was able to hit it out of the park in the first try 🤯.
Honestly, everything about this cheesecake was absolutely perfect. I do not exaggerate when I say that this recipe yielded results even better than the best cheesecake we get here in New Delhi. Thank you for ruining bakery bought cheesecake for me, I think I will only make it at home going forward using this recipe 😂. I anyways feel that I might have dug a hole for myself now since all of my family members are asking me to make this for them on their birthdays 😂.
Warm Regards
Bhavesh
Hello Bhavesh,Thank you so much for your lovely message! I’m thrilled to hear that the cake turned out perfect with the 30% cream—how wonderful! 🥳
As a novice cook, it’s amazing that you nailed it on your first try. I’m so happy the recipe worked well for you and that you enjoyed it even more than bakery cheesecake. That’s such a huge compliment! It’s fantastic that your family loved it too. Looks like you’ll be the official cheesecake maker for all the birthdays now! 😂 Thank you again for your kind words and for trying out the recipe. Happy baking! x
Hello,
How many servings would I modify the recipe for if I were making a 10 Inch cake and for a 9 * 14 rectangle cake?
Thank you!
Hello Guljan! I honestly haven’t tried that yet to advise, but I think you’ll need at least two batches. If you do an experiment, please share with us how it goes.
I like to consider this recipe a straightforward “cheesecake for dummies.”
This is our family favorite – a crowd-pleaser for sure! The rest of my non-allergic family insists I make this cheesecake. This one is a must-try.
My youngest of 3 (now 14 y.o.) has a severe egg allergy, and for the last 14 years, I’ve been trying to find just the right egg-free recipes…that don’t taste “weird” to the rest of my family.
After making more than a dozen of these cheesecakes, I have not yet encountered any issues. Follow the directions and I’m sure it will turn out perfectly.
Thank you for supporting egg-free cooking!
🙂 Tiffany
Hello Tiffany! 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! xo
I have baked like 8 to 10 cheesecakes using this recipe. It’s just simply awesome. The only thing which I can’t be sure of, if the cake is baked or not. As per my research, the centre wobble should be only about 1-2 inch when baked. But for me, the centre is wobbly a lot and there are brown/dark-brown spots on the cake(which makes cake looks more beautiful). The taste also turns out to be awesome. My only concern is, the cake sinks from middle. It must be I cool the cake wrong. Or it could be I don’t bake the cake enough. I use oven thermometer to ensure proper temperature. Any tips on cake baked or not, and how much wobble means cake is done? Anyhow, the recipe is simply awesome and everybody who eats the cake loves it. Thank you so much.
Hello Rachit! There are a few reasons why a cheesecake may sink in the middle after baking:
Overmixing: Overmixing the cheesecake batter can introduce excess air, which can cause the cheesecake to rise during baking and then collapse in the middle as it cools. It’s important to mix the ingredients just until they are combined and avoid overbeating.
Underbaking: If the cheesecake is underbaked, the center may not set properly, resulting in a sunken middle. Make sure to follow the recommended baking time in the recipe and test the cheesecake for doneness by gently jiggling the pan. The edges should be set, while the center should have a slight wobble.
Sudden Temperature Changes: Drastic temperature changes can cause a cheesecake to sink. Opening the oven door during baking or removing the cheesecake from the oven too quickly can disrupt the delicate structure and lead to sinking. It’s best to let the cheesecake cool gradually in the turned-off oven with the door slightly ajar.
Cooling Too Rapidly: Cooling the cheesecake too quickly can also contribute to sinking. The rapid change in temperature can cause the center to collapse. Allow the cheesecake to cool in the turned-off oven for some time before transferring it to a cooling rack at room temperature.
Overbaking: Overbaking a cheesecake can cause it to dry out and shrink, resulting in a sunken middle. To prevent this, be careful not to exceed the recommended baking time. The cheesecake should be slightly jiggly in the center when you remove it from the oven.
Lack of Moisture: Cheesecakes need a moist environment to bake properly and avoid sinking. Placing a pan of hot water in the oven while baking creates steam, which helps prevent the cheesecake from drying out and sinking in the middle.
By paying attention to these factors and following the recipe instructions carefully, you can reduce the chances of a cheesecake sinking in the middle. Every recipe may have its own specific requirements, so it’s essential to read and follow the instructions provided. Hope this helps!
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. 🙂
Oriana, I’d like to adapt this recipe for muffin cups. Could you share more about what you did? For example baking and cooling times? Thank you!!
Hello Lacie! For mini cheesecakes, bake for 20 minutes and then turn off the oven and leave the mini cheesecakes inside for another 20 mins. Hope this help!
Hi! I’m gluten free. Could I keep the recipe as is but with gluten free Graham style crackers? Cannot wait to try, Thanks!
Hello Natasha! Yes, keep the same recipe, just use gluten free crackers. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
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.