Looking for a quick and easy dessert that’s guaranteed to impress? These Eggless Mini Cheesecakes are irresistibly creamy, perfectly portioned, and endlessly customizable. Whether you’re hosting a party, celebrating something special, or just need a little sweet bite to brighten your day, this recipe has you covered—no eggs required!
Oriana’s Thoughts On The Recipe
When life is busy but you still want to bring a sweet treat to the table, these Easy Eggless Mini Cheesecakes come to the rescue! They’re rich, creamy, and just the right amount of tangy. Plus, they’re a total crowd-pleaser—no one ever guesses they’re egg-free! I love that they’re super simple to whip up and easy to customize with different toppings depending on the season or the celebration. Whether you’re hosting a party or just need a little indulgence after dinner, these little cheesecakes are always a hit.
What I Love About This Recipe
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
For the Graham Cracker Crust:
- Graham cracker crumbs: You can use pre-packaged graham cracker crumbs or buy the graham crackers and crush them yourself in a food processor.
- Melted butter: The butter will moisten the crumbs and bind the mixture together.
- Granulated sugar: To add extra sweetness.
For the Cheesecakes:
- Cornstarch: This ingredient will help the cheesecake to set. If you’are allergic to corn you can use potato starch 1:1.
- Full-fat cream cheese: Use the full-fat version that comes in blocks.
- Sugar: Regular white granulated sugar or caster sugar.
- Sour cream: I recommend using the full-fat versions. If sour cream is difficult to find in your country, learn How to Make Sour Cream at Home.
- Sweetened condensed milk: Use the full-fat version for better results.
- Fresh lemon juice: I recommend freshly squeezed lemon juice for a better taste.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Heavy cream: Make sure it has at least 35% fat content.
Topping suggestion: Strawberry sauce or Easy Eggless Lemon Curd.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream.
- Sweetened condensed milk, my favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.
- Heavy whipped cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know is difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results.
- Gluten-Free: Graham Crackers: Use your favorite wheat-free graham cracker. I like Pamela’s gluten-free Graham Crackers, but they contain milk. Kinnikinnick S’moreables, Graham Style Cracker is another milk and wheat-free alternative, but the label warms that it may contain eggs. Homefree Mini Ginger Snap Cookies are free of the 14 most common food allergens. So, if you are dealing with several allergies, make sure you find a safe alternative
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Step 1 – Make the crust:
In a mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened. Add a heaping teaspoon of the crumbs mixture into each liner. Firmly press the crumbs down into the base. Bake for 5 minutes.
Step 2 – Make the cream cheese filling:
Mix cornstarch and water in a small bowl until smooth. Set aside. Place the cream cheese in the bowl of an electric mixer. Add sugar and sour cream and continue mixing until incorporated. Gradually add sweetened condensed milk and beat, scraping down the bowl as necessary, until creamy, for 1-2 minutes. Add lemon juice, vanilla extract, heavy cream, and cornstarch mixture; beat on high speed, until well incorporated.
Step 3 – Assemble:
Divide the batter between all the liners. It’s about 1 tablespoon per cheesecake.
Step 4 – Bake:
Bake until set and let them cool, top with your fave topping, and Enjoy!
Tips to Make Easy Eggless Mini Cheesecakes
Make sure the cream cheese is really at room temperature. Leave it out the night before or put it in the microwave for 25 seconds at 40% power. If the cream cheese is too firm, the batter will have lumps.
Beat the cream cheese and sugars until completely smooth.
Do NOT open the oven until the edges are set.
Don’t panic if your mini cheesecakes seem underdone after baking; they will firm up as they cool.
The cheesecakes will slightly sink in the middle. NO worries…It gives you room for toppings!
For this recipe, I used a mini muffin pan, but if you want bigger mini cheesecakes, you can use a regular or standard muffin pan. In that case, bake at 350 F for 18-20 minutes. Turn the oven off but leave the door closed and allow the cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature. This recipe will yield 6 – 8 cheesecakes, about the size of a cupcake.
How To Serve Mini Cheesecakes
One of the best things about serving individual cheesecakes, instead of one big one, is that you can try a variety of different flavors on one plate! These Eggless Mini Cheesecakes are perfect for every season, and to every liking, so have a cheesecake bar at your next get-together to WOW your guests.
Mini Cheesecake Bar Toppings Ideas
These look AMAZING on a dessert table, especially if you make different toppings for them. Some topping ideas:
- Berry sauce such ad strawberry sauce, raspberry sauce, or blueberry.
- Salted caramel or dulce the leche.
- Lemon curd.
- Whipped cream and berries.
- Shaved chocolate.
- Cherry pie filling.
- Chocolate ganache.
- Maraschino cherries.
- Mango Sauce.
Frequently Asked Questions
The tops of the mini cheesecakes will puff up. The edges should be completely set, but the center will still be slightly jiggly. The cheesecakes will continue to set up as they cool and once they’re refrigerated.
You can use Biscoff cookies, Oreos, Eggless Vanilla Wafers, or digestive biscuits.
Yes, you can. In that case, bake at 350 F for 18-20 minutes. Turn the oven off but leave the door closed and allow the cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature. This recipe will yield 6 – 8 cheesecakes, about the size of a cupcake.
You can freeze mini cheesecakes for up to 3 months. I recommend freezing them without any toppings. When ready to eat them, thaw in the fridge overnight and add the toppings just before serving.
Storing & Freezing Instructions
Store
Cover and store leftover cheesecakes in the refrigerator for up to 5 days.
Freeze
You can freeze mini cheesecakes for up to 3 months. I recommend freezing them without any toppings. When ready to eat them, thaw in the fridge overnight and add the toppings just before serving.
More Eggless Cheesecake Recipes You’ll Love!
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- Eggless Lemon Cheesecake
- Eggless Red Velvet Cheesecake
- Mini Greek Yogurt Strawberry Cheesecake
- Eggless Chocolate Cheesecake
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Recipe Card
Easy Eggless Mini Cheesecakes
Equipment
Ingredients
Graham Cracker Crust
- 2/3 cup (65 g) graham cracker crumbs (about 5 full sheet graham crackers)
- 2 tablespoons (30 g) unsalted butter, melted
- 1 tablespoon (12 g) granulated sugar
Cheesecake
- 1 1/2 tablespoon (18 g) cornstarch
- 1 1/2 tablespoon (22.5 ml) water
- 12 oz (340 g) full-fat cream cheese, softened to room temperature
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 g) full-fat sour cream, at room temperature
- 7 oz (198 g) sweetened condensed milk
- 1/2 tablespoon (7.5 ml) fresh lemon juice
- 1 teaspoon pure vanilla extract
- ¼ cup (60 ml) heavy cream
Topping suggestion: strawberry sauce
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat the oven to 350° F (180°C). Line a 24-count muffin pan with mini cupcake liners.
Crust:
- In a mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened.
- Add a heaping teaspoon of the crumbs mixture into each liner. Firmly press the crumbs down into the base.
- Bake for 5 minutes. Remove from the oven and prepare the filling.
Cheesecake Filling:
- 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 and smooth, about 2 minutes. Gradually add sweetened condensed milk and beat, scraping down the bowl as necessary, until creamy, for 1-2 minutes. Add lemon juice, vanilla extract, heavy cream, and cornstarch mixture; beat on high speed until well incorporated, 2 more minutes.
- Divide the batter between all the liners. It’s about one tablespoon per cheesecake.
- Bake for 15 – 18 minutes, or until the edges are set and the centers only slightly jiggle.
- Set the pan on a wire rack and allow cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours. The cheesecakes will slightly sink in the middle. It gives you room for toppings!
- Cover and store leftover cheesecakes in the refrigerator for up to 5 days.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream.
- Sweetened condensed milk, my favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.
- Heavy whipped cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know is difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results.
- Gluten-Free: Graham Crackers: Use your favorite wheat-free graham cracker. I like Pamela’s gluten-free Graham Crackers, but they contain milk. Kinnikinnick S’moreables, Graham Style Cracker is another milk and wheat-free alternative, but the label warms that it may contain eggs. Homefree Mini Ginger Snap Cookies are free of the 14 most common food allergens. So, if you are dealing with several allergies, make sure you find a safe alternative
- Make sure the cream cheese is really at room temperature. Leave it out the night before or put it in the microwave for 25 seconds at 40% power. If the cream cheese is too firm, the batter will have lumps.
- Beat the cream cheese and sugars until completely smooth.
- Do NOT open the oven until the edges are set.
- Don’t panic if your mini cheesecakes seem underdone after baking; they will firm up as they cool.
- The cheesecakes will slightly sink in the middle. NO worries…It gives you room for toppings!
- For this recipe, I used a mini muffin pan, but if you want bigger mini cheesecakes, you can use a regular or standard muffin pan. In that case, bake at 350 F for 18-20 minutes. Turn the oven off but leave the door closed and allow the cake to rest for an additional 20 minutes in the oven. Remove from oven and cool to room temperature. This recipe will yield 6 – 8 cheesecakes, about the size of a cupcake.
- Important: Avoid overcooking the cheesecakes, or they will crack.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.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.
Originally posted in February 2020, the post content was edited to add more helpful information, with no change to the recipe in June 2022.
My daughter made them in school. They taste amazing. Only that they did not set properly, I don’t know if she din’t bake them enough or the heavy cream was too runny.
I have to leave them in the freezer otherwise they start melting. Will give it another try.
Thank you.
Hello Sarab! I’m so glad to hear they tasted amazing! 💛 If they didn’t set properly, it’s likely because they needed a bit more baking time. Since the setting depends on the cornstarch thickening as it bakes, it’s super important to let them bake long enough for everything to firm up. A runny heavy cream could also contribute, but baking time is usually the key. I hope the next batch turns out just right—let me know if you need any tips! 😊
This recipe rivals any cheesecake recipe. It is rich and creamy and so convenient for multiple servings. The fact that it freezes well makes it ideal for large gatherings.
Hello Tulsi! Thank you SO much!! 🥹 I’m thrilled to hear you loved it—it really does make cheesecake so much easier to serve, right? I’m glad the richness and convenience won you over. And yes, being freezer-friendly is such a bonus for entertaining! 💕
Great recipe, I don’t miss the eggs! One note, I used a standard muffin tin and had a TON of batter left over after filling 8 to the top. I did a full 12 and still had some left over. If I wanted to do only 6 standard, I’d halve the recipe next time.
Hello Jade! Thank you so much! 😊 I’m so happy to hear you didn’t miss the eggs! 🎉 And I really appreciate your note about the batter—it’s always helpful to hear how it portions out. Muffin tin sizes can sometimes vary, which might affect how much batter you need and how many muffins you get. Thanks for sharing your experience, and happy baking! 🧁✨
Absolutely loved this recipe. It was a huge hit at work. However I noticed something and I want to share. I made these mini cheesecakes in a regular-sized muffin pan using the recipe alterations in your notes. I made a few extras for my family with the leftovers and didn’t pre-bake the graham cracker crust because I was being lazy. Those cheesecakes turned out better and the bottoms didn’t burn like the others.
Hello Markus! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Loved these little cheese cakes. Made them a few days ahead of when I required them. They keep well in the refrigerator.
Hello Marilyn! I’m so glad you both loved these mini cheesecakes! Thank you for sharing your wonderful feedback and review =)
I have a ton of cheesecake filling left over. I followed the recipe, I used weights for measuring, any idea why?
Hello Antionette! This recipe makes about 24 mini cheesecakes. It might slightly change depending on the size of your pan. Thanks so much for trying my recipe.
Hi, I love this recipe! I used sweetened condensed coconut milk in mine.
I wanted to ask whether you’ve tried making just one big cheesecake with this recipe? Obviously baking time would have to be adjusted, but do you have any other suggestions?
Thanks,
Maggie
Hello Maggie! If you want to make a big cheesecake please follow this recipe >>>> Best Eggless Cheesecake [Video]
These have been a huge hit at my office! Instead of the called for crust I use a single Oreo on the bottom and mini chocolate chips on top and they are AMAZING.
Love this recipe so much.
Hello Alyssa! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Amazing results. I just tweaked the recipe to beat the whipping cream seperately to form stiff peaks and then added it to the cream cheese mixture. Perfect recipe!!! Love this. Making a big batch for potluck at office tomorrow!
Hello Sundari! 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 Oriana, for your regular cheesecake or the mini cheesecake can we substitute condensed milk? I don’t like using condensed milk in my recipes. Please advise or suggest substitution if any. Thank you 🙏🏻
Hello Sapna! I am sorry but I haven’t tested this recipe without condensed milk. If you do try using an alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
This looks beautiful – is it possible to make it in regular size muffin tin (12 not 24) but cook for longer?
Hello Amanda! Yes, it is possible, just need to adjust the baking time accordingly. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I had mine in the oven for 15mins and they raised and cracked, any ideas why this happened?
Thanks in advance!
Hello Michelle! Probably the oven temperature was too high. Oven thermostats can be wildly off. I would recommend using an oven thermometer to make sure it’s working correctly. Thanks so much for trying my recipe and taking the time to come back and let me know.
We tried this cheese cake and it was absolutely heavenly!!! One of the best recipes we have ever tried – and we always avoid eggs so this was perfect. Just totally delicious. Thank you so much
Hello Sunil! 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!