These Eggless Ooey Gooey Butter Bars give you everything the classic Neiman Marcus Bars are known for — a soft, buttery cake base, a rich and creamy cream cheese layer, and that perfectly gooey center — with no eggs anywhere in the recipe. I’ve been developing egg-free recipes for over 12 years, and I tested this one until every detail was right. Two bowls, simple pantry ingredients, and a result that my whole family couldn’t stop eating. These are the bars you bring to a party and come home with an empty pan.
Oriana’s Thoughts On The Recipe
I’ll be honest with you: I had never tasted a Neiman Marcus Bar before I made these. A reader reached out asking if I could create an egg-free version, and I said yes — and then I did what I always do. I researched, I tested, and I kept going until I had something worth sharing. I even sent the recipe to the reader who asked for it and had them test it at home. Their response? “Perfect. Exactly what I was looking for.”
That made me happy in the way that only happens when a recipe actually solves a real problem for a real person. I may not be able to tell you these taste exactly like the original, because I genuinely don’t know — I’ve never had one. But I can tell you that these bars are absolutely, completely, embarrassingly delicious. My family ate half the pan before I could finish photographing them. I couldn’t stop eating them either, which I take as a very good sign.
What I love most, beyond the flavor, is how easy these are. We’re talking one bowl for the cream cheese layer, thick cake batter that practically spreads itself, and a bake time that gives you 35 minutes to wash up and set the table. These are not fussy bars. They’re the kind of recipe you make once and then make again for every gathering from here on out.
Why You’ll Want to Try My Recipe
Why These Bars Work Without Eggs
Eggs do two things in the original Neiman Marcus Bars: they bind the cake layer, and they set the cream cheese topping. Remove them without a plan, and you get a greasy base and a topping that never firms up. This recipe handles both problems directly.
In the cake layer, yogurt takes over the binding role. It has enough fat and acidity to hold the batter together and give the base a soft, cake-like texture — not rubbery, not crumbly, just right. The milk adds moisture and keeps the batter from being too dense.
In the cream cheese layer, cornstarch does the structural work that eggs normally do. It thickens the filling as it bakes, giving it enough hold to set in the refrigerator while still staying gooey in the center. The sweetened condensed milk adds richness and contributes to the set — it’s not just there for sweetness. The heavy cream lightens the mixture so it pours smoothly and bakes evenly.
The result is a bar that behaves exactly the way it should — gooey center, set edges, clean slice — without a single egg.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
You don’t need anything unusual for this recipe, but a few ingredients are worth talking about.
- Yellow cake mix is the base of the cake layer. Use a standard 15.5 oz box — you’re using the dry mix only, so disregard whatever the box says about adding oil, eggs, or water. The flavor will vary slightly by brand, but any yellow cake mix works. Check labels carefully: some brands are processed on shared equipment with eggs or tree nuts. This matters for your family’s safety.
- Plain yogurt replaces the eggs in the cake layer. It adds moisture and a very slight tang that balances the richness of the topping. Full-fat yogurt works best, but low-fat will work in a pinch.
- Sweetened condensed milk is doing a lot of work in the cream cheese layer. It adds sweetness, richness, and helps the topping set without eggs. Make sure to check the label — some brands carry cross-contamination warnings for eggs or nuts.
- Cornstarch is the key to getting the cream cheese layer to set properly without eggs. It acts as a thickener and gives the topping enough structure to hold its shape once chilled, while still staying gooey in the center.
- Almond bakery emulsion is what gives these bars that classic Neiman Marcus hint of almond flavor. This is not the same as almond extract — it’s an emulsion, which means it’s water-based and nut-free. It delivers the almond flavor without any tree nut allergens. Look for it at baking supply stores or online. If you can’t find it, vanilla extract alone is perfectly delicious. Just don’t substitute regular almond extract if you’re baking for someone with a tree nut allergy.
- Heavy cream lightens the cream cheese mixture and makes the topping a little silkier and easier to pour. Don’t skip it.
What Is Almond Bakery Emulsion?
If you’ve never used almond bakery emulsion before, here’s what you need to know: it’s a water-based flavoring that delivers almond flavor without using actual almonds or tree nut oils. That makes it safe for most nut-allergic families — but always check the label on the specific brand you purchase, because formulations vary.
The reason I chose emulsion over almond extract: almond extract is alcohol-based, and some people find the flavor sharper or more medicinal. Emulsion tends to be smoother and more rounded — closer to the flavor you’d find in bakery goods. It’s also what gives these bars that classic Neiman Marcus hint that makes people ask, what is that flavor?
You can find almond bakery emulsion at cake decorating shops, specialty baking stores, or online. I use LorAnn Almond Bakery Emulsion. If you can’t find it, vanilla extract alone is perfectly delicious. The bars will still be exceptional — just without that subtle almond note.
Do not substitute regular almond extract if you’re baking for someone with a tree nut allergy. Almond extract is made from bitter almond oil or sometimes stone fruit pits, and while some people with tree nut allergies can tolerate it, many cannot. The emulsion is the safer choice for an allergy household.
Food Allergy Notes & Swaps
This recipe does not contain eggs, tree nuts, peanuts, sesame, fish, or shellfish as ingredients. Manufacturing lines change — read every label every single time, even brands you have used before. That habit has never steered me wrong.
Need Dairy-Free or Gluten-Free?
If you are navigating additional dietary needs alongside the egg-free requirement, I have detailed guides for both:
- How I Replace Dairy in My Egg-Free Recipes — covers dairy-free swaps for butter, cottage cheese, milk, and shredded cheese that work in this muffin batter without compromising the texture.
- Baking Without Eggs and Gluten: How I Make It Work — for households navigating both egg and gluten restrictions, this post walks through flour substitutions without losing structure in recipes like this one.
Ingredient Swap Suggestions
- 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, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Sweetened condensed milk: My favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.
- Gluten-Free: Use a gluten-free yellow cake mix 1:1. Results will vary by brand. Make sure all other ingredients (cream cheese, condensed milk) are certified gluten-free.
- Nut-free: This recipe is nut-free as written, as long as you use the almond bakery emulsion (not almond extract) and verify your cake mix is processed in a nut-free facility. Always read labels.
What I Learned Testing This Recipe
I started this recipe the way I start most reader-requested recipes — with research. I read a lot of versions of these bars, understood how the original works, and then figured out how to make it work without eggs. The original Neiman Marcus Bar gets its structure from eggs in both layers. Removing them meant finding something else to do that job in each layer separately.
- For the cake base, the yogurt and milk combination gave me the moisture and binding I needed. What surprised me was how thick the batter gets — almost like cookie dough. That’s exactly right, and it means you need to spread it with intention. Don’t rush that step.
- For the cream cheese topping, I tested a few different ratios before landing on cornstarch plus condensed milk as the combination that held everything together. The cornstarch adds structure; the condensed milk adds richness and helps the layer set. Together, they give you that gooey-but-not-runny texture the bars are known for.
- I also tested the recipe with double the cream cheese, because my first thought was that the cream cheese layer looked thin. I’m glad I tested it both ways, because doubling it made the bars feel too heavy — almost cloying. The original amount is exactly right. Richer than you expect, without going overboard.
- The almond bakery emulsion was my way of honoring what makes the original recipe special. Classic Neiman Marcus Bars have a hint of almond flavor, and I wanted to include that — safely. The emulsion delivers that flavor without any nut allergens, and it made a noticeable difference in the final result.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1- Preheat the oven and prep your pan
2- Make the cake layer
3- Make the cream cheese topping
4- Assemble
5- Bake Cool and slice
Tips & Troubleshooting
- Pull them when the center still jiggles. This is the most important thing in the recipe. The edges should be set and golden; the center should wobble a little when you shake the pan. If the whole thing looks firm, you’ve gone too far. Pull them when they look underdone in the middle — they will set up beautifully in the refrigerator.
- Softened cream cheese is non-negotiable. Take it out of the fridge at least one hour before you start. Cold cream cheese will leave lumps no matter how long you mix. If your cream cheese still has cold spots, microwave it in 15-second bursts until very soft before mixing.
- Don’t skip the chill time. Two hours in the refrigerator is what gives you clean, beautiful slices and that perfectly set cream cheese layer. If you try to cut them warm, they will fall apart. Be patient — it’s worth it.
- Use the parchment overhang to your advantage. Line your pan with parchment paper that hangs over both sides. Once the bars are chilled, lift the whole slab out onto a cutting board and cut from there. Much cleaner than trying to cut in the pan.
- My center looks soupy after baking — is that okay? Yes. The center will look underdone and soft when it comes out of the oven. That is correct. Refrigerating for 2 hours transforms it completely. If it was soupy coming out and still soupy after 2 hours in the fridge, it needed more bake time. Start checking at 25 minutes and look for those set, golden edges.
- The cake layer is rising too high. This can happen if the batter is spread unevenly. Use a rubber spatula to spread it as flat and even as possible before adding the cream cheese topping.
➤ Extra Tips:
- Don’t overmix the cake batter. Once everything is combined, stop mixing.
- The filling should look glossy and completely smooth before pouring it over the base.
- After testing this recipe several times, I found these bars taste best chilled rather than warm.
- Use a clean knife and wipe it between cuts for prettier slices.
- If your kitchen is warm, keep the bars refrigerated until ready to serve because the filling softens quickly.
Storage and Freezing Instructions
- Refrigerator: Store in an airtight container for up to 5 days. They’re delicious cold.
- Freezer: These freeze well. Cut them first, then layer between sheets of parchment paper in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight.
- Make-ahead: These are actually better the next day — the cream cheese layer has more time to set, and the flavors deepen. Make them the day before your event and refrigerate overnight.
Frequently Asked Questions
More Crowd-Pleasing, Party-Ready Egg-Free Desserts!
Recipe Card
Eggless Ooey Gooey Butter Bars (Neiman Marcus Bars)
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
Cake Layer
- 1 (15.5 oz) package yellow cake mix
- 1/4 cup (60 g) plain yogurt
- 1/4 cup (60 ml) whole milk
- 1/2 cup (115 g) unsalted butter, melted
Cream Cheese Topping
- 2 tablespoons (20 g) cornstarch
- 3 tablespoons (36 g) powdered sugar
- 8 oz (226 g) full-fat cream cheese, softened to room temperature
- 1/2 cup (165 g) sweetened condensed milk
- 1 teaspoon (5 ml) pure vanilla extract
- 1 teaspoon (5 ml) almond bakery emulsion (optional)
- 3 tablespoons (45 ml) heavy cream
Instructions
- Preheat the oven and prep your pan: Preheat your oven to 350°F (180°C) with the rack in the middle position. Spray a 9×13-inch baking pan with non-stick baking spray, then line it with parchment paper, leaving enough overhang on both sides to lift the bars out after baking. Set aside.
- Make the cake layer: In a medium bowl, combine the yellow cake mix, yogurt, milk, and melted butter. Mix with a whisk until just combined — the batter will be thick, and that's exactly right. Set aside
- Make the cream cheese topping: Add the cornstarch, powdered sugar, salt, softened cream cheese, sweetened condensed milk, vanilla extract, almond bakery emulsion, and heavy cream to a large bowl. Beat with an electric mixer until fully incorporated and completely smooth — no lumps, glossy, and pourable. Set aside
- Assemble: Spread the cake mixture evenly into the bottom of the prepared pan using a rubber spatula.
- Then, pour the cheesecake mixture evenly over the cake batter and smooth the top with a spatula.
- Bake: Bake for 25 – 30 minutes, until the edges are set and golden and the center still has a slight jiggle when you gently shake the pan — like a cheesecake. The center will look underdone, and that's correct. It will firm up as it cools. Do not overbake or you'll lose that gooey center.Note on oven temperatures: Every oven is different. Start checking at 25 minutes. The jiggle test is your best guide — set edges, wobbly center.
- Cool and slice: Let the bars cool in the pan at room temperature for at least 30 minutes, then transfer to the refrigerator and chill for a minimum of 2 hours before slicing. This step is not optional — the cream cheese layer needs time to fully set so the bars cut cleanly. Use the parchment overhang to lift the bars out of the pan, then slice them into 20 bars. Dust the cooled bars lightly with powdered sugar right before serving. It makes them look bakery-beautiful and adds a little extra sweetness to the top.
- How I Replace Dairy in My Egg-Free Recipes — covers dairy-free swaps for butter, cottage cheese, milk, and shredded cheese that work in this muffin batter without compromising the texture.
- Baking Without Eggs and Gluten: How I Make It Work — for households navigating both egg and gluten restrictions, this post walks through flour substitutions without losing structure in recipes like this one.
- 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, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Sweetened condensed milk: My favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.
- Gluten-Free: Use a gluten-free yellow cake mix 1:1. Results will vary by brand. Make sure all other ingredients (cream cheese, condensed milk) are certified gluten-free.
- Nut-free: This recipe is nut-free as written, as long as you use the almond bakery emulsion (not almond extract) and verify your cake mix is processed in a nut-free facility. Always read labels.
- Pull them when the center still jiggles. This is the most important thing in the recipe. The edges should be set and golden; the center should wobble a little when you shake the pan. If the whole thing looks firm, you’ve gone too far. Pull them when they look underdone in the middle — they will set up beautifully in the refrigerator.
- Softened cream cheese is non-negotiable. Take it out of the fridge at least one hour before you start. Cold cream cheese will leave lumps no matter how long you mix. If your cream cheese still has cold spots, microwave it in 15-second bursts until very soft before mixing.
- Don’t skip the chill time. Two hours in the refrigerator is what gives you clean, beautiful slices and that perfectly set cream cheese layer. If you try to cut them warm, they will fall apart. Be patient — it’s worth it.
- Use the parchment overhang to your advantage. Line your pan with parchment paper that hangs over both sides. Once the bars are chilled, lift the whole slab out onto a cutting board and cut from there. Much cleaner than trying to cut in the pan.
- My center looks soupy after baking — is that okay? Yes. The center will look underdone and soft when it comes out of the oven. That is correct. Refrigerating for 2 hours transforms it completely. If it was soupy coming out and still soupy after 2 hours in the fridge, it needed more bake time. Start checking at 25 minutes and look for those set, golden edges.
- The cake layer is rising too high. This can happen if the batter is spread unevenly. Use a rubber spatula to spread it as flat and even as possible before adding the cream cheese topping.
- Don’t overmix the cake batter. Once everything is combined, stop mixing.
- The filling should look glossy and completely smooth before pouring it over the base.
- After testing this recipe several times, I found these bars taste best chilled rather than warm.
- Use a clean knife and wipe it between cuts for prettier slices.
- If your kitchen is warm, keep the bars refrigerated until ready to serve because the filling softens quickly.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Variations & Additions To Try
- Different cake mix flavors. The base works beautifully with a lemon cake mix for a brighter, citrusy version, or a white cake mix for a slightly milder flavor. Chocolate cake mix gives you a completely different bar — richer and more intense.
- Chocolate Chips: Sprinkle mini chocolate chips over the cake layer before adding the topping.
- Lemon Version: Add fresh lemon zest to the cream cheese layer for a brighter flavor.
- Pumpkin Spice Twist: Stir a little cinnamon and pumpkin spice into the cake batter during fall and holiday season.
- Toasted Coconut: Sprinkle toasted coconut on top after baking for extra texture.
- Caramel Drizzle: A little caramel sauce on top makes these bars feel extra special for parties.
Serving Suggestions
These bars are built for a crowd. They’re the right call for potlucks, birthday parties, bake sales, holiday cookie trays, and any gathering where you need to feed a lot of people without a lot of stress. They travel well — just keep them refrigerated until close to serving time and transport them in the pan with the parchment overhang tucked under.
Serve cold or at room temperature. I actually love them cold, straight from the fridge — the cream cheese layer firms up a bit more and the flavors seem brighter.
These Eggless Ooey Gooey Butter Bars are perfect for:
- Holiday Dessert Trays
- Bake Sales
- Potlucks
- Church Gatherings
- Birthday Parties
- Family Reunions
- After-School Treats
- Weekend Baking Projects
- Casual Dinner Desserts
I especially love making them a day ahead for gatherings because they slice cleaner and taste even richer the next day.
