This Eggless Oreo Cheesecake is incredibly creamy and smooth. Each bite melts in your mouth, giving you that perfect cheesecake texture that’s both dense and velvety. It’s completely egg-free without sacrificing any of the deliciousness. The recipe is straightforward (no water bath needed) and uses simple ingredients, making it easy to follow and foolproof. Whether it’s a birthday, holiday, or just a casual get-together, this cheesecake is sure to impress your family and friends. It looks stunning and tastes even better!
Oriana’s Thoughts On The Recipe
When I first made this Eggless Oreo Cheesecake, we were instantly in love. The combination of the rich, creamy filling with the crunchy Oreo crust is simply irresistible. Plus, it’s eggless, which means more people can enjoy it, especially those with egg allergies or dietary restrictions. The simplicity of the ingredients and the straightforward process (no water bath needed) make it a go-to recipe for me, whether I’m hosting a party, celebrating a birthday, or just craving something sweet.
It’s perfect for any occasion, from casual get-togethers to fancy dinners. The Oreo chunks add a delightful texture that makes every bite a little piece of heaven. And let’s not forget the wow factor—every time I serve this cheesecake, it’s met with oohs and ahhs!
What I Love About This Recipe
Oreo Lovers’ Delight: We are big fans of anything Oreo, so this cheesecake is one of our favorites. The crunchy Oreo crust and chunks throughout the filling make it a delightful treat for Oreo enthusiasts.
Foolproof Recipe: Easy to make with simple ingredients, this cheesecake is perfect even for novice bakers. The steps are straightforward, ensuring a successful bake every time.
Perfect Texture: Smooth, creamy, and dense—this cheesecake has a texture that’s just right. It’s firm enough to hold its shape but melts in your mouth with every bite.
Skip the Water Bath: This cheesecake recipe skips the traditional water bath, yet still delivers a creamy and velvety texture. By carefully controlling the baking and cooling processes, the cheesecake achieves the same luxurious smoothness without the added complexity of a water bath.
Versatile Dessert: Perfect dessert for any occasion, from birthday parties to dinner gatherings. Its appealing look and delicious taste make it a crowd-pleaser.
Potential Cons Of The Recipe
- High Caloric Content: As a rich and indulgent dessert, this cheesecake is quite calorie-dense.
- Time-Consuming: It requires some time for chilling.
Tips To Mitigate These Cons
- Portion Control: Serve smaller slices to keep the calorie intake in check.
- Plan Ahead: Make the cheesecake a day in advance to allow enough time for chilling.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For The Crust:
- Oreo Cookies: Provides the classic Oreo flavor and a crunchy base. You can use any chocolate sandwich cookie if you prefer.
- Butter: Helps bind the crust together. Use melted unsalted butter for best results.
For The Eggless Cookies-And-Cream Filling:
- Cornstarch: Acts as a thickening agent to help the cheesecake set.
- Granulated Sugar: Adds sweetness to balance the tanginess of the cream cheese.
- Cream Cheese: The star of the show, providing a creamy texture and tangy flavor. Note: Use full-fat version that comes in blocks.
- Sour Cream: Adds extra creaminess and a slight tang. Note: If sour cream is hard to find in your country, check out my How to Make Sour Cream at Home recipe.
- Sweetened Condensed Milk: Contributes to the sweetness and smooth texture. Note: Use full-fat version.
- Vanilla Extract: Enhances the flavor.
- Heavy Whipping Cream: Adds richness and a creamy consistency.
- Oreo Cookies: Adds the signature cookies-and-cream flavor and texture.
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).
Step 1 – Make The Crust
Preheat oven to 350º F (180º C). Lightly grease a 9-inch round springform pan and line it with parchment paper. I like to line the bottom and sides to prevent any stickiness.
In a medium mixing bowl, combine Oreo crumbs and sugar with a fork until evenly moistened. Put the crumbs mixture into the springform pan and press the crumbs down into the base. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly. Bake the crust at 350º F (180º C) until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool before adding the filling.
Step 2 – Make The Cheesecake Filling
Mix cornstarch and sugar until well combine. Set aside. Place the cream cheese and sour cream in the bowl of an electric mixer and beat on low speed for 2-3 minutes until smooth and free of lumps. Add the sugar mixture and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy for 1-2 minutes. Add lemon juice and vanilla extract; beat until well incorporated. Add cold heavy cream and beat at high speed for 3 minutes. Turn off the mixer. Foil in the chopped Oreos until evenly distributed.
Step 3 – Bake
Pour the cheesecake batter evenly over the prepared crust. Smooth the top with a spatula and tap gently to remove any air bubbles. Bake at 325º F (165º 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. Let it cool at room temperature. Then refrigerate for at least 8 hours or overnight (recommended).
Step 4 – Chill, Decorate, and Serve
Just before serving, decorate the cheesecake as your heart desires. I topped it with whipped cream and more Oreo cookies.
Achieving Perfect Cheesecake Without Water Bath
For this Eggless Oreo Cheesecake, the water bath is not necessary! You can still achieve a nice, smooth cheesecake by doing three things:
- Bake low and slow: This cheesecake bakes at 325°F. I recommend monitoring your oven’s temperature with an oven thermometer. Also, avoid opening the oven door, as this causes the temperature to fluctuate.
- Add a pan filled with water to the bottom rack. I like to place the cheesecake on the center oven rack of the preheated oven. Then, I put a large metal baking or roasting pan filled with hot water (about 1 inch deep) on the bottom rack. Immediately, I close the oven to trap the steam inside. This semi-water bath adds steam to the oven without having the cheesecake sit inside the water itself. There is no need to wrap the springform pan in foil. This extra step will help to avoid cracks during the baking process.
- Release from the sides: To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. Run a flexible knife or a thin rubber spatula around the edge of the cheesecake pan after removing it from the oven so it can be released from the edges of the pan. Don’t remove the rim of the springform pan yet.
- Gradual Cooling: After baking, turn off the oven and let the cheesecake cool inside for 40-60 minutes. Then, remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating it overnight or for at least 8 hours.
Recipe Tips
- Plan ahead! Cheesecake is one of those desserts that requires planning 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 for at least 15 minutes before starting to give it ample time to reach the ideal recipe temperature.
- Know your oven! 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. When you remove it from the oven, the center should still wobble; 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 8 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.
Food Allergy Swaps
Gluten-Free: Use gluten-free chocolate sandwich cookies.
Dairy-Free: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting dairy ingredients for non-dairy. Here are some suggestions:
- 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: Use your favorite dairy-free cream cheese. My favorite is 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 for sweetened condensed milk is NATURES CHARM Sweetened Condensed Oatmilk.
- Heavy Cream: I like to use Silk Heavy Whipping Cream Alternative.
Storing and Freezing Instructions
Storing: Keep the cheesecake in the refrigerator, covered, for up to 5 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, followed by 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.
Frequently Asked Questions
Absolutely! This cheesecake actually benefits from being made a day in advance, giving it time to set properly.
You can use a regular cake pan lined with parchment paper, but a springform pan is recommended for easy removal.
I do not recommend that, since the cheesecake won’t set up properly.
More Egg-Free Cheesecake Recipes You’ll Love!
- Best Eggless Cheesecake [Video]
- Super Easy No-Bake Cheesecake (Sets Beautifully)
- Eggless Chocolate Cheesecake
- Eggless Red Velvet Cheesecake
- Eggless Lemon Cheesecake
- Eggless Pecan Pie Cheesecake
- Browse more recipes…
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Recipe Card 📖
Eggless Oreo Cheesecake
Equipment
Ingredients
For the Crust:
- 2 cups (275 g) Oreo crumbs (about 25 Oreos)
- 4 tablespoons (56 g) unsalted butter, melted
For the Eggless Cookies-and-Cream Filling:
- 3 tablespoons (30 g) cornstarch
- 1/2 cup (100 g) granulated sugar
- 24 ounces (680 g) full-fat cream cheese, softened
- 1/2 cup (120 g) sour cream
- 14 oz (397 g – 1 can) sweetened condensed milk
- 2 teaspoons (10 ml) pure vanilla extract
- 1/2 cup (120 ml) heavy whipping cream
- 20 Oreo cookies, coarsely chopped (about 220 g)
Decoration:
- whipped cream
- more Oreos
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
Make the Crust:
- Preheat oven to 350º F (180º C). Lightly grease a 9-inch round springform pan with baking spray and line the bottom and sides of the pan with parchment paper to prevent any stickiness.
- In a medium mixing bowl, combine Oreo crumbs and sugar with a fork until evenly moistened.
- Put the crumbs mixture into the springform pan and press the crumbs down into the base. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.
- Bake the crust at 350º F (180º C) until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool before adding the filling.
- Reduce oven temperature to 325º F (165º C).Extra Tip: Since this recipe does not call for a water bath, I like to place a large metal baking or roasting pan filled with hot water (about 1 inch deep) on the bottom rack. This semi-water bath adds steam to the oven without having the cheesecake sit inside the water itself. There is no need to wrap the springform pan in foil. This extra step will help to avoid cracks during the baking process.
Make the Cheesecake Filling:
- Mix cornstarch and sugar until well combine. Set aside.
- Place the cream cheese and sour cream in the bowl of an electric mixer and beat on low speed for 2-3 minutes until smooth and free of lumps. Add the sugar mixture and continue mixing until incorporated. Gradually add sweetened condensed milk and vanilla; beat until creamy and smooth, for 1-2 minutes.
- Add cold heavy cream and beat at high speed for 3 minutes. Turn off the mixer. Foil in the chopped Oreos until evenly distrubuted.
- Pour the cheesecake batter evenly over the prepared crust. Smooth top with a spatula and tap gently to remove any air bubbles.
Bake:
- Place the springform pan in the middle rack of your oven (just above the rack with the pan with the water). Bake at 325º F (165º C) for 40 minutes or until the edges are just barely puffed, but the filling is pale—you're not looking for golden brown. After the inicial 40 minutes, 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 the second 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. Let it cool at room temperature for 15 minutes, then, loosen the cheesecake from the sides of the pan by carefully running a thin metal spatula or knife around the inside rim. Do not remove the rim yet. Let the cheesecake cool completely at room temperature. Then, refrigerate for at least 8 hours or overnight (recommended).
Unmold:
- Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim again. Remove the rim. Unmold and transfer to a cake plate.
- Decorate with whipped cream and more Oreos if desired.
- 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, followed by 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.
- 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: Use your favorite dairy-free cream cheese. My favorite is 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 for sweetened condensed milk is NATURES CHARM Sweetened Condensed Oatmilk.
- Heavy Cream: I like to use Silk Heavy Whipping Cream Alternative.
- Plan ahead! Cheesecake is one of those desserts that requires planning 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 for at least 15 minutes before starting to give it ample time to reach the ideal recipe temperature.
- Know your oven! 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. When you remove it from the oven, the center should still wobble; 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 8 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.
- Bake low and slow: This cheesecake bakes at 325°F. I recommend monitoring your oven’s temperature with an oven thermometer. Also, avoid opening the oven door, as this causes the temperature to fluctuate.
- Add a pan filled with water to the bottom rack. I like to place the cheesecake on the center oven rack of the preheated oven. Then, I put a large metal baking or roasting pan filled with hot water (about 1 inch deep) on the bottom rack. Immediately, I close the oven to trap the steam inside. This semi-water bath adds steam to the oven without having the cheesecake sit inside the water itself. There is no need to wrap the springform pan in foil. This extra step will help to avoid cracks during the baking process.
- Release from the sides: To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. Run a flexible knife or a thin rubber spatula around the edge of the cheesecake pan after removing it from the oven so it can be released from the edges of the pan. Don’t remove the ring of the springform pan yet.
- Gradual Cooling: After baking, turn off the oven and let the cheesecake cool inside for 40-60 minutes. Then, remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating it overnight or for at least 8 hours.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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