This Eggless Red Velvet Cheesecake is smooth, velvety, and decadent! Whether you’re enjoying it at a dinner party with your loved one or serving it to friends, it is sure to impress. The recipe includes step-by-step photos and lots of tips.
Eggless Red Velvet Cheesecake Recipe Highlights
To create this amazing Egg-Free Red Velvet Cheesecake, I used this reader-favorite Best Eggless Cheesecake Recipe as a base. So judging by how much you love that recipe and your feedback, I know most of you are going to go CRAZY for this Eggless Red Velvet Cheesecake too.
It’s tremendously creamy and velvety. And the combination of the tangy cream cheese paired with sour cream, cocoa powder, a splash of lemon juice, and vanilla gives this cheesecake the signature red velvet flavor.
This cheesecake was a HUGE hit. As soon as we took my first bite, we were in love. Actually, we had a hard time stopping at just one piece. I’m telling you…This Eggless Red Velvet Cheesecake is what dreams are made of!
If you’re a red velvet fanatic, like I am, you have to try my Eggless Red Velvet Cake recipe, eggless red velvet cupcakes, and eggless red velvet cake brownies.
Eggless Red Velvet Cheesecake Ingredients, Substitutions & Notes
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Crust: You can make your own crust with Oreo crumbs and butter, or use a store-bought crust. Feel free to use any other chocolate cracker/biscuit of your preference.
- Cornstarch: You can substitute for potato starch 1:1.
- Cream Cheese: Use the full-fat version that comes in blocks.
- Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cheesecake.
- Cocoa Powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise; this is especially important in egg-free baking.
- Sweetened Condensed Milk: Make sure you use the full-fat version.
- Heavy Cream: Use one that has at least 35% of fat content.
- Vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Lemon juice: Use fresh lemon juice if possible.
- Red Gel Food Coloring: I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less. I use AmeriColor Soft Gel Paste Food Color.
- To Decorate (Optional): Whipped cream
How To Make Eggless Red Velvet Cheesecake Step-by-Step
Detailed instructions are included in the printable recipe below (scroll down).
1 – Make the Oreo Crust
I love using this Oreo crust for this eggless red velvet cheesecake. It holds together nicely and adds a contrasting texture to the smooth, creamy cheesecake filling. To make the Oreo crust follow these steps:
- Add the Oreo crumbs to a bowl and combine with the melted butter.
- Add the mixture into your 9-inch springform pan and press into an even layer on the bottom and up the sides.
- Bake for 10 minutes. Set aside to cool completely.
2 – Make The Eggless Red Velvet Filling
- Beat cream cheese, with an electric mixer or a stand mixer, on medium speed until smooth and free of any lumps. Add sugar and sour cream; continue mixing until incorporated. Then, add cocoa powder; beat to incorporate.
- Gradually add the sweetened condensed milk and then add the heavy cream, vanilla, lemon juice, and cornstarch mixture; beat on medium-high speed for 2 minutes. Add red food coloring.
- Pour the filling over the cooled Oreo crumbs.
3 – Prepare the Water Bath & Bake
- Place the cheesecake pan inside a large baking pan. Carefully pour hot water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
- Bake and let it cool at room temperature over the counter. Then chill in the refrigerator for at least 6 hours (overnight preferably).
4 – Decorate
Run a thin metal spatula around the sides of the cake. Unmold and decorate with whipped cream, if desired
Recipe Tips
Plan ahead! Cheesecake is one of those desserts you have to plan in advance. It takes a long time to chill and set.
Make sure all your ingredients are at room temperature.
The 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 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. Finally, I add a double layer of heavy-duty foil, covering the underside and coming all the way to the top.
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.
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.
Storing & Freezing Instructions
Store cheesecake covered in the refrigerator for up to 5 days.
Freeze:
Cheesecake can be frozen for up to 3 months.
- Cool the cheesecake on the counter before freezing—no need to chill it in the refrigerator.
- Remove the outer rim from the springform pan. Wrap the cheesecake (with the bottom of the pan) with a few plastic wrap layers, then a final layer of aluminum foil.
- Freeze for up to 3 months.
How To Thaw Cheesecake
Thaw your frozen cheesecake overnight in the refrigerator before serving.
Frequently Asked Questions
Yes, you can! Follow the same step and bake in a silicone muffin pan. Bake for 20 minutes, or until the edges are just barely puffed. When the initial 20 minutes of baking is over, turn off the oven and leave the cheesecakes inside the hot oven with the door closed for 20 more minutes. Then, remove the cheesecakes from the oven. Let them cool at room temperature. Refrigerate overnight and then unmold.
Even though I haven’t tested this recipe myself with dairy-free options, some readers have reported positive results. If you want to experiment yourself, use dairy-free alternatives. These are my favorites for baking:
Butter: Earth Balance Unsalted Buttery Sticks
Sour cream: Tofutti Better than Sour Cream
Cream cheese: Violife Just Like Cream Cheese Original
Sweetened condensed milk: NATURES CHARM Sweetened Condensed Oatmilk
Heavy cream: Silk Dairy Free Heavy Whipping Cream Alternative
Yes, for a gluten-free version, you can make a crustless cheesecake or use your favorite GF cookies to make the crust. I have used GF Oreos in the past with great success.
More Red Velvet Egg-Free Recipes You’ll Love!
- Eggless Red Velvet Brownies
- Eggless Red Velvet Cookies
- Easy Eggless Red Velvet Cupcakes
- Eggless Red Velvet Cake
- Quick & Easy Cake Mix Valentine Cookies (No Eggs)
- Fluffy Red Velvet Pancakes (No Eggs)
- Browse more recipes…
❤️ Love what you see? JOIN my Private Baking Club. Also, SUBSCRIBE to Mommy’s Home Cooking, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Recipe Card 📖
Eggless Red Velvet Cheesecake
Equipment
Ingredients
For the Oreo Crust:
- 1 ½ cups (195 g) Oreo crumbs (about 24-26 Oreos)
- 5 tablespoons (75 g) butter, melted
For the Eggless Red Velvet Filling:
- 3 tablespoons (30 g) cornstarch
- 3 tablespoons (45 ml) water
- 24 ounces (678 g) full-fat cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 g) sour cream
- 3 tablespoons (23 g) unsweetened natural cocoa powder
- 14 oz (398 g) sweetened condensed milk
- 1/2 cup (120 ml) heavy whipping cream
- 2 teaspoons (10 ml) pure vanilla extract
- 1 tablespoon (15 ml) lemon juice
- 2 – 3 teaspoons red gel food coloring (see notes)
To Decorate:
- 1 cup (240 ml) whipped cream
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 Oreo Crust:
- Preheat oven to 350º F (180º C). Lightly grease a 9-inch round springform pan.
- In a medium mixing bowl, combine the Oreo crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
Make the Eggless Red Velvet Cake Filling:
- Combine the cornstarch and water in a small bowl and mix until smooth. Set aside.
- Using an electric hand mixer or a stand mixer, beat the cream cheese on low speed for 2 to 3 minutes, until smooth and free of any lumps. Add the sugar, sour cream, and cocoa powder; continue mixing until well incorporated.
- Gradually add the sweetened condensed milk and beat until creamy, 1 to 2 minutes. Add the heavy cream, vanilla extract, lemon juice, cornstarch mixture, and food coloring; beat on medium-high speed for 2 minutes.
- Pour the mixture into the cooled Oreo crust and tap gently on the counter to remove any air bubbles.
Prepare the Water Bath:
- Place the cheesecake pan on a large piece of aluminum foil and fold the foil up around the pan's sides (this is to keep the water from seeping into the cheesecake). Place the cake pan in a large baking pan. Pour hot water into the roasting pan until the water is about halfway up the cheesecake pan's sides.
Bake:
- Bake for 40 minutes, or until the edges are just barely puffed. When the initial 40 minutes of baking is over, turn off the oven and leave the cheesecake inside the hot oven with the door closed for 40 more minutes. The cheesecake will continue to cook but will slowly begin to cool as well. After 40 minutes, remove the cheesecake from the oven. The center should still wobble when you remove it.
- Remove the cheesecake from the water bath and wrapping. Let it cool in the pan until it reaches room temperature, then refrigerate in the pan for at least 6 hours or overnight (preferred).
- When ready to serve, loosen the cheesecake from the pan's sides by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.
Decorate:
- Just before serving, top the cheesecake with whipped cream.
- Cool the cheesecake on the counter before freezing—no need to chill it in the refrigerator.
- Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few plastic wrap layers, then a final layer of aluminum foil.
- Freeze for up to 3 months.
- Plan ahead! Cheesecake is one of those desserts you have to plan in advance. It takes a long time to chill and set.
- Make sure all your ingredients are at room 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 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. Finally, I add a double layer of heavy-duty foil, covering the underside and coming all the way to the top.
- 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 pan’s sides 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.
- Use a graham cracker crust if you prefer. Biscoff crust would also be lovely.
- Instead of whipped cream, decorate the top with shaved white chocolate or add a white chocolate ganache layer.
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.
This recipe was originally published in January 2021. The recipe remains the same, but more notes, tips, photos, and information were added to the post in January 2023 to make it as helpful as possible!
Hello Oriana, I have a question, I’ve been making the original eggless cheesecake for a while now and this is the first time I made the red velvet one.I figured all the steps would practically be the same except for one, which is to whip the heavy whipping creams for a few minutes. How come in the red velvet one you don’t have to whip it, you can just add it straight in instead of folding it in.
Hello Daniel! Whipping the cream before adds more volume and fluffiness to the cheesecake. You can certainly do that for this cheesecake too. Sometimes, when I am short of time I skip the whipping. It will be delicious either way.
Hey. Did you remove the cream filling of the Oreos ?
Hello Srishti! No, I didn’t. I use the whole cookie to make the crust.
Hola!
1. Instead of sour cream will regular homemade yogurt work?
2. If i use non dairy cream, can i skip the 100grams of granulated sugar?
Hello Srishti! 1-yes; 2- I haven’t tested this recipe without sugar. For best results, I recommend following the recipe exactly. Thanks for your interest in my recipe. Please come back and let me know how you like it =)