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a sliced of Eggless Red Velvet Cheesecake on a plate with the whole cheescake in the background,
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Eggless Red Velvet Cheesecake

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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings 12 servings
Calories 443kcal

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

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.

Notes

 
SPRINGFORM PAN: 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 aluminum foil as described above for double coverage.
RED GEL FOOD COLORING: the amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less.
For Substitutions, check my " Ingredients Section" above. 
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.
 
EXTRA BAKING TIP:
  • 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.
 
VARIATIONS: 
  • 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.
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.
 
 Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 443kcal | Carbohydrates: 29g | Protein: 5g | Fat: 35g | Saturated Fat: 19g | Sodium: 328mg | Fiber: 1g | Sugar: 20g