This recipe makes the BEST Eggless Cheesecake you will ever try! It’s wonderfully creamy and silky, and it’s also one of the easiest to make! A delicious and melt-in-your-mouth classic dessert that will leave everyone asking for seconds. Must try!
Eggless Cheesecake Recipe Highlights
I am so excited about today’s recipe. This really is the BEST Eggless Cheesecake ever!!!
I have to confess that I felt a little intimidated to develop this recipe, so I put it off for quite some time until my daughter asked me if she could have cheesecake for her birthday. Of course, I got a little surprised by her request, but I knew right away that I had to develop the most delicious cheesecake recipe for my daughter.
So, I did it! I was so pleased with the way this came out. I mean, not only did it look beautiful, but it tasted even better.
This is one of the richest, most decadent recipes I’ve ever shared with you all. This cheesecake means business.
This Eggless Cheesecake is luscious, rich, creamy, and smooth! No sinking, no cracking center. Cheesecake perfection in every sense of the word…As I said, this cheesecake means BUSINESS.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Crust:
- Graham crackers: You will need about 27 square sheets of graham cracker crushed. Check out my post about How to Make Easy Graham Cracker Crust.
- Butter
- Sugar: Regular white sugar, also known as caster sugar.
Filling:
- Heavy cream: Make sure it has at least 35% of fat content.
- Cornstarch and Water: These will help the cheesecake to set.
- Cream cheese: Please, use full-fat the full-fat version.
- Sugar: Regular white sugar, also known as caster sugar.
- Sour cream: Please, use the full-fat version. Learn How to Make Sour Cream at Home.
- Sweetened condensed milk: Again, please use the full-fat version.
- Lemon juice: I recommend freshly squeezed lemon juice for better taste.
- Pure vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Strawberry sauce for serving (optional)
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Make the Crust
Combine the crust ingredients in a bowl and mix them with a fork until they are combined. Then you’ll press the crust mixture into your prepared springform pan, covering the bottom and sides with an even layer. Bake crust until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool for at least 30 minutes before filling.
2 – Make the Filling
- In a medium bowl, whip cream with an electric mixer until stiff peaks form, about 2-3 minutes. Set aside.
- 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. Gradually add sweetened condensed milk and beat until creamy, for 1-2 minutes. Add lemon juice, vanilla extract, and cornstarch mixture; beat until well incorporated. Turn off the mixer.
- Add whipped heavy cream and gently foil in using a spatula.
3 – Prepare the Pan
Grab two large pieces of heavy-duty foil, place your springform pan on top, and fold the sides tightly around it to keep water from seeping in. OPTIONAL: After folding the foil on the pan, I also 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.
4 – Pour the Filling into the Prepared Pan
5 – Prepare the Water Bath
Put the cheesecake in a large roasting pan and pour hot water in (avoiding the cheesecake, of course) until it’s about halfway up the sides of the cheesecake pan.
6 – Bake
Bake it until you notice the edges are slightly puffy, but the center is still pale. It’ll be about 40 minutes but keep an eye on it toward the end to be sure not to overbake it, or it will crack. Then you’ll turn off the oven, leaving the cheesecake inside, for another 40 minutes.
4 – Chill
Remove the cheesecake from the oven after the second 40 minutes, remove it from the water bath and foil wrapping, and let it cool at room temperature. After it is cooled, cover and refrigerate it for a minimum of six hours, overnight is better.
Tips & Tricks to Make The Best Eggless Cheesecake
Plan ahead! Cheesecake is one of those desserts you have to plan in advance. It takes a long time to bake and a long time to chill and set.
Make sure all your ingredients are at room temperature. Also, Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe 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 double layer of heavy-duty foil and then a slow cooker liner. To do so, 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, covering the underside and coming all the way to the top.
Avoid overbaking 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.
Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will all affect baking time, so keep an eye on things.
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 6 hours in the refrigerator before attempting to cut.
Do you want to cut the perfect cheesecake slice? Use a thin knife that has been dipped in hot water and then wipe dry. Repeat this step before every single cut.
Frequently Asked Questions
You can certainly can but it’s very important that you adjust the baking time accordingly.
You will notice that the edges are just barely puffed, but the filling is pale—you’re not looking for golden brown. Meaning, that the top of the cheesecake should no longer look glossy and wet, but overall have a more matte appearance on top. Also, the outer part of the cheesecake has to look set and the center of the cheesecake has to still be a little jiggly, but not look too liquidy.
You can absolutely make a cheesecake without a traditional water bath. Keep in mind if you skip the water bath you take the risk of overbaking the cheesecake and having a less silky texture. Also, the edges will brown. If possible, I recommend doing the water bath.
Storing & Freezing Instructions
Store:
You can store your Eggless Cheesecake covered and in the refrigerator for up to five 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, then 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.
More Eggless Cheesecake Recipes You’ll Love!
- Eggless Red Velvet Cheesecake
- Best No-Bake Strawberry Cheesecake
- Eggless Chocolate Cheesecake
- Eggless Lemon Cheesecake
- Browse more recipes…
Try my Easy Strawberry Sauce Recipe
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Best Eggless Cheesecake
Equipment
Ingredients
Crust:
- 1 ¾ cups (150 g) graham cracker crumbs (about 27 square sheets graham cracker)
- 1/3 cup (75 g) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
Filling:
- ½ cup (120 ml) heavy cream (I use full fat)
- 3 tablespoons (30 g) cornstarch
- 3 tablespoons (45 ml) water
- 24 oz (678 g) full fat cream cheese, softened (3 pkg 8oz. each)
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 g) sour cream
- 1 can (14 oz – 397 g) sweetened condensed milk
- 1 tablespoon (15 ml) lemon juice
- 2 teaspoons (10 ml) pure vanilla extract
- Strawberry sauce for serving (optional)
Instructions
Crust:
- Lightly grease a 9-inch round springform pan and line it with parchment paper.
- In a medium mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened.
- Pour the crumbs mixture into the springform pan and press the crumbs down into the base and up the sides. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly. Refrigerate until you make the filling.
Filling:
- Preheat oven to 350º F (180º C).
- In a medium bowl, whip cream with an electric mixer until stiff peaks form, about 2 – 3 minutes. Set aside.
- Mix cornstarch and water in a small bowl until smooth. Set aside.
- Place the cream cheese in the bowl of an electric mixer, 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. Gradually add sweetened condensed milk and beat until creamy, for 1-2 minutes. Add lemon juice, vanilla extract, and cornstarch mixture; beat until well incorporated. Turn off the mixer.
- Add whipped heavy cream and gently foil in using a spatula. Set aside.
Prepare the Pan:
- Place the cheesecake pan on two large pieces of heavy-duty aluminum foil and fold up the sides around it (this is to keep the water from seeping into the cheesecake).
- Pour the cheesecake mixture over the crust; tap gently to remove any air bubbles.
Water Bath:
- Place the cheesecake into a large roasting pan and pour hot water in (avoiding the cheesecake, of course) until it’s about halfway up the sides of the cheesecake pan.
- Bake at 350º F (180º 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. Next, remove the cheesecake from the water bath and wrapping. Let it cool at room temperature. Then refrigerate for at least 6 hours, or overnight (better).
- Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.
Video
- 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, then a final layer of aluminum foil. Don’t freeze your cheesecake with any toppings!
- Plan ahead! Cheesecake is one of those desserts you have to plan 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 at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe 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 double layer of heavy-duty foil and then a slow cooker liner. To do so, 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, covering the underside and coming all the way to the top.
- Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will all affect baking time, so keep an eye on things.
- 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 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 6 hours in the refrigerator before attempting to cut. 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.
Nutrition
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.
The recipe was originally posted in April 2018, and more tips were added in July 2021.
