Share this recipe >>
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.
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
Amounts are included in the printable recipe below (scroll down). You’ll need:
For the Oreo Crust:
- Oreo crumbs
- Butter
- Confectioners’ sugar
For the Eggless Cookies-and-Cream Filling:
- Cornstarch
- Water
- Full-fat cream cheese
- Granulated sugar
- Unsweetened natural cocoa powder
- Sweetened condensed milk
- Heavy whipping cream
- Pure vanilla extract
- Lemon juice
- Red gel food coloring
To Decorate (Optional):
- Whipped cream
HOW TO MAKE EGGLESS RED VELVET CHEESECAKE
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 such a contrasting texture to the smooth, creamy cheesecake filling.
- Add the Oreo crumbs to a bowl and combine with the melted butter and confectioners’ sugar.
- 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
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- 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.
- 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 filling over the cooled Oreo crumbs.
- Place the cheesecake pan inside of 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. Run a thin metal spatula around the sides of the cake. Unmold and decorate, if desired.
QUICK BAKING 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.
- 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 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.
STORING
Store cheesecake covered in the refrigerator for up to 5 days.
HOW TO FREEZE CHEESECAKE
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.
MORE EGGLESS RED VELVET DESSERTS YOU’LL LOVE
- Eggless Red Velvet Brownies
- Eggless Red Velvet Cookies
- Easy Eggless Red Velvet Cupcakes
- Eggless Red Velvet Cake
- more desserts…
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, and Facebook for more fun!
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.
Equipment
Ingredients
For the Oreo Crust:
- 1 ½ cups (195 g) Oreo crumbs (about 24-26 Oreos)
- 5 tablespoons (75 g) butter, melted
- 1 tablespoon confectioners’ sugar
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, melted butter, and confectioners’ sugar. 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 and 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 4 hours or overnight.
- 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.
Oriana’s 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.
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.
- 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.
- Eggless Red Velvet Brownies
- Eggless Red Velvet Cookies
- Easy Eggless Red Velvet Cupcakes
- Eggless Red Velvet Cake
- more desserts…
Nutrition
Calories: 443kcalCarbohydrates: 29gProtein: 5gFat: 35gSaturated Fat: 19gSodium: 328mgFiber: 1gSugar: 20g
Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
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.
Don’t Miss a Recipe!
Sign up with your email address to receive egg-free recipes.
