The Best Eggless Cheesecake (New York Style Cheesecake)
This is the BEST Eggless Cheesecake recipe you will ever try! This easy eggless New York Style Cheesecake is wonderfully creamy, and silky. It melts in your mouth, just like the traditional cheesecake.
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Hey there, dessert lovers! Ever wondered how you can enjoy a mouthwatering cheesecake without using eggs? Well, that’s where this recipe swoops in to save the day!
Eggless cheesecake is a variation of the classic dessert that eliminates eggs from the recipe without compromising on taste or texture.
Yep, you heard it right – a cheesecake that’s completely egg-free. It is still amazingly creamy and delicious!
By removing eggs from the equation, this delicious eggless cheesecake become suitable for a wider range of individuals with dietary restrictions or preferences.
I had cheesecake for the first time when I decided to make an eggless version on my own. Having an egg allergy is no fun, but that doesn’t mean we have to miss out on treats!
Whether you’re a vegan, vegetarian, have an egg allergy (like me), or want to explore new flavors, eggless cheesecakes have got your back. They’re a fantastic way to make sure everyone can enjoy a slice of dessert bliss without feeling left out.
This is the best cheesecake you will ever have. What’s more? No one will believe there are no eggs in this classic dessert!
This easy recipe doesn’t even require a water bath! The hardest step is the wait. It takes a while for it to bake, and afterward, it needs to chill for several hours before you can dig in!
This is very similar to my beautiful Eggless Rainbow Cheesecake.
Read on as we walk you through each step in detail. Don’t miss out on the tips and tricks so that you can make sure to get that perfect eggless cheesecake every time!
Why You will Love this Recipe
- Incredible taste – as delicious as traditional cheesecake.
- Accommodates various dietary needs: vegetarian, vegan, and egg allergies.
- Easy to make, no need to be a pro baker.
- Versatile and allows for creative flavor combinations.
- It can be made ahead. This saves time for get-togethers, dinner parties, and celebrations!
What is a Cheesecake?
Cheesecake is a super rich and creamy dessert. It is made with cheese, like cream cheese or sometimes cottage cheese or sour cream.
According to Oxford University Press, a cheesecake isn’t a cake despite the name. It is either a flan or a tart filled with curd or cream cheese.
What is a New York Style Cheesecake?
A New York Style Cheesecake is a classic variation of baked cheesecake that originated in New York.
It is known for its dense and velvety smooth texture, rich flavor, and tall, proud stature.
New York Style Cheesecake is baked at a low temperature for a longer period of time. This slow baking process helps to achieve a smooth, crack-free surface and a perfectly set center.
It is often enjoyed plain, without any toppings. This allows its flavors to shine through.
However, it also pairs well with fresh berries, fruit compotes, or chocolate ganache.
Role of Eggs in a Traditional Cheesecake
In traditional cheesecake recipes, eggs play a crucial role in providing structure, stability, and a smooth texture to the dessert.
They act as a binding agent and help set the cheesecake during the baking process. Eggs also contribute to the richness and creamy consistency that cheesecakes are known for.
In this recipe. cornstarch acts as the binding agent in place of eggs and yogurt provides moisture and creamy texture to the filling!
Best Cake Pan to Bake Eggless Cheesecake
I prefer baking my cheesecakes only in springform pans*.
The springform pan is a popular choice for baking cheesecakes. It features a removable bottom and a latch on the side. This allows you to release the cake without damaging its delicate texture.
The seamless sides of the pan help ensure a smooth and even bake.
These pans can leak if you are baking the cheesecake in a water bath. But since this recipe doesn’t call for a water bath, you don’t have to worry about it!
Is Water Bath Necessary to Make Baked Eggless Cheesecake?
No, a water bath is not necessary to make an eggless baked cheesecake.
The purpose of a water bath, is to provide gentle and even heat distribution around the cheesecake while it bakes. This helps prevent cracking and ensures a smooth texture.
However, since eggless cheesecakes do not rely on eggs for structure, they are less prone to cracking during the baking process. As a result, a water bath is not essential for an eggless baked cheesecake.
I have tried making my cheesecake recipe multiple times without the water bath. They have come out crack-free so I prefer to omit this step.
But if you prefer being more cautious you can of course use a water bath to bake this cheesecake.
Wrap the bottom of the springform pan with aluminum foil. Place it in a larger pan or baking tray filled with hot water during baking, on the lowest shelf.
When the egg-free cheesecake is done, leave the water in the oven as the cake cools down with the door slightly ajar.
Ingredients Used and Alternatives to Make Eggless Cheesecake
Here’s a breakdown of the roles of the main ingredients used in making a simple eggless cheesecake. You can find the full ingredients and their amount used in the recipe card below.
Digestive biscuits* : I used Marie biscuits which is a type of digestive biscuit for this recipe.
Fine crumbs from the crushed biscuits serve as the base for the cheesecake crust. They provide a crunchy texture. They also add a subtle flavor that complements the creamy filling.
You can also use graham crackers for a traditional graham cracker crust.
Melted butter : The melted butter is mixed with crushed biscuits or graham crackers.
This binds them together and create a cohesive crust. It adds richness and helps the crust hold its shape.
I used unsalted butter for this recipe.
Full fat cream cheese : Cream cheese is the star ingredient in a cheesecake. It provides the rich and creamy texture of cheesecake
Make sure to buy the cream cheese blocks and not the spread!
If you are calorie conscious, you can use the half-fat cream cheese. It will still come out just as delicious but less creamy!
Granulated sugar : Sugar is responsible for sweetening the cheesecake filling. It balances the tanginess of the cream cheese.
Yogurt : Yogurt serves as a substitute for eggs in this eggless cheesecake recipe. It helps to provide moisture and contributes to the creamy texture of the filling.
Full-fat yogurt would work best! You can also use sour cream or Greek yogurt in its place.
Full fat milk : You can also use evaporated milk in its place.
Cornstarch (also called corn flour) * : Cornstarch acts as a binder and setting agent in place of the eggs. This makes our eggless cheesecake sturdy and maintains its shape.
Too much corn flour however make your cheesecake more prone to developing cracks
Others : Pure vanilla extract*, Lemon juice, All-Purpose Flour
Make sure all of the ingredients are at room temperature before you proceed. This gives a smooth batter that combines quickly. Beating cold ingredients together will result in a chunky over-beaten cheesecake batter.
What Cheese to Use for our No-Egg Cheesecake?
This recipe calls for good old cream cheese.
Cream cheese is a classic choice that provides the rich and creamy texture. It has a mild and slightly tangy flavor that pairs well with various sweet and savory ingredients.
Full-fat cream cheese is recommended. It contributes to the richness and smoothness of the filling.
Can we use Half Fat Cream Cheese?
Yes, you can use half-fat cream cheese for your no-egg cheesecake if you prefer a lighter option.
Using half-fat cream cheese can result in a slightly less rich and creamy texture compared to using full-fat cream cheese. However, it can still produce a delicious cheesecake.
The reduced fat content can result in a softer or less dense filling. It may also have a milder flavor compared to using full-fat cream cheese.
How to make the Perfect Eggless Cheesecake
Make the crust
Crush the digestive biscuits* or graham crackers to crumbs by using a food processor*. You can also crush it by putting the biscuits in a zip-lock bag and running a rolling pin* over it.
Then add melted butter into the crumbs. Mix thoroughly.
Pack the crushed biscuits tightly onto the bottom of a greased springform pan. The crust mixture forms the cheesecake base.
Use your palm or the flat bottom side of a cup to pack the crumbs.
I raised this crumb-wall 1/4th to the sides of the pan. I like more cheese and fewer crumbs in my cheesecake!
Bake it in the oven for 10 mins at 390F for the base to form.
After this, keep the pan out o a wire rack* and let it cool for 5 mins. Then pop it in the refrigerator till the filling is ready.
Make the cheesecake filling
In a large bowl, whisk the cream cheese and sugar till it becomes medium creamy. Check out the video to see the right consistency.
Then add flour, cornstarch*, vanilla extract*, lemon juice, and yogurt, one by one, whisking in between. Then add milk and mix until you no longer see any runny milk in the mix.
Remember to scrape down the sides of the bowl to ensure a smooth batter without any lumps.
Cream cheese has a tendency to cling to the sides. Scraping the sides the bowl helps incorporate all the ingredients evenly and results in a creamy and lump-free texture.
Bake
Pour the cheesecake mixture onto the pan* with the prepared biscuit base. Bake at 390 F for 20 minutes. This aids the rise.
Then reduce the temperature to 230 F and bake for another hour. By now you should see a wobble in the center of the cake.
Then you can switch the oven off. It will continue cooking as it cools down.
Cooling and Chilling the Cheesecake
Keep the oven door slightly open, let the cake cool inside the oven for 1 hour.
This step prevents the cheesecake from cracking as there is no drastic temperature change from the hot oven to the cool countertop.
After an hour place the pan on a wire rack on the counter and let it cool to room temperature. After it cools, cover with aluminum foil* . Chill in the refrigerator for at least 4 h or even overnight!
Remove from the Springform pan and Serve!
Once the cheesecake has cooled completely, release the latch on the side of the springform pan. This will loosen the sides of the pan, allowing you to remove them.
Run a thin knife along the edges of the cheesecake, separating it from the sides of the pan. This will help release any parts of the cheesecake that may be sticking.
Lift away the sides of the springform pan from the cheesecake. Hold onto the edges of the pan while slowly lifting it straight up.
Slide a thin spatula or a cake lifter under the cheesecake to separate it from the pan’s bottom. Lift the cheesecake off the pan’s bottom and transfer it to a serving plate or cake stand.
Perfectly baked cheesecake is ready to be served!
How to Ensure that my Cheesecake does not Crack?
- Grease the sides of the pan with butter and consider lining the bottom with parchment paper. This will help prevent the cheesecake from sticking to the sides and bottom of the pan as it bakes.
- Make sure that your cream cheese, yogurt, and other ingredients are at room temperature before mixing them together. Cold ingredients can result in lumps and uneven mixing. This can contribute to cracking.
- Mix the cheesecake batter only until the ingredients are well combined. Overmixing can introduce excess air into the batter. This may cause the cheesecake to puff up and then collapse, resulting in cracks.
- Follow the recommended baking temperature specified in your recipe. If the oven is too hot, the cheesecake may cook too quickly and crack. It’s also helpful to use an oven thermometer* to ensure the oven temperature is accurate.
- Overbaking can cause the cheesecake to become dry. This increases the likelihood of cracks. The center of the cheesecake should still have a slight jiggle when shaken.
- After baking, allow the cheesecake to cool gradually. Rapid temperature changes can cause the cheesecake to crack.
- If your cheesecake is prone to cracks, consider using a water bath during baking. Check above for details.
Following these tips can help reduce the chances of cracks. But it’s important to remember that cracks can sometimes occur despite best efforts. Don’t worry too much about a few cracks, as they can often be covered up with toppings.
Tips to make the best Eggless Cheesecake
To make the best eggless cheesecake, here are some valuable tips to keep in mind:
- Remember that baking a cheesecake takes a long time to bake, chill and set., so plan accordingly.
- Measure the ingredients correctly. I recommend using a kitchen scale*.
- Make sure all your ingredients are at room temperature., especially the cream cheese. Only beat softened cream cheese. This will give the smooth, creamy texture of the cheesecake.
- Do not over-mix the cheesecake batter. Always use low speed while mixing the ingredients. Over-mixing can create a lot of air pockets, that can lead to a cracked cheesecake.
- If you do have many air bubbles after pouring in the cheesecake batter, give your cake tin a few gentle taps on your kitchen counter to release them.
- Another important tip – Do not open the oven in between the baking time to see if the cheesecake is done. The sudden temperature change will cause the cheesecake to sink or crack.
- Allow the cheesecake to chill for the recommended time before serving. This helps to set the texture and flavors, allowing them to develop fully.
How do I know when my cheesecake is done?
Your cheesecake is done when the sides are set well and golden brown. But when you shake the pan gently you will see a slight wobble in the center.
At this point, you can switch off the oven but still keep the cheesecake inside the oven.
Leave the oven door slightly ajar and let the cheesecake cool for an hour. It will continue to cook some more and set as it cools.
How to cut the Eggless Cheesecake?
Run a sharp knife under hot water to warm it up for a few seconds. Then wipe it dry with a paper towel.
Start by making a straight cut through the cheesecake from the center to the edge. Then again run the knife under warm water and wipe it dry.
Repeat for every slice. This process gives you perfect clean slices each time.
Recipe Variations
- No-Bake Cheesecake: If you prefer a chilled and fuss-free dessert, try making a no-bake cheesecake. Try our really cute and easy cheesecake in a jar! It is perfect for a small party!
- Chocolate Cheesecake: Indulge your chocolate cravings with a decadent eggless chocolate cheesecake. Add cocoa powder or melted dark chocolate to the filling for a rich chocolatey flavor. You can also create a chocolate crust using chocolate cookies. Or incorporate chocolate chips into the batter.
- Flavored Cheesecake: Get creative with flavors by adding extracts to your cheesecake. Try infusing the filling with flavors like vanilla bean, almond, or coffee. Add crushed cookies, caramel or raspberry swirls, or fruit preserves to create exciting textures and tastes.
If you want to try your hand at eggless strawberry cheesecake or mango cheesecake, you can find the delicious recipes here – 23 Eggless Cheesecake Recipes!!
How to Serve the Eggless Cheesecake?
You can serve this eggless New York cheesecake as it is. You can also decorate it with fresh strawberries or blueberries or your favorite fruit.
I love adding topping sauce such as this strawberry sauce or my personal favorite – blueberry topping sauce on top of the cheesecake.
You could also serve a slice of this gorgeous eggless cheesecake with a drizzle of chocolate ganache or salted caramel sauce.
Keep it simple or dress it up., either way, you get a perfect dessert with this delicious cheesecake recipe.
Storing and Freezing Eggless Cheesecake
Refrigerate
Refrigerate the cheesecake within two hours of being at room temperature
Eggless cheesecake can be stored in the refrigerator for up to 5 days. Make sure to cover the cheesecake with plastic wrap or transfer it to an airtight container before transferring it to the fridge.
Freeze
It also freezes very well. Before freezing, make sure the cheesecake is fully chilled in the refrigerator.
Wrap the cheesecake with plastic wrap. Ensure it is completely covered and sealed to prevent freezer burn.
It is best consumed within 1-2 months of freezing. Make sure not to freeze the cheesecake with any toppings.
I prefer freezing individual slices in plastic wrap* or foil so you can thaw just those pieces that you need.
Thaw
When you’re ready to eat your cheesecake, thaw it overnight in the refrigerator. Once thawed, the cheesecake should be consumed within a few days.
Add your toppings before serving the cheesecake!
It’s important to note that the texture of the cheesecake may slightly change after freezing and thawing. However, properly stored and thawed eggless cheesecake can still be a delicious treat.
Make-Ahead Options
It is best to make this cheesecake a day before you want to serve it. For best results, let it set overnight in the fridge before removing it from the springform pan.
You can also make the crust and keep it in the refrigerator for a day or 2 before making the filling.
Aso, toppings or sauces can be prepared in advance and stored separately. Fruit compotes, chocolate ganache, or heavy whipping cream can be made ahead of time and refrigerated until needed.
Commonly Asked Questions
If you over-mix the cheesecake batter, it will result in soft cheesecake. Beat the ingredients at a low speed till they get combined. I recommend using an electric mixer* or a stand mixer with a whisk attachment.
How long does eggless cheesecake take to set?
It can take between 4-8 hours for the cheesecake to set. But I recommend leaving it in the fridge overnight if you do have the time.
If you don’t have a springform pan don’t worry you can use a 9-10″ pie pan or even a 9-inch round pan to make eggless cheesecake.
Can I make a vegan version of eggless cheesecake?
Absolutely! Use plant-based cream cheese substitutes, non-dairy yogurt, and other vegan ingredients to create a vegan-friendly cheesecake.
LOOKING FOR MORE EGGLESS CAKE RECIPES??
Here are some of my favorite ones, that I am sure you would love –
Here are more eggless desserts –
The Best Cheesecake Recipe (Eggless)
Equipment
- Food Processor* optional
- Rolling Pin optional
Ingredients
Base
- 200 g Digestive biscuits*
- 100 ml Melted butter Vegan or regular
Filling
- 900 g Full fat cream cheese
- 1 ¼ cup Granulated sugar
- 1 cup Yogurt (or buttermilk)
- 1/2 cup Full fat milk
- 2 tbsp All purpose flour*
- 2 tbsp Cornstarch* (also called cornflour)
- 2 tsp Pure vanilla extract*
- 2 tsp Lemon juice
Instructions
Base
- Preheat the oven to 390 F
- Lay a parchment paper at the bottom of a 9" springform cake pan *
- Grease the bottom as well as the sides with melted butter.
- Crush the digestive biscuits* to crumbs by using a food processor* or by putting the biscuits in a zip-lock bag and running a rolling pin* over it.
- Mix the melted butter into the crumbs until thoroughly mixed.
- Press the crumbs onto the bottom of the greased pan using your palm or the flat bottom side of a cup.
- Press the crumbs to the sides using your fingers and sort of build a side wall. I raised this crumb-wall 1/4th to the brim of the pan. I like more cheese and less crumbs in my cheesecake!
- Bake it in the oven for 10 mins for the base to form. After this, keep the pan out o a wire rack* and let it cool for 5 mins. and pop it in the refrigerator till the filling is ready.
Filling
- Keep oven preheated at 390 F
- In a large bowl, whisk the cream cheese on low speed using an electric mixer*. You can use a handheld whisk as well, but be advised you might get tired !
- Add the sugar in two additions as you beat the cheese for about 2 minutes till it becomes medium creamy. Check out the video to see the consistency. Do not over-whisk the mix.
- Add both flour, vanilla extract*, lemon juice and yogurt, one by one, whisking in between. Keep a silicon spatula* handy to scrape down from the sides towards the mixer.
- Whisk for about 30 seconds to 1 minute. Add the milk. Mix gently with the spatula first before running the mixer, otherwise you will end up splashing milk all around.
- Mix until you no longer see any runny milk in the mix.
- Pour the mix onto the pan with the prepared base.
- Bake at 390 F for 20 minutes. This aids the rise.
- Reduce the temperature to 230 F and bake for another hour. By now you should see a wobble in the center of the cake
- Switch the oven off.
- Keeping the oven door slightly open, let the cake cool inside the oven for 1 hour
- Now place the pan on a wire rack and let it cool at room temperature.
- Cover loosely with a foil and refrigerate it overnight.
- Enjoy!
Video
Notes
- Remember that baking a cheesecake takes a long time to bake, chill and set., so plan accordingly.
- Make sure all your ingredients are at room temperature., especially the cream cheese. Only beat softened cream cheese. This will give the smooth, creamy texture of the cheesecake.
- Do not over-mix the cheesecake batter. Always use low speed while mixing the ingredients. Over-mixing can create a lot of air pockets, that can lead to a cracked cheesecake.
- If you do have many air bubbles after pouring in the cheesecake batter, give your cake tin a few gentle taps on your kitchen counter to release them.
- Another important tip – Do not open the oven in between the baking time to see if the cheesecake is done. The sudden temperature change will cause the cheesecake to sink or crack.
- Allow the cheesecake to chill for the recommended time before serving. This helps to set the texture and flavors, allowing them to develop fully.
Nutrition
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About the Author
Hi! Akshita & Midhun here! Welcome to our blog where we show simple yet awesome recipes for your cravings.
Akshita being allergic to egg, we are committed to providing egg-free recipes along with some vegan friendly options. Read more about us here!
