It is the perfect dessert for a small party, get-together and more! This delicious eggless cheesecake is prepared with cream cheese, greek yogurt, condensed milk, cream and cornstarch. The egg-free cheesecake filling is so creamy and rich – perfect for dietary needs such as egg allergy or ethical/environmental/health reasons. The crust is wonderfully buttery and melt in the mouth! This baked version is a beautiful homemade dessert that is well worth the time and effort. I love cheesecake pretty much in any form. For super quick, almost “instant” cheesecakes, my go-to recipe is this no bake eggless strawberry cheesecake. I can change up the topping to whatever I fancy! I mostly use my Instant Pot to make New York style Instant Pot Eggless Cheesecake. This time, I thought I’d go back to basics and make a baked cheesecake in the oven using a water bath. To go totally dairy-free, this Vegan Burnt Basque Cheesecake uses just 5 main ingredients. This is an easy cheesecake recipe as the recipe does not have too many steps. Also, ingredients are all available at your local grocery store.
Eggless Baked Cheesecake Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post Eggless Filling: Soft cheese – you must use full-fat cream cheese. Double cream – or heavy cream works fine. Greek yogurt – alternatively use the same quantity of sour cream. This gives the slight sour taste of the cheesecake. Again, use the full fat variety. Sweet condensed milk – ensure it is the full fat version rather than the light version Sugar – use white granulated sugar, you can also use caster sugar Cornstarch – aka corn flour which works as a setting agent, therefore, you do not need eggs. Ensure ingredients have reached room temperature. Optional flavourings: vanilla extract, lemon juice or lemon zest or cocoa powder Base: You need graham crackers for a traditional graham cracker crust. UK readers can use digestive biscuits which is what I have used for this recipe. Butter – unsalted or salted both work, you need the butter to be melted. Toppings I went for fresh srawberries but you can go for so many options!
fresh fruit such as raspberries, blueberries or chopped mangoes. strawberry sauce or strawberry puree sweet chocolate sauce to make an eggless chocolate cheesecake caramel sauce whipped cream
Equipment
Springform pan – I have used a 7 inch spring form cake pan Foil – to cover the springform from the outside to prevent leaks Parchment paper – to line the bottom of the pan Electric mixer – to make the filling Alternatively, use a wire whisk and spatula Food processor – to crush the biscuits to a fine powder/crumb. You can also use a zip lock bag and rolling pin
How to make perfectly baked cheesecake without eggs
This simple eggless cheesecake is made in a few easy steps. Follow the step by step photos and video for instructions
Prepare the base:
Cut parchment paper into a round to fit inside your chosen springform pan. Brush the inside of the pan with a little melted butter Using a rolling pin or a food processor, crush the graham crackers/digestive biscuits until they form fine crumbs Tip in the melted butter and mix well. Using the back of a small glass, press the crust mixture along the sides and bottom of the pan. You can either go up the sides of the spring pan or just the bottom. Place the biscuit base in the freezer whilst you prepare the filling.
Prepare the cream cheese mixture
You will need a large mixing bowl or a stand mixer/electric beater. Firstly, beat the cream cheese on medium speed until it is light and fluffy. Add in the greek yogurt and sugar and mix well for around a minute. Steadily pour in the condensed milk and mix until well incorporated. Tip in the cornflour (ensure it is lump free, sieve if you have to) and the double cream. In this recipe, you do not need to whip cream. Mix all the ingredients well ensuring to scrape down the sides of the bowl. Add any flavourings. The batter should look smooth and glossy. Take the biscuit butter mixture out from the freezer. Pour the cheese cake filling into the spring pan, leaving around 1 inch from the top. The filling will expand as it cooks. Wrap the whole spring form in two lots of tin foil. This is to ensure no water can leak into the pan. Use one large bit of tin foil at a time to prevent gaps in the foil. You can secure the foil with a bit of string if you need to.
Cooking the cheesecake
Have the oven preheated to 180C / Gas Mark 4 / 350F Place the spring form pan in a baking tray. Pour hot water into the baking tray – be careful to avoid splashing the top of the cheesecake with water. Place the cheesecake in the middle of the oven and bake for around 50 minutes. The cheesecake will start to set at the edges but should remain pale cream in colour. If your cheesecake seems to do this before 50 minutes, then please turn the heat off early. Classic cheesecake New York style remains pale in colour so do not let your cheesecake to cook until it is golden brown. Once you’ve reached this stage, turn off the heat and open the oven door. This ensures the cheesecake cools slowly. Allow the cheesecake to sit in the oven for 30 minutes, after this, remove it and allow to cool to room temperature on a wire rack. Place in the fridge to set overnight or for a minimum of 6 hrs once the cheesecake has totally cooled. You may want to place it in an airtight container to avoid odours from the fridge setting in.
Pro Tips for the best eggless cheesecake
Follow these tips and tricks for creamy cheesecake that is free of cracks and doesn’t sink.
For best results, plan ahead. The prep time may be short but the recipe requires plenty of chilling time. Ensure the cream cheese, cream and greek yogurt/sour cream is at room temperature before mixing. Cold ingredients tend to incorporate more air during mixing which causes bubbles to form. The most important tip is to not cook the cheesecake until it is fully cooked. The centre of the cheesecake should still jiggle. It will continue to cook as it cools. Note that all ovens work a bit differently so you may need to adjust these settings. Leave the oven door open but keep the cheesecake in the oven to prevent it cooling too fast. Cooling the cheesecake too quickly can cause it to sink. Allow the cheesecake to chill before serving. This time is crucial for the cheesecake to set perfectly. To get perfect clean slices, I recommend cleaning the knife with some kitchen paper in between each cut. Cut straight down rather than using a back and forth motion as this will disturb the biscuit base.
Storage
You can store this cheesecake in the fridge in an airtight container for up to 3 days. After this, it looses its freshness. You can easily freeze this eggless cheesecake. Simply place the baked cheesecake in a freezer safe container. Once frozen, you can wrap it in plastic wrap (cling film) and store for 1 month. Allow it to thaw to room temperature on the kitchen counter or in the freezer overnight. I actually froze this exact cheesecake and I can confirm that it freezes and defrosts really well without compromise to taste or texture.
Other Eggless Baking Recipes
Gulab Jamun Cake Saffron Pistachio Shortbread Semolina Cake (Revani) Chocolate Orange Cake Butterscotch Tart Candied Walnuts with Brown Sugar As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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