This is seriously the BEST eggless cheesecake ever. It is so smooth and creamy and melts in your mouth. It’s also SO easy to make, you will fall in love with it. No water bath required.
This baked eggless cheesecake is our latest eggless dessert recipe, perfect for those times when you’ve run out of eggs but still want to bake!
I must admit that it took me a LOT of testing to get this recipe right, but since cheesecake is one of my favorite things, I wasn’t too hard done by having loads of cheesecake tests on the go for a couple of weeks. Fun times!
The recipe that you see now is simply perfect! It has a simply perfect taste and texture and the method and ingredients list is so easy that making it is just a joy all round.
We bake it at low heat and then let it cool on the countertop for two hours before refrigerating. So there are NO cracks and it doesn’t need a water bath. So not only is this the best tasting eggless cheesecake, it is also the easiest!
And if you love cheesecake, then also check out our Greek yogurt cheesecake and our biscoff cheesecake, passion fruit cheesecake and Golden Oreo cheesecake (all eggless!).
Ingredients You’ll Need:
Ingredient Notes
- Golden Oreos – crushed golden Oreos and butter make up the crust in this recipe.
- Butter – can be unsalted or lightly salted, it won’t make any big difference to this recipe.
- Sour cream – should be full fat. We use sour cream in both the filling of the cheesecake and to make the sour cream topping.
- Cream cheese – should be full fat, firm, brick-style. We used Philadelphia Cream Cheese.
- Condensed milk – we used one 14 ounce can of sweetened condensed milk.
- Cornstarch – is mixed with milk and is the ‘egg replacement’ in this recipe. We only need a small amount and it does the job beautifully.
How To Make Eggless Cheesecake
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Prepare your springform pan. Take the base of your 8-inch springform pan and flip it so that there isn’t any lip on the bottom anymore. This makes it easier to remove the cheesecake later on.
- Spray the base and sides of the springform pan with non-stick spray and then place a square sheet of parchment paper on the bottom and clip in the sides. There is no need to cut the parchment paper to fit, it’s fine if it sticks out the sides.
- Now cut strips of parchment paper to line the sides.
- Prepare the crust. Add golden Oreos to your food processor and process into crumbs.
- Pour in melted butter and process again so that the butter is mixed in with the crumbs.
- Transfer to your prepared 8-inch springform pan and use a spatula to move the crumbs up the sides of the dish. Then use the bottom of a glass or a measuring cup to press down on the crumbs and pack them in more tightly for the crust. Place into the fridge to set while you work on the filling.
- Prepare the filling. Add the cream cheese to your stand mixer and mix until smooth.
- Add cornstarch and milk to a bowl and whisk until smooth.
- Add the cornstarch mix, sour cream, sweetened condensed milk, lemon juice and vanilla extract to the stand mixer and mix until smooth.
- Pour the filling out over the top of the cookie crust and smooth down.
- Place your springform pan on top of a baking tray and bake in the oven at 300°F for 45 minutes.
- After 45 minutes remove from the oven and leave to cool on the countertop for 2 hours.
- Prepare the sour cream topping. Add sour cream to a bowl and sift in the powdered sugar. Mix together until smooth.
- Spread the sour cream topping on top of the cheesecake.
- Place the cheesecake into the fridge to set for at least 6 hours and preferably overnight.
- Remove the cheesecake from the springform pan and place onto a cake stand.
- Slice and serve!
Chef’s Tips
Use a springform pan. A springform pan works best for this cheesecake. However if you use a different dish, make sure it is at least 8 inches round and deep enough to fit the cheesecake.
Place the springform pan on a baking tray before baking in case of leaking. Not all springform pans leak, but many of them do (including mine)! So it’s safest to place it on a baking tray before baking, so that any leaks are caught in the tray and you don’t have to clean your oven.
Bake at low heat. We bake this at low heat – 300°F (150°C) – which is low enough so that there are no cracks and we don’t need to use a water bath. The cheesecake also doesn’t rise too much and then sink, it has a perfectly flat top. It should be lightly golden on top, not browned.
Let it set overnight for best results. It’s ideal to make this the day before you actually need it. That way you don’t have to rush any of the steps. It’s most ideal to let it set overnight in the fridge before removing it from the springform pan.
Heat your knife to cut perfect clean slices. To cut perfectly neat, clean slices, heat your knife by placing it in hot water and then wiping it dry with a paper towel. Slice and then dip the knife in the hot water and dry it off again before the next slice. Repeat for every slice.
Make Ahead, Storing and Freezing
Make Ahead: This is the perfect dessert to make ahead of time as it is best to make it the day before and let it set overnight.
Storing: Keep your cheesecake stored in the fridge (covered) and enjoy it within 5 days.
Freezing: This cheesecake is freezer friendly. Follow all the steps including letting it set overnight in the fridge. Then remove it from the springform pan and place it on a plate (or cardboard round), wrap in plastic wrap and then foil and freeze. It is freezer friendly for up to 3 months. Thaw overnight in the fridge.
More Eggless Cake Recipes
- Eggless Carrot Cake
- Eggless Red Velvet Cake
- Eggless Lemon Cake
- Eggless Vanilla Cake
- Eggless Chocolate Cupcakes
- Eggless Coffee Cake
Did you make this recipe? Be sure to leave a comment and rating below.
Eggless Cheesecake
Ingredients
Crust:
- 28 Golden Oreo Cookies
- ⅓ cup Butter Melted
Cheesecake:
- 16 ounces Cream Cheese Full Fat, Brick Style, Softened*
- 1 Tbsp Cornstarch
- 2 Tbsp Milk Cold
- ½ cup Sour Cream Full Fat
- 14 ounces Sweetened Condensed Milk Canned
- 1 Tbsp Lemon Juice
- 1 tsp Vanilla Extract
Sour Cream Topping:
- ½ cup Sour Cream Full Fat
- 1 Tbsp Powdered Sugar Sifted
Instructions
- Preheat the oven to 300°F (150°C).
- Prepare your springform pan. Take the base of your 8-inch springform pan and flip it so that there isn't any lip on the bottom anymore. This makes it easier to remove the cheesecake later on.
- Spray the base and sides of the springform pan with non-stick spray and then place a square sheet of parchment paper on the bottom and clip in the sides. There is no need to cut the parchment paper to fit, it's fine if it sticks out the sides.
- Now cut strips of parchment paper to line the sides.
- Prepare the crust: Add golden Oreos to your food processor and process into crumbs.
- Pour in melted butter and process again so that the butter is mixed in with the crumbs.
- Transfer to your prepared 8-inch springform pan and use a spatula to move the crumbs up the sides of the dish. Then use the bottom of a glass or a measuring cup to press down on the crumbs and pack them in more tightly for the crust. Place into the fridge to set while you work on the filling.
- Prepare the cheesecake filling. Add the cream cheese to your stand mixer and mix until smooth.
- Add cornstarch and milk to a bowl and whisk until smooth.
- Add the cornstarch mix, sour cream, sweetened condensed milk, lemon juice and vanilla extract to the stand mixer and mix until smooth.
- Pour the filling out over the top of the cookie crust and smooth down.
- Place your springform pan on top of a baking tray and bake in the oven at 300°F for 45 minutes.
- After 45 minutes remove from the oven and leave to cool on the countertop for 2 hours.
- Prepare the sour cream topping. Add sour cream to a bowl and sift in the powdered sugar. Mix together until smooth.
- Spread the sour cream topping on top of the cheesecake.
- Place the cheesecake into the fridge to set for at least 6 hours and preferably overnight.
- Remove the cheesecake from the springform pan and place onto a cake stand.
- Slice and serve!
Notes
- Cream cheese – should be full fat, firm, brick-style. We used Philadelphia Cream Cheese.
- Place the springform pan on a baking tray before baking in case of leaking. Not all springform pans leak, but many of them do (including mine)! So it’s safest to place it on a baking tray before baking, so that any leaks are caught in the tray and you don’t have to clean your oven.
- Bake at low heat. We bake this at low heat – 300°F (150°C) – which is low enough so that there are no cracks and we don’t need to use a water bath. The cheesecake also doesn’t rise too much and then sink, it has a perfectly flat top. It should be lightly golden on top, not browned.
- Let it set overnight for best results. It’s ideal to make this the day before you actually need it. That way you don’t have to rush any of the steps. It’s most ideal to let it set overnight in the fridge before removing it from the springform pan.
- Heat your knife to cut perfect clean slices. To cut perfectly neat, clean slices, heat your knife by placing it in hot water and then wiping it dry with a paper towel. Slice and then dip the knife in the hot water and dry it off again before the next slice. Repeat for every slice.
- Make Ahead: This is the perfect dessert to make ahead of time as it is best to make it the day before and let it set overnight.
- Storing: Keep your cheesecake stored in the fridge (covered) and enjoy it within 5 days.
- Freezing: This cheesecake is freezer friendly. Follow all the steps including letting it set overnight in the fridge. Then remove it from the springform pan and place it on a plate (or cardboard round), wrap in plastic wrap and then foil and freeze. It is freezer friendly for up to 3 months. Thaw overnight in the fridge.
We just made this and I realize now that there’s no sugar in it. How will this taste? It’s for Christmas dessert. I’m allergic to eggs so happy no eggs. Thanks Kathy
Hi Kathy, the recipe uses a can of sweetened condensed milk and that has PLENTY of sugar, so it’s supposed to be a sweet dessert. If you didn’t use sweetened condensed milk then that will be an issue! Hope it worked out.
Originally made these to serve to a guest with egg allergy, but it is now the only cheesecake recipe I’ll ever use. Creamy, delicious and super easy to make. I’ve also made with a traditional graham cracker crust. Question: I’d love to try a chocolate version. Any suggestions on how to do that (i.e. cocoa powder or melted chocolate)?
Thanks!
Thank you for the amazing review Mary!
Thank you so much for sharing the detailed and perfect recipe!! I made it y’day and it turned our super duper yummy!!
So happy to hear that it came out great! Thanks so much for the amazing review!
This turned out delicious. Used a 9 inch pan and chocolate Oreos as the base. Did not put the topping, used jam instead.
Wonderful! Thanks so much for sharing and the awesome review!
Hi Alison…I am Kalindi from India. I found your recipe for cheesecake on Pinterest and thought let’s give it a try. I didn’t know that my baked cheesecake will turn out so super in the first attempt. Thanks for your recipe. It’s easy and most importantly it’s eggless. I am a home baker and always in search of eggless recipes. My kids loved it so much. Thanks again…
So happy you enjoyed it Kalindi! Thanks for the wonderful review.
Thank you so much for this recipe! I have been avoiding making cheesecake because it was so intimidating. This was so easy and soooooo delish! My family said that I am now in charge of the cheesecakes for every holiday. I didn’t make the topping, but instead bought some different pie toppings, caramel, hot fudge syrup and canned whipped cream so that everyone could have a little bit of whatever they wanted. Thank you again for sharing your recipe!
Also, for those who have family members with food allergies (like mine), I used gluten free Oreos, so I was able to tell them it was egg free- gluten free and no one had to worry!
That’s so awesome Jodi! Thanks so much for the amazing comment and review. So happy you found it easy and delicious!
How do i adjust the ingredients for an 9 inch springform pan? Also what does the lemon juice do?
I haven’t made this in a 9-inch so I can’t advise. Lemon juice is for flavor.
Made it as is for a 9 inch and it worked out perfect! My moms allergic to eggs so this recipe was amazing!
So happy to hear that Lauryn! Thanks for letting us know!
This is an INCREDIBLE cheesecake recipe. It is sooooooooo smooth and creamy. Just the right texture. I did make some adjustments- used a graham cracker crust, added lemon zest, and doubled the lemon juice. It turned out deliciously lemony.
Awesome! Thanks so much Courtney!
Hi Alison, this is the best cheesecake! I made this last weekend and everyone loved it and commented on how it was better than any they have had. The only change I made was swapping Oreos for Digestive biscuits, and I did not add the topping. I’m planning to make this again for Christmas, and I will drizzle a raspberry sauce (once I find a decent recipe for this) on top of it 🙂
That’s awesome Anna! Thanks for the wonderful review! I think a raspberry sauce on top will be fantastic too. 🙂
Hello, I must say this cheesecake based on the reviews of my family members, was good. I told them to taste it and tell me what they taught, and then once they gave me their positive review, I told them it was eggless. I do like it. Thanks a bunch. I made it on Saturday.
So glad you enjoyed it!
Hey Alison …this is another winner!!! I guess I love cheesecake as much as you do cos I tried several recipe BUT this one is the BEST yet!!! And eggless too :))))
Made this twice already(one is in my oven right now). I love this recipe and it is now my go-to cheesecake recipe because I havent had a failed one so far…I have had other tried ones failing miserably 🙁 , batter just pouring out of the baking pan as I open it …you know?!
Thank you again for your great recipes….always your big fan 🙂
Hi Sudha, so glad this was another winner for you! I am also in love with this cheesecake, hmmm I think I should bake another one today! Thanks so much for sharing and the amazing review.
Hi Alison, did you remove the cream/ icing between the Oreos before you crushed it? Thank you in advance.
Hi Sam, no, we used the full oreo cookie. No need to remove anything. 🙂
I don’t have Oreo’s so will use a different cookie. Can you tell me how many GRAMS of cookie (dry) are needed for the crust? Thanks.
Hi Monika, the weight would depend on the cookie you’re using. 28 golden oreos weighs 300g but that’s not going to be the same weight as another cookie. It would be best to go with volume in that case. You’re going for around 2 cups of cookie crumb volume.
2 cups of cookie crumbs – got it! Thank you for replying. I appreciate it.