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    Home Β» Eggless Desserts

    The Best Eggless Cheesecake

    Published: May 20, 2021 Updated: May 20, 2021 by Alison Hope Β· This post may contain affiliate links Β· 30 Comments

    Jump to Recipe Print Recipe
    Eggless Cheesecake

    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.

    Eggless cheesecake on a white cake stand with one slice ready to serve.

    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:

    Photo of the ingredients needed to make eggless cheesecake.

    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.
    Eggless cheesecake on a white cake stand with one slice ready to serve.

    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.
    Photo of springform pan with parchment paper lining the bottom and sides.
    • Prepare the crust. Add golden Oreos to your food processor and process into crumbs.
    Collage of two photos showing golden oreo cookies added to food processor and processed into crumbs.
    • Pour in melted butter and process again so that the butter is mixed in with the crumbs.
    Collage of two photos showing melted butter added to food processor and mixed in with the cookie 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.
    Collage of two photos showing cookie crumbs placed into spring form pan and pressed down to form a crust.
    • Prepare the filling. Add the cream cheese to your stand mixer and mix until smooth.
    Two photo collage showing cream cheese added to stand mixer and mixed until smooth.
    • Add cornstarch and milk to a bowl and whisk until smooth.
    Two photo collage showing cornstarch and milk added to bowl and whisked until smooth.
    • Add the cornstarch mix, sour cream, sweetened condensed milk, lemon juice and vanilla extract to the stand mixer and mix until smooth.
    Two photo collage showing sour cream, condensed milk, lemon juice, vanilla and cornstarch mix added to stand mixer and mixed in.
    • 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 300Β°F for 45 minutes.
    • After 45 minutes remove from the oven and leave to cool on the countertop for 2 hours.
    Two photo collage showing filling added to spring form pan and then baked in oven.
    • Prepare the sour cream topping. Add sour cream to a bowl and sift in the powdered sugar. Mix together until smooth.
    Two photo collage showing sour cream and powdered sugar mixed together in bowl.
    • 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.
    Two photo collage showing sour cream topping added to top of cheesecake and then cheesecake on a white cake stand ready to serve.
    • Remove the cheesecake from the springform pan and place onto a cake stand.
    • Slice and serve!
    Eggless cheesecake on a white cake stand.

    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 – 300Β°F (150Β°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.

    Eggless cheesecake on a white cake stand with one slice ready to serve.

    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.

    Slice of eggless cheesecake on a cake lifter.

    More Eggless Cake Recipes

    1. Eggless Carrot Cake
    2. Eggless Red Velvet Cake
    3. Eggless Lemon Cake
    4. Eggless Vanilla Cake
    5. Eggless Chocolate Cupcakes
    6. Eggless Coffee Cake
    Slice of eggless cheesecake on a white plate with a cake fork.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Eggless cheesecake on a white cake stand with one slice ready to serve.

    Eggless Cheesecake

    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.
    5 from 18 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Cooling/Setting: 8 hours
    Servings: 12
    Calories: 461kcal
    Author: Alison

    Ingredients

    Crust:

    • 28 Golden Oreo Cookies
    • β…“ cup Butter Melted

    Cheesecake:

    • 16 ounces Cream Cheese Full Fat, Brick Style, Softened*
    • 1 Tbsp Cornstarch
    • 2 Tbsp Milk Cold
    • Β½ cup Sour Cream Full Fat
    • 14 ounces Sweetened Condensed Milk Canned
    • 1 Tbsp Lemon Juice
    • 1 tsp Vanilla Extract

    Sour Cream Topping:

    • Β½ cup Sour Cream Full Fat
    • 1 Tbsp Powdered Sugar Sifted
    US Customary – Metric

    Instructions

    • Preheat the oven to 300Β°F (150Β°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 300Β°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

    1. Cream cheese – should be full fat, firm, brick-style. We used Philadelphia Cream Cheese.
    2. 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.
    3. Bake at low heat. We bake this at low heat – 300Β°F (150Β°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.
    4. 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.
    5. 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.
    6. 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.
    7. Storing: Keep your cheesecake stored in the fridge (covered) and enjoy it within 5 days.
    8. 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.

    Nutrition

    Serving: 1Slice | Calories: 461kcal | Carbohydrates: 42g | Protein: 7g | Fat: 30g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 323mg | Potassium: 234mg | Fiber: 1g | Sugar: 32g | Vitamin A: 877IU | Vitamin C: 2mg | Calcium: 164mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    1.5K shares

    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Kathy

      December 23, 2022 at 2:54 am

      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

      Reply
      • Alison Hope

        December 29, 2022 at 10:11 am

        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.

        Reply
    2. Mary

      December 19, 2022 at 12:52 pm

      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!5 stars

      Reply
      • Alison Hope

        December 20, 2022 at 11:24 am

        Thank you for the amazing review Mary!

        Reply
    3. Janhavi

      September 22, 2022 at 5:19 pm

      Thank you so much for sharing the detailed and perfect recipe!! I made it y’day and it turned our super duper yummy!!5 stars

      Reply
      • Alison Hope

        September 23, 2022 at 11:22 am

        So happy to hear that it came out great! Thanks so much for the amazing review!

        Reply
    4. Rabia

      September 19, 2022 at 12:24 am

      This turned out delicious. Used a 9 inch pan and chocolate Oreos as the base. Did not put the topping, used jam instead.5 stars

      Reply
      • Alison Hope

        September 19, 2022 at 10:26 am

        Wonderful! Thanks so much for sharing and the awesome review!

        Reply
    5. Kalindi Divatia

      July 07, 2022 at 12:05 pm

      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…5 stars

      Reply
      • Alison Hope

        July 07, 2022 at 12:33 pm

        So happy you enjoyed it Kalindi! Thanks for the wonderful review.

        Reply
    6. Jodi

      April 17, 2022 at 7:16 pm

      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!5 stars

      Reply
      • Jodi

        April 17, 2022 at 7:19 pm

        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!

        Reply
      • Alison Hope

        April 19, 2022 at 8:34 am

        That’s so awesome Jodi! Thanks so much for the amazing comment and review. So happy you found it easy and delicious!

        Reply
    7. Lauryn

      March 21, 2022 at 3:12 am

      How do i adjust the ingredients for an 9 inch springform pan? Also what does the lemon juice do?

      Reply
      • Alison Hope

        March 23, 2022 at 8:58 am

        I haven’t made this in a 9-inch so I can’t advise. Lemon juice is for flavor.

        Reply
        • Lauryn

          March 28, 2022 at 3:00 am

          Made it as is for a 9 inch and it worked out perfect! My moms allergic to eggs so this recipe was amazing!

          Reply
          • Alison Hope

            March 28, 2022 at 10:17 am

            So happy to hear that Lauryn! Thanks for letting us know!

    8. Courtney

      December 30, 2021 at 12:41 am

      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.5 stars

      Reply
      • Alison Hope

        December 30, 2021 at 10:21 am

        Awesome! Thanks so much Courtney!

        Reply
    9. Anna B

      December 08, 2021 at 11:26 am

      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 πŸ™‚5 stars

      Reply
      • Alison Hope

        December 08, 2021 at 12:11 pm

        That’s awesome Anna! Thanks for the wonderful review! I think a raspberry sauce on top will be fantastic too. πŸ™‚

        Reply
    10. LanLan

      December 06, 2021 at 11:56 am

      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.

      Reply
      • Alison Hope

        December 06, 2021 at 2:14 pm

        So glad you enjoyed it!

        Reply
    11. Sudha

      September 18, 2021 at 7:36 am

      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 πŸ™ , 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 πŸ™‚

      Reply
      • Alison Hope

        September 18, 2021 at 1:14 pm

        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.

        Reply
    12. Sam

      September 01, 2021 at 7:12 pm

      Hi Alison, did you remove the cream/ icing between the Oreos before you crushed it? Thank you in advance.

      Reply
      • Alison Hope

        September 02, 2021 at 10:26 am

        Hi Sam, no, we used the full oreo cookie. No need to remove anything. πŸ™‚

        Reply
    13. Monika

      May 21, 2021 at 7:50 pm

      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.

      Reply
      • Alison Hope

        May 21, 2021 at 8:56 pm

        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.

        Reply
        • monika

          May 22, 2021 at 7:21 pm

          2 cups of cookie crumbs – got it! Thank you for replying. I appreciate it.

          Reply

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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