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.
I am so thankful for this recipe! We have several family members who love cheesecake but have egg allergies. My daughter has a corn allergy so I leave out the cornstarch and it still turns out amazing!
That’s awesome Karrie! Thanks so much for sharing and for your great review!
Amazing recipe, so easy and perfect each time
Glad to hear you enjoyed the recipe and thanks for your great review!
Absolutely lovely! My family was all craving cheesecake over the New Year, but three of us have egg allergies. I hunted down this recipe, and it was absolutely a dream! I was sold on the “no cracking and no waterbath” for sure—and it delivered as promised! Silky, creamy, dense and perfectly flavored, with no cracking whatsoever and a perfect finish! Hooray! Better even than the ‘regular’ cheesecake I made earlier in the year. This will be my go-to recipe!
Just FYI, I used a classic graham cracker crust in lieu of the Oreo crust, though I’m sure that would be yummy too! I also used a 9″ cake pan (I don’t own a springform pan), and simply lined the bottom with a circle of parchment paper. Once cooled, the cheesecake turned out of the pan cleanly for a perfect presentation!
For those interested:
GRAHAM CRUST RECIPE
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
Combine thoroughly and press into bottom and up sides of pan. Bake at 350º for 6-8 minutes. Cool and proceed with cheesecake recipe from there.
That’s awesome! Thanks so much for sharing and for your great review!
I only have a 9″ pan, will it work out ok?
That should work fine Phillip.
Thanks for the recipe! I want to make a pumpkin cheesecake. I have a can of sweetened pumpkin pie filling (it has pumpkin puree, sugar and spices). I am thinking maybe I can replace the can of condensed milk with that instead? What are your thoughts?
Hi Shiva. We haven’t tried the recipe with pumpkin before, so not sure if it’ll work. Let us know if you try!
Hey, i really liked your recipe!! Could you give alternatives for sour cream
I made a big batch and it sat in the fridge for 3 days. I will bake the rest of the batter on day 4, it should be fine right ?
hi can i use 1 cup sugar to replace condensed milk
hi is this 1× 250g creamcheese needed an also can i use 1× 28cm round springform pan an wats bake time an the topping is optional right?
Can I use graham crackers instead? If so how much? Thanks in advance!
Hi, I have a 9 inch springform pan, and it doesn’t fill up to the top with the given ingredient measurements, do you have any suggestions on how to increase the quantity accordingly?
Hi Sim. You can double the recipe next time and see if that works.
Hi! I wanted to make a cheesecake with white chocolate ganache glaze topping. How do you think that would work for this one? Thanks for the nice recipe!
I think that would taste amazing Aly! Hope you enjoy! 🙂
This is absolutely delicious! It was my first time making a cheesecake. Have one in the oven right now but with chocolate Oreos. Daughter is allergic to eggs…could not get enough of this!
So happy to hear you enjoyed the recipe Christina!
Do you scrape the cream out of the oreos or leave it in?
You should leave the cream in the oreos. 🙂
I have an egg allergy so I’m very thankful for your recipe! It is no more complicated to make than regular cheesecakes and tastes amazing! As I also avoid wheat I used gluten free graham crackers for the crust… still amazing! Thank you!
That’s great Laura! Thanks so much for your lovely review!
I took this out of my oven and let it sit on the counter for 6 hours.. I just put it in the fridge. I don’t know how I forgot about it and I’m pretty upset.. should I just throw it away? will this make us sick?
No it should still have been fine Jacinda!
hi i have everything just no sour cream can i leave out or do you suggest a substitute
Hi there! You can leave it out.