Go Back
+ servings
Eggless cheesecake on a white cake stand with one slice ready to serve.
Print Recipe
5 from 12 votes

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.
Prep Time15 mins
Cook Time45 mins
Cooling/Setting8 hrs
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12
Calories: 461kcal
Author: Alison

Ingredients

Crust:

  • 28 Golden Oreo Cookies
  • 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

  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 - 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.
  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 | Sodium: 323mg | Calcium: 164mg | Vitamin C: 2mg | Vitamin A: 877IU | Sugar: 32g | Fiber: 1g | Potassium: 234mg | Cholesterol: 77mg | Calories: 461kcal | Trans Fat: 1g | Saturated Fat: 15g | Fat: 30g | Protein: 7g | Carbohydrates: 42g | Iron: 1mg