Amy in the Kitchen

A food blog with southern style recipes and decadent desserts

Simple Cheesecake Recipe {Eggless}

“I love how easy it is to make an eggless cheesecake that taste amazing too! Learn how to make cheesecake without eggs.”
You can't go wrong with a simple cheesecake recipe!

Simple and cheesecake are not normally used in the same sentence together but I’m here to prove just how easy it is to make a rich, creamy, delicious cheesecake. No experience necessary!

This cheesecake has the PERFECT consistency!

This a cheesecake recipe without eggs. No eggs?? Is that possible?

Yes it is! And it’s amazing! It creates a less dense and more creamy cheesecake when you leave the eggs out.

A few people have asked me why this cheesecake must be baked if it has no eggs? Well, even though this recipe has NO eggs, it has to be baked in order for it to set properly. I’ve tried only chilling it overnight to see if it sets up without baking and it’s a no go! Sorry, you’ll have to use the oven for this one.

You can't go wrong with a simple cheesecake recipe!

Perfect Cheesecake Tip #1

One of the most important things to remember when baking a cheesecake is that the ingredients must be at room temperature before you start mixing. You do not want a lumpy cheesecake!

This makes it easier to get a smooth filling and helps prevent over mixing. Over mixing can cause cracks on top of the cheesecake because it incorporates too much air into the batter. To be safe, remove the chilled ingredients from the fridge at least a half hour before you’re ready to start baking. This will bring them to room temperature. I like to take them out about 2 hours beforehand…just to be sure.

Perfect Cheesecake Tip #2

The one thing that gives this cheesecake a special touch is light brown sugar in the crust. Light brown sugar plus a little vanilla extract, give the crust a rich, sweet flavor that is amazing!

That’s usually the first thing I hear once someone takes a bite. “Wow, this crust is amazing!”

You can't go wrong with a simple cheesecake recipe!

Perfect Cheesecake Tip #3

Use a water bath when baking cheesecake. A water-bath helps the cheesecake cook more evenly. It will stay moist, have less cracking and the top will stay nice and flat. Make sure you watch my short video if you’ve never done this before.

Video Tutorial – How to Create a Water Bath for Cheesecakes

Perfect Cheesecake Tip #4

Another tip that helps prevent cracking is to run a sharp knife around the inside edge to release the cheesecake from the sides from the pan before you set it aside to cool.

You can't go wrong with a simple cheesecake recipe!

Perfect Cheesecake Tip #5

I always recommend using parchment paper when baking. It makes life so much easier! Take a look at this video to see how to cut parchment paper to fit any size round baking pan perfectly every time.

You can't go wrong with a simple cheesecake recipe!

Perfect Cheesecake Tip #6

You can’t go wrong with a homemade whipped cream topping on just about any dessert! Top this cheesecake with homemade whipped cream to make it extra yummy!

Learn how to make whipped cream from scratch with this easy recipe for homemade whipped cream. A video tutorial is included!

I hope you enjoy this recipe. This Simple Cheesecake Recipe will be your new go-to cheesecake recipe!

Let me know what you think in the comment section below!

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You can't go wrong with a simple cheesecake recipe!

Simple Cheesecake Recipe {Eggless}

★★★★★ 4.8 from 4 reviews
  • Author:
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8
Print Recipe

Description

I used a water bath to bake this cheesecake.

Ingredients

Crust

  • 1.5 cup graham crackers, crushed (I think honey graham crackers taste the best)
  • 1/4 cup light brown sugar
  • 1/2 cup butter, melted
  • 1/2 tsp vanilla extract

Cheesecake Filling

  • 16 oz cream cheese, room temperature
  • 1 cup sugar
  • 1 cup heavy cream, room temperature
  • 1 cup sour cream, room temperature
  • 1/4 cup flour
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 320 degrees and line the bottom of a 9″ spring-form pan with parchment paper.

Crust

  1. Combine the ingredients in a small mixing bowl and stir together with a fork until all of the crumbs are coated evenly.
  2. Press the mixture onto the bottom of the spring-form pan making sure that the crumbs are compact.
  3. Place in the refrigerator until the cheesecake filling is ready.

Cheesecake Filling

  1. Using a stand mixer or electric mixer, beat the cream cheese and sugar together on low speed until there are no lumps and the cream cheese is smooth.
  2. Scrap the sides of the bowl as needed.
  3. Add the rest of the ingredients one at a time, beating on low speed until each one is fully incorporated before adding the next.
  4. Scrap the sides of the bowl between each addition.
  5. Pour the filling into the pan and gently tap it down on a hard surface to help remove any air bubbles.
  6. Prepare water bath (optional)
  7. Bake in the oven for 1 hour.
  8. Turn the oven off, crack the door and let it cool down for 1 hour.
  9. Remove the cheesecake from the oven and run a sharp knife around the inside rim of the pan to release the cheesecake from the sides. (This will help prevent cracking as it cools)
  10. Let the cheesecake sit on the counter until it’s completely cooled.
  11. Place in the refrigerator overnight to set up.
  12. When you are ready to serve, remove the spring-form pan and let sit out for 30 minutes before serving.

 

Do you use an Instant Pot? I tweaked this recipe and came up with a Instant Pot Cheesecake Recipe.

Watch the video to see how easy it is!

 

A simple cheesecake recipe that anyone can make. So easy! AmyintheKitchen.com

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Reader Interactions

Comments

  2. Hi Amy, I was wondering if I could use a normal rectangular baking pan instead of the spring-form pan and if it would turn out the same just rectangular shape.

    • Yes you can. I would make a parchment paper “sling” that you put under the crust. Cut the parchment so that it hangs off the sides about an inch. That way you can use it to pick the cheesecake up and out of the pan once it’s cooled completely. I hope that makes sense!

  3. Great recipe! It turned out to be one of the best cheesecake we ever had 😊

    • How long do you prebake crust?
      Also, do you grease the sides of the spring form pan?

      • I put the crust in the fridge to set up in this recipe but if you want to pre-bake it, I would do it for 10 minutes and let it cool. I don’t grease the sides of the pan. I use would use parchment paper to line the sides of the pan.

  4. I am currently on an egg free diet and was desperate for cheesecake. Almost every recipe I found had egg. I found Amy’s recipe and thought I would give it a try. Seriously BEST cheesecake I’ve ever had! Moist, the graham crust turns out crunchy and amazing and I’m in heaven!

  5. Hi there,

    While baking the cheesecake, I noticed butter from the crust leaking out of the bottom of my pan which then started dripping on the bottom of the oven during baking. The cheesecake itself looks pretty good on top, just a minor crack since I didn’t do the bath. Should I be concerned with the crust? Will it be greasy or will affect the cheesecake? I can’t really look at it now since it has to cool and set in the fridge. Have you ever experienced this? Should in have prebaked the crust? Thanks for the recipe, I’m hoping its not affected despite the butter leaking out.

    • Yes definitely pre-bake the crust. This happens sometimes but should not affect the final outcome.

      • Ok, I just followed the recipe instructions and put the assembled crust in fridge until ready to fill. It came out pretty good in the end. I’m just wondering what the flour in the filling is for? Thanks again!

        • The flour helps with the texture of the filling. It makes it a little denser.

  8. Hi Amy,

    Can you add Bailey’s Irish creme to your recipe?
    Thanks!

  9. hay amy i want to make a cheesecake but i have no cream what can i use instead?

    • Hi Sarah, I’ve read that you can melt 1/3 cup of unsalted butter and add to 3/4 cup of milk to replace the heavy cream in recipes. I’ve never tried this personally but I think it would work in a pinch. Please let me know if you decide to try it!

  10. Hello – can these be made into mini cheesecakes? If so how long should I cook them for? Thank you!

    • Hi Tracy, yes you can. I would bake them about half the time and check to make sure they are still a little jiggly in the center before removing.

  11. What would I do differently if I wanted to make mini cheesecakes in a cupcake pan instead? How many cupcakes do you think it would make?

    ★★★★★

    • Hi Jayla! I think just spreading the crust and filling evenly into 12 cupcake liners would do the trick. I would bake about half the time to make sure they don’t over bake.

  12. Amy, I wanted to make a caramel pecan topping to put on top of the vanilla cheesecake for Thanksgiving. Do you happen to have a recipe for that? Thank you!

    • Hi Carolina, I’m sorry for the late reply. I would buy some caramel sauce and pecans, mix them and pour over the top of cheesecake for a simple topping. That sounds really delicious!

  13. Absolutely loved this cheesecake! I made this for a friend of mine for her birthday and I added a little surprise (snickers), it turned out great!

  14. Hi Amy! So glad I found this eggless recipe (and the waterbath tip). I made an eggless cheesecake last year at thanksgiving and it was sunken in the middle (I put a blueberry filling on top so it was ok). Anyway, I want to try your recipe this year, but then came across the oreo cheesecake recipe! Any thoughts on how to incorporate the oreos but still make an eggless cheesecake?

    • Hi Vidhi. I would use this recipe and simply add crush oreos to the mix before baking. I would also use oreos for the crust instead of graham crackers. Crush 14 whole Oreos and use 4 tablespoons of melted butter to make the crust. I think there are 36 Oreos per package so just use the rest in the filling. It will be delicious!

  15. Really nice recipe. would try out using honey graham crackers too.

    ★★★★

  16. Hi Amy,

    I wnat to make this around two weeks ahead of time. Can you provide inrtucyions for freezing?
    Also can you tell if the white chocolate mouse cheesecake is super sweet?
    Thanks!

    • Hi Maddy!
      If you want to freeze the cheesecake make sure it is completely cool first. I would leave the bottom of the spring-form pan on and then wrap the cheesecake with several layers of plastic wrap and then a layer over the outside with aluminum foil. Always freeze cheesecake WITHOUT the topping and add the topping before serving. Thaw the cheesecake overnight in the refrigerator the day before you are ready to serve it.

  17. Hi Amy,
    If I wish to make lemon cheesecake how much lemon juice should I add??
    Also I should replace vanilla extract with lemon juice right? Or use both??

  18. I tried this recipe yesterday and it was a big hit! I didn’t have to change a thing – followed the instructions exactly as described and it came out perfect! No cracking on top. The taste was superb as well. This will be my go-to cheesecake recipe from now on.

    ★★★★★

  19. Hi am Archie, I tried your cheese cake for an order I got for a vegetarian dessert and it was a hit.thank yoi

  20. Hi, I was wondering if there was anything I could use to substitute the sour cream with? Or can I just omit it? Thanks

    • I would use some full fat greek yogurt to replace it. I’ve never tried it but I think it would work.

      • My cheesecake is in the oven right now. I didn’t have any sour cream and used the Fage brand greek yogurt instead. I’ll let you know how it goes!

          • It turned out great! Thanks for the recipe, I’ve been trying to find a good one since we found out my son is allergic to eggs. My husband says this should be my go-to cheesecake recipe from now on.

  21. Hi, I was just wondering if I could make the cheesecake without the crust. Could I still follow the recipe as is (just omitting the initial step of making the crust and lining the bottom of the pan with it).

    Thank you!

    • Hi Kavita! I’m not really sure, I’ve never tried that before. I would make sure the spring-form pan has a good tight fit so that none of the batter leaks. Please let me know if you try it!

  22. Hi Amy would it be OK to add fruit purée into the batter of this cheesecake to make it a fruit infused cheesecake if so how much fruit purée could be added? If not would it be better to just do a fruit Cooley on top?

    • Hi Maggie, I think it would be ok to swirl the fruit puree into the batter. I would probably use about 1/2-1 cup. It’s making me hungry just thinking about it! I guess you couldn’t go wrong with putting it on top. Please let me know how it turns out! 🙂

  23. My parents don’t eat eggs so I made this cheese cake for Mother’s Day. Everyone loved it . My first time making it and now my friends are asking me for the recipes. I will make it again for Father’s Day.

    ★★★★★

    • Hi Vinesh! I’m so glad everyone enjoyed it! Thanks for stopping by and letting me know how it turned out 🙂