An easy, eggless cheesecake recipe with a luscious and creamy filling baked over a deliciously sweetened graham cracker crust. Best of all, we walk you through, step by step with tips and tricks to guarantee that your cheesecake turns out perfect every time!
We know a thing or two about cheesecake around here. You name it we've made it! Anything from Oreo Cheesecake to Tiramisu Cheesecake, we sure to have a flavor you'll love.
But if you are looking for a simple and easy cheesecake recipe, look no more because you've found it!
This cheesecake contains no eggs, so it's perfect for those with egg allergies. And if you need a gluten-free version, head over to Red's Reality and check out her gluten-free cheesecake recipe.
Enough talk, let's get to baking!
Tips for success
- First and foremost, you must plan ahead when making any cheesecake recipe. A cheesecake needs time to set-up properly, preferably overnight, so that means you need to bake it at least one day before you intend to serve it.
- You can make this recipe up to 3 days in advance. Just store covered in the fridge until ready to serve.
- In order get the smoothest filling possible, start out with room temperature ingredients. Remove the chilled ingredients from the fridge at least a half hour before you're ready to start baking. If you're in a pinch for time, turn the light in your oven on. Place the cream cheese and butter on a baking tray and pop it in the oven for about 10 minutes. The heat from the oven light is just warm enough to help soften them up a bit faster. Make sure to keep an eye on it so they don't start to melt!
- My favorite tip when baking cheesecakes is to use a water-bath. The hot water surrounding the cheesecake creates a gentle, even heat that bakes the cheesecake more evenly from the outside in. This results in a perfectly baked cheesecake with no cracks and a perfect consistency all the way through! You'll see tutorials that say to wrap a few layers of foil around the spring-form pan before you put into the water-bath, but that technique has never worked for me. To create a leak-proof water-bath, place the spring-form pan inside of a wider cake pan before you place it in the water-bath. This guarantees that you will not have a leak!
How to make an eggless cheesecake
This cheesecake couldn't be easier to make, so let's dive straight into the details!
Let's start with the crust!
Line the bottom of a 9" spring-form pan with parchment paper. Place the crust ingredients in a small mixing bowl and stir together with a fork until thoroughly combined.
Press the mixture evenly onto the bottom of the spring-form pan and place in the refrigerator until the cheesecake filling is ready.
Next, the cheesecake filling
Preheat oven to 320°F. 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. Add the remaining ingredients and mix until just combined.
Pour the filling into the pan and gently tap it down on a hard surface to help remove any air bubbles. Smooth the top.
Now we bake!
If using a water bath, prepare it and place into the oven as it preheats. Bake the cheesecake in the oven for 1 hour. Turn the oven off, crack the door and let it cool for 1 hour inside the oven.
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)
Let the cheesecake rest on the counter until it's completely cooled and then place in the refrigerator overnight to set up. When you are ready to serve, remove the spring-form pan and let sit out for 30 minutes before serving.
How to store and freeze cheesecake
Store leftovers, covered in the fridge for up to 7 days.
To freeze, prepare the cheesecake and let it set up in the fridge overnight. Place the cheesecake, unwrapped, in the freezer until frozen solid. Wrap the frozen cheesecake in 2-3 layers of plastic wrap and then wrap with 2-3 layers of foil. Pop it back into the freezer, where it can stay for several months. When you are ready to serve, take it out and let thaw in the fridge overnight.
3 more eggless cheesecake recipes
- Vanilla Bean Cheesecake (eggless)
- Chocolate Covered Cheesecake (eggless)
- Instant Pot Cheesecake (eggless)
Simple Cheesecake Recipe
Ingredients
Crust
- 1.5 cup graham crackers crushed
- ¼ cup light brown sugar
- ½ cup butter melted
- ½ teaspoon 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
- ¼ cup flour or corn starch
- 2 teaspoons vanilla extract
Instructions
Crust
- Line the bottom of a 9" spring-form pan with parchment paper. (optional)
- Place the crust ingredients in a small mixing bowl and stir together with a fork until thoroughly combined. Press the mixture evenly onto the bottom of the spring-form pan and place in the refrigerator until the cheesecake filling is ready.
Cheesecake Filling
- Preheat oven to 320°F.
- 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. Scrape the sides of the bowl as needed.
- Add the rest of the ingredients one at a time, beating on low speed until each one is fully incorporated before adding the next. Scrape the sides of the bowl between each addition.
- Pour the filling into the pan and gently tap it down on a hard surface to help remove any air bubbles. Smooth the top with an off-set spatula. Prepare water bath (optional, see video for instructions)
- Bake in the oven for 1 hour and then turn the oven off, crack the door and let it cool down for 1 hour inside the oven.
- 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)
- Let the cheesecake sit on the counter until it's completely cooled and then place in the refrigerator overnight to set up.
- When you are ready to serve, remove the spring-form pan and let sit out for 30 minutes before serving.
Notes
- To get butter and cream cheese to room temperature quickly use this tip. Place them on a baking tray and put them in the oven with the OVEN LIGHT turned on for about 10 minutes. The heat from the light of the oven should be warm enough to help soften the ingredients. Be careful not to leave them in for too long because they will melt!
- Store in the fridge, covered for up to 7 days.
- To freeze, prepare the cheesecake and let it set up in the fridge overnight. Place the cheesecake, unwrapped, in the freezer until frozen solid. Wrap the frozen cheesecake in 2-3 layers of plastic wrap and then wrap with 2-3 layers of foil. Pop it back into the freezer, where it can stay for several months. When you are ready to serve, take it out and let thaw in the fridge overnight.
this recipe was originally posted 5/2016 updated 5/2020
Sheena Rupp says
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!
Amy says
I'm so glad you enjoyed it!
Erin says
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.
Amy says
Yes definitely pre-bake the crust. This happens sometimes but should not affect the final outcome.
Erin says
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!
Amy says
The flour helps with the texture of the filling. It makes it a little denser.
AartiM says
What type of flour do we use, is it all purpose flour? Thanks.
Amy says
You can use all purpose flour or substitute corn starch.
AartiM says
What type of flour is to be used? Is it all purpose flour? Thanks.
Amy says
Yes all purpose flour
Barbara Schwartz-Bechet says
Hi Amy,
Can you add Bailey's Irish creme to your recipe?
Thanks!
sarah says
hay amy i want to make a cheesecake but i have no cream what can i use instead?
Amy says
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!
Tracy says
Hello - can these be made into mini cheesecakes? If so how long should I cook them for? Thank you!
Amy says
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.
Jayla says
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?
Amy says
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.
Carolina says
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!
Amy says
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!
Tara says
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!
Amy says
That sounds awesome!
Vidhi says
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?
Amy says
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!
Vidhi says
Thanks so much. Can't wait to try it!
Amy says
You're welcome!
Amy says
Really nice recipe. would try out using honey graham crackers too.
Maddy says
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!
Amy says
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.
Charmi says
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??
Amy says
Hi Charmi, here is a link to my lemon cheesecake recipe https://amyinthekitchen.com/lemon-cheesecake/
PM says
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.
Amy says
I'm so glad it was such a hit! Thanks for letting me know 🙂
Archie says
Hi am Archie, I tried your cheese cake for an order I got for a vegetarian dessert and it was a hit.thank yoi
Amy says
Awesome!
Deborah says
Hi, I was wondering if there was anything I could use to substitute the sour cream with? Or can I just omit it? Thanks
Amy says
I would use some full fat greek yogurt to replace it. I've never tried it but I think it would work.
Jennifer says
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!
Amy says
Hi Jennifer, please let me know how it turns out!
Jennifer says
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.
Amy says
That makes me so happy to hear! 🙂
Kavita says
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!
Amy says
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!
Maggie says
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?
Amy says
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! 🙂
Amy says
If you really love cheesecake I would try my recipe for Vanilla Bean Cheesecake with White Chocolate Mousse. It is really the best cheesecake I've ever had!
Vinesh says
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.
Amy says
Hi Vinesh! I'm so glad everyone enjoyed it! Thanks for stopping by and letting me know how it turned out 🙂