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
Henrietta Pryor says
Have egg allergies. Need no egg recipe. Thanks
Suz V says
I've tried this recipe two times, and it has turned out great both times! It's so awesome to have an eggless cheesecake recipe that doesn't compromise on taste or texture! Thank you, Amy!
Amy says
You are so welcome! So glad you like it ... it's one of my family's favorites 🙂
Kajal says
At what temperature should I set the oven?
Amy says
320 degrees
Aash says
This turned out amazing! Thank you for sharing your recipe 🙂
Amy says
You are very welcome! I'm glad you enjoyed 🙂
YT says
Made this cake in the weekend and everyone loved it. Very creamy. For the crust, I used speculoos cookies (120g) instead, cut down the amount of butter (60g) and skipped the sugar. For the filling, I cut the sugar by half as I prefer my cakes to be not too sweet.
I was a bit worried that the cake was still a bit running (a dry blade did not come out clean) after baking. However, after chilling in the fridge, the consistency turns out perfect. One of the best cheesecake I had. Thanks for the great recipe!
Amy says
So glad you enjoyed it! 🙂
Manasa says
Hello Amy!
I have made cheesecake using this recipe twice. Both times it turned out perfectly. So delicious. My sick cousin who I made it for, thoroughly enjoyed it.
Thank You so so much!!
Amy says
Hi Manasa! I'm so glad you enjoy this recipe! And I hope your cousin is feeling better soon 🙂
Sazidah says
Hi Amy
I recently tried this recipe and it turned out great. Everyone enjoyed it thanks.
Amy says
Yay! I love to hear that. I'm so glad you enjoyed it 🙂
Melissa says
Hi Amy,
I've been using your recipe for a while and it is just the best!! I was wondering could I add cocoa powder or melted chocolate to it for a chocolate cheesecake? If so, how much would you recommend?
Amy says
Hi Melissa! I really need to experiment with this, I can't believe I haven't yet. I would melt 1 cup to 1.5 cups of semi-sweet chocolate chips in a separate bowl, and once it has cooled down, stir into the batter. I seriously need to make a chocolate cheesecake! If you try it, please let me know how it turns out! 🙂
Chava says
Hi Amy, I'm really excited to see this eggless cheese cake recipe and I'm quite impressed with the success stories in the comments!
I wondered if there's a suggestion you have for substituting cream cheese. I outside the US and they don't have cream cheese here with quite the same thickness as American cream cheese. I may try a softer cheese drained through cheese cloth or something. Anything else?
Thanks a ton!
Amy says
Hi Chava! I think if you have a mild flavor, soft cheese it could work if you drained it through a cheese cloth. I've never used this method but I think it's worth a try. Do they sell marscapone cheese where you live?
Shruti Agrawal says
Hi! Can we use whip cream or cream with 25% fat instead of heavy cream and any substitute of sour cream because it's hard to get sour cream at my place.
Amy says
Hi Shruti,
I'm pretty sure that the whipped cream or cream with 25% fat will work as a substitute for sour cream. If I was going to substitute cream for sour cream, I would add a tablespoon of lemon juice to the recipe. Can you please share your results so that it may help others with the same issue? I hope this helps!
Kristyn says
Sometimes I use full fat Greek yogurt instead of sour cream. Works great.
Rebecca says
Can you suggest a gluten free flour for the filling? I can’t use the corn starch.
Thanks!
Amy says
Hi Rebecca,
I've heard that you can use arrowroot powder, tapioca starch or potato starch in place of corn starch.
Hermione says
Hi Amy,
I have a friend who is allergic to eggs. I would like to do a lemon flavoured eggless version. (I checked your lemon cheesecake recipe and it has eggs in). How much lemon would you add to the mix, and do you think it will curdle the cream mixture?
Amy says
Hi Hermione,
I would add the same amount to the filling, 6 tablespoons of lemon juice. Because this recipe is eggless, I would taste the filling to make sure it has enough lemon flavor before you bake it. It should not curdle the cream mixture.
Ruchi says
Hi Amy!
So I really wanted a baked cheesecake which is eggless, and yours looks fantastic.
I really wanna try it, although i can't get hold of sour cream.
Any substitute of sour cream that I can use to replace in this recipe?
Also I wanted to make mango cheesecake. So was thinking of adding mango pulp inside. How much pulp would I need approximately?
And would I need to reduce or add something to your recipe If i'm adding mango pulp inside?
Amy says
Hi Ruchi,
Can you get a hold of plain greek yogurt to replace the sour cream? I would add a cup of the mango pulp.
Dee says
Hi Amy
Can I make this 3 days in advance and leave it in the fridge?
Thank you
Amy says
Hi Dee! Yes you can. I would leave it in the spring-form pan until you are ready to serve it.
Dee says
This came out perfect...thank you Amy
Amy says
Awesome!! 🙂
yhum says
actually i forgot the egg on my cheesescake..i just realized it halfway of baking time?..so i hurried to check google if there's eggless recipe for cheesecake..just to justify my poor memory hahaha. .relieved that i found your recipe..and oh it really turned out and taste great?
Amy says
Awesome!
Cgramz says
Thanks for posting this recipe. It's the best eggless cheesecake we've ever tried. We're always looking for eggless recipes we have egg allergies in our house. This one is fantastic!
Amy says
You’re so welcome! ?
See queen says
Very easy and very good. I will be making this again. Thanks!
Amy says
You're so welcome! Glad you liked it 🙂
Alpa says
Do we have bake at 320 degrees for an hour ...
Amy says
Yes, you will bake the cheesecake for an hour at 320 degrees.
Angie says
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.
Amy says
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!
Aditi says
Great recipe! It turned out to be one of the best cheesecake we ever had ?
Amy says
So glad you enjoyed it! 🙂
Amanda Day says
How long do you prebake crust?
Also, do you grease the sides of the spring form pan?
Amy says
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.