This creamy, baked eggless cheesecake is a straight swap of the “regular” Vanilla Cheesecake here on LinsFood. You’ll be pleasantly surprised to know that cheesecakes are extremely easy to convert into eggless recipes.
Estimated reading time: 9 minutes
Table of contents
- Cheesecakes, Tequila and an Island
- Eggless Cheesecake
- Ingredients We’ll Need
- Equipment
- Eggless Cheesecake Recipe
- What Cheese to use for our No-Egg Cheesecake?
- Cheesecake Topping or Sauce
- Water Bath for Baked Cheesecakes
- Can we use Half Fat Cream Cheese?
- Bake the Best Eggless Cheesecake!
- How long will it Keep?
- FAQs
- Images by LinsFoodies
Cheesecakes, Tequila and an Island
Ask my close friends what I’d want if I were to ever be stranded on a deserted island. They’d tell you a cheesecake and a bottle of tequila. Personal pirate, optional.
What can I say? I love the stuff!
All the cheesecakes on LInsFood are eggless, apart from 2. If you’ve been following me a while, you’ll know that’s because my girls have an egg allergy.
So, want to know how to make a cheesecake without eggs? Keep reading!
Eggless Cheesecake
All I did, was replace the eggs with buttermilk (or use yoghurt), and left it in the oven for slightly longer. So, so easy. And what we have is a dreamy no egg cheesecake with the creamiest texture. You’ll be licking all the crumbs!
In fact, it’s so easy, that I gave Sapphire, who’s 15, the instructions, and she did everything herself.
If you’ve been following me a while, you’ll know that 2 of my kids are allergic to eggs. Because of that, over the years, we’ve slowly been converting a few favourite recipes into eggless ones.
So do you have to put eggs in cheesecake? Absolutely not! Cheesecakes are perfectly fine without eggs and some of the easiest recipes to convert.
Ingredients We’ll Need
So we’ve got 2 parts to the recipe: the base and the filling. Full recipe is at the end of this post, but let’s take a look briefly.
The Base
- digestive biscuits – if digestives are not to your taste, you can use other types of biscuits too, ginger ones are a favourite of mine. And I know that many love a Graham cracker crust!
- salted butter – I’m a fan of the flavour that salted butter gives me in all my baking and cooking, instead of adding a pinch of salt.
The Filling
- full fat cream cheese (low fat works too)
- caster sugar (slightly finer than granulated)
- buttermilk (or natural yoghurt or soured cream)
- evaporated milk
- plain flour (all purpose)
- cornflour (cornstarch in the US)
- vanilla paste or vanilla extract
- fresh lemon juice
Equipment
The best cake pan for cheesecakes are springform pans. This is so there is no sliding and messing up your cheesecake when it’s time to get it out. This is what I use and you can get it on Amazon (affiliate link).
I love using a stand mixer, it makes baking such a joy. I have a big titanium one that I treated myself to many Christmases ago. This is very similar to what I have (mine’s no longer in production).
However, if you don’t have the budget, nor the space in your kitchen for it, a handheld electric mixer does the job perfectly well. In fact, I use it a lot for small jobs.
Besides that, you’ll need the usual suspects: bowls, mixing bowl, spatula, teaspoons and tablespoons (if needed), measuring cups and most definitely, a weighing scale.
Eggless Cheesecake Recipe
As mentioned above, this is the eggless version of what my friends call,
the best cheesecake they’ve ever eaten!
Do you know why? Because we don’t skimp on the cheese. You won’t find heavy cream or whipping cream here, it’s just cheese, cheese and more cheese!
Cheesecakes are generally, easy recipes, and today’s egg free cheesecake is no different. This is what we’ll be doing:
- First, we make the biscuit base layer (10 minute baking time).
- Then we make the cheese filling.
- Pour the cheesecake into the cake pan and bake for 1 hour 20 minutes.
- Leave to cool in the oven, for another hour.
- Then the eggless cheesecake goes in the refrigerator for overnight chilling.
Easy, right?
What Cheese to use for our No-Egg Cheesecake?
This particular eggless vanilla cheesecake recipe calls for good old cream cheese. I guess the most well known brand is Philadelphia, but I just tend to use the local supermarket own brand version, which is always cheaper, but exactly the same.
Cheesecake Topping or Sauce
You can do almost anything when it comes to topping a vanilla cheesecake. Use fresh fruit like strawberries, raspberries or even fruit from a can like canned peaches in syrup.
However, my favourite way is to top it with a simple fruit sauce or compote like this strawberry sauce.
Another of my favourite ways of serving this eggless New York cheesecake? With dulce de leche. Or caramel sauce, salted or otherwise!
Flavour Variations
One of the joys of cheesecakes is that you can make them in so many different flavours. Using this recipe as a template, you’ll find a few other flavours on this site, all eggless. Like:
- Mango Cheesecake
- Blueberry Cheesecake
- Pumpkin Cheesecake
- Baileys Chocolate Cheesecake (with alcohol free option)
- Christmas Pudding Cheesecake
Don’t say I don’t spoil you!
Water Bath for Baked Cheesecakes
What happens if you don’t use a water bath when baking cheesecakes? Apart from cracks on the surface, not a whole lot. I’ve seen some food sites saying that your cheesecake may overcook or even curdle, I haven’t had that unfortunate experience ever.
Call me lazy but half the time, I can’t be bothered with water baths when baking cheesecakes, unless I’m baking them for clients. The odd crack on the surface doesn’t bother me, if the cake is for the family. When you think about it, most cheesecakes are covered with a topping, no?
However, if you prefer a pristine smooth eggless cheesecake top, by all means, bake your cheesecake with an oven proof dish like a baking tray filled with water, on the lowest shelf.
Then, when the egg free cheesecake is done, leave the water in the oven as the cake cools down with the door ajar.
Can we use Half Fat Cream Cheese?
Absolutely! And the good news is, you don’t have to compensate for the reduction in fat by adding anything else.
Your eggless cheesecake will be just as delicious, with much less fat!
Bake the Best Eggless Cheesecake!
- Think ahead! Cheesecakes want to be made ahead, whether you are making a baked cheesecake or a no-bake cheesecake. The actual hands on and baking time isn’t all that long. But after that, the cheesecake needs to cool down to room temperature, then it needs to chill in the fridge, preferably overnight.
- Take all your cheesecake ingredients out about 30 minutes before you start. This is because you want them all to be at room temperature.
- Do not overbeat your ingredients; always use a low speed when mixing cheesecake ingredients. This can encourage cracks upon baking by creating too many air pockets. Which is why you’ll see me giving you 20 -3- seconds whisking times.
- If you have too many air bubbles in your cheesecake mixture, just give your cake pan a few gentle taps on your kitchen counter to release them.
- To avoid cracks, we also don’t want to overbake our cheesecake. The middle half wants to have a wobble. It will continue baking slightly as it cools down, and of course, we’ll be placing it in the fridge to harden.
- Cutting your cheesecake – we don’t want to spoil our work of art with messy cheesecake slices, do we? So this is what we do. When it’s time to slice your cheesecake, have a bowl or a tall steady glass filled with very hot water, at hand. Then, dip your thin and sharp knife in for a few seconds the first time around, to heat it. Dry your knife with kitchen paper, then slice your cheesecake. Wipe your knife before slicing again. Then dip your knife, wipe and slice. Dip your knife every couple of slices to heat but wipe after every slice.
How long will it Keep?
This eggless vanilla cheesecake will last in the fridge for up to 4 days.
It also freezes very well. Just wrap your cold cheesecake in aluminium foil and place in the freezer and consume within 1 month.
What I do is freeze the individual slices, either in foil or plastic wrap. That way, I can defrost what I need.
FAQs
Absolutely! In fact, unlike standard cakes, cheesecakes are so easy to make eggless.
There are so many options, like the usual suspects of condensed milk, apple sauce, bananas and so on. But to me, the best egg substitute in cheesecakes is buttermilk or yoghurt. Because many cheesecake recipes already have soured cream or yoghurt as an ingredient. So, it’s a no brainer.
That way, you’re not incorporating unnecessary flavours.
Nope, you absolutely do not!
Right then, who’s up for some cheesecake? You know what I always say, time to get those aprons on!
Images by LinsFoodies
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor.
Lin xx
Eggless Cheesecake Recipe (aka Eggless New York Cheesecake)
Equipment
- tabletop mixer or handheld beaters and bowl
- 9" (23cm) springform cake pan
Ingredients
The Base
- 200 g (7 oz) plain digestive biscuits (you can use your favourite biscuits here too. Ginger ones are always nice)
- 100 g (3.5 oz) butter, melted
The Filling
- 900 g full fat cream cheese
- 250 g caster sugar (slightly finer than granulated)
- 250 ml buttermilk (or plain yoghurt)
- 60 ml full fat evaporated milk
- 3 Tbsp plain flour
- 3 Tbsp cornflour cornstarch in the US
- 2 tsp vanilla paste or extract
- 2 tsp fresh lemon juice
Instructions
You must bake your cheesecake the day before you are planning to serve it.
- Preheat oven to 200˚C (390˚F/180˚C Fan).
- Grease, line and grease again, a 9 inch/23cm springform tin, including the sides.
The Base
- I like to do this in a food processor as it’s so much easier and quicker. Place the biscuits in the food processor and pulse to get fine crumbs.
- Add the melted butter (through the feed tube if you have one) and pulse until it’s all thoroughly mixed. You’ll end up with a mixture that looks like dark wet sand.
- Carefully press this biscuit mix onto the bottom of your greased pan, patting it and packing it flat with your palm.
- Bake in the oven for 10 minutes. When done, I like to keep it out to cool for 5 minutes on a wire rack (set the timer if you might forget!), then straight in the fridge while I get the cheesecake done.
The Filling
- In a tabletop mixer (or large bowl with handheld whisk), beat the cream cheese on medium-low until creamy for 1 minute. Add the sugar gradually during this minute in 2 additions.
- Next, add the two flours, scraping down the sides if you have to.
- Add vanilla, lemon juice and then the yoghurt, whisking for only about 30 seconds.
- Finally, add the evaporated milk and whisk till just mixed, about 20 seconds. Don’t over beat. Check for lumps, squash the bigger ones with a wooden spoon but don’t worry about it too much.
- Pour the mixture into the prepared tin gently.
- Double wrap the base of your cake pan in aluminium foil. This helps if your pan is not perfectly sealed, and if you do use a water bath, it also helps stop water sneaking in and making the crust soggy.
- Bake at the initial high temperature for 20 minutes. This aids the rise.
- Reduce the temperature to 110˚C (230˚F/90˚C Fan) and bake for another hour. When done, the cake should still have a wobble in the middle.The outer edge should look set, but the centre should still have a slight wobble. If the middle still looks sloshy, it needs a little longer.
- Let it cool in the oven with the door slightly ajar for 1 hour.
- Then cool completely at room temperature on your kitchen counter.
- Finally, cover loosely with foil and refrigerate overnight.
The Next Day
- Carefully loosen the sides of your springform cake pan.
- Then very gently lift the cake off the base. Slide a butter knife very carefully under the baking paper on one side. You'll find the cake comes away very easily after that.
- Place on your serving dish or cake stand and top as you fancy.
Have you seen my latest Eggless Cheesecake Recipe?
Notes
- The total time does not take into account the total chilling time.
- When cutting cheesecakes, it’s a good idea to warm the knife in hot water, dry, then cut. Wipe between each slice. This will make your slices neat and clean looking.
Hello this recipe was absolutely amazing. One thing I wanted to ask was, it was really crumbly when I was cutting into pieces . Why was that?
Hi Jag, pleased to hear you liked the cake. From what you describe, the cake needs a little more firmness, that’s all. The brand of cheese, flour and the humidity all affect the outcome of cakes. I would just increase the amount of or cornflour and flour by 1 tablespoon, next time you make it.
Simply amazing. Found out a few years ago I’m allergic to eggs. Also allergic to wheat. Never made a cheesecake in my life. Found this recipe and oh my goodness! My wife loves cheesecake and is super picky about it but absolutely LOVED it. I used a cup 4 cup gluten free flower, gluten free graham crackers, and only had low fat evaporated milk…amazing. Theme wife told me not to change a thing. Thank you so much for the wonderful recipe!
Hey Brandon, I’m really pleased to hear that and you are very welcome. Also glad that it turned out well as a gluten free recipe.
You might want to explore the other eggless cheesecakes on this site, as your wife loves them, and the other eggless bakes: https://www.linsfood.com/eggless-recipes/
I baked this one as my birthday cake and it was fantastic. Followed the recipe to the T, except the sugar, which I reduced drastically as we like our desserts not as sweet. Will definitely make again and try other recipes by you. Thank you.
I’m really pleased to hear that, Shanika! Thank you for taking the time to let me know. x
Hi, i want to try this recipe soon. A few questions, as im going to be giving it out, i put the water bath on the lowest shelf in the oven and the cheese cake in the middle shelf? And how long can the cheesecake stay in the fridge for?
Thank you
Hi Simran, yes, water bath on the lowest shelf, and cheesecake on the middle.
The cheesecake can be kept in the fridge for up to 5 days, lightly covered with foil or in a container.
It also freezes very well, for up to a month. I usually freeze half of it, if I think it won’t all be eaten in a few days.
To defrost, just take it out of the freezer and place it in the fridge, the night before you want to serve it.
Hi Azlin, Absolutely lovely cheesecake. But just a quick question I have. In the above post dated 09/11/2020 at 7:46 am, where you mention the water bath, I have made this cheesecake twice now & because water bath was mentioned I actually cooked it in a water bath, i.e. the round springform cheese cake pan was covered with foil around the sides & was placed inside a bigger pan with water in it. But you are saying here – water bath on the lowest shelf, and cheesecake on the middle, so the cheesecake pan doesn’t sit inside the water bath? Is this the correct way of cooking it? If so, I would rather go for this option then to risk water getting into the base of the cheesecake. Or will the cheesecake not be as smooth & velvety if its not actually placed inside the water pan.
Please advise, thank you
Hi Anita, thank you, I’m pleased you think so.
Perhaps I ought to clarify this topic in the post. Traditionally, water baths do mean that the tightly sealed cake ought to sit in water. But I stopped doing that ages ago, as you can’t always guarantee the seal, especially with older cake pans.
So I actually place a pan of water below the cheesecake to provide the steam/moisture to discourage cracking. Technically speaking, it’s not a bath. This is the method I employ when I’m baking cheesecakes professionally, and it always works. I’ll edit the recipe card tomorrow to add instructions for this.
When I make cheesecakes for our enjoyment, I don’t bother with any water. I do end up with a slight crack if I bake it for slightly longer than necessary, but I just cover it with a topping.
I hope that helps.
Hey…just wanted to know what i can use in place of the evaporated milk…also if possible can I use simple full fat milk instead of evaporated one??
Hi Sanya, if you would like to use simple full fat milk, use only half the amount. This is because it’s runnier than evaporated milk, and you don’t want your cheesecake to be too soft.
If you like, you can just use the same amount of yoghurt or buttermilk in place of the evaporated milk, or fresh single cream (that’s about 30% fat).
Hi Lin, I have 500g of cream cheese and want to halve the recipe, what size cake pan should i use and for how long should i bake it?
And can i use normal milk instead of evaporated milk?
Hi Niharika, I say go for around 5″-6″ for the cake pan, and bake for around 40 minutes. The cake wants to still be wobbly, but the sides should have started to come away slightly. Then you know it’s done.
If you are using fresh milk, only half the amount, as it’s so much thinner than evaporated milk. You could just replace the evaporated milk with yoghurt or buttermilk, whatever you are using.
hey
Can you please tell me if condensed milk is a substitute for evaporated milk? also can I add oreos to the mixture and make it cookie flavoured?
also, i have a convection microwave. can I bake it in that?
also, i should be skipping the lemon juice for cookie based?
Hi Ria, no, condensed milk is not a substitute for evaporated milk, as it’s thicker, and sweet. Evaporated milk does not have sugar in it. You can subsitute the evaporated milk with either cream (fresh or UHT) OR just plain yoghurt (or buttermilk).
Yes, you can pulse your oreos before adding them into the filling, and yes, skip the lemon juice.
And yes, you can bake in a microwave oven using the convection setting. I would check the cake after 50 minutes, to see if it’s done, as microwaves can run a little hotter.
This came out simply amazing, thank you! Any chance of an eggless pumpkin cheesecake recipe?
A pleasure, Melissa. Eggless pumpkin cheesecake and coffee cheesecake on my list to make asap!
substitute for full fat evaporated milk
You can use cream (about 20-30% fat. But it’s just better to use buttermilk, yoghurt or soured cream.
If I take 1/3 quantity do I need to change my baking time And degree also and how much
In India we have corn flour is it good as corn starch
Hi Sonal, If you are only using 1/3 of the recipe, you need to:
1. use a much smaller cake pan, no bigger than 4″ in diameter.
2. bake it for a shorter time. In step 7, bake it for 15 minutes. Then in step 8, bake it for 30 minutes.
You know, you can freeze this cheesecake. So you could bake the full amount, and then, cut slices, wrap in foil, and freeze until needed. For up to 1 month.
Cornflour/cornstarch – this is white and powdery. Not the same as corn flour (2 words), which is yellow in colour. The yellow one is called makki ka atta in India, and you don’t want that.
So look for the white, smooth, powdery cornflour, what you would use for thickening purposes.
Thank you so much I tried it turned out amazing
I’m pleased to hear that, Sonal! You might fancy trying the eggless mango cheesecake too: https://www.linsfood.com/eggless-mango-cheesecake/
And look out for the blueberry one that’s been requested.
Hi i made the cake with the given measurements and instructions and it turned out amazing, but it was too much in quantity, i dont have a 4″ pan can i use a 7″ pan and make a thin layer with 1/3 the measurements? If yes the can you help me with the timings and also can i pull up the crust on the sides as well?
Hi Twina, 1/3 of the cake is going to give you a very, very thin layer, I honestly don’t think that it’s going to work. You know this cake freezes very well? You could just slice the cake up individually and freeze it for up to a month in individual portions.
You can bring the crust up to the side, just double the amount in the recipe, and bake for the same time.