Eggless Vanilla Cheesecake

Eggless Vanilla Cheesecake Recipe (aka Eggless New York Cheesecake)

  • Author: Azlin Bloor
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Total Time: 2 hours
  • Yield: Serves 12 1x


This easy, eggless vanilla cheesecake recipe tastes just like the real thing! Creamy and indulgent, no one will know there are no eggs in it!



The Base

  • 200g (7 oz) plain digestive biscuits (you can use your favourite biscuits here too. Ginger ones are always nice)
  • 100g (3.5 oz) butter, melted

The Filling

  • 900g (2 lb) full fat cream cheese
  • 250g (8 4/5 oz) caster sugar (slightly finer than granulated)
  • 250ml (1 cup) buttermilk (or plain yoghurt)
  • 125ml (1/2 cup) full fat evaporated milk
  • 2 Tbsp plain flour
  • 2 Tbsp cornflour
  • 2 tsp vanilla paste
  • 2 tsp fresh lemon juice


You must bake your cheesecake the day before you are planning to serve it.

  1. Preheat oven to 200˚C (390˚F/180˚C Fan).
  2. Grease, line and grease again, a 9 inch/23cm springform tin, including the sides.

The Base

  1. 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.
  2. 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.
  3. Carefully press this biscuit mix onto the bottom of your greased pan, patting it and packing it flat with your palm.
  4. 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

  1. 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.
  2. Next, add the two flours, scraping down the sides if you have to.
  3. Add vanilla, lemon juice and then the yoghurt, whisking for only about 30 seconds.
  4. 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.
  5. Pour the mixture into the prepared tin gently.
  6. Bake at the initial high temperature for 20 minutes. This aids the rise.
  7. 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.
  8. Let it cool in the oven with the door slightly ajar for 1 hour.
  9. Then cool completely at room temperature on your kitchen counter.
  10. Finally, cover loosely with foil and refrigerate overnight. Serve straight from the fridge.


  • 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.
  • Category: Cakes
  • Method: Easy-Medium
  • Cuisine: American

Keywords: eggless, cheesecakes, cakes