My classic Egg Free Cheesecake is rich and creamy, and requires no eggs. A traditional baked cheesecake is the perfect dessert for any holiday, and this one is very easy to make. With a hand mixer and a few basic ingredients, you can be enjoying this simple eggless cheesecake as soon as tonight!
Cheesecake has always been one of my favorite desserts to bring to holidays and parties. However, traditional cheesecake recipes are heavy on the eggs, and my son has an egg allergy. After his allergy diagnosis, I set out to create a delicious eggless cheesecake with that traditional cheesecake flavor.
This egg free cheesecake is still baked in the oven, and sets up nicely after chilling. No one misses this eggs in this recipe, and guests still rave about it.
Many egg free cheesecakes are the “no-bake” variety, and to me they just don’t have the same rich flavor and texture of a traditional cheesecake. With cornstarch as the binder, my eggless cheesecake is still baked in the oven, and sets up nicely after chilling. This makes it perfect for topping with your favorite fruit or sauce!
Looking for a cheesecake with a holiday spin? Check out my Egg Free Pumpkin Cheesecake recipe!
I used an awesome pre-made graham cracker crust I found at Aldi that was made in a nut free facility, but you can easily use any brand OR make your own. Instructions for both are included. This cheesecake can also be made gluten free – just use your favorite graham style crackers or cookies for the crust.
Looking for a cheesecake with a little zest? Check out my Egg Free Lemon Cheesecake recipe!
This recipe requires no eggs and no special egg-substitutes, and tastes just like a traditional, rich and creamy cheesecake. The hardest part is the waiting… it takes a while for it to bake, and afterward it needs to chill for several hours before enjoying.
Jump to Recipe
One of my all time favorite desserts to make and share has always been a classic baked cheesecake. It’s rich, delicious, and can be modified to fit any season or holiday. Pumpkin Cheesecake is always a Thanksgiving and Christmas favorite, while Lemon or Keylime Cheesecake are perfect for spring and summer (these recipe variations to come!).
This recipe is for a simple vanilla cheesecake – add fresh berries, chocolate, or caramel sauce to create your own flavor!
Check out my other popular dessert recipes:
- Egg Free Lemon Bars
- Chocolate “Wacky” Cupcakes (Egg, Dairy, & Nut Free)
- Baked Vanilla Donuts (Egg, Dairy, & Nut Free)
- Egg Free Sugar Cookies
- Eggless Lemon Cheesecake
- Cinnamon SunButter Puppy Chow
This Classic Egg Free Baked Cheesecake recipe is:
- Eggless / Egg Free
- Peanut Free
- Tree Nut Free
- Gluten Free (substitute your favorite GF graham style crackers for the crust)
Baked Egg Free Cheesecake (Egg & Nut Free)
Ingredients
- 1 graham cracker crust (or see Notes below to make your own)
- 16 oz cream cheese, room temperature (2 8-oz. blocks)
- 2/3 cup granulated sugar
- 3 Tablespoons milk
- 1 Tablespoon lemon juice (OR 1 extra tablespoon of milk)
- 2 Tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325F.If making your own crust, complete that step first (see Notes below). Otherwise, skip ahead to Step 2.
- With an electric mixer (I use a simple handheld one), beat together cream cheese and sugar on medium-high until smooth and creamy.
- Add milk, lemon juice, cornstarch, vanilla extract, and salt. Beat on low speed until combined, then mix on high for 2-3 minutes. You may need to pause to scrape the sides to ensure everything is incorporated.
- Gently spread cheesecake mix into prepared pie crust with a spatula, spreading the top evenly (it doesn't have to be perfect!).
- Bake at 325F for approximately 40-45 minutes. Center will still jiggle a bit at this point – this is okay, and it will set once it chills. Remove from oven, and cool at room temp on cooling rack for about 1 hour (in a pinch, you can reduce this time to about 10-20 minutes before the next step).
- Once cooled, transfer to the refrigerator to chill for at least 4-6 hours before serving.
Notes
- Preheat oven to 350F.
- Stir together 1 1/2 cups finely crushed graham crackers, 1/4 cup granulated sugar, and 6 Tablespoons melted butter.
- Press into 8 or 9 inch pie tin. Bake at 350F for 8-10 minutes. Remove from oven and cool before filling.
We LOVE this egg free cheesecake! I was wondering if you thought a small dollop in a thumbprint cookie would work out baked at 350 for 15 minutes.
I haven’t tried that, but I think it may work out! I’d love to hear how it turns out if you try!
Want a big cheese cake for tomorrow Jan 27. Ca I use 4- 8 oz. Pack of cream cheese instead of two help.
I’m sorry–I just saw this now! I often make cheesecake in a 9×13 pan, and double the recipe. I hope this helps!
I just wanted to let you know that this recipe has become the one that everyone requests for almost every occasion in the family. it is super easy and it is a big hit with just the right amount of sweet. I usually top with different fruits. Thank you!
Thank you so much for sharing this with me! I’m so glad your family is enjoying it!
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are there good replacements for the cream cheese?
Hello! Since this recipe uses so much cream cheese, unfortunately I’m not sure if there are any great replacements. I know there are some dairy free cream cheese options, but I haven’t tried them out myself in a baked cheesecake. I’ll update if I give it a try!
They make non-dairy cream cheese. I have used Tofutti “Better Than Cream Cheese” as the base for a cheesecake I made for my mother which was lactose intolerant. She loved it!
Can I use egg replacer instead ? what would the ratio diff be ?
Hello! Since I created the recipe to not require any eggs, I’m not quite sure how an egg replacer would fit in, since there are no eggs to replace.
Hi Kiara
Is the cheesecake baked in a Bain-Marie similar to traditional cheesecakes?
Hi, instead of adding another tablespoon of milk, can I substitute the lemon juice with ACV? If yes, is it the same amount? Thank you!
Hi Steph! I haven’t tried it with ACV instead of lemon juice, so I’m not quite sure how it would turn out. The tartness and acidity of the ACV makes me think it would be a good substitute, but I can’t say for sure. Let me know if you end up trying it!
Can i add melted and cool white chocolate or dark chocolate to the cheesecake filling mix? If yes how much?
Hi Utsavi! I haven’t tried adding anything to the cheesecake yet, but you could certainly experiment with it! My only concern would be the pan becoming overfilled, but I think it would be okay. I would probably try adding 2/3 to 1 cup of chocolate chips (any kind) to the batter. Or you could melt that amount (measure the chips before melting), and swirl it into the batter with a butter knife before baking. I’d love to hear how it turns out if you try!
Can flour be substituted for the corn starch in this recipe?
Hello! I haven’t tried it with flour (yet!), but if you go that route, I would try it with 1/4 cup flour in place of the cornstarch. I hope this helps! I’d love to hear how it turns out if you try it this way.
Hi,
I tried your recipe and it’s really good for people like for eggless. I never tasted a cheesecake before this
Hi Sanjitha – Thank you! I’m so glad you enjoyed it, and were able to try cheesecake without eggs!
Hi!
I have a 9 “springform pan how many ingredients should I add for that size?
Hi Mayra! I haven’t tried this one yet myself in a springform pan. You could use the same recipe, but the cheesecake will likely be a bit thinner. Otherwise, for a fuller cheesecake, I would try multiplying the ingredients by 1.5 (or maybe even doubling it!). The bake time will also be longer, although I’m not sure by how much. I hope this helps! 🙂