There’s nothing quite like a creamy lemon dessert on a warm summer day. This baked Egg Free Lemon Cheesecake is the perfect combination of zesty and sweet. It’s very easy to make, and is great for parties.
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Also, check out my Classic Baked Eggless Cheesecake if you’re looking for a traditional vanilla cheesecake without eggs.
There are different consistencies of cheesecakes out there – this eggless lemon cheesecake holds its shape well and is creamy and rich, similar to a traditional baked cheesecake.
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 egg free lemon cheesecake can also be made gluten free – just use your favorite graham style crackers or cookies for the crust.
This recipe calls for the zest of a lemon. If you don’t own a zester (I don’t!), a cheese grater works very well!
This recipe requires no eggs and no special egg-substitutes, and tastes just like a classic, rich and creamy baked 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 RecipeCheck out my other cookie and sweets recipes below (all egg and nut free)!
- Classic Egg Free Baked Cheesecake
- Egg Free Sugar Cookies
- Soft Toffee Cookie Bars (Egg Free, with Vegan option)
- Top 8 Free Chocolate Chip Cookies
- Soft Egg Free Lemon Cookies
- Fluffy Vegan Pumpkin Cookies
- Double Chocolate Banana Bread (Top 8 Free)
- 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 Lemon Cheesecake
Ingredients
- 1 graham cracker crust (or see Notes below to make your own)
- 16 oz cream cheese (2 8-oz. blocks, room temperature)
- 2/3 cup granulated sugar
- 1 Tablespoon Lemon Zest (zest of 1 large lemon)
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 2 Tablespoons cornstarch
- 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 next step.
- Zest and juice 1 large lemon. If you don't have a zester, a cheese grater works well. Measure 1/3 cup lemon juice (adding lemon juice, if necessary).
- With an electric mixer (I use a simple handheld one), beat together cream cheese and sugar on medium-high until smooth and creamy. Add in lemon zest, lemon juice, and vanilla extract.
- Add all remaining ingredients. Beat on low until combined (to minimize any splashing), then beat on high for 2-3 minutes. You may need to pause to scrape the sides to make sure everything is incorporated.
- With a spatula, gently spread cheesecake mix into prepared pie crust, evening out the top (it doesn't have to be perfect!).
- Bake at 325F for approximately 40-45 minutes. Center will still jiggle at this point – this is good, and it will set once it cools. It will also be a little puffed up, but will settle as it cools. 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, move cheesecake to the refrigerator to chill for at least 4-6 hours before serving.
Notes
Check out my other cookie and sweets recipes below (all egg and nut free)!
I love love love this recipe. Can this be made crustless using the same recipe?
Thank you so much! It’s one of my favorites, too. 🙂 I haven’t made crustless cheesecake before, so I’m not sure how it would work. I’d love to hear how it turns out if you give it a try!
This is an amazing recipe! I made it for a dinner party and everyone loved it. I especially liked how easy it was to prepare with the graham cracker crust. Will definitely be making this on a regular basis!!
Hi Teresa – Thank you! I’m so happy to hear that! It’s one of my go-to recipes lately, too. I love that I can prepare and bake it quickly in the evening and have it ready to eat the next day. It also keeps well covered in the fridge for several days! 🙂