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 the same day! This egg free cheesecake is still baked in the oven, and sets up nicely after chilling.
Prep Time10 minutesmins
Cook Time45 minutesmins
Resting/Chilling Time4 hourshrs
Total Time4 hourshrs55 minutesmins
Course: Dessert
Servings: 8slices
Author: Lisa Ngo, Safely Delish
Ingredients
1graham cracker crust (or see Notes below to make your own)
16ozcream cheese, room temperature (2 8-oz. blocks)
2/3cupgranulated sugar
3Tablespoonsmilk
1Tablespoonlemon juice (OR 1 extra tablespoon of milk)
2Tablespoonscornstarch
1 teaspoonvanilla extract
1/4teaspoonsalt
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
Instructions for Homemade Graham Cracker crust:
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.