This easy eggless baked lemon cheesecake requires no eggs and no special egg substitutes, and tastes just like a classic baked cheesecake, with a lemon twist!
Prep Time15 minutesmins
Cook Time45 minutesmins
Chill Time4 hourshrs
Servings: 8slices
Author: Lisa Ngo, Safely Delish
Ingredients
1graham cracker crust(or see Notes below to make your own)
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
Instructions for Homemade Graham Cracker crust: Preheat oven to 325F. 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 7-8 minutes. Remove from oven and cool before filling.