An easy, eggless cheesecake recipe with a luscious, creamy filling baked on a sweet graham cracker crust. Follow these clear steps and tips to ensure a smooth, crack-free cheesecake every time.
If you love cheesecake, this simple version is for you. It’s eggless—great for those with egg allergies—and versatile to adapt. Make it as written or add toppings or flavor variations once it’s chilled.
Tips for success
- Plan ahead. Cheesecake needs time to set—preferably overnight—so bake it at least a day before serving.
- You can prepare this cheesecake up to 3 days in advance; keep it covered in the fridge.
- For the smoothest filling, use room temperature ingredients. Remove cream cheese, butter, and other chilled ingredients at least 30 minutes before starting. If you’re short on time, set them on a baking tray and place in the oven with the light on for about 10 minutes—watch carefully so they soften but don’t melt.
- Use a water bath for even, gentle baking and fewer cracks. Instead of wrapping foil around the springform pan, place the springform inside a wider cake pan before setting it in the water bath to prevent leaks.
How to make an eggless cheesecake
This cheesecake is straightforward to prepare. Below are the steps from crust to chilling.
Let’s start with the crust
Line the bottom of a 9″ springform pan with parchment paper if desired. Combine the crust ingredients in a small bowl and stir with a fork until evenly mixed. Press the mixture firmly and evenly into the bottom of the pan, then chill in the refrigerator while you prepare the filling.
Next, the cheesecake filling
Preheat the oven to 320°F (160°C). In a stand mixer or with an electric hand mixer, beat the cream cheese and sugar on low speed until smooth and lump-free, scraping the bowl as needed. Add the remaining ingredients and mix just until combined—avoid overmixing.
Pour the filling over the chilled crust. Gently tap the pan on the counter to release trapped air bubbles and smooth the top with an offset spatula.
Now we bake
If using a water bath, prepare it and set it in the oven while it preheats. Bake the cheesecake for about 1 hour. After baking, turn the oven off, crack the door, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracking.
Remove the cheesecake from the oven and run a sharp knife around the inside edge of the pan to release it from the sides—this reduces the chance of cracks as it cools. Allow it to cool completely at room temperature, then refrigerate overnight to fully set. Remove from the springform pan and let sit at room temperature about 30 minutes before slicing and serving.
How to store and freeze cheesecake
Store: Keep leftover cheesecake covered in the refrigerator for up to 7 days.
Freeze: Chill the cheesecake in the fridge overnight, then place it unwrapped in the freezer until solid. Wrap the frozen cheesecake in 2–3 layers of plastic wrap, then 2–3 layers of foil. Return to the freezer for long-term storage. Thaw in the refrigerator overnight before serving.
More eggless cheesecake ideas
- Vanilla Bean Cheesecake (eggless)
- Chocolate Covered Cheesecake (eggless)
- Instant Pot Cheesecake (eggless)
Simple Cheesecake Recipe
Amy Duska
Ingredients
Crust
- 1.5 cup graham crackers, crushed
- 1/4 cup light brown sugar
- 1/2 cup butter, melted
- 1/2 teaspoon vanilla extract
Cheesecake Filling
- 16 oz cream cheese, room temperature
- 1 cup sugar
- 1 cup heavy cream, room temperature
- 1 cup sour cream, room temperature
- 1/4 cup flour or cornstarch
- 2 teaspoons vanilla extract
Instructions
Crust
- Line the bottom of a 9″ springform pan with parchment paper (optional).
- Combine crust ingredients in a small bowl and stir until evenly mixed. Press mixture into the bottom of the pan and chill while making the filling.
Cheesecake Filling
- Preheat oven to 320°F (160°C).
- Beat cream cheese and sugar on low speed until smooth and lump-free, scraping the bowl as needed.
- Add the remaining ingredients one at a time, beating on low until each is incorporated and scraping the bowl between additions.
- Pour filling into the pan, tap gently to release air bubbles, and smooth the top. Prepare a water bath if using.
- Bake 1 hour. Turn the oven off, crack the door, and cool in the oven for 1 hour.
- Remove from oven and run a knife around the pan edge to release the cheesecake from the sides. Let cool completely at room temperature, then refrigerate overnight.
- When ready to serve, remove the springform pan and let the cheesecake sit 30 minutes at room temperature before slicing.
Notes
- To soften butter and cream cheese quickly: place them on a baking tray and set the tray in the oven with only the oven light on for about 10 minutes. Watch carefully so they soften but do not melt.
- Store in the fridge, covered, up to 7 days.
- To freeze: chill overnight, freeze unwrapped until solid, then wrap in plastic wrap and foil. Thaw in the fridge overnight before serving.
this recipe was originally posted 5/2016 updated 5/20
