An easy, eggless cheesecake with a silky, creamy filling baked atop a sweet graham cracker crust. This straightforward recipe includes step-by-step tips to help you achieve a flawless cheesecake every time.
We’ve made many cheesecakes here—from Oreo to tiramisu—so we know what makes a great one. If you want a simple, reliable version without eggs, this is it.
Because this cheesecake is egg-free, it’s suitable for those with egg allergies. If you need a gluten-free crust, substitute a gluten-free cracker or cookie and follow the same instructions.
Now, let’s get baking!
Tips for success
- Plan ahead. Cheesecake benefits from time to set, so bake it at least one day before serving whenever possible.
- This cheesecake can be made up to 3 days in advance; keep it covered in the refrigerator.
- For the smoothest filling, start with room-temperature ingredients. Remove cream cheese, butter, and dairy from the fridge at least 30 minutes before mixing. If you’re short on time, place them on a baking tray in the oven with only the oven light on for about 10 minutes—watch carefully so they soften but don’t melt.
- Use a water bath for the most even baking. The hot water around the pan provides gentle, uniform heat, which reduces cracking and yields a consistent texture. Instead of wrapping foil around the springform pan, set the springform inside a wider cake pan before adding the water; this method creates a leak-proof setup.
How to make an eggless cheesecake
This recipe is simple to follow. Below are the steps for the crust, filling, and baking.
Crust
Line the bottom of a 9″ springform pan with parchment paper (optional but helpful). In a small bowl, combine the crust ingredients and stir with a fork until evenly mixed.
Press the mixture firmly and evenly into the bottom of the springform pan, then chill in the refrigerator while you prepare the filling.
Cheesecake filling
Preheat the oven to 320°F (160°C). In a stand mixer or using an electric hand mixer, beat the cream cheese and sugar on low speed until smooth and lump-free. Scrape the bowl as needed.
Add the remaining ingredients one at a time, mixing on low until each is incorporated and scraping the bowl between additions. Pour the filling over the chilled crust, then gently tap the pan on a hard surface to release air bubbles and smooth the top with an offset spatula.
Baking
If using a water bath, assemble it and place it in the oven as it preheats. Bake the cheesecake for 1 hour. After baking, turn the oven off, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and run a sharp knife around the inside edge of the pan to loosen it from the sides—this helps prevent cracks as it cools. Let it cool completely on the counter, then refrigerate overnight to set.
When ready to serve, release and remove the springform ring, and let the cheesecake sit at room temperature for about 30 minutes before slicing for the best texture.
How to store and freeze cheesecake
Store leftover cheesecake covered in the refrigerator for up to 7 days.
To freeze, chill the cheesecake overnight in the fridge first. Then place it unwrapped in the freezer until solid. Wrap the frozen cake in 2–3 layers of plastic wrap, then 2–3 layers of foil, and return to the freezer. It will keep for several months. Thaw overnight in the refrigerator 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 corn starch
- 2 teaspoons vanilla extract
Instructions
Crust
- Line the bottom of a 9″ springform pan with parchment paper (optional).
- Combine crust ingredients in a bowl and stir until blended. Press evenly into the bottom of the springform pan and chill while you prepare 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 the filling into the prepared pan, tap gently to release air bubbles, and smooth the top. Prepare a water bath if desired.
- Bake for 1 hour. Turn the oven off, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Run a sharp knife around the inside rim of the pan to release the cake from the sides to help prevent cracking.
- Cool completely on the counter, then refrigerate overnight to set. Remove the springform ring and let sit 30 minutes at room temperature before serving.
Notes
- To bring butter and cream cheese to room temperature quickly, place them on a baking tray in the oven with the oven light on for about 10 minutes. Watch carefully so they soften but do not melt.
- Store covered in the refrigerator for up to 7 days.
- To freeze, chill overnight, freeze unwrapped until solid, then wrap tightly in plastic and foil. Thaw in the refrigerator overnight before serving.
this recipe was originally posted 5/2016, updated 5/20
