eggless cheesecake recipe with step by step photos – creamy, tasty and soft baked eggless cheesecake.
i had got a few recipe requests for sharing an eggless cheesecake. this recipe is a baked version and does need an oven. i prepare cheesecakes once in a while. only in the mango season, i prepare mango cheesecake a couple of times.
this eggless cheesecake was loved by the guests we had on this day. the recipe gives you a medium sized cheesecake which is good for a small party in your home. you can even half the recipe if you want.
i have made a chocolate sauce for the cheesecake. you can skip this if you want. but a sweet chocolate sauce complements the slightly sour taste of the cheesecake very well. you will need cream cheese to make this cheesecake. also you will need a spring pan or a pan with a detachable base, so that you can easily remove the cheesecake without breaking it.
if you are looking for more eggless cake recipes then do check christmas fruit cake, black forest cake, sponge cake in pressure cooker, choco lava cake, biscuit cake and chocolate cake in pressure cooker.
eggless cheesecake recipe card below:
baked eggless cheesecake recipe - creamy, tasty and soft baked eggless cheesecake
- 10 to 12 digestive biscuits or crackers or marie biscuits
- 1 tablespoon melted butter, salted or unsalted
- 3 cups cream cheese OR 600 grams cream cheese
- ¾ cup sugar OR 150 grams sugar
- 1 tablespoon corn starch
- 1 teaspoon vanilla extract or powder
- ½ cup cream, - 25% to 50% fat
- 1 tablespoon lemon juice
- ½ cup milk
- 75 grams sweet chocolate OR 1 cup chopped sweet chocolate
take 10 to 12 digestive biscuits or crackers or marie biscuits. break them and add in a blender or grinder jar.
grind to a fine powder.
take this powder in a mixing bowl.
add 1 tablespoon melted butter in it.
mix very well with a spoon.
now place this mixture in greased spring pan. grease the pan very well with butter.
with your fingertips or the back of a small glass or bowl, press the biscuit+butter mixture and make a neat and even layer. keep this pan in the fridge for 20 to 30 minutes, so that the biscuit layer sets.
in another bowl, take 3 cups cream cheese (600 grams), ¾ cup sugar (150 grams), 1 tablespoon corn starch, 1 tablespoon lemon juice and 1 teaspoon vanilla extract or powder.
now with an electric beater, start to beat this mixture.
use a medium to medium-high speed and whip till smooth. do not over beat.
now add ½ cup cream.
again beat the mixture till the cream is blended very well and you see a homogenous, creamy, thick smooth mixture. do not over beat.
now pour the whipped cream cheese layer in the pan.
with a spatula even the top.
keep the pans in a preheated oven and bake for 30 to 40 minutes. preheat oven at 180 degrees celsius for 15 minutes and keep both the top and bottom heating elements on. keep the pans in the middle rack.
to check the doneness, the sides will look firm, risen and the center of the cheesecake will be wobbly. the sides will also look separated from the pan. let the cheesecake cool at room temperature.
then cover with a foil or an air tight lid and place the pans in the fridge for 4 hours or more. you can also keep overnight.
take ½ cup hot milk in a bowl. you can heat milk in a pan or a microwave. no need to boil the milk. just let it get hot.
add 1 cup roughly chopped sweet chocolate (75 grams). if using semi sweet or bitter chocolate, then do add sugar as per taste.
mix very well with a spoon or spatula till all the chocolate dissolves.
let the chocolate sauce cool at room temperature.
dip a butter knife in a bowl or cup containing warm water.
now take the butter knife and gently slid through the sides of the pan, separating the cheesecake from the pan.
push the detachable lid from the bottom and gently remove the cheesecake. then remove the lid from the base.
place the cheesecake on a serving plate or tray.
drizzle the chocolate sauce and serve. or your family or guests can serve the chocolate sauce themselves on the sliced cheesecakes. if you want you can even add some berries like blueberries, blackberries or strawberries while serving. dry fruits can also be sprinkled on the cheesecake.
- keep all the ingredients at room temperature, including cream cheese, vanilla extract or powder and cream.
- do not over beat the cream cheese. doing so may result in cracked tops once the cheese cake gets baked.
- do keep a check while baking as oven temperatures vary. so it can take less or more time than what is mentioned in the recipe. do not over bake. if you see cracks on top, then remove it from the oven.
how to make eggless cheesecake recipe:
1. take 10 to 12 digestive biscuits or crackers or marie biscuits. break them and add in a blender or grinder jar.
2. grind to a fine powder.
3. take this powder in a mixing bowl.
4. add 1 tablespoon melted butter in it.
5. mix very well with a spoon.
6. now place this mixture in greased spring pan. grease the bottom as well as the sides very well with butter. i used two pans of 5.5 inches (diameter) and 2.75 inches (height). you can also use a 5 or 6 inches round pan. alternatively, you can even use small to medium baking bowls or ramekins for individual servings. in this case you do not need to remove the cheesecake.
7. with your fingertips or a the back of a small glass or bowl, press the biscuit+butter mixture and make a neat and even layer. keep this pan in the fridge for 20 to 30 minutes, so that the biscuit layer sets.
8. in another bowl, take 3 cups cream cheese (600 grams) and ¾ cup sugar (150 grams). all the ingredients should be at room temperature.
9. next add 1 tablespoon corn starch (corn flour), 1 tablespoon lemon juice and 1 teaspoon vanilla extract or powder.
10. now with an electric beater, start to whip this mixture.
11. use a medium to high speed and whip till smooth and creamy. scrape the sides with a spatula and continue to beat. you can also use a stand mixer to beat the mixture.
12. there should be no lumps of cream cheese in the mixture.
13. it should be smooth, thick and creamy without any lumps. just beat the mixture till its smooth. do not over beat.
14. now add ½ cup cream.
15. again beat the mixture.
16. whip till the cream is blended very well and you see a homogenous smooth, creamy and thick mixture.
17. remove the pan from the fridge. here is the set biscuit crust layer.
18. now pour the whipped cream cheese layer in the pan.
19. with a spatula even the top.
20. keep the pan in a preheated oven and bake for 30 to 40 minutes at 180 degrees celsius. preheat oven at 180 degrees celsius for 15 minutes and keep both the top and bottom heating elements on. keep the pans in the middle rack. as mentioned before, i used two pans.
21. after baking, to check the doneness, the sides will look risen, firm and set. and the centre of the cheesecake will be wobbly, but not runny, when you shake the pan gently. the sides will also look separated from the pan. let the cheesecake cool at room temperature. on cooling, the centre will become firm. do not over bake. since temperatures vary with the size, make and litres of the oven, do keep a check while the cheesecakes are getting baked. cracks should not form on the cheesecake.
22. once the cheesecake has cooled at room temperature, then cover with a foil or an air tight lid. place the pans in the fridge for 4 hours or more. you can also keep overnight.
chocolate sauce for cheesecake:
1. take ½ cup hot milk in a bowl. you can heat milk in a pan or a microwave. no need to boil the milk. just let it get hot.
2. add 1 cup roughly chopped sweet chocolate (75 grams). if using semi sweet or bitter chocolate, then do add sugar as per taste.
3. mix very well with a spoon or spatula, till all the chocolate dissolves.
4. let the chocolate sauce cool at room temperature.
5. dip a butter knife in a bowl or cup containing warm water.
6. now take the butter knife and gently slid through the sides of the pan, separating the cheesecake from the pan.
7. push the detachable lid from the bottom and gently remove the cheesecake. then gently remove the lid from the base.
8. place the cheesecake on a serving plate or tray.
9. drizzle the chocolate sauce and serve the cheesecake. or your family or guests can serve the chocolate sauce themselves on the sliced cheesecakes. if you want you can even add some berries like blueberries, blackberries or strawberries while serving. dry fruits can also be sprinkled on the cheesecake.
Chavi says
Hi, can I use a normal cake pan which is 8 by 6 instead of a springform pan ? I need to change the baking time right ?
dassana amit says
you can use 8 by 6 inches pan. baking time will increase. keep an average baking time of 40 minutes. if the cheese cake does not look done, then bake for some more minutes.
Chavi says
Can we use whipped cream ? Also what can we use instead of cream cheese ? Will the substitute affect the recipe in any way ?
dassana amit says
Chavi, yes you can sue whipped cream. instead of cream cheese you can use hung curd or greek yogurt. some mashed paneer can also be added to the hung curd. the taste will change as the slight sourness of curd will be felt. the sweet taste can be comparable to that of shrikhand.
Rukhsana Vohra says
Dear Dassana
All your recipes always turn out so good and this one was no exception ! It was so easy to make and turned out delicious exactly like a New York baked cheesecake . I covered the top with some blueberry pie filling and it turned out perfect ! I will email
You a picture … thank you so much for sharing your recipes !
dassana amit says
Welcome Rukhsana. Glad to know that you liked this cheesecake recipe. It taste awesome.
Mannisha Lashkari says
Dear Dassana
Thanks for this lovely recipe. It has turned out exactly like the New York Cheese cake.
dassana amit says
thats great to know manisha. thanks so much for letting me know. i have never had new york cheese cake. so after reading your comment it makes me feel good. thanks again.
Dimple says
Hii,can we add cocoa powder for chocolate cheese cake
dassana amit says
Dimple, yes you can add.
Khushboo says
Hi, I have been looking for a baked cheesecake recipe since long and so glad to have finally found it. Have couple of queries, if you could answer:
1. How do I adapt this recipe for making a baked mango cheesecake?
2. Cream mentioned in the reipe is Fresh cream (Malai) or cream from tetra pack?
3. Instead of creamcheese, can I use a blended mixture of Chenna (crumpled paneer) and Malai (Fresh cream)?
dassana amit says
thanks khushboo. your queries answered below:
1. use 2 cups cream cheese and 1 cup of mango puree. sugar you can reduce to 1/3rd or 1/2 cup.
2. its cream from the tetra pack.
3. you can definitely use chenna and malai. the method would be whip or blend the chenna till it becomes smooth. mango the mango puree with the sugar. add this mango puree to the chenna. mix well or use the beater to mix well. whip cream separately and then add and again mix. or you can add cream directly and then beat again till everything is mixed.
Priyanka Chauhan says
Hi dear.. Thank you so much for the recipe 🙂 Can we use vanilla essence instead of vanilla extract or powder?
dassana amit says
Welcome Priyanka. You can use but add less.
Vaidehi says
Hi,
Thank you for the great recipe. Can we use Amul’s fresh cream for this recipe?
dassana amit says
vaidehi, amul fresh cream cannot be used instead of cream cheese. but you can use hung curd (chakka which we use for making shrikhand) instead of cream cheese. also you can use half-half of hung curd and grated fresh paneer.
to make hung curd, you can check this link – https://www.vegrecipesofindia.com/hung-curd-how-to-make-hung-curd
ksenia says
Thank you so much for best cake recipes in the world! seriously we love all of your cakes. one question here – can i use fat sour cream instead of cream? coz i saw some recipes include sour cream? and if yes – what proportion should be ok
thank you!
dassana amit says
thanks ksenia. even i have seen some recipes using sour cream. you can use the same proportion of sour cream as mentioned in the recipe which is ½ cup.
Trupti says
Which brand of cream cheese is avaliable in india
dassana amit says
there are a few brands available like arla, brittania. if you live in a metro city, you can get even imported cream cheese like philadelphia in super markets. or you can buy online.
pooni says
May I know The brand name of cream cheese u used? Or which is gud brand for cream cheese? I stay in US
dassana amit says
its philadelphia. this is a good brand.
Khaitan says
Recipe sounds great.Eager to try it.But I will use 1 pack of Philadelphia cream cheese which is 226 grams.Can you give me the equivalent amount of biscuits,melted butter,sugar,corn starch,vanilla essence, cream and lemon juice required for the same. Thanks
dassana amit says
khaitan, for this much quantity of cream cheese, you can add 1/3rd cup sugar, 1 teaspoon corn starch, 1 teaspoon lemon juice, 1/4 to 1/2 teaspoon vanilla extract, 2 tablespoons cream. biscuits-crackers and butter you can add more or less as per your choice.
Pallavi says
where can we get cream cheese in India or can we use home made paneer
dassana amit says
pallavi, in a super store, you can get cream cheese. alternatively you can use hung yogurt or half-half of hung yogurt and grated paneer. to make hung yogurt at home, you can check this link – https://www.vegrecipesofindia.com/hung-curd-how-to-make-hung-curd/
Shweta says
Couldn’t understand how will the base of your cake which made out of crushed biscuits bound by molten butter and then freezed will stay intact after baking the entire stuff for 30 to 40 minutes at 180 C.
Doesn’t seem likely.
dassana amit says
it does. you can see in the pics. i have lifted the whole cheesecake in my hand with the base intact. when the base layer is kept in the fridge, the butter condensed and sets the layer. on baking, the layer is also baked. so it does not crumble. in fact i have layered only the base. some cheesecakes, have the biscuit layer on the sides too.
ranjini says
hi can v also cook it in a steamer or cooker without pressure
dassana amit says
don’t cook in a steamer. you can though cook without pressure in a cooker.