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 as soon as tonight!
Cheesecake has always been one of my favorite desserts to bring to holidays and parties. However, traditional cheesecake recipes are heavy on the eggs, and my son has an egg allergy. After his allergy diagnosis, I set out to create a delicious eggless cheesecake with that traditional cheesecake flavor.
This egg free cheesecake is still baked in the oven, and sets up nicely after chilling. No one misses this eggs in this recipe, and guests still rave about it.
Many egg free cheesecakes are the “no-bake” variety, and to me they just don’t have the same rich flavor and texture of a traditional cheesecake. With cornstarch as the binder, my eggless cheesecake is still baked in the oven, and sets up nicely after chilling. This makes it perfect for topping with your favorite fruit or sauce!
Looking for a cheesecake with a holiday spin? Check out my Egg Free Pumpkin Cheesecake recipe!
I used an awesome pre-made graham cracker crust I found at Aldi that was made in a nut free facility, but you can easily use any brand OR make your own. Instructions for both are included. This cheesecake can also be made gluten free – just use your favorite graham style crackers or cookies for the crust.
Looking for a cheesecake with a little zest? Check out my Egg Free Lemon Cheesecake recipe!
This recipe requires no eggs and no special egg-substitutes, and tastes just like a traditional, rich and creamy cheesecake. The hardest part is the waiting… it takes a while for it to bake, and afterward it needs to chill for several hours before enjoying.
One of my all time favorite desserts to make and share has always been a classic baked cheesecake. It’s rich, delicious, and can be modified to fit any season or holiday. Pumpkin Cheesecake is always a Thanksgiving and Christmas favorite, while Lemon or Keylime Cheesecake are perfect for spring and summer (these recipe variations to come!).
This recipe is for a simple vanilla cheesecake – add fresh berries, chocolate, or caramel sauce to create your own flavor!
Fat Cream Cheese For a thick and creamy texture in your eggless cheesecake, use heavy cream cheese. Because it thickens and has a creamy texture, fat cream cheese is a great egg alternative. It will assist in preventing your cheesecake from becoming too dense or heavy.
Many egg free cheesecakes are the “no-bake” variety, and to me they just don’t have the same rich flavor and texture of a traditional cheesecake. With cornstarch as the binder, my eggless cheesecake is still baked in the oven, and sets up nicely after chilling. This makes it perfect for topping with your favorite fruit or sauce!
One of my all time favorite desserts to make and share has always been a classic baked cheesecake. It’s rich, delicious, and can be modified to fit any season or holiday. Pumpkin Cheesecake is always a Thanksgiving and Christmas favorite, while Lemon or Keylime Cheesecake are perfect for spring and summer (these recipe variations to come!).
This egg free cheesecake is still baked in the oven, and sets up nicely after chilling. No one misses this eggs in this recipe, and guests still rave about it.
Looking for a cheesecake with a little zest? Check out my Egg Free Lemon Cheesecake recipe!
This recipe requires no eggs and no special egg-substitutes, and tastes just like a traditional, rich and creamy cheesecake. The hardest part is the waiting… it takes a while for it to bake, and afterward it needs to chill for several hours before enjoying.
Should I substitute the 4 eggs called for in cheesecake recipe with greek yogurt or applesauce (would be 1/4 c per egg)? Im slightly worried that the applesauce might impart some of its flavors into the cheesecake, however, the recipe calls for 1 c sour cream, & the cup of yogurt Id use might add too much tang. And Ive also read that because Im leaving the eggs out I should add 1/4 tsp baking powder per egg called for, should I follow this recommendation?
HOW TO SUBSTITUTE EGGS WHILE BAKING | BEST EGG SUBSTITUTES FOR BAKING AND HOW TO USE THEM
FAQ
What is the substitute of egg in cheesecake?
What happens if you don’t put eggs in cheesecake?
Why does cheesecake need egg?
Are there egg alternatives for cheesecake?
Egg alternatives for your cheesecake are available! With restrictive diets becoming more commonplace as new disorders are discovered and choice diets, like vegan and vegetarian diets, are followed more, research has led to an array of substitutions for these once vital ingredients. Cheesecake is a dessert that fits into an array of categories.
What are the healthier substitutes of egg in baking?
Egg is used for binding, leavening and moistness in baked recipes. The few alternatives of eggs are chia seeds which are used for their binding properties. Tofu is used to achieve the look of scrambled egg, a pinch of turmeric and yeast can be added to obtain flavor. Flaxseed gel with little baking powder is used in leavening the dough for moistness, mashed banana, applesauce, pureed avocado and garbanzo beans can be used.
Are eggs good for cheesecake?
The benefits of eggs vary depending who you ask. Many vegans who abstain from eating eggs are adamant that they are not vital to most recipes. Eggs are perfect for helping cheesecakes hold their semi-solid, custardy shape by binding and gelling, as well as maintaining thickness.
What can I substitute for eggs?
Since it has a thick and creamy texture, coconut milk is a commonly used replacement when you desire the rich flavor of eggs. 2. Silken Tofu Tofu is a common substitution in vegan and vegetarian recipes because it is so versatile and is essentially flavorless.