How to Make Eggless Cheesecake – Step-by-Step Guide 2025 - KALAADI’s Digitech

In this article we are going to discuss about how to make eggless cheesecake? Cheesecake is one of the most popular desserts across the world which is loved for its richness of creamy texture and endless flavour possibilities. Traditionally, cheesecakes are made with eggs, but if you are vegetarian or simply prefer eggless desserts, you don’t have to miss out on this indulgence. With the right substitutes, you can prepare a delicious, smooth, and perfectly baked eggless cheesecake at home.

1. What Makes an Eggless Cheesecake Work?

To make it eggless, we use alternatives that give the same creamy consistency. With these substitutions, your cheesecake will be just as creamy and delicious as the classic version. The most common replacements include:

Cornstarch or all-purpose flour for binding
Greek yogurt or sour cream for creaminess
Condensed milk for sweetness and texture

2. Cheesecake Ingredients

The crust:

200 g digestive biscuits and crushed into crumbs
100 g melted unsalted butter

The filling:

500 g cream cheese (softened at room temperature)
200 g condensed milk
200 g fresh cream or thick yogurt
2 teaspoons vanilla extract
2 tablespoons cornstarch (mixed with 2 tbsp water for a slurry)

Toppings (optional):

Fresh fruits, chocolate ganache, fruit compotes, or whipped cream.

3. Step-by-Step Method

1: Prepare the Crust

Crush the biscuits into fine crumbs.
Mix with melted butter until it resembles wet sand.
Press this mixture firmly into the base of a springform pan.
Refrigerate for at least 20 minutes.

2: Make the Filling

Beat the softened cream cheese until smooth.
Add condensed milk, yogurt/fresh cream, and vanilla extract.
Stir in the cornstarch slurry to help set the cheesecake.
Mix gently until smooth and creamy.
3: Bake or No-Bake Option

For baked cheesecake: Preheat oven to 160°C (320°F). Pour filling into the crust, place pan in a water bath, and bake for 45–50 minutes. Cool gradually, then refrigerate for 6 hours or overnight.
For no-bake cheesecake: Pour filling into the chilled crust and refrigerate for at least 6–8 hours until firm.

Explore different flavours of cheesecake like chocolate, mango, lemon, strawberry, and more. Perfect guide for beginners and dessert lovers

4. How to Add Flavours to Your Eggless Cheesecake

Here are some flavour variations you can try:

🍓 Strawberry Cheesecake

Add ½ cup fresh strawberry puree into the filling.
Top with strawberry compote or fresh slices.

🍫 Chocolate Cheesecake

Mix 200 g melted dark chocolate into the filling.
Decorate with chocolate ganache drizzle or cocoa powder.

🍋 Lemon Cheesecake

Add 3 tablespoons lemon juice and 2 tablespoons zest to the batter.
Top with lemon curd for a refreshing twist.

🥭Mango Cheesecake

Fold 1 cup mango pulp into the filling.
Add a glossy mango glaze or fresh mango cubes on top.

☕Coffee Cheesecake

Dissolve 2 tablespoons instant coffee in warm water and add to the filling.
Garnish with cocoa dust or chocolate glaze.

🫐Eggless Blueberry Cheesecake

Add ½ cup blueberry puree into the filling.
Prepare a quick blueberry compote (cook fresh/frozen blueberries with 2 tbsp sugar and 1 tsp lemon juice until syrupy) and spread it over the chilled cheesecake.

🍪Oreo Cheesecake

Add crushed Oreos into the filling.
Use Oreos for the crust and garnish with whipped cream + Oreo halves.

5. Tips for Perfect Eggless cheesecake

Use room temperature ingredients to avoid lumps.
Don’t overmix—keep the batter creamy but not airy.
Chill overnight for the best texture and flavour.
Always line your springform pan with parchment for easy removal.
Experiment with flavours—don’t limit yourself to one!

6. Serving Suggestions

Pair fruity cheesecakes with fresh berries or whipped cream.
Chocolate versions go well with ice cream.
Serve slices with mint leaves for a fresh presentation.
Add edible flowers or nuts for a gourmet touch.

7. Healthier Alternatives

If you want to make your cheesecake lighter:

Use low-fat cream cheese or hung curd instead of full-fat versions.
Replace sugar with natural sweeteners like honey or stevia.
Opt for oat or nut-based crust instead of biscuits.
Try coconut cream for a dairy-free version.

FAQs on Eggless Cheesecakecake

Q1: Can I make eggless cheesecake without an oven?

Yes, you can prepare a no-bake eggless cheesecake by simply setting the filling in the fridge for 6–8 hours.

Q2: How do I avoid cracks in baked cheesecake?

Bake in a water bath, avoid overmixing, and cool gradually.

Q3: Can I use agar-agar or gelatin?

Yes, if you want a firmer no-bake cheesecake, you can add agar-agar or vegetarian gelatin.

Q4: How long can eggless cheesecake be stored?

Refrigerate for up to 4–5 days. For longer storage, freeze for up to 1 month.

Q5: Which flavour is most popular?

Chocolate, strawberry, mango, and lemon are among the most loved flavours.