The joy of developing a good recipe is no less than doing a perfect artwork for me. This Eggless Baked Cheesecake was tasted great for all the right reasons. I was so tempted to bake it on a higher temperature, and wanted to set a less baking time but Thank God I didn’t do so. I trusted my instinct and got a wonderful result. I remember some of my friends who wanted to try my Baked Cheesecake in a party year back, and they couldn’t taste it because that has eggs in it. A situation like that breaks my heart. So, when the husband desired a Cheesecake on his Birthday, I planned to make an Eggless version by keeping in mind that the cake would be perfect for those friends who would visit us on that day.
I wanted to keep the Cheesecake filling recipe simple, so, it calls for only 3 main ingredients that can be found easily in your local grocery store. The taste of this Cheesecake was smooth, creamy, addictive, and after serving I could only save a single slice for the next day’s photoshoot. I hope you can realize by looking at the photographs that the cake was great in texture, and it was hard to believe that without adding eggs, I could achieve that texture. Make this cake over a classic Baked Cheesecake any day, and you wouldn’t be disappointed. Moreover, use this Cheesecake recipe as a base, and you can experiment with the flavours.
Add melted chocolate into the Cheesecake filling for an Eggless Chocolate Cheesecake, You can add any fruit pulp of your choice, Add Matcha green tea powder for a stunning Eggless Matcha Cheesecake, etc.
Don’t forget to share your experience with me if you try this recipe. 🙂
Eggless Baked Cheesecake
Best ever Eggless Baked Cheesecake with a creamy texture, and a perfect brown top. Use this Cheesecake recipe as a base, and you can experiment with the flavours.
Ingredients
For the base
- 8- Oreo cookies (broken into pieces)
- 1 ½ tbsp- Melted butter
For the filling
- 400 g- Cream cheese (I used 2 packs of La Cremella Natural Cream Cheese)
- 1 cup/380g- Condensed Milk (I used Nestle Milkmaid)
- ½ cup- Thick Yogurt (I used mother dairy Dahi)
- 1 tsp- Vanilla extract
Instructions
-
Before I start all the ingredients were at room temperature.
-
Wrap the outer surface of a 7” loose-bottomed cake pan with aluminium foil, this wrapping will prevent leaking of the mixture at the time of baking.
-
For the base grind oreo cookies and butter in a food processor until a coarse mixture forms. Spread this mixture evenly on the base of the springform/loose-bottomed cake tin. Keep the cake tin in the refrigerator for 20 minutes. Start making the cheesecake filling in-between.
-
Preheat the oven to 150 degrees C. In a bowl add cream cheese. Start whisking with an electronic hand mixer until smooth. Don’t whisk the cream cheese for a longer time, just make it a bit smooth first so that we can mix in the other ingredients easily.
-
Now add condensed milk, vanilla extract, and yogurt (read note). Whisk well, transfer this cheese mixture into the cake pan. Smooth out the top with a spatula.
-
Prepare a larger pan (read note) with hot water and place the cake pan carefully onto it. The water level should be halfway up to the cake pan.
-
Bake for 90 minutes or until the top of the cheesecake turns golden brown and the edges shrink a bit from the sides of the cake pan (read note). At the time of baking, the cake will rise to some extent, and it will come down to a flat top later, which is normal.
-
Switch off the oven, and leave the cake pan inside for 1 hour with the oven door slightly opened.
-
Take out the cake pan from the water bath, don’t unwrap the foil from the outside of the pan now.
-
Transfer the cake tin onto a cooling rack, and let it be cooled completely at room temperature.
-
Shift in the fridge for a minimum of 4 hours or you can chill it overnight. Unmould before serving (read note).
-
Slice and serve cold, enjoy!
Recipe Notes
- Make sure that you’re using thick yogurt for this recipe, greek yogurt works great. Otherwise, use any store brought yogurt that comes in a container, not a pouch.
- For the water bath, use any cake pan or roasting pan which is larger in size than your cheesecake tin. Don’t skip the water bath step, it gives the Cheesecake a flawless, crack-free top.
- Baking time may vary for different ovens, for the doneness keep checking for the browning on top, and shrinking of the edges of the Cheesecake after the first 60 minutes.
- Before serving you can decorate the Cheesecake top with fruit preserve, chocolate ganache, whipped cream, fresh fruits, caramel sauce, etc. Do whatever you prefer, I served mine naked because we loved that brown top and wanted to have the way it was.
Excellent!!
Excellent receipe.very easy to make.
Hi Chandrima,
This cheesecake looks great!
I have a few questions:
1. Is the cake light and airy in texture or is it dense? I’m looking for a creamy and light cheesecake, that isn’t too dense, and this cake looks like it.
2. Can I make the cheesecake without the base? Just baking the filling?
3. Is wrapping the cake pan with aluminium foil necessary?
4. I looked online and 1 cup of condensed milk is between 280 grams to 306 grams. Are the measurements correct (380 grams)?
5. how much is ½ cup of yogurt in grams?
I’d appreciate any help.
Thank you in advance.
Hi Harley,
Thank you for visiting. 🙂
As its an eggless Cheesecake it wouldn’t be airy in texture like a regular cheesecake that is made with eggs. The cake is not too dense either, you can go ahead and try. You can make the cheesecake without the base. Wrapping the cake tin is important, which seals the batter from leaking during the baking time from a loose-bottomed cake pan. The condensed milk measurement is correct in the recipe, and 1/2 cup yogurt is 125g. I hope this helps, Happy Baking!
Can I bake this in a Kadhai with water underneath? How much time on medium heat should it take?
I’ve not baked this in any other way without an oven so, I cannot comment on the same.
It came out absolutely wonderful. The texture, the flavour just perfect.
I made it in a kadhai though- added some water at the base, used a foil to prevent leakage. It took about 90 minutes on low flame – I kept it unattended for 60 minutes post which was checking every 15 minutes or so. I did a toffee sauce as topping over it! Thanks so much for this recipe! Much needed 🙂
Hi Leon, I’m glad to hear that the recipe worked well with you. Thank you so much for sharing your experience and writing to me. 🙂
Hi! I want to make an eggless baked Chocolate cheesecake. Can I add chocolate in the filling? Can you please guide me how much quantity would be good enough and should I change any more of the ingredients quantity to adjust the consistency?
Hi, I’ve not tried a chocolate version of this recipe yet, if I do in the future will post about the same on my social media handles, keep an eye.
Hii! Can cream cheese be replaced with an Ingredient easily available in remote locations?
Sorry, not for this recipe.
Hey Chandrima,
I tried your recipe word by word and it turned out awesome!!!!!!! Thank you so much for sharing this recipe. I wish I could share the pictures. Looking forward to try more of your recipes.
Hi Vaidehi, I’m glad to hear that the recipe worked well with you, Happy Baking! 🙂
If I have a cake tin which is whole and not loose bottomed, can I skip the foil part?
Hi Rashi, Yes, you can skip the foil part then, but I’d suggest using a loose-bottomed cake tin when you’re making a cheesecake.
This was the best cake I have ever made 😍.
hi can we make our own cream cheese
You can make cream cheese substitute but not the actual cream cheese at home.
Hi, this looks amazing…will give it a try soon. I wanted to know if I want to make a chai flavor cheesecake how would I go about that?
Hi Mahek, Thank you for visiting. You can use Chai masala powder to the cheesecake batter and proceed further.
Hey can we add mascarpone cheese as here where I am living, cream cheese is not available
Hi Dikshitta, Mascarpone might make the Cheesecake dense and heavy. I’d suggest using a mix of blended Paneer/Fresh Cottage Cheese and Hung Curd in a 60:30 ratio to substitute Cream cheese.
Hey!!
This was the first time I made a cheesecake. It has come out awesome and it is very creamy and not very dense, just perfect for a evening snack or a dessert. Thankyou so much for this recipe.
Hi, I wanted to know, if I use half the recipe for the same size(7”), how much will be my baking timing.
Hi Ravi, I’d suggest go for a smaller sized pan if you’re having the recipe. And baking time should be 45 minutes ideally but for the doneness keep the pointers in mind that I’ve mentioned in the recipe.
Hi, your cheesecake looks amazing!
La Cremella cream cheese isn’t available in my area, can I make it using Britannia or Amul cream cheese spread? If not can you please suggest a substitute?
Hi Raina,
Thank you for the appreciation. You can use cream cheese of any brand for this recipe, no substitutes please. And cream cheese spread is a completely different thing, not applicable for this recipe.
Hello,
I’ve been intending to bake this version of cheesecake so can I use amul fresh cream instead of the dahi, all other ingredients remaining intact. I whip the fresh cream and then add it to the cream cheese batter.
Hi Devangi,
If you want to use any other ingredient to replace yogurt in this recipe, use sour cream. You can google about homemade sour cream if it’s not available with you. I’m not sure how whipped fresh cream would behave in this recipe.
My pan is it’s under 10”. How much should I adjust the recipe for the different size or will it work as is?
Hi, use a smaller pan for this recipe.
Hi! Did you bake the cheesecake at 150 c only?
Yes, that was the temperature.
Hey hi I has question as you mentioned to keep the tin under hot water in a tray to bake it for 90 min at 150 ℃ I have around oven where I can’t place the tray with water so is it necessary to bake and make it set in the fridge or can directly set in fridge. Or can I place a steel plate with water but it will not be half of the tin or can I place a bowl where the tim can sit
Hi Prachi, First of all, it’s a baking recipe, the cake wouldn’t set without baking. The idea for a water bath to provide moisture to the cake during the baking time, so that the cake wouldn’t crack on the top. You can place a steel plate with water below the cake pan, that will work.
Hii Chandrima
Is it necessary to add some all purpose flour to the filling mixture to bake without crust?? Actually i have read somewhere…Thanx in advance.
Hi Adyaa, Only use the ingredients I’ve mentioned in the recipe for the best result. No need to use flour in this recipe.
When do we remove the foil? Before putting it in the refrigerator for chilling?
Yes, absolutely right.
Hello,
Hello,
What if I use a egg substitute,will the cheesecake turn out better and if yes how much should I use
Thank you
Hi Madhavi,
Why do you want to use an egg substitute in an eggless recipe?
Hey, can we half the ingredients to make half the servings?
Hi Aakanksha, Yes, you can halve the ingredients for a smaller Cheesecake.
Hi i was looking for a perfect cheesecake recipe and found yours. Wanted to ask if I am using 300g of cheese cream so can I use 3/4 of the original measurements of yogurt and condensed milk.
Hello…!!
I’d like to know if I can make this cheesecake without the curd. As it happens I forgot to add curd to my batter and baked it anyways. Is that alright, or do u have to make it again.
Hi,
As it’s an eggless cheesecake curd cannot be skipped into this recipe.
Hi !
I’d like to know if halving the ingredients will also halve the temperature for baking at each step. I want a smaller cheesecake so am wondering if the time will change along with the quantity of the ingredient.
Hi Avanti, You can of course halve the ingredients for a smaller Cheesecake but please keep the exact baking temperature I’ve mentioned in the recipe. Also, the cake would be baked in less time, follow the recipe steps to get perfect result, Happy Baking!
hey! I am planning to make this cheese cake..
can I add cookies to the mixture so as to make a cookie based cheesecake?
also i dont have an oven, but i have a convection mircrowave. can you tell me how to go about baking in the same?
Hi Ria, Yes, you can add cookies to the Cheesecake batter. For baking in a convection mode, the methods would be all same, Happy Baking!
Hi I modified this recipe and added oreos to make Oreo Cheesecake. It was amazing!! Just one question, can we make this 2-3 days in advance?
Hi Akshata,
I’m glad to hear that you liked the recipe. 🙂 Yes, you can make this Cheesecake 2-3 days ahead, just keep it covered in the refrigerator.
Hi, I wanted to know that if the biscuit base, gets wet with the water, can it be fixed.
The cheesecake turned out fine, just the water seeped in and the base is not proper.
Hi Gayatri,
Sorry for replying to you little let here. If this kind of situation ever happens, you can turn the cake upside down carefully, and scrape off the base completely.
Hi Chandrima
Please tell me the fat content (%) of the cream cheese and condensed milk you are using. I will be using completely different brands. Thank you.
Hi Sonny,
As I’ve mentioned the brand names of the ingredients in the recipe, you can always Google to know the info you’re looking for. Happy Baking!
Why didn’t I think of this lol?
Thank you
Hi Chandrima. I have purchased all the ingredients. Will be making it this week.
Just 1 issue, we only have a 9″ loose bottom pan. I recalculated the amounts to give, 512g Cream cheese. 486g Condensed Milk. Just over 2/3 cup Yogurt. 1.5 tsp Vanilla essence.
Are you happy if I proceed with these?
Hi Sonny, That measurement should work, Best wishes for the cake. 🙂
My, my, oh my, what a wonderful, delicious tasting and looking cheesecake. Very well done and ‘thank you’ very much Chandrima from my family, especially my sister.
I have searched long and hard for a great cheesecake recipe and, finally, I have got it. The upscaled amounts you approved of worked out great. The taste, structure, look and recipe are all excellent. No more ‘no bake’ cheesecakes for me. I will always use this baked one.
I have read so many times to use double cream/heavy cream (35% – 45% fat) with lemon juice and I never liked those recipes because I always ended up with a soft or melting lemon-flavoured mess.
I was a bit apprehensive about using the sweetened condensed milk too, but it makes sense now. It is a lot thicker than double cream and results in a far nicer and firmer cake. The other great thing about this recipe: no additional sugar needed. The sweetness was perfect from the condensed milk; not too sweet and the resulting cake had a hint of cheesiness to it, which is great. Next time, I could get away with slightly more cream cheese too. I didn’t use a water bath, but I kept a tray of steaming water underneath. Crust was fine and sticks to the cake nicely.
I have the confidence now to try adding a tablespoon or 2 of flavoured sauces/syrups (butterscotch, caramel etc.) to this recipe. Alternatively, I may play safe and just use them at the end poured on top of the finished product.
Once again, thank you very much. As a family who do not eat eggs, your recipe was very warmly welcomed in our home.
You know what this means now? We will be spending the next few weeks looking at all your other recipes and trying them out 🙂
Any readers hesitant about trying his recipe; do not be. It is fantastic.
Hi Sonny,
I’m so glad to hear that the recipe worked well and you did a wonderful job! 🙂 Thank you for writing in and sharing your experience with me, meant much. I’ve shared many eggless recipes on my blog and will keep sharing in the future. I hope you’ll enjoy trying them. 🙂
thank you so much for this recipe!! I tried it out yesterday and was so thrilled by the results! I’ve never made a normal cheesecake from scratch before let alone a baked cheesecake but your recipe was wonderful and so easy to follow!!
Hi Nia,
I’m so happy to hear that the recipe worked well. Thank you for sharing your experience with me, Happy Baking! 🙂
Hi Chandrima,
Would you recommend trying the recipe with flavoured Greek yogurt? I am thinking blueberry. Or would it be best to keep it simple?
Hi Trupti, Of course, you can try different flavours with this recipe, please go ahead according to your preference.
Hello chef!!!
This was the first time i ever baked and tasted the cheesecake and it was everything I ever thought of. Thank you so much for sharing this very easy to make and accurate recipe.
Furthermore, I am planning a chocolate cheesecake on my birthday but I want your guidance on balancing proportions of chocolate and cream cheese mixture ingredients.
Hi Nissarg, I’m glad to hear that you baked it perfectly, thank you for sharing your experience with me. 🙂 You can add 125g melted dark chocolate to the cheesecake batter, the rest of the ingredients will remain same for the recipe.
It’s a delicious recipe! Turned out to be amazing – texture was yumm!
I wanted to ask if we can use a 6 inch Pan instead?
Hi Gurpriya, I’m so happy to hear that, Thank you for sharing your experience with me. 🙂 I’d not recommend using a 6″ pan for this recipe.
Hello 🙂 tried your recipe and it is wonderful! Iv been trying recipes with eggs and i would say i prefer this. I love it. I was a bit skeptical at the first 60 minutes as nothing was happening but on the next 30 minutes, i can finally smell it and my cake started to raise. I however added another 100gm of cheese and added about another 25ml of yogurt. Other than that, i would say it tasted divine 💗 thank you for sharing. It was a good bonding activity as well with my daughter
The most amazing Eggless Baked Cheesecake Recipe!
Really loved it and have made it over 10 times for sure. I have made variations by adding some puree or couverture and so on.
I already have pinned this recipe for my little home bakery.
Hi Atharva, I’m so happy to hear that you love this recipe. Thank you for sharing your experience with me, Happy Baking! 🙂
Hi, I have tried this cheesecake more than 50times. Oh my god it’s one of the best🤗. Thank you so so much. I have one question. If I want to add any fruit flavour like mango, strawberry or blueberry, should I add it in the batter only and how much will be the quantity?
Hi Kinal, I’m glad to hear that you loved the recipe. Thank you for sharing your experience with me. For fruit pulp, 1/4 cup should be fine, do check on the baking time, might take a little longer as you’re adding another wet ingredient to the batter. Happy Baking! 🙂
Hi there!
I’m so excited to try this recipe! One question – I know you mention to immerse the wrapped cake tin in a larger pan filled with water. As I’m a little scared that, even if i wrap my cake pan very well, the water may find its way into the tin and make the base soggy. Do you think that It’d suffice to put a tray of water in the bottom rack of my oven instead? So, I would not immerse the cake tin but still have the water in the oven to create the steam required?
Also, if i wanted a thicker oreo base, can i double the number of oreos to 16? or even just increase to to 12?
Hi Mina,
You can of course place the water container at the bottom rack, and please feel free to adjust the oreo layer as per your preference. Happy Baking!
Hi ! I have an 8″ cake tin… I am planning to make this tomorrow , so how much more of the Ingredients do I need to use in the recipe ?
Hi Neelam, You may make a Cheesecake by adding half of the ingredients more that is with 600g Cream Cheese, but in that scenario baking time will increase. Or else, use the recipe as it is, the height of the Cheesecake will reduce to some extent.
Hi, this cheesecake recipe is flawless! I have made this one numerous times, and have suggested it to tons of people too!!
A quick question, what would you suggest if I wanted to modify this recipe a bit to add salted caramel to the filling? Would the condensed milk quantity reduce?
Hi Khrusha, Thank you for sharing your experience with me, I’m glad to hear that you loved the recipe so much. 🙂 I’d suggest using 3/4 of the condensed milk quantity from the actual quantity that I’ve mentioned in the recipe, and then use 1/4 of salted caramel and let’s see how it goes. You can always halve the recipe if you’re not sure how the Cheesecake would turn out with a different sweetener/flavour pairing. Hope this helps, Happy Baking!
Hello .. if I half the quantity den how much inch pan I have to use ??
Hi Kavita,
Try making the cake with a 4″ cake ring instead, wrap the bottom with foil before adding anything into it.
It looks delicious. Thank you for sharing this recipe.
Hi can i add Passionfruit pulp to this ? will it be too runny? or you think it will still set ?
Hi Bree,
As I was traveling, I couldn’t reply to you earlier. You can add passion fruit pulp to the cheesecake batter, but before adding that mix 1 tsp of cornstarch to the fruit pulp, then add it. There shouldn’t be any problem with the cheesecake, as it’s a baked one.
Made cheese cake twice with this recipe so well explained and simplified it was an instant hit each time !
Hearty thanks to you ma’am it was a pleasure discovering you and your recipe
Hi Radha,
I’m glad to hear that the recipe worked well, thank you for taking the time to write to me, much appreciated, Happy Baking! 🙂
Hi Ma’am,
Hope you’re doing well. This looks so delicious. Can’t wait to try this. How to make an Eggless Basque Cheesecake? Also, how to make Baked Eggless Butterscotch Cheesecake?
Thank you,
Nithyashree
Hi Nithyashree,
Thank you for writing in. I’ve not tried an eggless Basque Cheesecake yet, but I’d love to give it a try in the future. For a Baked Eggless Butterscotch Cheesecake you can melt some Butterscotch chips in fresh cream, along with some Butterscotch essence to the batter. If you’re making a Butterscotch Cheesecake by following this recipe, then you need to adjust the amount of condensed milk, and vanilla extract accordingly because Butterscotch chips are sweet. I hope this helps. 🙂
Hi I want to try this but I want to know in which setting I should I keep my otg, with fan or without fan?
And do you mean hung curd by thick curd? Or is it ok if the curd contains water?
Also how long can will this stay good?
Hi Sam, Please make the Cheesecake without fan in the otg using the baking mode. Use yogurt for this Cheesecake, please read the ‘notes’ section of the recipe. The Cheesecake stays good in the refrigerator up to 5 days in an airtight container. I hope you enjoy making it, Happy Baking! 🙂
Hi Chandrima,
I plan to bake this in a heart shaped pan. Can you please tell me how much quantity (in gms) does this cheesecake yield upon baking?