This eggless cheesecake is just like a regular cheesecake, but even creamier, quicker and easier to make! This recipe can be made with a traditional homemade or store-bought graham cracker crust or a graham cracker-like homemade oat-based crust. Simply use gluten-free oats or graham crackers to make it gluten-free. Post updated with more helpful tips and photos in September 2025.
I actually loved the old photos of this cheesecake (you can see a few in the “Crust” section), but the filling didn’t look as it should. It was a bit overbaked.
So I had the photos redone so that people will actually want to make it. The photographer said it was the creamiest cheesecake she’s ever had, and once you try it, you’ll understand exactly what she meant.
- Super creamy texture – rich, smooth, and velvety without needing eggs.
- No special ingredients – made with simple, everyday pantry staples.
- Gluten-free option – includes a naturally gluten-free oat crust or use gluten-free graham crackers.
- Easy to make – minimal prep with no complicated steps.
Homemade oatmeal cookie/graham cracker-like crust
The crust is reminiscent of a graham cracker crust, but also sort of like an oatmeal cookie. It sounds weird, but it’s delicious.
It uses coconut sugar to mimic the taste of a graham cracker crust. If you want, you can use brown sugar instead. It’ll, of course, taste less like a graham cracker crust.
The reason I don’t post many pie recipes is because of the crust. They’re usually so cumbersome. But not this one, which you see pictured above.
Here’s an overview of what you’ll need to make this crust option + the cheesecake filling. If you make the graham cracker crust, you’ll need graham crackers, sugar, butter and salt instead of the ingredients shown on the cutting board.
Graham cracker crust option
Look at that nice, thick crust below.
How to make it
To make the cookie crust:
- Add all ingredients to a food processor
- Pulse until it sticks together. You don’t want a smooth dough.
- Press into the pan.
- Mix together the cheesecake filling.
- Pour into the crust.
- Bake!
The photos above are for the cookie crust. If making the graham cracker crust, all you do is pulse the crumbs in a food processor and then stir in the remaining ingredients.
- Use room temperature ingredients – softened cream cheese blends more easily, creating a smooth, lump-free batter.
- Don’t overmix the batter – mix just until combined to avoid incorporating too much air, which can lead to cracks or a puffy texture.
- Remove from the oven immediately – usually, you want to let cheesecakes cool in the oven with the door tilted open. There’s no need to do that with this recipe, and if you do, your cheesecake will be overbaked.
- Chill thoroughly – refrigerate for at least 4 hours (preferably overnight) so the cheesecake can fully set and develop its best texture.
If you need a gluten-free cheesecake, make sure to use gluten-free oats for the homemade oat-based crust. If you make a homemade graham cracker crust, make sure to use gluten-free graham crackers.
Store-bought gluten-free graham cracker crusts also seem to exist, but I’ve never tried any. Sorry that I don’t have a recommendation there!
Cover and refrigerate leftovers for up to 5 days. It can also be frozen whole or in pieces and thawed overnight in the fridge. It freezes great!
Then you probably have the type of cream cheese in little tubs, meant to be spread on toast. When making a US cheesecake recipe, this is what you need to do:
For every 8 ounces (225 grams) of cream cheese, buy a 300-gram package (the stuff at Aldi, Lidl, etc., works just as well as Philadelphia), put it in the center of a clean tea towel or cheesecloth, and squeeze out the liquid until you have 225 grams of cream cheese. So, for this recipe, buy 900 grams of cream cheese, and squeeze out the liquid until you have 680 grams of cream cheese left.
I’m lazy and went with berries for this eggless cheesecake. Or perhaps I should market myself better and say that I opted for a classic look. 😉
Other delicious toppings would be:
Strawberry Sauce
Blueberry Sauce
Caramel Sauce
Salted Maple Caramel Sauce
Raspberries or strawberries and mint leaves would look festive for Christmas.
I haven’t tried this recipe with coconut oil because it’s already full of dairy, so I figured, why not go with butter? The taste is just so much better than coconut oil.
I do know that it won’t be a 1:1 substitute. Oil and butter aren’t interchangeable in several types of recipes, with crusts being the most problematic.
Nope. You can try, but you’d be taking a risk.
Crusts are not something you want to play around with unless you’re okay with it completely sticking to the pan, turning out soggy, falling apart, etc.
If you want to make a cheesecake with something other than cream cheese, you’ll have to find a recipe without cream cheese. I have several vegan cheesecakes that might interest you!
This vegan caramel pecan cheesecake is my favorite choice for Christmas, but if you prefer a plain one, this vegan cheesecake is fantastic.
As is this vegan chocolate cheesecake.
There are dairy-free and vegan cream cheese brands, but I don’t use them and have no idea if they’d work here. If they’re supposed to be a 1:1 sub for cream cheese in any kind of recipe, I imagine they’d work in this cheesecake.
Though it might crack. Any kind of sub to a cheesecake could cause cracking.
I only use granulated sugar when coconut sugar isn’t an option. If you use coconut sugar in the filling, you’ll have a coconut sugar-flavored cheesecake.
I think it’d be good, but not at all how this recipe is intended to taste. And it’d of course be quite brown.
I think a keto sub for granulated sugar would work well, but I haven’t tried it. You’d also have to find a keto pie crust recipe to make the cheesecake keto. Any kind of liquid sweetener would make the cheesecake too runny.
I’m thinking that using 1/2 cup instead of 3/4 cup would be okay, but I haven’t tried it.
You can use any type of milk you’d like. I used cashew milk once and loved it. It didn’t taste any different.
Yes, as the cornstarch is taking the place of the eggs as a binder. I didn’t think to try out different types of starches to see if they’d work. I find that I need different amounts of arrowroot and tapioca starch to replace cornstarch, so I wouldn’t recommend it.
Egg subs won’t work in this recipe to replace the cornstarch.
I’ve got these mini cheesecakes, should you absolutely want to use eggs. And these Baileys cheesecakes are also delicious!
Some people like the tang that lemon juice adds to cheesecake. I’m happy without it. I’ve made this cheesecake with all milk and no lemon juice and loved it.
Please share your feedback by leaving a ✍️review and ⭐ rating – it helps me and others! I so appreciate it. 🩷
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The search finally works, the print function is better, and there are filters on the recipe index that will help you find whatever you’re looking for more easily if you’re just looking for ideas.
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Thanks for bearing with me the last few months. ❤️
Eggless Cheesecake (no special ingredients, extra creamy!)
Servings 12
This eggless cheesecake is just like a regular cheesecake, but even creamier, quicker and easier to make! Simply use gluten-free oats or graham crackers to make it gluten-free.
Prevent your screen from going dark
For a homemade graham cracker crust:
If making a cookie crust:
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Grease a 9″ (23 cm) springform pan on the bottom and up the sides.
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Preheat the oven to 350 °F (175 °C).
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Place the crust ingredients in a food processor. Process for about 30 seconds or until it easily holds together when pinched.
2 1/2 cups (230 grams) rolled oats, 1/2 cup (100 grams) coconut sugar, 3/8 teaspoon salt, 1/2 cup (113 grams) unsalted butter, 1/2 teaspoon vanilla extract
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Pat over the bottom and up the sides of the prepared springform pan. It won’t make it all the way to the top.
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Bake for 14-18 minutes or until lightly brown (prepare the filling while the crust bakes).
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Remove from the oven and let cool for 5 minutes before pouring in the cheesecake filling.
If making a homemade graham cracker crust:
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Preheat the oven to 350 °F (175 °C).
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Place the graham crackers in a food processor fitted with an S-blade and pulse until you have uniform fine crumbs, but not a powder.
12 full sheets graham crackers
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In a medium mixing bowl, stir together the graham cracker crumbs, sugar and salt until well combined. Stir in the butter until well combined.
1/3 cup (66 grams) granulated sugar, 6 tablespoons (84 grams) unsalted butter, 1/4 teaspoon salt
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Press onto the bottom and up the sides of an ungreased 9” (23 cm) pie pan or 9″ (23 cm) springform pan. Use a small flat-bottomed measuring cup to help smooth the bottom crust, but be careful not to apply too much pressure, and run a spoon around the bottom edge where the sides meet the base. This helps keep the crust intact when you slice it.
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Bake for 10-12 minutes or until it no longer appears wet. Gently press the center of the crust with your fingertip. It should feel firm and not crumbly or overly soft. Remove to a wire rack to cool completely, about 30-60 minutes.
To bake the cheesecake:
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Turn the oven down to 325 °F (163 °C).
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In a large mixing bowl, beat the cream cheese and sugar using an electric hand mixer at medium speed. Beat just until well combined and creamy.
24 ounces (680 grams) full-fat cream cheese, 3/4 cup (150 grams) granulated sugar
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Mix together the milk and cornstarch until no lumps remain. Add this and the remaining ingredients to the cream cheese mixture. Beat on low until well incorporated. Overbeating will make cracks so don’t overmix.
5 tablespoons milk of choice, 3 tablespoons cornstarch, 1 tablespoon lemon juice, 2 teaspoons vanilla extract, 1/4 teaspoon salt
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Pour over the crust. It was the perfect amount for the both crusts. If you have too much filling, don’t pour it over the crust.
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Bake for 35-40 minutes (using a pie pan will be closer to 40). The middle will still be a little jiggly.
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Remove to a rack to cool for 2 1/2 hours.
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Use a knife to run around the inside of the pan to loosen the crust from the pan.
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Chill for at least 4 hours before cutting.
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If the homemade oat crust is very firm and too difficult to cut straight from the fridge, let the cheesecake sit at room temperature for 20-30 minutes.
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Cover and refrigerate any leftovers for up to 5 days. It can also be frozen whole or in pieces and thawed overnight in the fridge.
- For the cookie crust, coconut sugar is used to mimic the taste of a graham cracker crust. If you want, you can use brown sugar instead, but it’ll taste less like a graham cracker crust.
- If you live outside of the US – you likely have a different type of cream cheese than in the US. US cream cheese is firmer and meant for baking, rather than the kind for toast, like in Europe. For 8 ounces (225 grams) of cream cheese, buy a 300-gram package (the stuff at Aldi, Lidl, etc. works just as well as Philadelphia), put it in the center of a clean tea towel or cheesecloth, and squeeze out the liquid until you have 225 grams of cream cheese. So for this recipe, buy 900 grams of cream cheese and squeeze out the liquid until you have 680 grams of cream cheese left.
- You can use a different proportion of lemon juice and milk, as long as you have 6 tablespoons total.
- If you use European butter, the crust will fall a little bit down the sides of the pan. After 14 minutes of baking, remove from the oven and use a spoon to press the crust back into place. Bake for another 4 minutes.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The values given are for the homemade cookie crust.
Calories: 373kcalCarbohydrates: 28gProtein: 5gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 78mgSodium: 322mgPotassium: 80mgFiber: 0.04gSugar: 19gVitamin A: 998IUVitamin C: 0.5mgCalcium: 69mgIron: 0.4mgNet Carbs: 28
