Easy Cheesecake Recipe (2024)

An easy, eggless cheesecake recipe with a luscious and creamy filling baked over a deliciously sweetened graham cracker crust. Best of all, we walk you through, step by step with tips and tricks to guarantee that your cheesecake turns out perfect every time!

We know a thing or two about cheesecake around here. You name it we've made it! Anything from Oreo Cheesecake to Tiramisu Cheesecake, we sure to have a flavor you'll love.

But if you are looking for a simple and easy cheesecake recipe, look no more because you've found it!

This cheesecake contains no eggs, so it's perfect for those with egg allergies. And if you need a gluten-free version, head over to Red's Reality and check out her gluten-free cheesecake recipe.

Enough talk, let's get to baking!

Tips for success

• First and foremost, you must plan ahead when making any cheesecake recipe. A cheesecake needs time to set-up properly, preferably overnight, so that means you need to bake it at least one day before you intend to serve it.
• You can make this recipe up to 3 days in advance. Just store covered in the fridge until ready to serve.
• In order get the smoothest filling possible, start out with room temperature ingredients. Remove the chilled ingredients from the fridge at least a half hour before you're ready to start baking. If you're in a pinch for time, turn the light in your oven on. Place the cream cheese and butter on a baking tray and pop it in the oven for about 10 minutes. The heat from the oven light is just warm enough to help soften them up a bit faster. Make sure to keep an eye on it so they don't start to melt!
• My favorite tip when baking cheesecakes is to use a water-bath. The hot water surrounding the cheesecake creates a gentle, even heat that bakes the cheesecake more evenly from the outside in. This results in a perfectly baked cheesecake with no cracks and a perfect consistency all the way through! You'll see tutorials that say to wrap a few layers of foil around the spring-form pan before you put into the water-bath, but that technique has never worked for me. To create a leak-proof water-bath, place the spring-form pan inside of a wider cake pan before you place it in the water-bath. This guarantees that you will not have a leak!

How to make an eggless cheesecake

This cheesecake couldn't be easier to make, so let's dive straight into the details!

Let's start with the crust!

Line the bottom of a 9" spring-form pan with parchment paper. Place the crust ingredients in a small mixing bowl and stir together with a fork until thoroughly combined.

Press the mixture evenly onto the bottom of the spring-form pan and place in the refrigerator until the cheesecake filling is ready.

Next, the cheesecake filling

Preheat oven to 320°F. Using a stand mixer or electric mixer, beat the cream cheese and sugar together on low speed until there are no lumps and the cream cheese is smooth. Add the remaining ingredients and mix until just combined.

Pour the filling into the pan and gently tap it down on a hard surface to help remove any air bubbles. Smooth the top.

Now we bake!

If using a water bath, prepare it and place into the oven as it preheats. Bake the cheesecake in the oven for 1 hour. Turn the oven off, crack the door and let it cool for 1 hour inside the oven.

Remove the cheesecake from the oven and run a sharp knife around the inside rim of the pan to release the cheesecake from the sides. (This will help prevent cracking as it cools)

Let the cheesecake rest on the counter until it's completely cooled and then place in the refrigerator overnight to set up. When you are ready to serve, remove the spring-form pan and let sit out for 30 minutes before serving.

How to store and freeze cheesecake

Store leftovers, covered in the fridge for up to 7 days.

To freeze, prepare the cheesecake and let it set up in the fridge overnight. Place the cheesecake, unwrapped, in the freezer until frozen solid. Wrap the frozen cheesecake in 2-3 layers of plastic wrap and then wrap with 2-3 layers of foil. Pop it back into the freezer, where it can stay for several months. When you are ready to serve, take it out and let thaw in the fridge overnight.

3 more eggless cheesecake recipes

• Vanilla Bean Cheesecake (eggless)
• Chocolate Covered Cheesecake (eggless)
• Instant Pot Cheesecake (eggless)

this recipe was originally posted 5/2016 updated 5/2020