An eggless cheesecake that requires no baking! The taste is light,refreshing and is as easy as beating the ingredients, adding it on top of the crust and refrigerating overnight. This recipe removes all the issues with a baked cheesecake,most dreaded being the cracked top.

I made this for a gathering at my house. Many of my friends don’t eat eggs and they just loved loved the cheesecake and couldn’t believe first of all that it was home made and secondly that it was made without eggs. I have not taken any pictures of the slices,as we were celebrating 2 birthdays,and didn’t want to cut the cake before the celebrations. But just trust me on this, it makes perfect, clean slices. Just use a sharp knife and clean the knife between slices. I also did make the cake 2 days before and refrigerating it for 12- 24 hours in my opinion is key to a firm cheesecake that gives clean slices.

At no point should you freeze the cheesecake to hasten the cooling process. The taste and texture reminded me of cheesecake mousse-soft,creamy and refreshing.

Some other easy eggless desserts to try out are-

Mango Mousse-No Eggs,Gelatin or Agar Agar

Whole Wheat Eggless Tutti Frutti Britannia Style Cake

WholeWheat and Jaggery Eggless Banana Bread

Eggless Gulab Jamun Mix Cake Recipe

Eggless Gulab Jamun Cake and Rabri Shots

Inspired by this recipe from Sallys Baking Addiction.

Moving on to the recipe, here is the written one followed by the step by step pictorial one-

Eggless Cheesecake-No Bake Recipe

Aanchal Gupta

An eggless cheesecake that requires no baking! The taste is light,refreshing and is as easy as beating the ingredients, adding it on top of the crust and refrigerating overnight. The slices come out perfect. This recipe removes all the issues with a baked cheesecake,most dreaded being the cracked top.

Print Recipe

Prep Time 30

Total Time 30

Servings slices

Ingredients

For crust

2 cups graham cracker crumbs/12-14 sheets of graham crackers/200 gms I used 14 sheets
1/3 cup Brown sugar-either light or dark I used dark brown
1/2 cup/8 tbsp/1 stick/115 gms unsalted butter melted

For cheesecake

300 ml/1 1/4 cup Heavy Whipping Cream chilled
1 tbsp Milk Powder I used Nido brand
3 blocks of 8 oz/225 gms Full fat Cream Cheese softened at room temperature
1/2 cup/100 gms granulated sugar
4 tbsp confectioners /icing sugar
1/4 cup/60 gms Full fat Sour Cream at room temperature
2 tsp lemon juice
1 tsp vanilla extract
1 tbsp milk powder

For whipped cream icing

1 cup/250 ml Heavy whipping cream chilled
4 tbsp confectioners sugar
2 tbsp milk powder I used Nido brand
1/2 tsp vanilla extract

Instructions

For crust

Break the graham crackers into large pieces and place in a blender
Blend till the crackers turn crumbly,about 1-2 minutes. there should be no big pieces.
Add melted butter and sugar and mix well. It should resemble wet sand
In a 9 inch spring form pan, spread the crumbs and press it down(take your time and use the back of a measuring cup or bowl to make sure the crumbs are tightly packed at the bottom and side of the pan)

For Cheesecake

Its a two step process, requiring two bowls
In a bowl place the COLD Heavy whipping cream and beat on medium till medium peaks form
Add a tbsp of milk powder and beat till stiff peaks form,set aside in refrigerator
In a separate bowl,beat cream cheese(at room temperature) and granulated sugar on medium speed till creamy and smooth,scraping sides as needed
Add confectioners sugar,sour cream(at room temperature),lemon juice,vanilla extract and milk powder
Beat until smooth and combined
Now we will combine the whipped cream with the cream cheese mixture
Use a spatula to fold the cream cheese mix into the whipping cream to form a soft mousse like filling. Do not over mix just fold gently
Put this cheesecake filling on top of the crust in the spring form pan
Tap to remove any air bubbles and use an offset spatula to smooth the top
Cover with foil and refrigerate overnight or a minimum of 12 hours
Remove from spring form pan by running a knife around the sides, being careful of the cracker crust and release the sides of the spring form pan

For whipped cream icing swirls/rosettes(This is optional)

In a bowl, beat the whipping cream on high till medium peaks form
Add confectioners sugar,milk powder and vanilla extract and on medium continue to beat till stiff peaks form
Put the whipped cream into a piping bag with a star or 1 inch rosette tip and make rosettes or swirls along the edge of the cheesecake

Notes

An alternate to graham crackers is Digestive or Parle G biscuits.Take your time to make sure the graham cracker crust is well pressed into the bottom of the pan. Since we are not baking the crust, its important to compact is tightly. The whipping cream for the filling needs to be cold to get the stiff peaks. The cream cheese and sour cream need to be at room temperature so we can blend everything easily and get a good consistency. Whipping cream can be tricky when trying to get stiff peaks. if you over beat, it can turn to butter, so be cautious while beating the heavy whipping cream.Best practice is to beat on medium speed. Fold the heavy whipping cream and cream cheese mixture. Over mixing can deflate the air in the whipping cream, which is what gives us the soft mousse like texture. While running the knife around the edges to remove the cheesecake from the pan, do it carefully. Refrigerating for minimum 12 hours is recommended. Best results are if you refrigerate overnight. I made my cake 2 days before and I got smooth,clean and perfect slices.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients for the Graham Cracker crust

Break the graham crackers into large pieces and place in a blender
Blend till the crackers turn crumbly,about 1-2 minutes. there should be no big pieces.

Add melted butter and sugar and mix well. It should resemble wet sand

In a 9 inch spring form pan, spread the crumbs and press it down

take your time and use the back of a measuring cup or bowl to make sure the crumbs are tightly packed at the bottom and side of the pan

Since we are not baking the crust, we need to make sure the crust is compacted and pressed in well

Ingredients for the cheesecake filling

Its a two step process, requiring two bowls
In a bowl place the COLD Heavy whipping cream and beat on medium till medium peaks form
Add a tbsp of milk powder and beat till stiff peaks form,set aside in refrigerator

In a separate bowl,beat cream cheese(at room temperature) and granulated sugar on medium speed till creamy and smooth,scraping sides as needed
Add confectioners sugar,sour cream(at room temperature),lemon juice,vanilla extract and milk powder
Beat until smooth and combined

Now we will combine the whipped cream with the cream cheese mixture

Use a spatula to fold the cream cheese mix into the whipping cream to form a soft mousse like filling. Do not over mix just fold gently

Put this cheesecake filling on top of the crust in the spring form pan

Tap to remove any air bubbles and use an offset spatula to smooth the top

Cover with foil and refrigerate overnight or a minimum of 12 hours

Remove from spring form pan by running a knife around the sides, being careful of the cracker crust and release the sides of the spring form pan

Ingredients for whipped cream icing swirls/rosettes(This is optional)

In a bowl, beat the whipping cream on high till medium peaks form
Add confectioners sugar,milk powder and vanilla extract and on medium continue to beat till stiff peaks form

Put the whipped cream into a piping bag with a star or 1 inch rosette tip and make rosettes or swirls along the edge of the cheesecake