My mini Eggless Cheesecake – aka healthy cheesecake – is the most simple, fool-proof dessert.  It is no-bake, only requires 3 hours of refrigeration, and can easily be made gluten-free!

When it is too hot to turn the oven on, or you want an uncomplicated recipe to please a crowd, my Eggless Cheesecake is IT.  This recipe cuts out the lengthy steps typically associated with cheesecake, but still delivers on big, creamy flavor.

How Can It Be No Bake?

Without the eggs, the cheesecakes do not require baking, and the refrigerator provides the right temperature for it to set.  Eggs provide structure and thickening to any dessert they are in.  The combination of whipped cream and cream cheese provides the needed structure to hold everything together.

So many people have shared tragic cheesecake failure stories with me—over baked, under baked, cracked—and now those days are done! Just think of the ease of preparing my Eggless Cheesecake, placing it in the refrigerator, and BAM, you are done!

Eggless Cheesecake Ingredients

• graham crackers
• maple sugar
• unslated butter
• heavy cream – make sure it stays cold until you are ready to use
• cream cheese – allow time for it to come to room temperature
• sugar
• plain yogurt
• lemon or lime juice
• lemon or lime zest
• vanilla extract
• Optional: toppings – keep reading to see my favorites

How to Make a No Bake Cheesecake Without Eggs

Place 12 muffin liners into a muffin tin.

Add the graham cracker sheets into a food processor and pulse until the crumbs are fine.

Transfer the graham cracker crumbs to a bowl and add the sugar and melted butter. Mix together well, then spoon into the muffin cups and lightly press down.

If you want to bake the crust, cook it for 5 minutes at 350 degrees. 

Whip the heavy cream on medium speed using an electric mixer until stiff peaks form, which takes about 2 to 3 minutes. Transfer to another bowl and set aside.

Cream together the sugar and cream cheese on medium speed until smooth. Then add the zest, juice, yogurt, and vanilla and beat for another minute.

Fold the whipped cream into the cream cheese mixture, being careful not to over stir.

Spoon the filling on top of the cheesecake crusts and smooth out the top.

Cover the tin with foil or plastic wrap and refrigerate for at least 3 hours.

Tips for Making the BEST Eggless Cheesecake

Use COLD heavy cream. It is crucial to use cold heavy cream and to whip until you have stiff peaks and not a second longer!  The air in the whipped cream provides structure and also adds a mousse-like texture to the finished product.

Do not put the cheesecake in the freezer to set. Freezing will take away from the velvety smooth and creamy texture.

Refrigerating. They are best refrigerated for at least 3 hours, and ideally overnight.

Baking the crust. It is optional to pre-bake the graham cracker crust.  If you do it will totally cancel the “no-bake” status of this recipe and is not necessary.  Baking will add more crunch to the Eggless Cheesecake and make them less crumbly. If you bake the crust they will be firm enough to eat with your hands like a cupcake.

Using This Recipe For a Full Size Cheesecake

If you would rather not make individual eggless cheesecakes, you can use the same recipe to make a full-size one, however, it will be on the smaller size. Feel free to double the ingredients to make a regular 9-inch cheesecake.

Can You Freeze Eggless Cheesecake After it Sets?

Once the cheesecakes have set, place them in an airtight container in a single layer. You could also wrap them in a tray with foil, then plastic wrap.

Is There a Graham Cracker Crust That Is Gluten-Free?

All you need are gluten-free graham crackers to make this. My favorite brand is Schar Honeygrams, they have worked well when I hosted a s’mores party and had a gluten-free attendee.  If you want to go all out, you can also check out this recipe for Homemade Gluten-Free Graham Crackers.

Cheesecake Topping Ideas

All cheesecake enthusiasts have their favorite style, some will prefer eggless cheesecake as is, and others will want to add a little extra pizazz.  These are a few of my favorite toppings:

• Fresh Fruit-blueberries, strawberries and raspberry are my definite favorites! If using strawberries slice them thin for ease of eating.
• Jam-the easiest and most straight-forward topping, slather on a fruit jam, preserve, or compote, Bonne Maman is my preferred brand!
• Chocolate-because chocolate makes everything better! You can use it in any form—sauce, shavings, chips, melted—melted chocolate is my style, but you do you!
• Caramel– this smooth, sweet and buttery sauce is a classic.
• Cheesecake Bar-if you are making these for a party, you can put out a few toppings out and let the guests choose their own.

My Eggless Cheesecake is a simple and delicious way to make an individual serving dessert without turning on the oven!  It is just as easy to make gluten-free. Enjoy as is, or add some of my favorite toppings I listed above. Enjoy!

More Healthy Desserts You’ll Love:

• Buckwheat Banana Bread,
• Acai Smoothie Bowl
• Apple and Raspberry Crumble

Eggless cheesecake

5 from 3 votes

Print Pin Rate

Course: Dessert

Keyword: cheesecake, eggless cheesecake, mini cheesecake, no bake cheesecake

Prep Time: 20 minutes minutes

Refrigerator set time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 12 servings

Author: Chef Abbie Gellman RD

Ingredients

• 6-8 full sheets graham crackers
• 2 tablespoons maple sugar
• 4 tablespoons unsalted butter melted
• ½ cup heavy cream
• 8 ounces cream cheese room temperature
• 2 tablespoons sugar
• 1 tablespoon plain yogurt
• 1 teaspoon lemon or lime zest
• 1 teaspoon lemon or lime juice
• ½ teaspoon vanilla extract
• Optional toppings: fresh fruit fruit jam or sauce, lemon curd, chocolate shavings

Instructions

• Line a muffin tin with 12 muffin liners.
• In a food processor, add graham crackers and pulse to make into fine crumbs.
• In a bowl, add graham cracker crumbs, sugar, and butter. Mix together well into a consistency of wet sand. Spoon 1 ½ tablespoons of mixture into each liner and pack down tightly.
• Optional: bake crust in the oven at 350 degrees Fahrenheit for 5 minutes to set crust and make less crumbly when eating.
• In a stand mixer bowl or bowl with hand mixer, whip the heavy cream on medium-high speed until it forms stiff peaks, approximately 2 to 3 minutes. Scrape into another bowl and set aside.
• Add cream cheese and sugar to the stand mixer bowl and beat on medium speed till smooth, approximately 2 to 3 minutes. Add yogurt, zest, juice, and vanilla and beat on medium-high speed for 1 minute.
• Fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream.
• Spoon the filling into the liners on top of the crusts, approximately 2 tablespoons per crust. Smooth out the top.
• Cover the muffin tin with plastic wrap or foil and refrigerate at least 3 hours.
• When ready to serve, eat as is or add optional toppings.

Video

Notes

Note: to pipe filling, place into a piping bag with a round tip or place into a resealable plastic bag then cut off a corner to pipe.
Note: Stays fresh up to 5 days. Or freeze up to 3 months.