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“description”:”Eggless New York Cheesecake made with digestive biscuit crust, homemade cream cheese, and sour cream for a rich, creamy dessert without eggs.”,”author”:{“@type”:”Person”,”name”:”Neetu”,”url”:”https://www.bakewithneetu.com”},”datePublished”:”2026-07-10″,”prepTime”:”PT15M”,”recipeYield”:”2 servings”,”recipeCategory”:”Eggless”,”keywords”:”eggless cheesecake, New York cheesecake, eggless dessert, homemade cream cheese, no egg baking”}
Eggless New York Cheese Cake
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A dreamy, eggless New York Cheesecake made with real ingredients that you can feel good about indulging in.
Why You’ll Love This Recipe
If you have ever dreamed of a rich, creamy New York Cheesecake but thought eggs were non-negotiable, Neetu Sirigiri is here to prove you wrong. This Eggless New York Cheesecake delivers that iconic dense, velvety texture you love, made entirely without eggs and with wholesome homemade ingredients.
With homemade cream cheese and sour cream at its heart, this cheesecake is a beautiful source of good fats and protein that keep you satisfied and nourished. Neetu stays true to her real food philosophy, so every bite you take is free from artificial additives and packed with honest, wholesome goodness.
- ✅ It is completely eggless, making it perfect for vegetarians and anyone with egg allergies who still wants to enjoy a classic dessert.
- ✅ You will love that it uses homemade cream cheese and sour cream, so you know exactly what goes into every single layer.
- ✅ With no artificial preservatives or store-bought shortcuts, this cheesecake is as clean and wholesome as a dessert can get.
- ✅ The recipe follows Neetu signature approach of real food baking, giving you a high protein, indulgent treat without any compromise on flavour or texture.
Ingredients You’ll Need
(Full measurements in the recipe card below)
Crust
- • 8-9 digestive biscuits — forms the base
- • 1 tbsp sugar — adds sweetness
- • 3 tbsp unsalted melted butter — binds the crust
Filling
- • 1/2 cup cream cheese — main structure
- • 1/4 cup sour cream — adds tang and creaminess
- • 4 tbsp sugar — sweetens filling
- • 1 tbsp cornflour — helps set without eggs
- • 1 tbsp maida — adds body
- • 1 tsp vanilla essence — flavour base
- • Pinch of salt — balances sweetness
Substitutions
| Ingredient | Swap |
|---|---|
| digestive biscuits | graham crackers or oat cookies |
| maida | rice flour for gluten free |
| sour cream | thick hung curd |
How to Make It — Step by Step
Make the Crust
Crush biscuits finely, mix with sugar and melted butter, press firmly into a lined tin and refrigerate for 15 minutes
Prepare the Filling
Beat cream cheese until smooth, add sour cream, sugar, cornflour, maida, vanilla and salt, mix until lump free
Pour and Smooth
Pour filling over the chilled crust and spread evenly with a spatula
Bake
Bake at 160 degrees C for 35 to 40 minutes until the edges are set and the centre has a slight jiggle
Cool and Chill
Let it cool at room temperature, then refrigerate for 6 hours or overnight before serving
Tips for the Best Result
Make sure your cream cheese and sour cream are at room temperature before mixing so the batter turns out smooth and lump-free.
Use the back of a spoon or a flat-bottomed glass to press the biscuit crust tightly and evenly into the pan so it holds together when sliced.
Refrigerate the cheesecake for at least 4 to 6 hours or overnight before slicing for the cleanest, firmest result.
How to Store
Frequently Asked Questions
Yes, store-bought full-fat cream cheese works perfectly in this recipe.
Yes, swap digestive biscuits with gluten-free biscuits and replace maida with rice flour or gluten-free flour.
They help stabilize and set the filling without eggs, giving the cheesecake its firm and creamy texture.
You can substitute sour cream with the same quantity of thick hung curd for a similar tangy flavor.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 8-9 digestive biscuits
- → 1 tbsp sugar
- → 3 tbsp unsalted melted butter
- → 1/2 cup cream cheese (Homamde Cream Cheese)
- → 1/4 cup sour Cream ( Homemade Sour Cream)
- → 4 tbsp of sugar
- → 1 tbsp cornflour
- → 1 tbsp maida/ flour
- → 1 tsp vanilla Essence
- → Pinch of salt
Instructions
- 1. Crush biscuits finely, mix with sugar and melted butter, press firmly into a lined tin and refrigerate for 15 minutes
- 2. Beat cream cheese until smooth, add sour cream, sugar, cornflour, maida, vanilla and salt, mix until lump free
- 3. Pour filling over the chilled crust and spread evenly with a spatula
- 4. Bake at 160 degrees C for 35 to 40 minutes until the edges are set and the centre has a slight jiggle
- 5. Let it cool at room temperature, then refrigerate for 6 hours or overnight before serving
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Give this Eggless New York Cheesecake a try and let it become your new favourite showstopper dessert. Do not forget to tag us on Instagram at @bakewithneetu so we can celebrate your beautiful bake with you!
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