The Best Baked Eggless Cheesecake with Strawberries

This easy eggless baked cheesecake has a sweet, crispy crust made from Golden Oreos and a creamy, dairy-free cheesecake filling. The filling uses silken tofu to replace the eggs used in traditional cheesecakes and creates an unbelievably smooth, melt-in-your-mouth creamy texture. 

This tried and tested cheesecake recipe doesn’t use a traditional water bath and is incredibly versatile. Top it off with a thick strawberry sauce or berries for the perfect classic dessert!   

As always step by step photos and a recipe video are below to help guide you in making the best vegan and eggless cheesecake!

Why you’ll love this eggless cheesecake 

If you have an egg allergy or are vegan, this will be your go-to easy cheesecake recipe. This recipe is baked. If you’re looking for a no-bake version, check out these mini vegan cheesecakes!

Here are a few reasons why you’ll love this recipe:

The purpose of eggs in cheesecake

A traditional cheesecake uses eggs for a few reasons. They help bind the filling and help the cake rise a bit.

Tofu may sound like an odd ingredient, but I promise the cake doesn’t taste like tofu! The cornstarch acts as the setting agent and is activated by heat when baked in the oven. This recipe is also made without gelatin, so it’s completely vegetarian and vegan!

After multiple tests (okay really more like a dozen) of this recipe, I’ve found the perfect ratio of cornstarch to filling ingredients for the perfect clean slices that are creamy but hold together. Silken tofu can contain a lot of moisture, so I’ve found that draining and pressing it well helps create the best results.

Ingredients

Only 9 ingredients are needed for this simple eggless cheesecake made with silken tofu! The crust uses Golden Oreos but I’ve also included substitutions and instructions in the recipe card below if you’d like to make this recipe with a traditional graham cracker crust. 

• Golden Oreos: or use Lemon Oreos for an extra tangy flavor
• Salted Vegan Butter: or salted butter of choice (I used Country Crock Plant Butter)
• Silken Tofu: soft regular silken tofu or firm silken tofu will work
• Plain Vegan Cream Cheese: or plain cream cheese of choice (like Violife)
• Cornstarch: also called corn flour, this helps hold the cheesecake together and creates clean slices
• Granulated White Sugar: for sweetness
• Pure Vanilla Extract: for flavor
• Lemons: to help create a tangy, more cheese-like flavor
• Salt: to help balance the sweetness

Substitutions & Add-Ins

• Graham Crackers: to create a classic buttery graham cracker crust, sub some sheets of graham crackers for the Golden Oreos.
• Digestive Biscuits: follow the same instructions as the graham crackers but sub in another vegan cookie instead
• Lemon Extract: for an even tangier, zesty flavor
• Almond Extract: for a mild, nutty yet sweet flavor

The best vegan cream cheese:

When selecting a vegan cream cheese to use in this recipe, you want to make sure you firstly like the taste of it, and secondly, it’s fairly firm in texture.

I like Violife’s Vegan Cream Cheese. I used to like Trader Joe’s vegan cream cheese but I feel like they recently changed the recipe. It now has an odd savory taste which I’m not a fan of.

Cream cheese that has a looser texture will result in a softer cheesecake filling.

Step-by-step instructions

*Video tutorial is above the recipe card below!*

To Make the Crust

STEP 1: Prepare the springform pan by spraying it lightly with nonstick cooking spray.

STEP 2: In a food processor, add the Golden Oreos and pulse until they are a fine crumb-like texture. Add the melted butter as you pulse.

STEP 3: Pour the crust mixture into the springform pan. Use a tall glass with a flat bottom to press the crumbs down and move them toward the sides of the pan. Move your hand in a circular motion to smooth all the crumbs on the bottom of the pan. 

STEP 4: Pre-bake the crust in the preheated oven for 7-9 minutes. Let the crust cool completely on a wire rack before filling.

To Make the Filling

STEP 1: Fill a square baking dish halfway with hot water. Place it in the preheating oven (on the lower rack if possible). 

STEP 2: Drain and lightly press the silken tofu with paper towels or a kitchen towel. You should be able to remove at least ¼ cup of liquid. 

STEP 3: Add all of the filling ingredients into a blender. Blend until smooth, scraping down the sides if needed. The cream cheese mixture and cornstarch can get stuck to the sides.

STEP 4: Fill the cooled crust by pouring in the blended cheesecake batter. 

STEP 5: Bake the cheesecake in the preheated oven for 50-60 mins. If you prefer a creamier texture, bake the cake for only 50-55 minutes.

STEP 6: When done baking, turn off the oven and keep the cake in it to cool for 1 hour (you can keep the oven door shut). After cooling in the oven, transfer the springform pan to a wire rack to cool completely at room temperature. 

How to Serve the Cheesecake 

This baked vegan cheesecake is delicious on its own but it’s even tastier with a simple sauce poured on top. I served mine with a fresh strawberry reduction.

To make the strawberry puree / sauce:

1. Add 1 cup of hulled and halved strawberries to a small pot with ¼ cup of granulated sugar or brown sugar. 
2. Simmer, stirring occasionally, over medium-low heat for 20 minutes until the strawberries reduce down and the syrup thickens slightly.
3. Transfer to a jar or container and let cool at room temperature. Then, store in the fridge.

This creamy cheesecake is the perfect dessert with berries for a summer night cap, but it can be served with other toppings for a cozy fall or winter treat.

Other sauce and serving ideas are:

• Caramel Sauce
• Chocolate Sauce
• Blueberry Sauce: follow the same instructions above but sub blueberries for the strawberries
• Blackberry or Raspberry Sauce: same note as the blueberry sauce
• With whipped coconut cream and fresh berries
• With a scoop of vegan ice cream

Storage 

After cooling, store the cheesecake in the refrigerator, loosely wrapped in plastic wrap. The cheesecake will continue setting up in the fridge for 1-2 hours.  

Store the cake wrapped well in plastic wrap after it finishes setting up. You can also slice the cake and store it in an airtight container in the fridge.

This cheesecake is best served within 3 days. After that, the crust isn’t as crisp or fresh.

I don’t recommend freezing this cake, as the texture of the cheesecake filling will change.

No Traditional Water Bath Needed

When testing this recipe, I tried it without a water bath, with a traditional water bath, and with the steam method in the recipe below. 

• Without the water bath, the cake wasn’t as moist and it had a firmer, darker top. 
• With the water bath, the cake had a soggy bottom, no matter how well I tried to wrap the pan with aluminum foil. 
• The steam method is the perfect middle ground, leading to a moist cake and a crispy crust. 

Troubleshooting

▻ Do I need to drain the tofu?

Yes, the silken tofu needs to be drained and pressed to remove as much liquid as possible. I like to place my silken tofu in a large metal sieve and then press it lightly with 4-5 paper towels. 

▻ The crust won’t compact / the crumbs are too loose

At first glance, it may seem like the crust won’t hold together. However, after pressing it with a tall glass, the crust should come together and compact down. If the crust isn’t coming together, even after pressing with a glass, it may need more melted butter.

Transfer the crumbs back to the food processor and pulse in 1 more tablespoon of melted vegan butter. 

▻ Why is the bottom crust soggy?

There’s nothing worse than a soggy bottom crust. Because this recipe doesn’t use a traditional water bath and the crust is prebaked, it’s pretty foolproof in that regard. However a soggy crust may still happen. Here are a few reasons why:

• There is too much moisture in the filling: if the tofu wasn’t drained, there could be too much moisture in the filling causing the bottom to become soggy.
• The crust didn’t cool enough: if the crust is filled before it’s cooled, moisture can get trapped between the crust and the filling, causing a soggy bottom.

▻ How do I know when the cheesecake is done baking?

The cheesecake should look golden brown and firm around the edges, but still slightly jiggly in the center. The center should not look wet or glossy on top. 

▻ There’s lots of water on top of the cheesecake after cooling in the fridge

This can happen if the cheesecake is placed in the fridge before it’s completely cooled at room temperature. 

If you need to place the cheesecake in the fridge prior to it cooling completely, place a paper towel between the top of the cheesecake and the plastic wrap. This will help absorb some of the condensation and moisture.