Out of Eggs, one case
Egg substitute for cheesecake
4 options, ranked, with the exact amount
Use Cornstarch + milk
1 tbsp cornstarch + 2 tbsp milk for every egg
In a baked cheesecake, eggs set the filling. Replace each egg with 1 tablespoon of cornstarch whisked into 2 tablespoons of milk, and bake until the edge is set and the center still wobbles. The texture is a little softer and less custardy. The more reliable route is a no-bake cheesecake, which needs no eggs at all.
- Verdict —
- You'll taste it
- The tweak —
- Whisk into the filling until smooth. Bake at 325°F and cool slowly in the turned-off oven for 1 hour.
- Best for —
- baked New York-style cheesecake
- Pantry —
- Likely in your cupboard
One casethe full eggs card
Every option, one card
Ranked| # | Substitute | Instead of 1 egg | Verdict |
|---|---|---|---|
| 1 | Cornstarch + milkbaked New York-style cheesecake | 1 tbsp cornstarch + 2 tbsp milkYou'll taste it | You'll taste it |
| 2 | Plain yogurt or sour creamlighter baked cheesecakes | ¼ cupYou'll taste it | You'll taste it |
| 3 | Silken tofuvegan cheesecake with dairy-free cream cheese | ¼ cupYou'll taste it | You'll taste it |
| 4 | No-bake methodegg-allergy desserts | See notesTweak it | Tweak it |
Cornstarch + milk
the same flavor; softer, creamier, less firm
Starch thickens and sets the cream cheese as it bakes, standing in for the egg proteins. This is less starch than the 2 tbsp per egg used in other baking, because the cream cheese already gives the filling body.
- Best for
- baked New York-style cheesecake, cheesecake bars
- Prep
- Whisk into the filling until smooth. Bake at 325°F and cool slowly in the turned-off oven for 1 hour.
- Where it fails
- Tall cheesecakes that must slice with sharp edges while still cool; chill overnight first.
Plain yogurt or sour cream
tangier; soft
Adds the moisture of the missing egg. It does not set by itself, so pair it with starch.
- Best for
- lighter baked cheesecakes
- Prep
- Add 1 tbsp cornstarch to the filling for each egg replaced this way.
- Contains
- dairy
- Where it fails
- Use without starch: the filling stays loose.
Silken tofu
neutral; dense
Blended smooth, it gives creamy body. It does not set the way egg does, so pair it with starch.
- Best for
- vegan cheesecake with dairy-free cream cheese
- Prep
- Blend into the filling until completely smooth, and add 1 tbsp cornstarch for each egg replaced this way.
- Suits
- vegan
- Where it fails
- A light, airy cheesecake.
No-bake method
lighter and mousse-like
A filling of cream cheese, sugar and whipped cream, or one set with gelatin, firms in the fridge with no eggs.
- Best for
- egg-allergy desserts, hot-weather cheesecake
- Prep
- Use a recipe written as no-bake; do not simply leave the eggs out of a baked one.
- Where it fails
- Serving warm, or leaving it out for hours; it softens.
Tips for substituting eggs
4 tips- Do not overbake to firm it up. Starch-set cheesecake finishes setting in the fridge, at least 6 hours.
- A water bath or a pan of hot water on the rack below keeps the surface from cracking.
- Three eggs is typical for a 9-inch cheesecake: that is 3 tbsp cornstarch and 6 tbsp milk.
- Run a thin knife around the edge as soon as it comes out so the cake can shrink without cracking.
Questions
4 questionsCan you make baked cheesecake without eggs?
Yes. Replace each egg with 1 tablespoon cornstarch and 2 tablespoons milk. The cake is softer and needs a full overnight chill.
Do I need eggs for no-bake cheesecake?
No. No-bake cheesecake sets from chilled cream cheese and whipped cream, or from gelatin.
Can I use flour instead of cornstarch?
Yes, 2 tablespoons of flour for each tablespoon of cornstarch. The filling is slightly heavier.
Why is my eggless cheesecake runny?
It was cut before it set. Chill at least 6 hours, preferably overnight. If it is still loose, the filling needed more starch.