Eggless Red Velvet Cheesecake Recipe Highlights
To create this amazing Egg-Free Red Velvet Cheesecake, I used this reader-favorite Best Eggless Cheesecake Recipe as a base. So judging by how much you love that recipe and your feedback, I know most of you are going to go CRAZY for this Eggless Red Velvet Cheesecake too. It’s tremendously creamy and velvety. And the combination of the tangy cream cheese paired with sour cream, cocoa powder, a splash of lemon juice, and vanilla gives this cheesecake the signature red velvet flavor. This cheesecake was a HUGE hit. As soon as we took my first bite, we were in love. Actually, we had a hard time stopping at just one piece. I’m telling you…This Eggless Red Velvet Cheesecake is what dreams are made of! If you’re a red velvet fanatic, like I am, you have to try my Eggless Red Velvet Cake recipe, eggless red velvet cupcakes, and eggless red velvet cake brownies.
3 – Prepare the Water Bath & Bake
Place the cheesecake pan inside a large baking pan. Carefully pour hot water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake and let it cool at room temperature over the counter. Then chill in the refrigerator for at least 6 hours (overnight preferably).
4 – Decorate
Run a thin metal spatula around the sides of the cake. Unmold and decorate with whipped cream, if desired
Crust: You can make your own crust with Oreo crumbs and butter, or use a store-bought crust. Feel free to use any other chocolate cracker/biscuit of your preference. Cornstarch: You can substitute for potato starch 1:1. Cream Cheese: Use the full-fat version that comes in blocks. Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cheesecake. Cocoa Powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise; this is especially important in egg-free baking. Sweetened Condensed Milk: Make sure you use the full-fat version. Heavy Cream: Use one that has at least 35% of fat content. Vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring. Lemon juice: Use fresh lemon juice if possible. Red Gel Food Coloring: I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less. I use AmeriColor Soft Gel Paste Food Color. To Decorate (Optional): Whipped cream
1 – Make the Oreo Crust
I love using this Oreo crust for this eggless red velvet cheesecake. It holds together nicely and adds a contrasting texture to the smooth, creamy cheesecake filling. To make the Oreo crust follow these steps:
Add the Oreo crumbs to a bowl and combine with the melted butter. Add the mixture into your 9-inch springform pan and press into an even layer on the bottom and up the sides. Bake for 10 minutes. Set aside to cool completely.
More Red Velvet Egg-Free Recipes You’ll Love!
Eggless Red Velvet Brownies Eggless Red Velvet Cookies Easy Eggless Red Velvet Cupcakes Eggless Red Velvet Cake Quick & Easy Cake Mix Valentine Cookies (No Eggs) Fluffy Red Velvet Pancakes (No Eggs) Browse more recipes…
Make sure all your ingredients are at room temperature. The Leaky pans are a cheesecake’s arch-nemesis. After many years of cheesecake making, I have concluded that most springform pans leak, so to avoid water leaks, I like to wrap the springform pan with a slow cooker liner. I place the springform pan in the middle of the slow cooker liner, grab all that excess baggage, wind it up, and tie the end with a knot. Finally, I add a double layer of heavy-duty foil, covering the underside and coming all the way to the top. To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet. Avoid overcooking the cheesecake, or it will crack. The center of your cheesecake should still wobble when you remove it from the oven; it will continue to cook as it cools on the counter.
Freeze:
Cheesecake can be frozen for up to 3 months.
Cool the cheesecake on the counter before freezing—no need to chill it in the refrigerator. Remove the outer rim from the springform pan. Wrap the cheesecake (with the bottom of the pan) with a few plastic wrap layers, then a final layer of aluminum foil. Freeze for up to 3 months.
How To Thaw Cheesecake
Thaw your frozen cheesecake overnight in the refrigerator before serving.
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally published in January 2021. The recipe remains the same, but more notes, tips, photos, and information were added to the post in January 2023 to make it as helpful as possible!
