prep time: 30 min | bake time: 50 min | total time: 3 hrs
This Strawberries and Cream Cheesecake is completely eggless, but you’d never guess it from how rich, creamy, and packed with real strawberry flavor it is. It may look fancy, but it’s secretly simple an eggless, ultra-creamy cheesecake topped with whipped cream and fresh strawberries. Dairy-free options are listed below!
Traditional cheesecakes rely on eggs to bind the filling and create that dense yet-creamy texture. In this eggless version, a mix of cream cheese, cornstarch, and heavy cream does the heavy lifting. The cornstarch thickens and stabilizes the batter, helping it set beautifully!
And because there are no eggs, there’s less risk of overbaking or curdling, which makes this recipe more forgiving, especially for beginner bakers. The result? A smooth, sliceable cheesecake with all the richness you’d expect, minus the fuss.
Yes, you can easily make this cheesecake dairy-free with a few simple substitutions. Here’s how:
Proper preheating is essential for baking a cheesecake evenly and achieving the right texture. The temperature and preheat time can vary depending on the type of oven you’re using. Here’s a simple guide:
Pro Tip: Always wait until your oven reaches the full preheat temperature before placing your cheesecake inside. This ensures consistent baking from the start and helps avoid cracks or uneven texture.
Baking cheesecake properly helps achieve a smooth, creamy texture and prevents cracks on the surface. Here are two reliable methods you can use:
This classic technique involves placing your cheesecake pan inside a larger pan filled with hot water to create gentle, even heat.
Wrap the outside of your springform pan tightly in foil to prevent water from leaking in.
Set the wrapped pan into a large roasting pan or deep baking tray.
Carefully pour hot water into the outer pan until it reaches halfway up the sides of the springform pan.
Bake the cheesecake until the edges are set and the center still has a slight jiggle.
Turn off the oven and let the cheesecake cool gradually inside the water bath to avoid cracks caused by sudden temperature changes.
This is a simpler alternative that still uses moisture but doesn’t require placing the cheesecake directly in water.
Place a large, oven-safe dish filled with hot water on the lower rack of your oven. This will act as a steam tray.
Position the cheesecake on the middle rack above the steam tray.
Bake as directed. After baking, turn off the oven and leave the door slightly open.
Let the cheesecake cool inside the oven for about an hour. This slow cooling helps reduce the risk of cracks.
Both methods help maintain a smooth texture and prevent surface cracking by controlling moisture and temperature during baking and cooling.
Prepare an 8-inch (20 cm) springform pan by wrapping the outside with aluminum foil to create a tight seal. This helps prevent any leakage during chilling or if using a water bath in other recipes.
Using a food processor, finely crush the biscuits until they resemble coarse sand. Combine crushed biscuits with melted butter and mix until the texture looks like wet sand.
Pour the mixture into the prepared pan and press it firmly into an even ¼-inch layer across the base and all the way up the sides. You can use the bottom of a glass or the back of a spoon to get a smooth, compact finish.
Once the crust is shaped, place the pan in the refrigerator for about 30 minutes to allow it to set.
Wash, hull, and half the strawberries. Place them in a saucepan with the sugar and let them sit for about 5 minutes to soften and release their juices. Cook the mixture over low to medium heat, stirring occasionally, until it begins to boil gently.
Mix cornstarch with water and lemon juice to form a slurry. Stir it into the strawberry mixture and cook for 1 minute, until thick and glossy. Remove from heat.
Transfer the thickened strawberry mixture to a shallow bowl or tray to cool completely.Refrigerate for about 1 hour.
After chilling, blend about 3/4 of the mixture with 2tsp of cornstarch in a food processor until smooth this will be used for the cheesecake filling. Store the remaining unblended portion in the fridge for the topping.
Preheat the oven to 160°C (320°F). In a large mixing bowl, combine the cream cheese and plain yogurt. Using an electric hand mixer or a stand mixer fitted with a paddle attachment, beat until the mixture is smooth and creamy with no lumps.
Add sugar, vanilla extract, and salt, and continue mixing until fully incorporated. Pour in the whipping cream and add the cornstarch, then mix again until the batter is completely smooth.
Pour half of the cheesecake batter into the prepared crust and spread it into an even layer. Combine the remaining cheesecake batter with the prepared strawberry pureed mixture. Mix until smooth.
Pour the strawberry cheesecake layer over the plain layer, spreading gently to avoid mixing the layers. If desired, swirl a few spoonfuls of reserved strawberry topping over the surface to create a marbled effect.
Place the pan in a water bath (or on a steam tray) and bake for 50 to 55 minutes, or until the edges are set and slightly puffed, while the center remains slightly jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 45 minutes. Then remove it from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for 4 to 5 hours, or until fully set and chilled through.
For best results, place your mixing bowl and beaters (or the whisk attachment) in the refrigerator or freezer for 10 to 15 minutes before starting.
Once chilled, pour the cold whipping cream into the bowl and beat with an electric mixer on medium speed until it begins to thicken. Add the powdered sugar, Greek yogurt (or sour cream), and vanilla extract.
Continue beating on medium-high speed until soft to medium peaks form—the cream should be light, fluffy, and just firm enough to hold its shape without becoming stiff.
Use the whipped topping immediately to decorate the cheesecake, or store it in the refrigerator until ready to use.
After chilling the cheesecake for at least 4–5 hours (or overnight), carefully transfer it to a serving plate. Spoon the whipped cream on top and gently spread it around the edge to form a thick ring, creating a shallow well in the center. Fill the well with the chilled strawberry topping and spread it gently.
Garnish with fresh strawberries, halved or whole, for an extra touch. Chill for 15–20 minutes to set the topping. Store leftovers in an airtight container in the fridge for up to 3–4 days.
Yes, it’s completely eggless. The structure comes from cream cheese, yogurt, and cornstarch, making it an ideal choice for anyone avoiding eggs due to allergies, diet, or preference.
Yes, frozen strawberries work well. Just be sure to thaw them fully and drain any excess liquid. You may need to simmer the mixture a bit longer to account for the added moisture.
Yogurt adds creaminess and a mild tang that balances the sweetness. It also helps with texture and structure. You can substitute it with sour cream or a dairy-free yogurt alternative if preferred.
A water bath or steam tray is recommended. It promotes gentle, even baking and helps prevent cracks. If you’d rather not use one, placing a separate pan of hot water on the lower oven rack can still create steam and reduce temperature fluctuations.
Cracks are usually the result of overbaking, sudden temperature changes, or overmixing. To avoid this, bake with steam, don’t overmix the batter, and allow the cheesecake to cool gradually in the oven with the door slightly open.
The cheesecake keeps well for 4 to 5 days when stored in an airtight container in the refrigerator. For best texture and flavor, enjoy the whipped topping within the first 1 to 2 days.
Yes, but it’s best to freeze the cheesecake without the whipped cream and fresh fruit. Wrap it tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before decorating and serving.
There’s nothing quite like that dreamy combo of sweet strawberries and creamy, tangy cheesecake—especially when it’s wrapped in a vanilla-scented, melt-in-your-mouth bite. Whether you made it to impress at a party, treat yourself on a quiet weekend, or just because you love strawberries as much as I do, I hope it brought some joy to your table.
If you snapped a pic, I’d love to see it! Tag me @pastrybysaloni so I can check out your gorgeous bake. It always makes my day to see your creations come to life in your kitchens.
And if you caught yourself sneaking just one more slice, don’t even worry—you’re not alone. Keep the sweet streak going with more easy bakes that deliver big flavor:
Want to bake confidently—without stressing over eggs or dairy? My cookbook Vegan Baking Made Simple is filled with recipes that are every bit as luscious as the originals (maybe better). You can grab your copy on Amazon right HERE.
2 Responses
Hey Saloni
tried this recipe!
love the strawberry flavour. I would make the base thicker next time because this one almost broke.
Im not sure why it releases some liquid which accumulated by the crust. I felt like the smaller edge was too liquidiy.
would you suggest I bake for longer so that it holds better? Or add more corn starch?
Hi Priyanka,
So glad you liked it! My test batches held beautifully.Make sure the strawberry mix is properly thickened when cooking. If you had liquid near the crust, try a bit more cornstarch only to strawberry cheesecake layer and bake for longer. And yes, a thicker base should help too.