These mini cheesecakes are my go-to when I need a dessert that feels fancy but takes almost no effort. I remember the first time I made them on my tiny balcony, using a toaster oven that barely fit the muffin tin – they still came out perfect!
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Without eggs, the batter is simpler and less likely to crack, making it ideal for beginners or anyone who wants a reliable cheesecake. The lemon juice adds a bright tang that mimics the classic flavor, while the cornstarch helps set the filling beautifully.
Whether you’re baking for a crowd or just for yourself, these little cheesecakes are portion-controlled, easy to serve, and endlessly customizable. Plus, they come together in about 30 minutes of active time.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (150g) graham cracker crumbs
Use gluten-free graham crackers if needed, or substitute with crushed digestive biscuits or vanilla wafers.
1/4 cup (60g) unsalted butter, melted
You can use salted butter but reduce the added salt in the filling by a pinch. Coconut oil works for a dairy-free option.
2 tablespoons (25g) granulated sugar
For the crust; you can use brown sugar for a deeper flavor.
16 oz (450g) cream cheese, softened
Use full-fat for the creamiest texture; reduced-fat works but may be slightly less rich.
1/2 cup (100g) granulated sugar
Adjust to taste; you can use a sugar substitute like monk fruit for a lower-sugar version.
1/2 cup (120g) sour cream
Plain Greek yogurt is a great substitute; it adds extra protein and tang.
2 tablespoons (30ml) lemon juice
Freshly squeezed is best; bottled lemon juice also works. You can use lime juice for a different flavor.
1 teaspoon vanilla extract
Pure vanilla extract gives the best flavor; imitation vanilla is fine in a pinch.
3 tablespoons (24g) cornstarch
This helps thicken the filling without eggs. You can use all-purpose flour instead, but cornstarch gives a silkier texture.
1/4 teaspoon salt
Enhances the sweetness; omit if using salted butter.
Tips & Tricks
- Make sure your cream cheese is at room temperature to avoid lumps; if you forget, microwave it in 10-second bursts until soft.
- Don’t overmix the batter once you add the cornstarch, or the cheesecake can become dense. Mix just until smooth.
- Use paper liners in your muffin tin for easy removal and a neat presentation.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep Pan
Preheat your oven to 325°F (163°C). Line a 12-count muffin tin with paper liners. This recipe makes 6 mini cheesecakes, so you can use 6 wells or bake in batches.
2. Make the Crust
In a small bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until the crumbs are evenly moistened. Press about 2 tablespoons of the mixture into the bottom of each liner, using a small glass or your fingers to compact it.
3. Bake the Crust
Bake the crusts for 5 minutes until lightly golden and fragrant. Remove from oven and let cool while you make the filling. This step helps the crust stay crisp.
4. Mix the Filling
In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Add sour cream, lemon juice, vanilla, salt, and cornstarch. Beat on low speed until just combined; overmixing can cause cracks.
5. Fill the Liners
Divide the filling evenly among the prepared crusts, filling each about 3/4 full. Smooth the tops with a spatula.
6. Bake the Cheesecakes
Bake at 325°F (163°C) for 18-20 minutes, until the edges are set and the centers are slightly jiggly. They will firm up as they cool. The internal temperature should reach 150°F (65°C) for a perfectly set center.
7. Cool and Chill
Let the cheesecakes cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 4 hours or overnight before serving. This helps them set fully.
8. Serve and Enjoy
Carefully remove the cheesecakes from the liners. Top with fresh berries, fruit compote, or a drizzle of chocolate sauce. Serve chilled.
Delicious Variations
Lemon Blueberry
Add 1 tablespoon of lemon zest to the filling and top with blueberry compote.
Chocolate Swirl
Melt 1/4 cup of chocolate chips and swirl into the batter before baking.
Pumpkin Spice
Replace sour cream with pumpkin puree and add 1 teaspoon of pumpkin pie spice.
How to Store Mini Cheesecake Recipe No Eggs
Refrigerator
Store in an airtight container in the fridge for up to 5 days.
Freezer
Freeze mini cheesecakes (without toppings) in a single layer in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Serve chilled; do not reheat. If frozen, thaw in the refrigerator for a few hours.
Frequently Asked Questions
Q: Can I make these cheesecakes without a water bath?
Yes, you can skip the water bath. Baking at a low temperature and not overmixing will help prevent cracks. The mini size also makes them more forgiving.
Q: Why did my cheesecake crack?
Cracks happen when the cheesecake is overbaked or the temperature changes too quickly. Bake just until the edges are set, and cool gradually in the turned-off oven with the door ajar for 30 minutes.
Q: Can I use a different crust?
Absolutely. You can use crushed Oreos (remove filling), shortbread cookies, or even a gluten-free cookie crust. Adjust the butter amount to get a moist but not greasy texture.
Q: How do I know when the cheesecake is done?
The edges should be set and slightly puffed, and the center should jiggle slightly when you shake the pan. The internal temperature should be around 150°F (65°C).
If you try these eggless mini cheesecakes, let me know how they turn out in the comments below! Share your favorite toppings or any tweaks you made – I’d love to hear from you. Happy baking!
Mini Cheesecake Recipe No Eggs
Creamy, tangy mini cheesecakes made without eggs, perfect for a quick dessert that's easy to customize and bake.
🧂 Ingredients
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (60g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120g) sour cream
- 2 tablespoons (30ml) lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons (24g) cornstarch
- 1/4 teaspoon salt
📋 Instructions
- 1Preheat and Prep Pan — Preheat your oven to 325°F (163°C). Line a 12-count muffin tin with paper liners. This recipe makes 6 mini cheesecakes, so you can use 6 wells or bake in batches.
- 2Make the Crust — In a small bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until the crumbs are evenly moistened. Press about 2 tablespoons of the mixture into the bottom of each liner, using a small glass or your fingers to compact it.
- 3Bake the Crust — Bake the crusts for 5 minutes until lightly golden and fragrant. Remove from oven and let cool while you make the filling. This step helps the crust stay crisp.
- 4Mix the Filling — In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Add sour cream, lemon juice, vanilla, salt, and cornstarch. Beat on low speed until just combined; overmixing can cause cracks.
- 5Fill the Liners — Divide the filling evenly among the prepared crusts, filling each about 3/4 full. Smooth the tops with a spatula.
- 6Bake the Cheesecakes — Bake at 325°F (163°C) for 18-20 minutes, until the edges are set and the centers are slightly jiggly. They will firm up as they cool. The internal temperature should reach 150°F (65°C) for a perfectly set center.
- 7Cool and Chill — Let the cheesecakes cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 4 hours or overnight before serving. This helps them set fully.
- 8Serve and Enjoy — Carefully remove the cheesecakes from the liners. Top with fresh berries, fruit compote, or a drizzle of chocolate sauce. Serve chilled.
Maya writes about urban gardening and sustainable living, focusing on small-space solutions and budget-friendly projects. She shares practical tips for growing food in apartments and balconies.
