Cheesecake (Egg Free)

A rich, creamy gluten-free cheesecake with a buttery graham cracker crust. All without eggs and easy to make for any special occasion!

Not Gluten-Free?? Use regular graham cracker crumbs for the crust.
Not Dairy-Free?? Use regular butter, sour cream, heavy cream, and cream cheese.
Not Egg-Free?? Use Cinderella's other Cheesecake Recipe
Dairy-Free? Substitute dairy-free butter, dairy-free cream cheese, dairy-free sour cream, and full-fat coconut cream.

Serves: 8 slices

Ingredients:

For the crust:

1½ cups gluten-free graham cracker crumbs (Cinderella loves Schar Honeygrams or Schar Mini Honeygrams)
5 tablespoons melted butter (or dairy-free butter)
2 tablespoons sugar

For the filling:

16 ounces cream cheese, softened
¾ cup sugar
1 cup sour cream (or dairy-free sour cream)
¼ cup heavy cream (or coconut cream)
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt

Directions:

1. Prepare the Crust

• Preheat oven to 325°F.
• Combine the graham cracker crumbs, melted butter, and sugar
• Press firmly into the bottom of a 9-inch springform pan
• Bake for 8 minutes, then allow the crust to cool completely

2. Make the Filling

• Beat the softened cream cheese until completely smooth
• Add the sugar and continue mixing until creamy
• Blend in the sour cream and heavy cream
• Mix in the cornstarch, lemon juice, vanilla extract, and salt
• Beat until the filling is silky smooth with no lumps

Cinderella's Tip: Cornstarch replaces the eggs, helping the cheesecake set while keeping it rich and creamy.

3. Bake

• Pour the filling over the cooled crust
• Bake at 325°F for 45–55 minutes
• The edges should be set while the center still has a slight jiggle

4. Cool

• Turn off the oven and crack the oven door open.
• Leave the cheesecake inside for 1 hour.
• Refrigerate for at least 4 hours, though overnight produces the best texture.

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