Make this creamy egg-free strawberry cheesecake with a buttery cookie crust and fresh strawberry sauce. Simple ingredients, no eggs needed, perfect for sharing.
This egg-free strawberry cheesecake is a dreamy mix of silky cream cheese filling, a buttery shortbread crust, and a fresh homemade strawberry sauce. It is baked gently in a water bath style, so the top stays smooth with no cracks. Cornstarch replaces the eggs, so it is a great choice if you are out of eggs or avoiding them. It is perfect for birthdays, weekend gatherings, or any time you want a simple dessert that looks impressive.
Why you’ll love this strawberry cheesecake:
✔️ No eggs needed (a simple cornstarch substitute)
✔️ Creamy, smooth, and lightly sweet
✔️ Fresh strawberry sauce with real fruit
✔️ Made with easy, everyday ingredients
INGREDIENTS
(for an 18 cm / 7-inch mold)
For the crust
350 g shortbread cookies
100 g butter, melted
For the cheesecake filling
300 g cream cheese (Philadelphia type)
150 ml thick cream (33% fat, for whipping)
50–100 g powdered sugar, to taste
Juice of ½ lemon
Vanilla, to taste
Egg substitute: 3 tablespoons cornstarch + 6 tablespoons water, mixed until smooth (replaces 3 eggs)
For the strawberry sauce
200 g strawberries
1 tablespoon cornstarch
3–4 tablespoons sugar
100 ml water
To decorate: fresh strawberries
INSTRUCTIONS
1. Make the crust
Blend the cookies into fine crumbs.
Add the melted butter and mix by hand until the crumbs hold together when pressed.
Press into the bottom and sides of the mold, using a glass for an even crust.
Chill for 20 minutes.
2. Make the filling
Whisk the cream cheese, cream, powdered sugar, lemon juice, vanilla, and the egg substitute until smooth.
Keep all ingredients at room temperature for the best texture.
Pour into the crust.
3. Bake
Preheat the oven to 145°C (290°F).
Place a container of water on the lowest rack to create steam, which helps prevent cracks.
Bake for 1 hour 15 minutes. The cheesecake puffs up in the oven and settles as it cools, which is normal.
4. Cool and set
Cool completely at room temperature.
Cover with foil and refrigerate for a couple of hours, or overnight.
5. Make the strawberry sauce
In a saucepan, combine the strawberries, sugar, and 50 ml of water. Bring to a boil.
Puree and strain through a sieve.
Return to the pan, add the cornstarch dissolved in the remaining 50 ml of water, and bring to a boil.
Cook on low heat for 3 minutes until thickened.
6. Decorate and serve
Top the cooled cheesecake with fresh strawberries and drizzle with the sauce.
Refrigerate for another 30 minutes so the flavors blend.
Tips for the best egg-free cheesecake
Use room-temperature cream cheese to avoid lumps.
Don’t skip the water container in the oven. It keeps the top from cracking.
Let it cool slowly. Sudden temperature changes cause cracks.
Use a warm knife for clean slices.
FAQ
Can I make it without eggs? Yes, the cornstarch and water mixture replaces the eggs in this recipe.
Can I make it ahead? Yes, it tastes even better after chilling overnight.
How long does it keep? Store covered in the fridge for 3–4 days.