Eggless No Bake Oreo Cheesecake Recipe - Edible Garden (2024)

FAQs

Does no bake cheesecake contain eggs? ›

A No Bake Cheesecake is just that, the filling is not baked in the oven. But don't worry, this cheesecake still has that rich and tangy flavor of cream cheese, and it is still smooth and creamy. The difference is that it does not contain eggs or flour (or other thickeners) and that is why it doesn't need to be baked.

I'd say it's too much liquid in the cheesecake batter and it didn't set fast enough and the liquid and moisture got into the base. Baking the base would help, but I guess if you need to bake it then there's no point to make a no bake cheesecake. Buiscuits, butter and a bit of cocoa powder for the base.

Preparation Instructions: For best results, remove all packaging whilst product is frozen. Place on a serving tray or plate and defrost covered in a refrigerator for approximately 4-5 hours.

After the chill time, if your cheesecake still isn't firm enough, you can freeze it to help it set up. Be careful not to freeze it too long unwrapped though; it can cause the texture to become gritty.

For a thick and creamy texture in your eggless cheesecake, use heavy cream cheese. Because it thickens and has a creamy texture, fat cream cheese is a great egg alternative. It will assist in preventing your cheesecake from becoming too dense or heavy. Fat Cream Cheese's nutritional value is really good.

In the absence of eggs for volume and lift, an eggless filling will not rise very much so it won't be a super tall cheesecake regardless of what size you make.

Cover the cheesecake with foil or plastic wrap and place in the fridge for at least 8 hours or overnight. I usually use foil as I find plastic wrap tends to want to stick to the top of the cheesecake.

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

I typically make this no-bake Oreo cheesecake the day before I plan on serving it and refrigerate it overnight. However, you can cover it tightly and store it in the refrigerator for three to four days. If you are adding toppings, I would wait to add them until the day you plan on serving it.

Our conclusion: If you're going to freeze cream cheese, use it only in applications in which its grainy texture won't stand out. You can use thawed frozen cream cheese to make pound cake. Do not use thawed frozen cream cheese to make cheesecake.

Can you eat slightly frozen cheesecake? ›

Cheesecakes should be served at room temperature. If frozen, leave the cake overnight in the refrigerator and defrost on the counter 3 hours before serving. Otherwise, defrost on the counter 4-5 hours before serving.

If you are making a plain cheesecake such as my no-bake vanilla cheesecake, you can probably get away with cold ingredients, but generally the cream cheese should be room temp. Often a cheesecake mixture can split or curdle because of over mixing – I often get comments of 'how long do I mix for?

No-bake cheesecakes may not need an oven, but they do need a refrigerator and several hours to chill before serving. When the filling is still above 50°F (10°C), it's soft, loose, and airy, something like a mousse, with a crust that crumbles a bit more readily.

Melting is a common woe in no-bake cheesecakes! Here are some secrets to a firm, sliceable filling: 1. Whip the cream right: Over-whipping cream cheese or heavy cream can create a grainy, melty texture.

Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar.

Cheesecakes include eggs in them for a variety of reasons, the most essential of which is the structure of the custard and keeping everything together. Flour, sugar, vanilla, lemon peel, and cream cheese are all used in the basic recipe.

Egg allergy is unique in that 70 to 80 percent of egg-allergic patients may tolerate egg that has undergone extensive baking (greater than 350 degrees F for 30 minutes, called “baked egg”) and are thus able to consume baked egg in pastries, breads, and cakes.

For the Filling: Combine cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a thick paste, then increase to medium speed until soft and smooth.