Easy Baked Cheesecake (Egg-Free) 

Celebrate Easter with a flourish by serving this colorful and creamy Easy Baked Cheesecake. This egg-free treat is not only a sensory delight but also perfect for those looking for a festive, allergen-friendly dessert option. Its velvety texture and pastel swirls make it an eye-catching centerpiece for any holiday gathering.


For the Crust:

  • Graham cracker crumbs: 1 ¾ cups (from about 27 square sheets)
  • Unsalted butter, melted: 1/4 cup
  • Granulated sugar: 2 tablespoons

For the Filling:

  • Cornstarch: 4 tablespoons
  • Granulated sugar: 1/2 cup + 3 tablespoons
  • Full-fat cream cheese, softened: 32 oz (4 packages of 8 oz each)
  • Sour cream: 2/3 cup
  • Sweetened condensed milk: 19 oz
  • Lemon juice: 3 tablespoons
  • Pure vanilla extract: 3 teaspoons
  • Heavy cream: 2/3 cup
  • Gel food colors (pink, green, purple, blue)


  1. Prepare the Crust: Mix graham crumbs, butter, and sugar until well combined. Press the mixture into a 9-inch springform pan. Bake at 350°F for 8-10 minutes, then cool for 30 minutes.
  2. Make the Filling: In a small bowl, mix cornstarch and sugar. Using a mixer, beat the cream cheese and sour cream until smooth. Gradually add the sugar mixture, then mix in the condensed milk. Stir in the lemon juice and vanilla extract. In a separate bowl, whip the heavy cream to stiff peaks and fold it into the cream cheese mixture. Divide the batter into portions and tint each with gel food colors.
  3. Assemble: Alternately pour the colored batters into the prepared crust, gently tapping the pan on the counter to remove air bubbles and ensure a smooth surface.
  4. Bake in a Water Bath: Place the springform pan in a roasting pan. Fill the roasting pan with boiling water halfway up the sides of the springform pan. Bake the cheesecake for 40 minutes at 350°F. Turn off the oven, and let the cheesecake sit inside for an additional 40 minutes with the door closed.
  5. Cool and Chill: Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 6-8 hours or overnight to set properly.
  6. Serve: Run a knife around the edges of the cheesecake to loosen it from the pan before unmolding. Transfer to a serving plate. If desired, garnish with whipped cream and more sprinkles for an extra festive touch.

Baking Tips:

  • Ensure all ingredients are at room temperature to achieve a smooth, lump-free filling.
  • The water bath is crucial as it helps to bake the cheesecake gently, ensuring that it cooks evenly while minimizing surface cracks.
  • Allow ample chilling time; this not only helps the cheesecake set but also enhances its flavor and texture.

This Easy Baked Cheesecake is a fabulous way to add some magic to your Easter festivities, offering a dessert that’s as delicious to eat as it is delightful to behold. Enjoy the smiles it brings to your holiday table! 🌸🎨

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