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whole eggless cheesecake

Perfect No-Bake Eggless Cheesecake

A fool-proof eggless cheesecake with a double honey graham cracker crust is sturdy yet light and takes less than 30 minutes to prepare!
Yield: 12 Servings
Prep Time: 30 minutes
Total Time: 1 day 30 minutes
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Equipment

Ingredients

For The Crust

  • 2 cups graham cracker crumbs ideally honey flavored
  • 3/4 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup melted butter cooled
  • 1/3 cup Inspired Organics honey

For The Cheesecake Filling

  • 3 8oz blocks of full fat cream cheese
  • 1 cup powdered sugar
  • 1/4 cup Inspired Organics honey
  • 1/4 cup greek yogurt vanilla or plain
  • 1 tsp vanilla
  • 2 cups full fat whipped topping

For The Fruit Topping

  • 1/2 cup Inspired Organics Fruit Spread
  • 3 tbsp water

Instructions

  • Graham Cracker Crust InstructionsIn a large bowl combine crushed graham crackers with the cinnamon and salt.
  • Now add your melted butter and honey, mixing super well.
  • Pour your graham cracker crust mixture into a 9" springform pan and pack it in there REALLY well! I like to use the bottom of a measuring cup to do this. Checkout the expert tips section above for photo instructions!
  • Place this in the freezer for ~15 minutes while you prepare the filling.
  • Eggless Cheesecake Filling InstructionsIn a large bowl with electric beaters (or using a stand mixer) first beat the cream cheese by itself for 2-3 minutes.
  • Next, add in the powdered sugar, honey, greek yogurt and vanilla. Beat for another 2-3 minutes until totally combined and there are NO lumps.
  • Now take your whipped topping and fold it in gently. You don't want to stir it, just gently turn over your spatula to get it incorporated without reducing the air (this will cause a soup-y, not light and airy cheesecake!)
  • Once you have a uniform cheesecake filling take your graham cracker crust out of the freezer and fill it.
  • To get the top to be perfectly smooth I like to use an offset spatula that has JUST a smidge of water on. Checkout the photos in the expert tips section above for more on this!
  • Now, place your cheesecake in the fridge uncovered for 24 hours to set.
  • Fruit Topping InstructionsTo make your fruit topping you're going to take 1/2 cup of fruit spread (I used Inspired Organics raspberry here!) and place it in a bowl with 3 tbsp of water. Mix this up super well with a fork.
  • Pop your thinned fruit spread into the microwave for 45-60 seconds and then mix it up well again ensuring that there are no clumps. Allow it to cool and then pour over you cheesecake as desired!

Notes

You can line your springform pan with parchment paper if desired. This will help your cheesecake not stick to the pan. To do this just take the bottom of the pan and use it to trace a sheet of parchment paper to lay on the bottom. If you'd like to can also add a strip around the sides. I like to use a little non-stick spray to help it stick.
When pressing the graham cracker mixture into the pan I like to use the bottom of a 1 cup measuring cup. Really put some muscle behind it and get it packed in there! The more well packed it is the less likely your crust will be to crack.
To get a nice smooth top on your eggless cheesecake take an offset spatula (or you can use a knife) and dip it in water then shake it off so it's not super wet. Now use this to spread out the cheesecake filling. You can re-wet the spatula as needed to keep it nice and smooth.
To get nice clean cuts of cheesecake you want to take a VERY sharp knife then run it under hot water for a few seconds. Wipe off the knife mostly (a little water is okay, you want it to be warm) and make one cut. Be sure to press all the way down to the crust so they you cut that too. I like top place my two fingers over the knife when I get to the side to help hold up the side of the cheesecake so the crust doesn't fall.
You can use a store bough crust however I'd really recommend making this one! It's super easy and the cinnamon and extra honey totally make it over the top delicious! Store bought crusts can also be smaller and you might not fit all of your cheesecake filling into it.
If you don't have a springform pan don't worry you can use a 9-10" pie pan or even a 9x9" baking pan.
This will keep for ~7 days in the fridge. If you have leftovers after that or want to freeze it go for it! It will keep in the freezer for 1-2 months. I'd recommend freezing it solid first then wrapping it in plastic wrap to keep it from getting freezer burn (this will help the plastic wrap not stick to the cheesecake!)

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Nutrition Facts

Nutrition Facts
Perfect No-Bake Eggless Cheesecake
Serving Size
 
1 g
Amount per Serving
Calories
361
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
12
g
75
%
Polyunsaturated Fat
 
6
g
Cholesterol
 
40
mg
13
%
Sodium
 
291
mg
13
%
Carbohydrates
 
47
g
16
%
Fiber
 
1
g
4
%
Sugar
 
36
g
40
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.