This recipe comes hot on the heels of reader requests for an eggless cheesecake recipe. Of course, I simply had to give it a creative twist so here we go with baby eggless cheesecakes!
The single-serving size is perfect for an individually-apportioned treat, with no sharing and no leftovers either. Baked and served in chic ramekins, these mini cheesecakes also make for an impressive finale to whip out when you have friends and family over! Whilst optional, I’d definitely recommend spreading a dollop salted caramel sauce or dulce de leche on top for an salty-sweet dimension!
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Key Ingredients For These Baby Eggless Cheesecakes
- Digestive biscuit crumbs, for the cheesecake crust. Alternatively, use biscuits of your choice
- Butter, to moisten the biscuit crumbs and pack them into a tight base for your cheesecake.
- Cream cheese, the hero of any cheesecake.
- Condensed milk and Greek yogurt, which are our key egg substitutes for this recipe, ensuring that these baby eggless cheesecakes are smooth and creamy.
- Corn flour, to soften the texture of the cheesecakes, keeping them light rather than dense and heavy.
- Vanilla extract, to enhance the flavours of these cheesecakes.
- Salted caramel, optional but recommended for spreading over the baked cheesecakes.
Scaling Up The Recipe
This recipe makes for two baby eggless cheesecakes, baked in ramekins (small baking dishes) with a 4″ diameter. Double the recipe if you’d prefer baking it in a 6″ springform pan; however, if scaling up this recipe, do note that you will have to bake the cheesecake with a water bath to prevent it from cracking.
Baby Eggless Cheesecake Pots
Ingredients
- ⅔ cup digestive biscuit crumbs
- ¼ cup melted butter
- 110 gm cream cheese, softened
- 80 gm condensed milk
- 50 gm Greek yogurt
- 1 tbsp + 1 tsp corn flour
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 180C
Prepare the crust:
- Mix the melted butter and biscuit crumbs together until the crumbs are evenly moistened. Add a bit more melted butter if required.
- Press this mixture down into the base of two ramekins (mine had a 4” diameter), using the back of a spoon to pack it down firmly. Bake for 5 mins / until it starts to turn brown.
Prepare the cheesecake filling:
- Beat the cream cheese until smooth and fluffy (don’t over-beat, as this can curdle the cheese).
- Beat in the condensed milk, yogurt, corn flour and vanilla until smoothly combined.
- Pour the batter over the half-baked crusts and pop the ramekins in to bake at 170C for 17-20 minutes , until the edges have browned and are just about set but the centre is still wobbly.
- Leave the oven door open and let the cheesecake cool in the oven itself for 5-10 minutes. Then transfer to a wire rack and let it come to room temperature. At this point, you can spread some salted caramel / fruit compote on top, before refrigerating for a few hours/ overnight until the cheesecake pots have set.
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