This Martha Stewart Eggless Cake is a no-bake, creamy dessert that comes together with just a few simple ingredients—perfect for anyone avoiding eggs.
Martha Stewart Eggless Cake Ingredients
- 1 1/2 cups finely ground cookies (8 ounces)
- 4 tablespoons unsalted butter, melted
- 1 cup plus 3 tablespoons sugar
- 2 packages (8 ounces each) cream cheese, room temperature
- 3 tablespoons fresh lemon juice
- 1/2 cup heavy cream, chilled
How To Make Martha Stewart Eggless Cake
- Make the crust: In a medium bowl, stir together cookie crumbs, melted butter, and 3 tablespoons sugar. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Prepare the filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy (about 3 minutes). Gradually add the remaining cup of sugar while mixing on low speed. Add the lemon juice and mix until fully combined.
- Whip and fold cream: In a clean bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture with a spatula.
- Chill the cake: Pour the filling over the crust and smooth the top. Freeze for 1 hour, then refrigerate until ready to serve (at least 30 minutes more).
Recipe Tips
- Best cookies for the crust: Use graham crackers, digestive biscuits, or chocolate cookies.
- How to make it dairy-free: Use dairy-free cream cheese and coconut cream.
- Can I use lemon zest? Yes, for an extra citrus kick, add 1 tsp lemon zest to the filling.
- Make ahead: Prepare a day in advance and refrigerate until ready to serve.
What To Serve With Eggless Cake
- Fresh berries or fruit compote
- A drizzle of chocolate or caramel sauce
- Whipped cream or dairy-free topping
- A sprinkle of crushed cookies on top
How To Store Eggless Cake
Refrigerate: Keep covered in the fridge for up to 5 days.
Freeze: Wrap well and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Eggless Cake Nutrition Facts
- Calories: 310
- Carbohydrates: 20g
- Protein: 4g
- Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 75mg
- Sodium: 180mg
- Sugar: 18g
Nutrition information is estimated and may vary.
FAQs
Can I use low-fat cream cheese?
Yes, but the texture may be slightly less rich.
Does it taste like cheesecake?
Yes, but lighter and fluffier due to the whipped cream.
Can I add fruit to the filling?
Yes, fold in small diced fruit like strawberries or mango before chilling.
Can I use a different pan?
Yes, but a springform pan makes it easiest to remove and serve neatly.
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Martha Stewart Eggless Cake
Description
A creamy, no-bake cake with a cookie crust and lemon-scented cream cheese filling—perfect for egg-free diets.
Ingredients
Instructions
- Mix cookie crumbs, butter, and 3 tbsp sugar; press into a springform pan.
- Beat cream cheese and sugar; add lemon juice.
- Whip heavy cream and fold into cream cheese mixture.
- Pour over crust and freeze 1 hour; refrigerate until ready to serve.