Condensed milk can be used as a thickener in cheesecake recipes. It can offer a creamy texture to your cake as well as flavor to your dessert. Additionally, it might improve the flavor of your cheesecake.
Fat Cream Cheese
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.
Greek Yogurt
Greek yogurt works well as a cheesecake thickener. It adds flavor and gives the cheesecake a creamy texture. It can be substituted for eggs in any cheesecake recipe.
Pastry Cream
Pastry cream works well as a thickening agent in cheesecakes. It can also add a creamy texture to your cheesecake. It can be used to substitute eggs in cheesecakes to make them more cake-like or ice cream-like.
Cashew Milk
In an eggless cheesecake, cashew milk can be used as a thickening agent to give it a creamy feel. It will keep the cheesecake from getting too smooth and will give it an extra layer of flavor.