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Eggs are baking MVPs: Whole eggs help to bind cookie dough and add moisture to cake batter, while egg whites whip into fluffy peaks for meringues and buttercream. But recent shortages caused by the avian flu have made it more difficult to find this staple ingredient on shelves. Even if you’re able to buy eggs right now, you might be hesitant to shell out the money (sorry) for a whole carton when your recipe calls for just one or two eggs.
We’re here to tell you that, eggs or no eggs, you can still enjoy delicious no-bake desserts, and even baked goods like cake and cookies. Try these eggless recipes, which run the gamut from pudding and ice cream to cobblers and pie.
Easy Vanilla Panna Cotta
Cara Cormack
Yes, you can make an eggless custard. This silky panna cotta from chef E. Michael Reidt, made by steeping a vanilla bean and sugar in heavy cream and simmering the mixture, is set with a touch of gelatin.
Brown Bag Apple Pie
Chris Simpson / FOOD STYLING by JULIAN HENSARLING / PROP STYLING by CLAIRE SPOLLEN
This double-crust apple pie, a century-old recipe from prop stylist Claire Spollen’s grandmother, doesn’t even require an egg wash. It gets its golden brown, crisp crust from an ordinary brown paper grocery bag that traps in moisture while it bakes.
Shortbread Cookies
Matt Taylor-Gross / Food Styling by Debbie Wee
These five-ingredient shortbread cookies from associate editorial director of food, Chandra Ram, get their pleasantly crumbly texture from butter, powdered sugar, and flour.
No-Bake Peaches-and-Cream Cheesecake
Traditional baked cheesecakes often include eggs, but this no-bake version from F&W contributor Justin Chapple sets in the fridge. The simple graham cracker crust is topped with a cream cheese-ricotta filling and a tangy peach gelatin layer.
Chocolate Raspberry Icebox Cake
This no-bake dessert from F&W recipe developer Anna Theoktisto features layers of raspberry sorbet, vanilla ice cream, and chocolate cookie crumbs that are topped with whipped cream and fresh raspberries.
Miso-Chocolate Tart with Black Sesame–Chocolate Graham Cracker Crust
White miso adds umami depth and an almost buttery quality to the melted dark chocolate filling of this decadent tart from cookbook author and food stylist Andrea Slonecker.
Strawberry Shortcake for a Crowd
A biscuit-like cake is sliced in half and layered with fresh whipped cream and strawberries for this mega-size version of the classic summer dessert from cookbook author Ben Mims.
Candied Almond Affogato
A two-ingredient candied almond topping takes this affogato from F&W recipe developer Liz Mervosh — made by pouring a shot of espresso over vanilla gelato and amaretto — over the top.
Skillet Apple Crisp with Ginger
This easy apple crisp from food stylist and recipe developer Susan Spugen includes powdered ginger in the crumbly, buttery topping and crystallized ginger that melts into the sweet apple filling.
Chocolate Shortbread Cookies
Food & Wine / Photo by Carson Downing / Food Styling by Annie Probst / Props Styling by Breanna Ghazali
These shortbread cookies from 1996 F&W Best New Chef Maria Helm Sinskey are intensely chocolatey thanks to Dutch-process cocoa powder.
Honey Ricotta Mousse with Strawberries
Need a sweet treat, stat? This creamy mousse from F&W food editor Paige Grandjean comes together in just 15 minutes with ricotta, heavy cream, and vanilla, topped with toasted almonds, strawberries, and a drizzle of clover honey.
Vegan Brownies
Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
These vegan brownies from chef Erin McKenna get their convincing fudgy texture from a combination of applesauce, canola oil, and xanthan gum.
Old-Fashioned Blueberry Pie
Matt Taylor-Gross / Food Styling by Debbie Wee
This recipe from chefs David Page and Barbara Shinn has all the makings of a classic blueberry pie: a flaky all-butter crust and a juicy blueberry filling.
Classic Vanilla Pudding
Matt Taylor-Gross / Food Styling by Amelia Rampe
This simpe one-pot pudding from former F&W intern Alexandra Domrongchai gets its deep vanilla flavor from both vanilla bean and vanilla extract.
Fig and Caramel Nut Tart
Buttery nuts and chopped Mission figs are suspended in caramel for this elegant, gooey tart from former F&W food editor Mary-Frances Heck.
Pineapple-Coconut Soft Serve
This fluffy no-churn soft serve from F&W contributor Justin Chapple comes together in a food processor with fresh pineapple, coconut cream, agave nectar, and a pinch of kosher salt.
Dark Chocolate Bark with Roasted Almonds and Seeds
Julia Hartbeck
This three-ingredient dark chocolate bark from legendary chocolate maker Jacques Torres is an effortless treat that requires no baking time.
Polenta Cherry Cobbler
This riff on a classic cherry cobbler from chef Bradley Ogden gets a hint of nuttiness from a few teaspoons of polenta in the biscuit batter.
Peanut Butter Chai-Spiced Pie
Peanut butter and cream cheese are whipped into an airy cloud for this irresistible no-bake pie from F&W food editor Paige Grandjean. Aromatic spices like cardamom, ginger, and cinnamon evoke a warm cup of chai.
Raspberry Hibiscus Sorbet
This bright and airy sorbet from chef and ice cream maker Fany Gerson gets a floral hit from dried hibiscus flowers. The addition of corn syrup and honey gives it a creamy, not icy texture.
Vegan Carrot Cake Cupcakes
Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco
These pumpkin pie spice-scented carrot cake cupcakes from chef Baruch Ellsworth get their moist texture from a flax egg and vegetable oil. The vegan buttercream is made with a combination of vegan butter and aquafaba, aka the starchy liquid leftover from a can of chickpeas.
Tanghulu (Candied Fruit Skewers)
Ripe fruit like strawberries and tangerines are covered in a sugary shell that cracks when you bite into it for these sweet treats from F&W 2021 Best New Chef Lucas Sin. For a little more flavor, you can fill them with red bean paste or walnuts.
Vegan Chipotle-Chocolate Ice Cream
This ganache-like nondairy ice cream from chef and ice cream maker Fany Gerson gets its creaminess from a combination of coconut yogurt and oat milk or rice milk. Vegan dark chocolate and chipotle chiles give it a deep, spicy-sweet flavor.
Pumpkin Tiramisu
John Kernick
This mascarpone cream for this tiramisu riff from former F&W editor in chief Dana Cowin gets its luscious texture from pumpkin puree instead of the traditional egg yolks. It’s layered with coffee-dipped ladyfingers for a pumpkin spice latte-esque flavor.
Farmer’s Cheesecake with Strawberries
This no-bake cheesecake from chef Nicholas Baulla features a not-too-sweet filling of ricotta and cream cheese that’s topped with macerated strawberries and caraway honey.
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