Unless, by "little holes", you mean microperforations of a very fine built-in mesh liner, the little holes are not enough for whey to drain out. The pressure from pressing the cheese in the mold would quickly plug the holes with curd, blocking the escape route for whey. What cheesecloth does in the press is continuously wick whey from the curd out to the holes, allowing it to escape.
Re: the wrinkles and creases in the finished cheese, something you could try is, after the many hours of pressing to expel the residual whey, you could briefly return the cheese to the mold without the cheesecloth, and press - this will help smooth out the wrinkles in all but the hardest of cheeses. Though instead you may produce little buttons where the curd began to push through the holes, but you could knock these off after the cheese dries a bit. Alternatively, after pressing, remove from the press and place the wrinkly side on a cutting board, with another board on top, and a bit of weight. This will help to better flatten top and/or bottom. It may also produce a bit of curve to the sides.