Eggless Cheesecake (no special ingredients, extra creamy!)
Eggless cheesecake is a delightful dessert that captures the creamy texture and rich flavor of traditional cheesecakes without using any eggs. This means you get all the deliciousness without the worry of overcooking or undercooking your desserts. The beauty of this recipe lies in its simplicity—no special ingredients are required, making it accessible for everyone, regardless of their cooking experience. The cream cheese shines through, with a buttery oat crust that adds an extra layer of flavor and texture that’s simply irresistible.
Table of Contents
I first discovered this eggless cheesecake during a friend’s gathering. Watching everyone savor each bite inspired me to give it a go in my own kitchen. I was pleasantly surprised by how easy it was to whip together in just 15 minutes, especially paired with that extra creamy filling. The balance of flavors and textures really elevates it beyond what you’d find in store-bought versions. Whether you’re treating yourself or wanting to impress guests, this recipe is guaranteed to be a crowd-pleaser. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 15 minutes of prep, plus chill time; it’s a breeze to make!
- Irresistible Flavor: The creamy filling and buttery oat crust make every bite heavenly.
- Eye-Catching Appeal: It looks as good as it tastes, perfect for parties or a special dinner.
- Flexible Serving: Great as a dessert, snack, or even breakfast treat.
- Diet-Friendly Options: Adaptable for gluten-free diets; just use gluten-free oats and graham crackers.
Ingredients You’ll Need
- 2 1/2 cups rolled oats: Use gluten-free oats if you’re following a gluten-free diet. Oats provide a hearty and healthy base for the crust.
- 1/2 cup coconut sugar or brown sugar: Adds a caramel-like sweetness; feel free to use brown sugar if that’s on hand.
- 3/8 teaspoon salt: Balances flavors and enhances sweetness in both the crust and filling.
- 1/2 cup unsalted butter, room temperature: Essential for a rich, creamy crust. Make sure it’s softened for easy mixing.
- 1/2 teaspoon vanilla extract: A splash of vanilla elevates the flavors beautifully.
- 12 full sheets graham crackers or 1 1/2 cups graham cracker crumbs: They add that classic cheesecake flavor. For gluten-free versions, opt for gluten-free graham crackers.
- 1/3 cup granulated sugar: Helps to sweeten the crust perfectly.
- 6 tablespoons unsalted butter: Used in the crust for texture and flavor.
- 1/4 teaspoon salt: Extra balance for the crust.
- 24 ounces full-fat cream cheese, room temperature: This is the star ingredient for the cheesecake filling; make sure it’s soft for a smooth blend.
- 3/4 cup granulated sugar: Sweetens the creamy filling.
- 5 tablespoons milk of choice: Adds moisture to the filling; dairy or non-dairy options work fine.
- 3 tablespoons cornstarch: Acts as a thickening agent for that velvety texture.
- 1 tablespoon lemon juice or more milk: A hint of acidity brightens the flavor of the filling; lemon juice is particularly refreshing.
- 2 teaspoons vanilla extract: For additional flavor in the filling.
- 1/4 teaspoon salt: To refine and round out flavors.
How to Make Eggless Cheesecake (no special ingredients, extra creamy!)
Grease the pan: Begin by greasing a 9-inch springform pan on the bottom and up the sides to ensure easy release later.
Preheat the oven: Set your oven to 350°F (175°C) before moving on; this ensures it’s hot and ready for your crust.
Process crust ingredients: Place the rolled oats, coconut sugar or brown sugar, and 3/8 teaspoon salt in a food processor. Process for about 30 seconds until it holds together when pinched.
Pat the crust: Gently press this mixture into the bottom and up the sides of your prepared springform pan, although it won’t reach the top entirely.
Bake the crust: Bake the crust for 14-18 minutes or until lightly browned. While it bakes, you can start on the filling!
Cool the crust: Remove from the oven and let it cool for 5 minutes before pouring in your cheesecake filling—this helps keep the crust intact.
Prep the filling: In a large mixing bowl, beat the room temperature cream cheese and 3/4 cup granulated sugar with an electric hand mixer at medium speed until creamy, achieving a smooth blend.
Combine milk and cornstarch: In a separate bowl, mix the 5 tablespoons of milk and 3 tablespoons of cornstarch until smooth. This mixture will help thicken your cheesecake filling.
Mix all filling ingredients: Add the cornstarch mixture, lemon juice (or additional milk), 2 teaspoons vanilla extract, and 1/4 teaspoon salt to the cream cheese mixture. Beat on low until fully incorporated; be careful not to overmix to avoid cracks.
Pour the filling: Pour the creamy filling into the cooled crust. If there’s too much filling for the crust, don’t add it all to avoid overflow.
Bake the cheesecake: Place the cheesecake in the oven and bake for 35-40 minutes (closer to 40 minutes for a pie pan). The middle should remain slightly jiggly when done.
Cool down: After baking, cool it for 2 1/2 hours on a wire rack. This helps it set beautifully.
Run a knife around the pan: Carefully run a knife around the inside of the springform pan to loosen the edges for easy removal later.
Chill thoroughly: Refrigerate the cheesecake for at least 4 hours before slicing. This is crucial to ensure a clean cut and the right texture.
Let it sit: If the crust is firm straight out of the fridge, let it sit at room temperature for 20-30 minutes before slicing for best results.
Store leftovers: Refrigerate any leftovers in an airtight container for up to 5 days, or freeze either whole or in slices for up to 3 months.
Storing & Reheating
To store your eggless cheesecake, keep it covered in the refrigerator, where it will stay fresh for up to 5 days. For longer storage, consider freezing it for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy it, simply thaw it in the fridge overnight. The texture might change slightly, so give it a moment at room temperature before serving to refresh its creamy consistency.
Chef’s Helpful Tips
- Ensure your cream cheese is softened to room temperature to avoid lumps in the filling.
- Avoid overbeating the filling; it should be smooth but not fluffy, as excess air can cause cracks.
- For added flavor, consider using flavored extracts (like almond or lemon) to personalize your cheesecake.
- If you’re making this ahead, it’s best to prepare it the day before serving to ensure a well-set texture.
- Experiment with toppings such as fresh fruit or a berry compote for an extra touch.
Eggless cheesecake is an incredible treat that combines simplicity and rich flavor, perfect for gatherings or quiet evenings at home. Don’t be afraid to explore different variations or added flavors—let your creativity run wild! I hope you enjoy making this dessert as much as I do. Happy baking!
Recipe FAQs
Can I use low-fat cream cheese for this recipe?
Using low-fat cream cheese is possible, but it may affect the creaminess and texture of the cheesecake. For the best results, I recommend full-fat cream cheese as it provides a richer taste and creamier feel.
How can I make this cheesecake dairy-free?
To make this cheesecake dairy-free, substitute full-fat cream cheese with a plant-based cream cheese alternative and use non-dairy milk. Make sure to choose plant-based graham crackers if you’re also avoiding dairy.
Can I add flavors to the cheesecake?
Absolutely! You can stir in additional flavors like melted chocolate, pumpkin puree, or even a swirl of fruit preserves for a unique spin. Just ensure that any added ingredients don’t significantly alter the moisture balance.
How long will leftovers keep?
Any leftover cheesecake can be refrigerated for up to 5 days in an airtight container. If freezing, wrap it well and it will keep for about 3 months. Thaw overnight in the refrigerator when you’re ready to enjoy it again!
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📖 Recipe Card
Eggless Cheesecake (no special ingredients, extra creamy!)
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 8 hours 15 minutes
- Yield: 12 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
This Eggless Cheesecake is extra creamy and simple to make. Featuring key ingredients like cream cheese and graham crackers, it’s a delightful dessert perfect for gatherings or a cozy night in.
Ingredients
- 2 1/2 cups (230 grams) rolled oats (use gluten-free oats if you're gf)
- 1/2 cup (100 grams) coconut sugar or brown sugar
- 3/8 teaspoon salt
- 1/2 cup (113 grams) unsalted butter (room temperature)
- 1/2 teaspoon vanilla extract
- 12 full sheets graham crackers or 1 1/2 cups (180 grams) graham cracker crumbs (use gf graham crackers if you're gf)
- 1/3 cup (66 grams) granulated sugar
- 6 tablespoons (84 grams) unsalted butter
- 1/4 teaspoon salt
- 24 ounces (680 grams) full-fat cream cheese (room temperature)
- 3/4 cup (150 grams) granulated sugar
- 5 tablespoons milk of choice
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice or more milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Grease a 9" (23 cm) springform pan on the bottom and up the sides.
- Preheat the oven to 350 °F (175 °C).
- Place the crust ingredients in a food processor and process for about 30 seconds until it holds together when pinched.
- Pat the mixture over the bottom and up the sides of the prepared pan, not all the way to the top.
- Bake for 14-18 minutes or until lightly brown; prepare the filling during this time.
- Remove from the oven and let cool for 5 minutes before pouring in the cheesecake filling.
Notes
For a gluten-free version, ensure to use gluten-free oats and graham crackers.
Let the cheesecake cool completely before removing the sides of the springform pan for best results.
Serve chilled for the best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
