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
Scale
- 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