Name: Eggless Cheesecake (no special ingredients, extra creamy!)
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
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

Jump to Recipe · Leave a Review

Eggless cheesecake is a revelation for dessert lovers! This creamy delight brings together the rich flavors of traditional cheesecake without relying on eggs for its luscious texture. Imagine a slice of dessert that’s smooth, velvety, and so indulgent, you’ll forget it’s egg-free. This Eggless Cheesecake (no special ingredients, extra creamy!) stands out not just for its incredible flavor, but also for its simplicity; you might already have the ingredients in your pantry.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Eggless Cheesecake (no special ingredients, extra creamy!)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Eggless Cheesecake (no special ingredients, extra creamy!)

Eggless Cheesecake (no special ingredients, extra creamy!)

But what makes this eggless cheesecake truly special? It’s a breeze to prepare, taking just about 15 minutes to whip up the crust and filling before baking, and it’s extra creamy thanks to the generous amount of full-fat cream cheese used. You won’t just enjoy this cheesecake; you’ll want to share it with friends and family because it’s one of those desserts that delights everyone and suits various occasions—from casual get-togethers to festive celebrations. I’m so excited for you to try this recipe!

Why You’ll Love This Recipe

Simple & Quick: With only 15 minutes of preparation time, you’ll have a delicious dessert ready to bake.
Irresistible Flavor: The creamy filling and crunchy oat crust give a delightful texture you won’t be able to resist.
Eye-Catching Appeal: This cheesecake looks fantastic whether you serve it plain or dressed with fresh berries or chocolate drizzle.
Flexible Serving: Perfect as a snack, dessert, or even a sweet breakfast treat—enjoy it any time!
Diet-Friendly Options: Easily make it gluten-free by using gluten-free oats and graham crackers.

Ingredients You’ll Need

2 1/2 cups (230 grams) rolled oats: Ideal for forming a wholesome crust; use gluten-free oats if you need a gluten-free option.
1/2 cup (100 grams) coconut sugar or brown sugar: Adds a mildly sweet flavor; brown sugar also adds moisture to the crust.
3/8 teaspoon salt: Enhances the flavors of the other ingredients, balancing out the sweetness.
1/2 cup (113 grams) unsalted butter, room temperature: This gives the crust richness and helps it bind together.
1/2 teaspoon vanilla extract: Infuses the crust with a warm, sweet note.
12 full sheets graham crackers or 1 1/2 cups (180 grams) graham cracker crumbs: Serves as the base of the cheesecake; use gluten-free graham crackers as needed.
1/3 cup (66 grams) granulated sugar: Sweetens the crust for a delightful taste.
6 tablespoons (84 grams) unsalted butter: Needed for the graham cracker crust; make sure it’s at room temperature for easy mixing.
1/4 teaspoon salt: Adds depth to the crust mixture.
24 ounces (680 grams) full-fat cream cheese, room temperature: The star of the cheesecake, providing that rich, creamy texture.
3/4 cup (150 grams) granulated sugar: Sweetens the cream cheese filling perfectly.
5 tablespoons milk of choice: Adds a bit of liquidity to the filling, making it smooth.
3 tablespoons cornstarch: Acts as a thickener to help create that cheesecake structure without eggs.
1 tablespoon lemon juice or more milk: Freshens flavor; lemon brings brightness or you can add more milk if preferred.
2 teaspoons vanilla extract: Adds a lovely aroma and sweetness to the filling.
1/4 teaspoon salt: Ensures flavor balance in the creamy filling.

How to Make Eggless Cheesecake (no special ingredients, extra creamy!)

Grease the Pan: Start by greasing a 9″ (23 cm) springform pan on the bottom and up the sides. This helps in releasing the cheesecake without any hassle later.

Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready for the crust.

Prepare the Crust Ingredients: Place the oats, coconut sugar or brown sugar, and 3/8 teaspoon salt in a food processor. Blend for about 30 seconds until the mixture holds together when pinched.

Form the Crust: Carefully press the crumb mixture into the bottom and up the sides of the prepared springform pan. It’s okay if it doesn’t reach the very top.

Bake the Crust: Pop it in the oven for 14-18 minutes or until it turns lightly golden. While it bakes, you can prep your cheesecake filling.

Cool the Crust: Once baked, remove the crust from the oven and let it cool for 5 minutes, which will help prevent it from becoming soggy when you pour in the filling.

Beat the Cream Cheese: In a large mixing bowl, add the room-temperature cream cheese and 3/4 cup granulated sugar. Use an electric hand mixer at medium speed, only beating until creamy and well combined.

Mix the Cornstarch and Milk: In a separate bowl, combine the 5 tablespoons of milk and 3 tablespoons of cornstarch, mixing until no lumps remain. This will ensure the cornstarch integrates smoothly into the filling.

Combine the Filling Ingredients: Add the milk and cornstarch mixture along with the lemon juice, 2 teaspoons of vanilla extract, and 1/4 teaspoon of salt to the cream cheese mixture. Mix on low speed just until everything is well combined—overmixing can lead to cracks!

Pour the Filling: Carefully pour the creamy filling over the cooled crust. If you find there’s too much filling, it’s better not to pour it all in at once.

Bake: Place the cheesecake in the oven at 325°F (163°C) and bake for 35-40 minutes. The center should still jiggle slightly when done.

Cool the Cheesecake: Once baked, let it cool on a rack for about 2 1/2 hours. This allows the structure to set without cracking.

Loosen the Edges: Run a knife gently around the inside edge of the pan to ensure it separates easily when cut.

Chill: Allow the cheesecake to chill in the refrigerator for at least 4 hours prior to cutting. For best texture, let it sit at room temperature for 20-30 minutes before slicing.

Storage: If you have any leftovers, cover and refrigerate them for up to 5 days or freeze slices individually for up to 3 months. Thaw overnight in the fridge as needed.

Storing & Reheating

To store your cheesecake, simply cover it and keep it in the refrigerator for up to 5 days. If you wish to freeze it, carefully wrap individual slices in plastic wrap and place them in an airtight container. It can be stored frozen for up to 3 months. When you’re ready to enjoy, just allow it to thaw in the fridge overnight. Note that while freezing may affect its texture, letting it sit at room temperature for a short time can help refresh it.

Chef’s Helpful Tips

Be careful not to overmix the filling; gently combine until just smooth to avoid cracks.
Always use room temperature ingredients for the best consistency and mixing results.
If your cheesecake is too firm to cut straight from the fridge, give it about 20-30 minutes at room temperature before slicing.
For added flavor, consider infusing your filling with zest from a lemon or lime; it brightens the cheesecake beautifully.
If you’d like, top your cheesecake with fresh fruits or a drizzle of chocolate to make it visually stunning and even more delicious.

This Eggless Cheesecake (no special ingredients, extra creamy!) is a must-try for dessert lovers and anyone looking to impress without the fuss! Not only is it incredibly simple to prepare, but with its rich and creamy texture, it’ll surely become a cherished recipe in your baking repertoire. Give yourself permission to explore this version of cheesecake! There’s something truly satisfying about creating a classic dessert without the fuss of special ingredients. Happy baking!

Recipe FAQs

Can I use different types of sweeteners?

Absolutely! While this recipe uses coconut sugar or brown sugar, you can experiment with other sweeteners like maple syrup or agave. Keep in mind that liquid sweeteners may alter the cheesecake’s texture, so you might need to adjust other ingredients for balance.

How do I prevent my cheesecake from cracking?

The key to a smooth and crack-free cheesecake is to avoid overmixing the filling and ensuring that all ingredients are at room temperature. Additionally, cooling the cheesecake slowly and properly will help it maintain its structure.

Can I make this cheesecake ahead of time?

Yes! This cheesecake can be made a day or two in advance. Just be sure to store it in the refrigerator and let it chill completely. It actually tastes better after sitting, as the flavors meld beautifully.

Is this cheesecake gluten-free?

Yes, you can easily make this cheesecake gluten-free by using gluten-free oats and graham crackers. Just check the labels to ensure they’re certified gluten-free for best results.