Description
This Eggless Cheesecake is the ultimate indulgence with its creamy texture and simple ingredients. Perfect for dessert lovers looking for an easy, homemade treat!
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. Process for about 30 seconds or until it holds together when pinched.
- Pat the mixture over the bottom and up the sides of the prepared springform pan, it won’t reach the top.
- Bake for 14-18 minutes or until lightly brown while preparing the filling.
- Remove from the oven and let it cool for 5 minutes before adding the cheesecake filling.
Notes
For a gluten-free version, ensure to use gluten-free oats and graham crackers.
Let the cheesecake chill in the refrigerator for several hours, preferably overnight, for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg