Valentine’s Day is just around the corner, and if you’re looking to impress that special someone without the use of eggs, then an Eggless Cheesecake is your answer. This luscious dessert brings together a creamy texture with a hint of vanilla and a unique oat crust that is simply divine. It’s a dessert that offers both indulgence and comfort, making it a perfect treat for your Valentine’s celebration. The best part? No complicated ingredients are needed to bring this beauty to life!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Valentine Eggless Cheesecake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Valentine Eggless Cheesecake

My journey with cheesecake started many years ago, and honestly, it has never let me down. The very first time I attempted it, I was intimidated. I thought it required special techniques or ingredients. However, I soon realized that with the right steps, you can create something extraordinary from simple pantry staples. This Eggless Cheesecake is a testament to that, radiating elegance without the fuss. So whether you serve it with fresh strawberries, a rich chocolate sauce, or simply dusted with powdered sugar, it’s sure to steal the show!

Why You’ll Love This Recipe

Simple & Quick: You can whip this up in just 15 minutes and refrigerate it to set while you prepare for your special evening.
Irresistible Flavor: The creamy cheesecake layered over a slightly sweet and crunchy oat crust offers delightful texture and taste
Eye-Catching Appeal: The combination of creamy filling and a crunchy base is visually inviting, perfect for impressing guests or a loved one.
Flexible Serving: Ideal for any occasion, be it a romantic dinner for two, a gathering with friends, or a casual afternoon snack.
Diet-Friendly Options: Easily adaptable for gluten-free by choosing gluten-free oats and graham crackers.

Ingredients You’ll Need

2 ½ cups rolled oats: These are the base of your crust. For a gluten-free version, use certified gluten-free oats.
½ cup coconut sugar or brown sugar: This adds sweetness to your crust while giving it a delightful flavor.
3/8 teaspoon salt: A pinch is essential to enhance the flavors without overpowering them.
½ cup unsalted butter, room temperature: Butter brings richness to the crust.
½ teaspoon vanilla extract: It provides an aromatic touch that complements the rich flavors harmoniously.
12 full sheets graham crackers (or 1 ½ cups graham cracker crumbs): They give a classic flavor to the base of your cheesecake. You can use gluten-free graham crackers if needed.
1/3 cup granulated sugar: This will help to sweeten the crust just enough.
6 tablespoons unsalted butter: This will fortify your crust and contribute to that luscious mouthfeel.
¼ teaspoon salt: Again, a small amount enhances the overall sweetness without overdoing it.
24 ounces full-fat cream cheese, room temperature: A must-have for cheesecakes; this brings the ultra-creamy texture.
¾ cup granulated sugar: This sweetens the filling; don’t skimp!
5 tablespoons milk of choice: This helps to smooth the mixture; feel free to use almond or soy milk for non-dairy options.
3 tablespoons cornstarch: Essential for stability, ensuring your cheesecake can hold its structure.
1 tablespoon lemon juice: This adds a refreshing tang that balances the sweetness of the cheesecake.
2 teaspoons vanilla extract: More vanilla to keep the flavors bright and lively.
¼ teaspoon salt: To round out the flavors in the filling.

How to Make Valentine Eggless Cheesecake

Grease the pan: Start by greasing a 9” (23 cm) springform pan. This ensures a smooth release once your cheesecake is baked.

Preheat the oven: Set your oven to 350 °F (175 °C), allowing it to warm up while you prepare the crust.

Process the crust ingredients: Take the 2 ½ cups rolled oats, ½ cup coconut sugar or brown sugar, 3/8 teaspoon salt, and ½ cup room-temperature unsalted butter and place them in a food processor. Combine these ingredients for about 30 seconds until they easily stick together when pinched.

Press the crust into the pan: Pat the mixture evenly over the bottom and up the sides of your prepared springform pan. Don’t worry if it doesn’t reach the very top; it will still hold together beautifully.

Bake the crust: Place the crust in your preheated oven and bake for 14-18 minutes until it lightly browns. You can prepare the filling while the crust bakes, which saves time!

Cool the crust: After baking, let your crust cool for about 5 minutes before pouring in the cheesecake filling.

Reduce oven temperature: Now, lower the oven temperature to 325 °F (163 °C) as we get ready for the cheesecake filling.

Process the graham crackers: If you’re using whole graham crackers, pulse 12 sheets in the same food processor until they turn into uniform fine crumbs, but not a powder. It’s okay if you have some texture!

Combine the filling: In a large mixing bowl, beat 24 ounces of room-temperature cream cheese with ¾ cup granulated sugar until creamy using an electric hand mixer on medium speed.

Mix the cornstarch and milk: In a separate bowl, whisk together 5 tablespoons of milk and 3 tablespoons of cornstarch until there are no lumps. Incorporate this mixture along with 1 tablespoon lemon juice, 2 teaspoons vanilla extract, and ¼ teaspoon salt to the cream cheese.

Pour the filling: Gently pour the cheesecake mixture over the cooled crust. Make sure it is evenly spread and don’t worry if there’s a little excess filling.

Bake the cheesecake: Slide the cheesecake into the oven and bake for 35-40 minutes. The center will still be a bit jiggly, but it’ll firm up as it cools.

Cool the cheesecake: Once the baking time is up, allow the cheesecake to cool on a wire rack for about 2 ½ hours. This cooling time is crucial as it helps it set properly.

Loosen the edges: After cooling, gently run a knife around the inside edge of the pan to help detach the cheesecake from the sides.

Chill: Now, place the cheesecake in the refrigerator and let it chill for at least 4 hours before cutting. This allows the flavors to meld beautifully and solidifies the texture.

Serve: When you’re ready to serve, if you find that the crust is firm from the fridge, let it sit at room temperature for about 20-30 minutes before slicing.

Storing & Reheating

To store your Valentine Eggless Cheesecake, cover it with plastic wrap or place it in an airtight container in the refrigerator, where it will remain fresh for up to 5 days. You can also freeze it for up to 3 months. If you do freeze, be sure to wrap it tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy, simply thaw it in the refrigerator overnight. While the texture may change slightly, letting it sit at room temperature for about 20 minutes before serving can help refresh its creaminess.

Chef’s Helpful Tips

Avoid overbeating your cream cheese mixture to prevent cracks in your cheesecake.
Ensure both your cream cheese and butter are at room temperature for the best creamy texture.
If you prefer a sweeter cheesecake, feel free to adjust the sugar in the filling to your taste.
Make sure the cheesecake is completely chilled before slicing for neat pieces.
If you have extra filling, consider making mini cheesecakes in muffin tins for tasty treats!

This Eggless Cheesecake is more than just a dessert; it’s the perfect blend of flavors and textures that is undeniably romantic. Whether you plan to serve it on Valentine’s Day or just want to treat yourself on a quiet evening, this recipe is an excellent choice. Don’t hesitate to sprinkle some fresh fruit or chocolate sauce on top for an extra special touch!

Recipe FAQs

Can I use low-fat cream cheese?

Absolutely! Low-fat cream cheese can be used, but it may alter the texture and creaminess slightly. Full-fat cream cheese provides a richer taste that is traditional for cheesecakes.

Can I make this cheesecake dairy-free?

Yes, you can substitute the cream cheese with a dairy-free version available at most grocery stores and choose a non-dairy milk. Just keep in mind that the flavor profile may change a bit.

Why is my cheesecake cracked?

Cracks often occur due to overbeating the filling or if the oven temperature is too high. To minimize cracking, mix until just combined and avoid opening the oven door during baking.

How should I serve the cheesecake?

Serve it plain, or pair it with fresh berries, a drizzle of chocolate, or a sprinkle of powdered sugar. Each option adds a lovely touch and complements the rich flavors. Enjoy!