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

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Eggless cheesecake is the ultimate dessert for anyone seeking a creamy and indulgent treat without the use of eggs. This American classic offers a velvety texture coupled with rich flavors, all while being surprisingly easy to make. The magic lies in the combination of full-fat cream cheese, a hint of lemon juice, and a few other pantry staples. Trust me when I say this recipe will elevate your dessert game and leave your guests guessing how it could possibly be eggless!

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!)

I first stumbled upon this recipe during a baking challenge with friends who were exploring egg-free options. I was a little skeptical at first — how could something without eggs be as rich and creamy as traditional cheesecake? But after the first bite, I was completely hooked! The eggless cheesecake not only met my taste expectations but also won over a crowd of dessert lovers.

Why You’ll Love This Recipe

Simple & Quick: Ready in just 15 minutes (plus chill time) — perfect for a last-minute treat!
Irresistible Flavor: Rich, creamy, and lightly tangy, this cheesecake satisfies any sweet tooth.
Eye-Catching Appeal: Classic cheesecake charm with the added bonus of a delightful oat crust.
Flexible Serving: Great for any occasion — dessert, snack time, or a potluck.
Diet-Friendly Options: Gluten-free options available by choosing the right graham crackers.

Ingredients You’ll Need

2 1/2 cups rolled oats: These provide a wholesome, gluten-free crust (substitute with gluten-free oats if needed).
1/2 cup coconut sugar or brown sugar: Adds a subtle sweetness, but feel free to use regular sugar for a more neutral flavor.
3/8 teaspoon salt: Balances the sweetness.
1/2 cup unsalted butter, room temperature: Ensures a rich, creamy texture for the crust.
1/2 teaspoon vanilla extract: Adds a fragrant, warm note.
12 full sheets graham crackers or 1 1/2 cups graham cracker crumbs: The classic cheesecake crust element; choose gluten-free if desired.
1/3 cup granulated sugar: For additional sweetness in the crust.
6 tablespoons unsalted butter: Necessary for binding the crust together.
1/4 teaspoon salt: Enhance the flavors in the crust.
24 ounces full-fat cream cheese, room temperature: Key ingredient for a rich, creamy filling. Make sure it’s soft for easy blending.
3/4 cup granulated sugar: Sweetens the filling without overpowering the flavors.
5 tablespoons milk of choice: Helps to achieve the perfect creamy consistency.
3 tablespoons cornstarch: Acts as a thickener for the filling, ensuring it sets well.
1 tablespoon lemon juice or more milk: Adds brightness to the flavor — lemon is ideal!
2 teaspoons vanilla extract: Intensifies the sweet, creamy notes in the cheesecake.
1/4 teaspoon salt: Again, to balance and enhance flavor.

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

Grease the pan: Start by greasing a 9″ (23 cm) springform pan — ensure to cover the bottom and the sides thoroughly for easy removal later.

Preheat the oven: Set your oven to 350 °F (175 °C) to get it nice and hot while you prepare your crust.

Prepare crust ingredients: In a food processor, add 2 1/2 cups rolled oats, 1/2 cup coconut sugar or brown sugar, and 3/8 teaspoon salt. Process for about 30 seconds until the mixture holds together when pinched.

Build the crust: Pat the crust mixture evenly over the bottom and a little up the sides of your greased springform pan. Don’t worry if it doesn’t reach the top.

Bake the crust: Pop the crust into the preheated oven and bake for 14-18 minutes until it’s lightly brown. Your kitchen will start to smell amazing!

Cool the crust: Once out of the oven, let the crust cool for about 5 minutes as you prepare the cheesecake filling.

Prepare graham cracker crumbs: If you’re using whole graham crackers, blend 12 full sheets (or 1 1/2 cups of crumbs) in a food processor until they are finely crushed but not too powdery.

Mix graham cracker filling: In a medium bowl, combine your graham cracker crumbs, 1/3 cup granulated sugar, and 1/4 teaspoon salt. Stir in 6 tablespoons of melted unsalted butter until well combined.

Shape the sides of the crust: Press this mixture into the bottom and sides of the ungreased springform pan, smoothing it with a measuring cup. This will help keep it from crumbling later.

Bake crust again: Bake the crust for another 10-12 minutes. Once it’s firm to the touch and no longer appears wet, take it out and let it cool completely on a wire rack for about 30-60 minutes.

Lower oven temperature: After your crust cools, reduce the oven temperature to 325 °F (163 °C).

Beat cream cheese and sugar: In a large mixing bowl, beat 24 ounces of room temperature full-fat cream cheese and 3/4 cup granulated sugar with an electric hand mixer at medium speed. Beat until the mixture is creamy and well combined.

Mix wet ingredients: In a separate small bowl, whisk together 5 tablespoons of milk and 3 tablespoons of cornstarch until smooth. Add this mixture along with 1 tablespoon of lemon juice, 2 teaspoons vanilla extract, and 1/4 teaspoon salt to the cream cheese mix.

Incorporate wet mixture: On low speed, beat the cheesecake mixture until everything is well incorporated, being careful not to overmix to avoid cracks.

Pour the filling: Gently pour the cream cheese mixture over the prepared and cooled crust. It should fit perfectly without overflowing.

Bake the cheesecake: Place the cheesecake in the oven and bake for 35-40 minutes. It will still be slightly jiggly in the center; that’s okay!

Cool it down: Remove it from the oven and let it cool on a rack for about 2 1/2 hours. This cooling helps the cheesecake set properly.

Loosen the edges: To remove the cheesecake easily, run a knife around the inside of the pan to loosen it from the sides.

Chill the cheesecake: Cover the cheesecake and refrigerate for at least 4 hours (preferably overnight) before slicing.

Serving tip: If the crust feels very firm straight from the fridge, let it sit at room temperature for 20-30 minutes before attempting to cut.

Store any leftovers: Refrigerate any leftovers for up to 5 days in an airtight container, or freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge.

Storing & Reheating

Store your eggless cheesecake in the refrigerator for up to 5 days in an airtight container. It can also be frozen for up to 3 months. When you want to savor some, simply thaw it overnight in the fridge. If you find the texture a bit different after freezing, you can serve it slightly warmed by letting it sit at room temperature for 20-30 minutes.

Chef’s Helpful Tips

Be mindful not to overbeat the filling—this can cause unsightly cracks on the surface.
Always use room temperature ingredients for a smoother, creamier filling.
Chill the cheesecake thoroughly for the best texture and flavor; overnight is ideal!
If you’re short on time, you can also use store-bought graham cracker crumbs for convenience.
Experiment with flavors! You can try adding different extracts or even a swirl of fruit puree for a fruity twist.

Eggless cheesecake comes with all the deliciousness you desire, minus the eggs! It’s creamy, flavorful, and incredibly satisfying, making it a must-try dessert for any occasion. Whether for a family gathering or just a personal treat, this cheesecake is sure to impress everyone who has a taste. You can also play around with different flavors and toppings to cater to your personal palate. So roll up your sleeves and dive into the joy of baking this delightful Eggless Cheesecake today!

Recipe FAQs

Can I use a different type of dairy cream cheese?

Definitely! You can swap in any non-dairy cream cheese to make it dairy-free. Just ensure it’s a variety that has a similar texture to full-fat cream cheese for the best results.

What can I use instead of coconut or brown sugar?

Granulated sugar is a perfect substitute if you’re looking for something simpler. The flavor profile may be slightly different, but the cheesecake will still come out delicious!

How can I make this recipe gluten-free?

Simply opt for gluten-free rolled oats and gluten-free graham crackers. This way, you can enjoy a gluten-free version of this classic dessert without compromising on taste.

Can I add fruit or toppings?

Absolutely! You can top this cheesecake with fresh fruit, fruit compote, chocolate drizzle, or even a dollop of whipped cream for a beautiful presentation and extra flavor.