Description
Enjoy this Eggless Cheesecake that’s irresistibly creamy and requires no special ingredients. With a buttery graham cracker crust and a rich filling, it’s ideal for any occasion, whether a quick dessert or a comforting 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 and process until it easily holds together when pinched, about 30 seconds.
- Pat the mixture over the bottom and up the sides of the prepared springform pan, not reaching the top.
- Bake for 14-18 minutes or until lightly browned while preparing the filling.
- Remove from the oven and let cool for 5 minutes before pouring in the cheesecake filling.
Notes
For a gluten-free option, use gluten-free rolled oats and graham crackers.
Ensure the cream cheese is softened to room temperature for a smoother filling.
Feel free to add your favorite toppings like fruit or chocolate after cooling.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg