Description
This Eggless Cheesecake is incredibly creamy and made with simple ingredients. Perfect for those seeking a delicious dessert that is easy to whip up for gatherings or a cozy night in.
Ingredients
Scale
- 2 1/2 cups (230 grams) rolled oats
- 1/2 cup (100 grams) coconut sugar or brown sugar
- 3/8 teaspoon salt
- 1/2 cup (113 grams) unsalted butter
- 1/2 teaspoon vanilla extract
- 12 full sheets graham crackers or 1 1/2 cups (180 grams) graham cracker crumbs
- 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
- 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).
- Combine the crust ingredients in a food processor and process for about 30 seconds or until it easily holds together when pinched.
- Pat the mixture over the bottom and up the sides of the prepared springform pan, though it won't reach the top.
- Bake for 14-18 minutes or until lightly browned, preparing the filling while the crust bakes.
- Allow the crust to cool for 5 minutes before adding the cheesecake filling.
Notes
Use gluten-free oats and graham crackers for a gluten-free version.
Let the cream cheese and butter reach room temperature for a smoother mixture.
Consider topping with fresh fruit or a drizzle of chocolate for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg