Description

This Eggless Cheesecake is a delightful treat, featuring a creamy texture and rich flavor that makes it perfect for any occasion. With simple ingredients and easy preparation, it’s a must-try for those seeking a homemade dessert experience.

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

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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 for about 30 seconds until it easily holds together when pinched.
Press the mixture over the bottom and up the sides of the prepared springform pan; it will not reach the top.
Bake for 14-18 minutes or until lightly brown while preparing the filling.
Remove from the oven and let cool for 5 minutes before adding the cheesecake filling.

Notes

For a gluten-free version, ensure all ingredients, including graham crackers, are gluten-free.
Ensure the cream cheese is at room temperature for a smooth filling.
You can substitute lemon juice with additional milk if necessary.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 12g
Sodium: 200mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg