Eggless cheesecake is a delightful twist on the classic dessert that allows everyone to indulge in creamy goodness without the eggs. With a rich texture and a soft, buttery crumb, this cheesecake makes for a fantastic way to finish a meal or to celebrate a special occasion. What I love most about this recipe is that it doesn’t require any special or hard-to-find ingredients—just everyday items you probably have in your kitchen right now.

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!)

When I first discovered how easy it was to make eggless cheesecake, I was thrilled! The result was an incredibly creamy and delicious dessert that rivaled any traditional cheesecake. I remember serving it at a family gathering, and everyone kept asking for seconds. This dessert doesn’t just cater to those with dietary restrictions; it brings everyone together for a shared love of sweetness. So, get ready to impress your friends and family with this eggless cheesecake that’s undeniably creamy and oh-so-easy to whip up!

Why You’ll Love This Recipe

Simple & Quick: Prep in just 15 minutes, and bake for a little over 8 hours (most of which is chilling time).
Irresistible Flavor: The creamy texture pairs beautifully with the slightly sweet crust, creating a delightful experience.
Eye-Catching Appeal: This cheesecake looks stunning and is perfect for any gathering or celebration.
Flexible Serving: Perfect for dessert, breakfast treats, or even a midday snack!
Diet-Friendly Options: Easily adaptable with gluten-free options for oats and graham crackers.

Ingredients You’ll Need

2 1/2 cups rolled oats: Use gluten-free oats if you prefer. They form a hearty, tasty crust.
1/2 cup coconut sugar or brown sugar: Both options provide a subtle caramel note. Use whichever you have on hand!
3/8 teaspoon salt: A little salt enhances flavors, striking a perfect balance.
1/2 cup unsalted butter: Ensuring it’s at room temperature helps it blend smoothly with other ingredients.
1/2 teaspoon vanilla extract: Adds a lovely warmth and depth to the flavor.
12 full sheets graham crackers or 1 1/2 cups graham cracker crumbs: Use gluten-free options if necessary. This forms the base of the cheesecake.
1/3 cup granulated sugar: Sweetens the crust. Adjust if you’re looking for a sweeter bite.
6 tablespoons unsalted butter: This helps bind the crust and enhances its rich flavor.
24 ounces full-fat cream cheese: Room temperature cream cheese creates a smooth filling. Low-fat alternatives may not achieve the same creamy texture.
3/4 cup granulated sugar: For sweetness, ensuring your cheesecake is perfectly balanced and not too cloying.
5 tablespoons milk of choice: Any milk will do; it helps to combine the filling ingredients smoothly.
3 tablespoons cornstarch: This thickens the cheesecake without eggs, making it rich and creamy.
1 tablespoon lemon juice: Adds a zing that balances out the richness of the cream cheese—feel free to add more milk if you prefer.
2 teaspoons vanilla extract: Yes, this appears again! It ties together the flavor with its sweetness.
1/4 teaspoon salt: Balance is key, and a touch more salt rounds out the flavors.

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

Grease the pan: Start by greasing a 9” springform pan on the bottom and up the sides. This step ensures that your cheesecake will release without hassle later.

Preheat the oven: Set your oven to 350 °F (175 °C) to get it ready for both the crust and filling.

Process the crust ingredients: Toss the rolled oats, 1/2 cup coconut or brown sugar, and a pinch of salt into a food processor. Process for about 30 seconds or until the mixture holds together when pinched between your fingers.

Form the crust: Press the mixture over the bottom and partially up the sides of the prepared springform pan. Don’t worry if it doesn’t reach the very top; it’ll still hold well.

Bake the crust: Slide the crust into your preheated oven and bake for 14-18 minutes, until it is lightly browned. Just enough to smell that wonderful toasty aroma!

Cool before filling: Once baked, let the crust cool for about 5 minutes while you prepare the filling.

Prepare graham cracker crumbs: If you’re using whole graham crackers, pulse them in the food processor until you achieve fine crumbs—be careful not to make them into powder!

Mix crust ingredients: In a bowl, combine the graham cracker crumbs, 1/3 cup granulated sugar, and salt. Then stir in 6 tablespoons of room temperature unsalted butter until everything is well blended.

Press into the pan: If you’re using the pie pan instead, press this mixture into the bottom and up the sides with a measuring cup or the back of a spoon. Have a gentle touch to keep it all intact.

Bake the crust a second time: Pop it back into the oven for 10-12 minutes until it appears dry and firm.

Cool on a wire rack: Transfer the crust to a wire rack to cool completely, which should take about 30-60 minutes.

Lower the oven temperature: As that cools, turn down the oven to 325 °F (163 °C) to prepare for the filling.

Beat cream cheese and sugar: In a large mixing bowl, use an electric hand mixer to beat together the 24 ounces of full-fat cream cheese and 3/4 cup granulated sugar until creamy and smooth—avoid over mixing to prevent cracks.

Combine milk and cornstarch: Whisk together 5 tablespoons of milk and 3 tablespoons cornstarch in a small bowl until smooth. Add this mixture, along with the lemon juice and both vanilla extracts, into the cream cheese bowl. Again, mix on low to incorporate everything without overdoing it.

Pour the filling: Once the mixture is smooth and creamy, pour it over the cooled crust. Make sure it fills the whole crust, but don’t stress if it’s a tad underfilled; it’s the taste that counts!

Bake and cool: Bake for 35-40 minutes, keeping an eye on the edges until they look set but the center still has a slight jiggle. Remove it from the oven and let it cool on a rack for about 2 1/2 hours.

Run a knife around the edges: To ensure easy removal, use a knife to gently loosen the sides of the cheesecake from the pan.

Chill before serving: For the best texture and flavor, chill the cheesecake for at least 4 hours. If it feels too firm to cut straight from the refrigerator, give it comfort by letting it warm up at room temperature for about 20-30 minutes before slicing.

Store leftovers: Cover and refrigerate any leftovers for up to 5 days, or freeze the cheesecake whole or in slices for up to three months. Just be sure to thaw it overnight in the fridge for the best taste.

Storing & Reheating

To store your eggless cheesecake, keep it covered in the refrigerator for up to 5 days—an airtight container works wonders. If you decide to freeze it, wrap it tightly and place it in the freezer for up to 3 months. When it’s time to enjoy, simply let it thaw in the refrigerator overnight. Just a heads up: the texture may slightly change after freezing but can be refreshed by letting it sit at room temperature for a bit before serving.

Chef’s Helpful Tips

Avoid overmixing the filling to prevent cracks from forming during baking.
Use room temperature ingredients for a smoother cheesecake—cold cream cheese won’t mix as well.
Check for doneness by gently shaking the pan; the center should be a bit jiggly but not liquid.
If you use a different baking pan, like a glass one, adjust the baking time accordingly, as glass can retain heat longer.
Experiment with flavors! Add a swirl of fruit puree or chocolate chips to the filling for fun variations.
Make this dessert ahead of time—it actually gets better the longer it chills!

This eggless cheesecake exemplifies simple yet delectable desserts that everyone can appreciate. The luxurious texture and flavor will surely impress, whether for a casual gathering or a special celebration. Don’t hesitate to play with different flavors and toppings, making this cheesecake uniquely yours! Enjoy every slice and that perfect creamy texture that melts in your mouth.

Recipe FAQs

Can I use a different sweetener than coconut sugar?

Absolutely! You can substitute with brown sugar, granulated sugar, or even a sugar alternative like monk fruit sweetener. Adjust the amount as needed, especially if using a different type of sweetener for taste preference.

What’s the best way to prevent cracks on my cheesecake?

To minimize cracks, avoid overmixing the batter, and be sure to let the cheesecake cool gradually in the oven with the door slightly ajar. This method helps prevent sudden temperature changes that cause cracking.

Can I make this cheesecake ahead of time?

Yes! In fact, it’s best if made a day in advance. Chilling overnight allows the flavors to meld wonderfully, resulting in a richer taste and perfectly firm texture.

Is it possible to freeze this cheesecake?

Definitely! You can freeze either whole or in slices for up to 3 months. Just wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Let it thaw overnight in the refrigerator when you’re ready to indulge again.

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Eggless Cheesecake (no special ingredients, extra creamy!)

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Author: Peter
Prep Time: 15 minutes
Cook Time: 480 minutes
Total Time: 8 hours 15 minutes
Yield: 12 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Eggless Cheesecake boasts an irresistible flavor and creamy texture, making it the perfect homemade dessert. With simple ingredients and easy prep, it’s a delicious treat for any occasion.

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, room temperature
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, 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).
Combine the crust ingredients in a food processor. Process for about 30 seconds or until it holds together when pinched.
Press the crust mixture over the bottom and up the sides of the prepared springform pan, not reaching the top.
Bake for 14-18 minutes until lightly browned, while preparing the filling.
Remove from the oven and cool for 5 minutes before adding the cheesecake filling.

Notes

Ensure the cream cheese is at room temperature for easier mixing.
Using gluten-free oats and graham crackers can accommodate gluten sensitivity.
Adjust the sweetness by using more or less sugar as per taste.