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.

Nutrition

Serving Size: 1 slice
Calories: 540
Sugar: 38g
Sodium: 280mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 2g
Protein: 7g
Cholesterol: 90mg