Valentine’s Day is the perfect time to indulge in sweet treats, and nothing says “I love you” quite like a luscious cheesecake. This eggless cheesecake is exceptionally creamy and delightful, making it the perfect dessert to share with your special someone. Whether you’re vegan, vegetarian, or simply skipping eggs for preference, this recipe presents a wonderful alternative without compromising on flavor or texture. Imagine a dessert that’s rich and velvety, with a buttery graham crust that crumbles softly with each forkful… it’s the ideal blend of creaminess and crispness, all in a romantic package.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Valentine Eggless Cheesecake
Storing & Reheating
Chef’s Helpful Tips
Valentine Eggless Cheesecake

I can still remember the first time I whipped up this eggless cheesecake; it was a sunny afternoon, and love was in the air. Friends gathered around, and with the first bite, their faces lit up; it’s a memory that remains close to my heart. You can impress anyone with this sweet treat that fits right in with holiday celebrations or casual dinner parties. So why not treat yourself and your loved ones to this stunning Valentine Eggless Cheesecake? It’s refreshing, easy to make, and sure to bring smiles around the table.

Why You’ll Love This Recipe

Simple & Quick: You can whip this dessert up in just 15 minutes of prep time, making it ideal for last-minute plans!
Irresistible Flavor: The combination of creamy full-fat cream cheese and a hint of vanilla creates a dreamy flavor profile.
Eye-Catching Appeal: With its sleek presentation and perfect slices, it looks as good as it tastes, perfect for impressing guests.
Flexible Serving: A gorgeous dessert for Valentine’s Day or any celebratory occasion, but tasty enough for a cozy night in!
Diet-Friendly Options: Easily adapt with gluten-free ingredients, making it inclusive for various dietary needs.

Ingredients You’ll Need

2 1/2 cups rolled oats: These provide a wholesome base for the crust. Feel free to use gluten-free oats if necessary.
1/2 cup coconut sugar or brown sugar: This adds a lovely caramel sweetness to the crust.
3/8 teaspoon salt: A pinch of salt enhances all the flavors beautifully.
1/2 cup unsalted butter (room temperature): It binds the crust and adds richness.
1/2 teaspoon vanilla extract: This offers a warm, comforting flavor.
12 full sheets graham crackers or 1 1/2 cups graham cracker crumbs: For that essential crunch in the crust. Gluten-free versions are available.
1/3 cup granulated sugar: A little sweetness for the graham cracker mixture.
6 tablespoons unsalted butter: More melted butter is necessary for the base, ensuring it has the proper texture.
1/4 teaspoon salt: Balances the sweetness in your filling.
24 ounces full-fat cream cheese (room temperature): This gives the cheesecake its famous creaminess. Ensure it’s softened to achieve the perfect consistency when mixing.
3/4 cup granulated sugar: Sweetens the filling nicely, countering the tanginess of the cream cheese.
5 tablespoons milk of choice: Incorporates moisture into the filling, making it smooth.
3 tablespoons cornstarch: Used as a thickener in place of eggs, providing structure to the cheesecake.
1 tablespoon lemon juice: Adds brightness and a subtle tang, enhancing the filling’s flavor.
2 teaspoons vanilla extract: It also enhances the flavor of the filling deliciously.
1/4 teaspoon salt: Always a great addition to round out the flavors.

How to Make Valentine Eggless Cheesecake

Grease the Pan: Start by greasing a 9″ (23 cm) springform pan on the bottom and up the sides. This ensures an easy release after baking.

Preheat the Oven: Get your oven ready by preheating it to 350°F (175°C), setting the stage for a perfectly baked cheesecake.

Process the Crust Ingredients: Place the 2 1/2 cups rolled oats, 1/2 cup coconut sugar or brown sugar, and 3/8 teaspoon salt in a food processor. Process for about 30 seconds or until the mixture holds together when pinched.

Pat the Crust: Firmly pat the crust mixture over the bottom and up the sides of your prepared springform pan. Note that it won’t reach the top, and that’s alright!

Bake the Crust: Bake the crust for 14-18 minutes or until it lightly browns. While this bakes, you can get started on the filling!

Cool the Crust: Once done, allow the crust to cool for 5 minutes before pouring in the cheesecake filling.

Mix Graham Cracker Crust: For the cheesecake base, add your graham crackers (or crumbs) to the food processor and pulse until you achieve fine crumbs.

Combine Crust Ingredients: In a medium mixing bowl, stir together the graham cracker crumbs, 1/3 cup granulated sugar, and 1/4 teaspoon salt until combined. Gently stir in 6 tablespoons melted unsalted butter until the mixture is evenly wet.

Press the Graham Cracker Crust: Press the mixture into the bottom and sides of an ungreased 9” (23 cm) pie pan or a springform pan. Use a small flat-bottomed measuring cup to smooth the bottom crust gently.

Bake the Base: Bake for 10-12 minutes until the crust sets. A gentle press in the center with a fingertip should confirm it’s firm and not crumbly. Let it cool on a wire rack for about 30-60 minutes.

Lower the Oven Temperature: After the crust is cooled, turn the oven temperature down to 325°F (163°C), as you’re aiming for a gentle bake for the cheesecake.

Cream the Cheese: In a large mixing bowl, beat the 24 ounces of cream cheese with 3/4 cup granulated sugar using an electric hand mixer. Mix at medium speed until creamy and well combined, avoiding overbeating.

Prepare the Filling: In a separate bowl, mix 5 tablespoons milk with 3 tablespoons cornstarch until smooth. Now, fold this mixture and the remaining ingredients (1 tablespoon lemon juice, 2 teaspoons vanilla extract, and 1/4 teaspoon salt) into the cream cheese, blending on low speed.

Pour over Crust: Gently pour the cheesecake filling over the cooled crust. If there’s excess filling, don’t pour it all in—keep it balanced!

Bake the Cheesecake: Place your cheesecake in the oven and bake for 35-40 minutes. Be mindful that if you’re using a pie pan, it might take closer to 40 minutes. The center should still have a little jiggle.

Cooling Time: Once finished baking, cool the cheesecake on a rack for 2 1/2 hours.

Loosen the Edges: Carefully run a knife around the inner side of the pan, loosening the crust from the sides.

Chill Perfectly: Chill the cheesecake in the refrigerator for at least 4 hours, or up to overnight before cutting into it.

Let It Soften: If the crust is too firm when cutting directly from the fridge, allow the cheesecake to sit at room temperature for 20-30 minutes to soften slightly.

Store the Leftovers: Cover and refrigerate any leftover cheesecake for up to 5 days. It can also be frozen whole or in slices; just be sure to thaw overnight in the fridge!

Storing & Reheating

Keep any leftover Valentine Eggless Cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze it, either whole or in slices, for up to 3 months. To thaw, simply leave it in the fridge overnight or for a few hours at room temperature. While the texture may become a bit denser after freezing, a short wait at room temperature will help it regain some of its creamy goodness.

Chef’s Helpful Tips

Avoid overmixing the cream cheese, as this might lead to cracks in your cheesecake. Just mix until combined and creamy.
Make sure the cream cheese and butter are at room temperature to achieve a smooth, lump-free filling.
If the top cracks slightly while baking, don’t worry! You can cover it up with a fruit topping or whipped cream.
Use a hot knife to cut the cheesecake—run it under hot water, then dry before cutting to avoid messy slices.
Planning to make it ahead of time? This cheesecake is even better the next day!

When you dive into this Valentine Eggless Cheesecake, you’ll discover not just a dessert, but a way to express love without words. With every creamy slice, rich in flavor and memories, it’s a treat designed for sharing joy. Go ahead, gather those you love around the table, enjoy this gorgeous dessert, and create your own sweet memories!

Recipe FAQs

Can I use a different type of sweetener?

Absolutely! If you prefer, you can substitute granulated sugar or coconut sugar with alternatives like honey or maple syrup. Just remember that liquid sweeteners may change the consistency, so you might need to adjust the other liquid ingredients slightly.

How can I make this recipe dairy-free?

To make a dairy-free version, substitute full-fat cream cheese with a plant-based alternative. Brands like Tofutti or Daiya offer cream cheese options that work well. You can replace regular butter with vegan buttery spreads for the crust and filling.

Why is my cheesecake cracking?

Cracks can happen for a few reasons: overmixing the batter, rapid temperature changes, or baking at too high a temperature. To avoid cracks, mix just until the ingredients are combined, bake at a lower temperature, and allow the cheesecake to cool gradually.

How should I serve the cheesecake?

This cheesecake is delicious as-is, but you can add fresh fruit, a berry sauce, or whipped cream to elevate it further. Garnishes not only add a pop of color but also introduce delightful flavors and textures!

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Valentine Eggless Cheesecake

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

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Description

This Valentine Eggless Cheesecake features an irresistible flavor, is simple to prepare, and uses key ingredients like cream cheese and graham crackers, making it perfect for chocolate lovers looking for a delightful dessert.

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

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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 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. Prepare the filling while the crust bakes.
Remove the crust from the oven and let it cool for 5 minutes before adding the cheesecake filling.

Notes

Use gluten-free oats and graham crackers for a gluten-free version.
Ensure all ingredients are at room temperature for the best texture.
Feel free to customize the flavor with additional extracts or toppings.