Description
This Eggless Cheesecake is an easy and delicious dessert that boasts a creamy texture and rich flavor, making it perfect 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).
- Place the crust ingredients in a food processor and process for about 30 seconds or until the mixture holds together when pinched.
- Press the mixture over the bottom and up the sides of the prepared springform pan, but it won’t reach the top.
- Bake for 14-18 minutes or until the crust is lightly brown while preparing the filling.
- Remove from the oven and let cool for 5 minutes before adding the cheesecake filling.
Notes
Use gluten-free oats and graham crackers for a gluten-free option.
Be sure to let the cheesecake cool properly to achieve the right consistency.
Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg