Description
This eggless cheesecake is rich, creamy, and made with simple ingredients like full-fat cream cheese and graham crackers. A delightful 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
- 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).
- In a food processor, blend the crust ingredients for about 30 seconds until it holds together when pinched.
- Press the mixture into the bottom and up the sides of the prepared springform pan, though it won't reach the top.
- Bake the crust for 14-18 minutes or until lightly brown while preparing the filling.
- Let the crust cool for 5 minutes before adding the cheesecake filling.
Notes
Use gluten-free oats and graham crackers to make this dessert gluten-free.
Ensure all ingredients are at room temperature for the best texture.
Feel free to add any toppings or fruit to personalize your cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 412
- Sugar: 18g
- Sodium: 226mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 89mg