Eggless cheesecake is one of those desserts that doesn’t skimp on flavor or creaminess while also being incredibly simple to whip up. With no eggs and no special ingredients, this recipe delivers a rich, velvety-smooth cheesecake that is bound to impress friends and family alike. Whether you’re on a vegan diet, allergic to eggs, or just prefer to keep things straightforward in the kitchen, this indulgent treat checks all the boxes.

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 ventured into creating my own eggless cheesecake, I didn’t want to compromise on taste, and I’m excited to share that this version is every bit as delicious as the classic. The irresistible creaminess paired with a harmoniously crumbly crust truly sets it apart. It’s perfect as a centerpiece for a gathering or simply to satisfy that sweet craving after dinner. I invite you to try this easy, creamy, and delightful eggless cheesecake; it’s bound to become a favorite in your household!

Why You’ll Love This Recipe

Simple & Quick: Whip it up in just 15 minutes with a cool-down and bake time of about 8 hours!
Irresistible Flavor: Each bite is creamy, with hints of vanilla and a touch of zest, creating a well-rounded flavor profile.
Eye-Catching Appeal: The smooth texture topped with fresh fruit or chocolate drizzle makes it as beautiful as it is tasty.
Flexible Serving: Perfect for any occasion, from birthdays to casual weeknight dinners or even as a midnight snack!
Diet-Friendly Options: This recipe can easily be adapted to gluten-free by using the right graham crackers and oats.

Ingredients You’ll Need

2 1/2 cups rolled oats: These create a delightful, gluten-free crust when combined with butter. For gluten-free needs, ensure you use gluten-free oats.
1/2 cup coconut sugar or brown sugar: This sweetener adds a mild caramel flavor, enhancing the crust beautifully.
3/8 teaspoon salt: Balances the sweetness in both the crust and filling.
1/2 cup unsalted butter: Softened to room temperature helps to bind the crust ingredients together.
1/2 teaspoon vanilla extract: Adds warmth and depth to the flavor.
12 full sheets graham crackers or 1 1/2 cups graham cracker crumbs: They lend a classic cheesecake texture; gluten-free options are available if needed.
1/3 cup granulated sugar: Sweetens the crust to perfection.
6 tablespoons unsalted butter: Used in the crust to achieve the perfect firm yet tender texture.
24 ounces full-fat cream cheese: A key ingredient that makes the cheesecake creamy and rich; let it sit at room temperature for ease of blending.
3/4 cup granulated sugar: Sweetens the cheesecake filling; you can adjust according to your preference.
5 tablespoons milk of choice: Helps to blend everything together smoothly; dairy or plant-based options work well.
3 tablespoons cornstarch: A thickening agent that stabilizes the filling without eggs.
1 tablespoon lemon juice: Adds brightness and balances the richness of the cream cheese.
2 teaspoons vanilla extract: Enhances the overall flavor of the cheesecake.
1/4 teaspoon salt: Again, this elevates the flavors, making them pop.

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

Grease the Pan: Start by greasing a 9-inch springform pan on the bottom and up the sides, using a little butter to ensure the cheesecake releases easily after baking.

Preheat the Oven: Set your oven to 350°F (175°C) so it’s ready for the crust as you prepare it.

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

Press the Crust: Pat the mixture evenly over the bottom and slightly up the sides of the prepared springform pan. It may not reach the top but ensure a solid base.

Bake the Crust: Bake for 14-18 minutes until lightly golden. Leave it in the oven while you prepare the filling to save time.

Cool the Crust: Once baked, let the crust cool for about 5 minutes before pouring in the cheesecake filling to avoid curdling.

Prepare the Grahams: If using full sheets, place 12 graham crackers in the food processor and pulse until they turn into fine crumbs, then combine them with 1/3 cup sugar, 1/4 teaspoon salt, and 6 tablespoons melted butter in a mixing bowl.

Create the Filling: In a large mixing bowl, using an electric mixer, beat 24 ounces of room-temperature full-fat cream cheese with 3/4 cup granulated sugar until creamy.

Mix in Ingredients: Blend together 5 tablespoons milk and 3 tablespoons cornstarch until smooth, then add this to your cream cheese mixture along with 1 tablespoon lemon juice, 2 teaspoons vanilla extract, and 1/4 teaspoon salt. Mix on low speed until everything is just combined; overmixing can create cracks.

Combine and Bake: Pour the filling over your baked crust, smoothing it with a spatula. Bake for about 35-40 minutes, making sure the center is still slightly jiggly.

Cool on Rack: Remove the cheesecake from the oven and let it cool on a rack for about 2 1/2 hours before chilling further.

Chill: After cooling, loosen the edges with a knife. Chill the cheesecake for at least 4 hours before slicing for the best texture.

Serve: If your crust is very firm, give it about 20-30 minutes at room temperature for easier cutting. Enjoy your wonderful eggless cheesecake!

Storing & Reheating

Store any leftover cheesecake in an airtight container in the refrigerator, where it will stay fresh for up to 5 days. If you want to keep it longer, you can freeze it whole or in slices. Wrap it tightly in plastic wrap and store in a freezer-safe container for up to 3 months. To enjoy, simply thaw it overnight in the fridge and bring it to room temperature before serving for the best flavor and texture.

Chef’s Helpful Tips

Ensure the cream cheese is at room temperature for easy mixing without lumps.
Avoid overbeating the filling to minimize the chance of cracks appearing as the cheesecake bakes.
If you find the crust too hard once refrigerated, try letting it sit at room temperature for about 20-30 minutes to soften before slicing.
For a flavor boost, add a touch of your favorite fruit syrup or zest to the cheesecake batter.
Feel free to experiment with the crust by using different types of cookies or nuts for an interesting twist.

Every bite of this eggless cheesecake is an indulgent moment you won’t want to skip. Plus, it’s easy to adapt and make your own; whether you want to add fresh fruit, chocolate chips, or a tangy caramel drizzle, the possibilities are endless. I hope you enjoy creating this creamy delight and maybe even experimenting with different toppings or crust textures. Savor every moment with a slice of this delicious dessert!

Recipe FAQs

Can I use a different sweetener?

Absolutely! You can substitute coconut sugar or brown sugar with granulated sugar or other alternatives like agave syrup. Just remember to make adjustments based on the sweetness level and texture.

How do I know when the cheesecake is done?

The cheesecake is done when it’s slightly jiggly in the center but set around the edges. It will continue to firm up as it cools.

Can I freeze this cheesecake?

Yes! Wrap it tightly in plastic wrap and place it in an airtight container. It can last in the freezer for up to 3 months. Thaw it in the fridge overnight for best results.

What can I use if I don’t have cream cheese?

If you’re looking for a lighter alternative or dairy-free option, you can use vegan cream cheese or a mixture of silken tofu blended until smooth. Adjust the sweetness as needed to suit your taste!

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Eggless Cheesecake (no special ingredients, extra creamy!)

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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 Eggless Cheesecake is made with simple ingredients you might already have in your pantry! Its creamy texture and deliciously sweet flavor make it the perfect dessert for celebrations or a special treat at home. Enjoy a slice of this delightful cheesecake for a cozy dessert tonight!

Ingredients

Scale

2 1/2 cups (230 grams) rolled oats (use gluten-free oats if you're gf)
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 (use gf graham crackers if you're gf)
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).
Place the crust ingredients in a food processor and process for about 30 seconds until it easily holds together when pinched.
Pat the mixture over the bottom and up the sides of the prepared springform pan.
Bake for 14-18 minutes or until lightly brown. Prepare the filling while the crust bakes.
Remove from the oven and let it cool for 5 minutes before pouring in the cheesecake filling.

Notes

For a healthier option, consider using low-fat cream cheese.
Make sure all ingredients are at room temperature before mixing for a smoother consistency.
You can add fruit toppings for extra flavor and texture.