Description
This Valentine Eggless Cheesecake features an extra creamy texture, simple preparation, and irresistible flavors. Made with cream cheese and graham crackers, it’s perfect for celebrating any special occasion or simply treating yourself.
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
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 holds together when pinched.
- Pat the crust mixture over the bottom and sides of the prepared springform pan, leaving some space at the top.
- Bake for 14-18 minutes until lightly brown, while preparing the cheesecake filling during this time.
- Remove the crust from the oven and let it cool for 5 minutes before adding the cheesecake filling.
Notes
For a gluten-free version, use gluten-free oats and graham crackers.
Make sure all ingredients, especially the cream cheese, are at room temperature for smooth mixing.
Allow the cheesecake to cool completely before slicing for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 18g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg