Description
This Valentine Eggless Cheesecake is irresistibly creamy and easy to make, featuring a delightful crust and a rich filling. Perfect for sweet celebrations!
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 at the bottom and sides.
- Preheat your oven to 350 °F (175 °C).
- Combine the crust ingredients in a food processor and process for about 30 seconds until it holds together when pinched.
- Pat the mixture over the bottom and up the sides of the springform pan, ensuring it doesn’t reach the top.
- Bake for 14-18 minutes until the crust is lightly brown (make the filling while it bakes).
- Once baked, let the crust cool for 5 minutes before adding the cheesecake filling.
Notes
Feel free to substitute the sugars according to your taste preference.
Ensure all dairy ingredients are at room temperature for a smooth texture.
This cheesecake can be chilled overnight for better flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 32g
- Sodium: 250mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg