Description

This eggless cheesecake is a delightful dessert featuring a creamy texture and a combination of full-fat cream cheese and graham crackers. With its easy preparation and no special ingredients, it’s the ideal sweet treat for any gathering.

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

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Instructions

Grease a 9" (23 cm) springform pan on the bottom and sides.
Preheat the oven to 350 °F (175 °C).
In a food processor, combine crust ingredients and process for about 30 seconds until it holds together when pinched.
Pat the mixture over the bottom and up the sides of the prepared springform pan, not reaching the top.
Bake for 14-18 minutes until lightly brown; prepare the filling while the crust bakes.
After baking, let the crust cool for 5 minutes before adding the cheesecake filling.

Notes

For a gluten-free option, use gluten-free rolled oats and graham crackers.
Ensure the cream cheese is at room temperature for easy mixing.
Let the cheesecake rest for a few hours in the fridge for best flavor.

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 20g
Sodium: 200mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 6g
Cholesterol: 66mg