Valentine Eggless Cheesecake
Valentine Eggless Cheesecake speaks to the heart, blending creamy textures and delightful flavors into an enchanting dessert. This cheesecake is not only egg-free, which makes it an excellent choice for vegans or those with egg allergies, but it also captures the essence of a classic American dessert. Its smooth, rich filling sits atop a buttery oat crust that adds a wholesome touch, making it perfect for any occasion—especially Valentine’s Day.
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I first stumbled upon this eggless cheesecake recipe during a quest for simple yet impressive desserts that would not only satisfy my sweet tooth but also be easy to share with friends. After a first bite, I knew I had discovered something special. With no special ingredients required and a straightforward process, this recipe has quickly become a staple for anyone looking to impress with minimal effort. Whether you’re celebrating romance, friendship, or just treating yourself, I enthusiastically encourage you to give this recipe a whirl!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep and a little patience for chilling, this recipe is as easy as it gets!
- Irresistible Flavor: The creamy filling paired with a subtly sweet oat crust creates a delightfully satisfying texture and taste.
- Eye-Catching Appeal: A beautifully presented cheesecake is always a crowd-pleaser and will steal the show at any gathering.
- Flexible Serving: Perfect for dessert, a snack, or even breakfast—you name it!
- Diet-Friendly Options: Made without eggs and can be adapted for gluten-free diets without sacrificing taste.
Ingredients You’ll Need
- 2 1/2 cups rolled oats: Adds a wholesome body to the crust; use gluten-free oats if needed.
- 1/2 cup coconut sugar (or brown sugar): Offers a hint of caramel-like sweetness.
- 3/8 teaspoon salt: Enhances overall flavor balance.
- 1/2 cup unsalted butter, room temperature: For richness in both the crust and filling.
- 1/2 teaspoon vanilla extract: Adds a warm, inviting aroma and flavor.
- 12 full sheets graham crackers (or 1 1/2 cups graham cracker crumbs): Classic cheesecake base that contributes to the texture.
- 1/3 cup granulated sugar: Sweetens the crust, balancing the savory oat flavors.
- 6 tablespoons unsalted butter: Helps bind crust ingredients for the ideal texture.
- 1/4 teaspoon salt: Again, this elevates the taste of your crust.
- 24 ounces full-fat cream cheese, room temperature: Provides the cheesecake’s distinctive creamy texture.
- 3/4 cup granulated sugar: Sweetens the creamy filling.
- 5 tablespoons milk of choice: Richens the batter, helping achieve the right consistency.
- 3 tablespoons cornstarch: Acts as a thickener for the filling, creating a structured cheesecake.
- 1 tablespoon lemon juice: Adds a refreshing zing to the filling; you can also use more milk if preferred.
- 2 teaspoons vanilla extract: Enhances the dessert’s flavor profile with its sweet notes.
- 1/4 teaspoon salt: Last touch for balanced flavor throughout.
How to Make Valentine Eggless Cheesecake
Grease the Springform Pan: Start by greasing a 9-inch (23 cm) springform pan on the bottom and up the sides to prevent sticking.
Preheat Your Oven: Set the oven to 350 °F (175 °C) to prepare for baking the crust.
Process Crust Ingredients: In a food processor, combine rolled oats, coconut sugar, salt, and 1/2 cup unsalted butter. Pulse for about 30 seconds or until the mixture holds together when pinched. Be careful not to over-process!
Form the Crust: Pat the mixture over the bottom and slightly up the sides of your prepared springform pan. It’s okay if it doesn’t reach the top.
Bake the Crust: Place in the oven and bake for 14-18 minutes or until lightly browned. Utilize this time to prepare your filling.
Cool the Crust: Let it cool for 5 minutes after removing it from the oven before you pour in the filling.
Turn Oven Down: Once the crust is cooling, lower the oven temperature to 325 °F (163 °C) for the cheesecake.
Prepare Graham Cracker Crumbs: If using whole graham crackers, process them in the food processor until you achieve fine crumbs. Combine with 1/3 cup granulated sugar and 1/4 teaspoon salt in a mixing bowl.
Combine Crust Ingredients: Stir in 6 tablespoons melted unsalted butter into the graham cracker mixture until everything is well combined.
Form the Second Layer: Press the mixture into another clean 9-inch springform pan (unless you’re using the same one) and gently smooth with a measuring cup.
Bake the Base: Bake for 10-12 minutes until it feels firm. Remove and cool on a wire rack for about 30-60 minutes.
Cream the Cheese: In a large mixing bowl, beat 24 ounces of room-temperature cream cheese and 3/4 cup granulated sugar using an electric mixer on medium speed until smooth.
Combine Filling Ingredients: Mix 5 tablespoons of milk with 3 tablespoons cornstarch until lump-free. Add this to the cream cheese mixture, along with 1 tablespoon lemon juice and 2 teaspoons vanilla extract. Blend on low—caution against over-beating to avoid cracks.
Pour the Filling: Gently pour the cream cheese mixture into the cooled crust. It should fill nicely without too much overflowing.
Bake the Cheesecake: Place in the oven and let bake for 35-40 minutes. Your cheesecake should have a slight jiggle in the center when finished—this is key!
Cool the Cheesecake: After baking, transfer to a rack and cool for 2 1/2 hours. As it cools, it’ll set up further.
Loosen the Sides: Use a knife to carefully run around the inside edges of the pan to release any sticking points.
Chill the Cheesecake: Chill in the refrigerator for at least 4 hours or overnight for the best flavor and texture.
Enjoy and Slice: If the crust feels too firm to cut straight out from the fridge, let it sit at room temperature for about 20-30 minutes before slicing.
Storing & Reheating
To store leftover cheesecake, keep it covered in the refrigerator for up to 5 days. If you’re planning on enjoying it later, this cheesecake freezes beautifully for up to 3 months—just slice it, wrap pieces individually, and store in an airtight container. For reheating, let your cheesecake sit out at room temperature for about 30 minutes—it will soften beautifully, though texture may change slightly after freezing.
Chef’s Helpful Tips
- Avoid over-mixing the filling, as air bubbles can lead to cracks.
- Let your cream cheese come to room temperature for the smoothest texture.
- Ensure each layer of crust is evenly packed down for stability.
- For an added layer of flavor, consider swirling in some fruit puree or chocolate into the filling before baking.
- If you have extra filling, you can bake mini cheesecakes in muffin tins with cupcake liners.
Cheesecake lovers, here’s your new go-to recipe! This Valentine Eggless Cheesecake not only satisfies cravings but allows for creativity in toppings and garnishes. Whether you adorn it with fresh berries or a drizzle of chocolate sauce, the possibilities are endless. I encourage you to try this easy yet luxurious dessert that promises to impress.
Recipe FAQs
Can I use a different type of sweetener?
Absolutely! You can substitute coconut sugar with granulated sugar or maple syrup if you prefer a different flavor profile. Just remember, when using liquid sweeteners like maple syrup, you may need to adjust the dry ingredients slightly to maintain texture.
How do I know when my cheesecake is done?
The perfect bake for your cheesecake should be firm around the edges yet have a slight jiggle in the center. It’s essential to watch for a lightly puffed top without browning. This indicates it’s done but not overcooked!
Is it necessary to chill the cheesecake overnight?
While chilling for at least 4 hours helps the flavors meld together beautifully, overnight chilling ensures a perfect slice without improper moving of the crust and layers. Your patience will be rewarded!
Can I make this cheesecake in advance?
Absolutely! This cheesecake is an ideal make-ahead dessert. You can prepare it a few days in advance or even freeze it for future enjoyment. Just ensure it’s sealed well to keep it fresh.
More Desserts & Appetizers Recipes
- Pignoli Cookies
- Red Velvet Cookie Bars
- Pecan Pie Brownies
- Valentine Bacon Wrapped Water Chestnuts
- Red Velvet Crinkle Cookies
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Valentine Eggless Cheesecake
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 8 hours 15 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
This Valentine Eggless Cheesecake boasts an irresistible creamy flavor and simple prep. Made with full-fat cream cheese and graham crackers, it’s perfect for a sweet celebration!
Ingredients
- 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 mixture over the bottom and up the sides of the springform pan, not reaching the top.
- Bake for 14-18 minutes or until lightly browned, preparing the filling while the crust is baking.
- Remove from the oven and let cool for 5 minutes before pouring in the filling.
Notes
Use gluten-free oats and graham crackers for a gluten-free version.
Ensure cream cheese is at room temperature for a smooth mixing.
For added flavor, try incorporating a little lemon zest.
Nutrition
- Serving Size: 1 slice
- Calories: 312
- Sugar: 15g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
