Eggless Cheesecake (no special ingredients, extra creamy!)
Eggless cheesecake has a special place in my heart. The blissful blend of creamy filling and crisp crust strikes a unique balance between indulgence and comfort. If you love classic desserts that don’t require a long list of exotic ingredients, this Eggless Cheesecake (no special ingredients, extra creamy!) is the one for you. It’s a charming way to savor a rich dessert without worrying about eggs, making it perfect for anyone allergic or even those simply preferring a lighter option.
Table of Contents
What makes this cheesecake so appealing is not just its fabulous texture, but also how simple it is to whip up in your kitchen. With just 15 minutes of prep and no fancy gadgets needed, it truly is a crowd-pleaser. You’ll find it perfect for family gatherings, potlucks, or just a cozy evening at home. I can’t wait for you to try this delightful recipe that offers all the lusciousness of traditional cheesecake, just without the eggs!
Why You’ll Love This Recipe
- Simple & Quick: With only 15 minutes of prep time, this dessert will be ready for the oven in no time.
- Irresistible Flavor: The creamy richness paired with the perfect sweetness creates a flavor that’s unforgettable.
- Eye-Catching Appeal: This cheesecake stands out on any table, making it a showstopper at gatherings.
- Flexible Serving: Perfect as a dessert after dinner, a sweet snack, or even a delightful breakfast treat.
- Diet-Friendly Options: Easily adapt the recipe to be gluten-free by using gluten-free oats and graham crackers.
Ingredients You’ll Need
- 2 1/2 cups rolled oats: Use gluten-free oats if you want a gluten-free option. They form the base of the crust and are packed with fiber.
- 1/2 cup coconut sugar or brown sugar: This adds a subtle sweetness to the crust. If you’re out of coconut sugar, brown sugar works perfectly.
- 3/8 teaspoon salt: Enhances all the flavors in both the crust and filling.
- 1/2 cup unsalted butter: Make sure it’s at room temperature for easy mixing. This rich fat creates a deliciously decadent crust.
- 1/2 teaspoon vanilla extract: A splash of vanilla elevates both the crust and the filling with its warm flavor.
- 12 full sheets graham crackers (or 1 1/2 cups graham cracker crumbs): The quintessential cheesecake crust ingredient that offers a sweet and crunchy texture. Gluten-free versions are available!
- 1/3 cup granulated sugar: This sweetener is perfect for bringing balance to the filling.
- 6 tablespoons unsalted butter: You’ll need extra butter for the graham cracker crust. Again, use room temperature for easy mixing.
- 1/4 teaspoon salt: Just a hint amidst the sweetness helps to round out the flavors.
- 24 ounces full-fat cream cheese: Ensure it’s at room temperature for the smoothest texture. The full-fat variety provides the creaminess we love in cheesecake.
- 3/4 cup granulated sugar: This is the primary sweetener for the filling. You can experiment with alternatives like honey or agave for different flavor profiles.
- 5 tablespoons milk of choice: Adjust based on your preference, whether it’s dairy or a plant-based alternative.
- 3 tablespoons cornstarch: A vital thickening agent that helps stabilize the filling and gives it a great texture.
- 1 tablespoon lemon juice: This brightens up the flavors; feel free to substitute with more milk if desired.
- 2 teaspoons vanilla extract: Because you can never have too much vanilla, right? It adds another layer of flavor to the filling.
- 1/4 teaspoon salt: Again, we’re balancing flavors to ensure the cheesecake sings!
How to Make Eggless Cheesecake (no special ingredients, extra creamy!)
Grease the springform pan: Start by greasing a 9″ (23 cm) springform pan on the bottom and up the sides to ensure easy release after baking.
Preheat the oven: Set your oven to 350 °F (175 °C), allowing it to come to temperature while you prepare the crust.
Process the crust ingredients: In a food processor, combine the 2 1/2 cups rolled oats, 1/2 cup coconut sugar or brown sugar, and 3/8 teaspoon salt. Process for about 30 seconds until the mixture holds together when pinched.
Press the crust into the pan: Pat the crust mixture evenly 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 the crust in the preheated oven and bake for 14-18 minutes, or until it’s lightly browned. It’s the perfect time to prepare the filling.
Cool the crust: After removing the crust from the oven, let it cool for about 5 minutes before pouring in the cheesecake filling.
Knead the graham crackers: In a clean food processor fitted with an S-blade, pulse 12 full sheets of graham crackers until you have fine crumbs. Avoid turning them into powder.
Combine crust ingredients: In a medium mixing bowl, stir together the graham cracker crumbs, 1/3 cup granulated sugar, and 1/4 teaspoon salt until evenly mixed. Next, add 6 tablespoons softened unsalted butter and stir until fully combined.
Press the mixture into the pan: Transfer the graham cracker mixture into the prepared 9” (23 cm) pan, smoothing it out across the bottom and up the sides gently but firmly to maintain structure when sliced.
Bake the graham cracker crust: Bake for 10-12 minutes until it’s set and no longer appears wet. The center should feel firm when pressed gently.
Lower the oven temperature: Once baked, lower your oven heat to 325 °F (163 °C) for the cheesecake filling.
Beat cream cheese & sugar: In a large mixing bowl, using an electric hand mixer, beat together the 24 ounces of room temperature full-fat cream cheese and 3/4 cup granulated sugar until creamy and smooth.
Mix milk and cornstarch: In a small bowl, whisk together 5 tablespoons of milk and 3 tablespoons cornstarch until smooth, and then add this mixture along with 1 tablespoon lemon juice and 2 teaspoons vanilla extract to the cream cheese blend. Beat on low just until fully incorporated to avoid cracks.
Pour filling into the crust: Gently pour the cheesecake filling over the cooled crust, ensuring an even distribution. If you feel there’s too much filling, don’t force it—just reserve any excess.
Bake the cheesecake: Place the cheesecake in the oven for 35-40 minutes. You’ll know it’s ready when it looks set around the edges but still has a slight jiggle in the center.
Cool the cheesecake: After baking, allow it to cool on a wire rack for 2 1/2 hours. It will firm up more as it cools.
Loosen cheesecake from the pan: Once cooled, run a knife around the edge of the pan to gently detach the cheesecake from the sides. This ensures a clean release.
Chill thoroughly: Place the cheesecake in the refrigerator for at least 4 hours before cutting into it. The longer it chills, the better the flavor develops!
Serve and enjoy: If the oat crust feels too firm straight from the fridge, let the cheesecake sit at room temperature for 20-30 minutes before slicing.
Store any leftovers: If you finish off the whole thing (which can happen!), cover and refrigerate any leftovers for up to 5 days. You can also freeze individual slices or the whole cheesecake for up to 3 months.
Storing & Reheating
To store your Eggless Cheesecake, simply cover it with plastic wrap or place it in an airtight container and keep it in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecake whole or in slices. Just wrap it tightly to prevent freezer burn and pop it in the freezer, where it can stay for up to 3 months. When you’re ready to enjoy, thaw in the refrigerator overnight. While the texture may slightly change, let it sit at room temperature for about 30 minutes for a deliciously creamy bite.
Chef’s Helpful Tips
- To avoid cracks in your cheesecake, do not overbeat the filling once the cornstarch is added. Just mix until combined!
- Ensure all your ingredients, especially the cream cheese and butter, are at room temperature to create a smooth filling.
- If your cheesecake is too soft or jiggly in the center after baking, it may need more time in the oven. Just keep an eye on it!
- For an added flavor boost, consider adding a little bit of zest from an orange or lemon to the filling.
- If you’re looking to make this a day ahead, it can be made and stored in the refrigerator overnight—this enhances the flavors beautifully!
Even with a simple recipe like this Eggless Cheesecake (no special ingredients, extra creamy!), each bite is nothing short of a comforting experience. It’s rich, creamy, and absolutely delightful without being overly sweet. I encourage you to experiment a bit—swap out the sweeteners, or even try different flavors in the filling. You’ll find so much joy in creating this cheesecake and sharing it with friends and family! Enjoy every slice!
Recipe FAQs
Can I make this cheesecake gluten-free?
Absolutely! Just use gluten-free rolled oats and gluten-free graham crackers to ensure everyone can enjoy this decadent dessert without worries.
How do I know when the cheesecake is done?
The cheesecake is done when the edges appear set and slightly puffed while the center remains slightly jiggly. It will firm up as it cools and chills in the refrigerator.
Can I use a different type of sweetener?
Sure! If you prefer, you can substitute with honey or maple syrup. Just remember to adjust the quantity as they are liquid sweeteners and might require slight adjustments to the other ingredients.
How long can I store leftovers?
You can keep any leftovers covered in the refrigerator for up to 5 days. For longer storage, it can be frozen for up to 3 months. Just allow it to thaw naturally in the fridge overnight before enjoying!
PrintMore Desserts & Appetizers Recipes
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Eggless Cheesecake (no special ingredients, extra creamy!)
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 8 hours 15 minutes
- Yield: 12 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
This Eggless Cheesecake is an easy, homemade dessert packed with creamy goodness. With key ingredients like cream cheese and coconut sugar, it’s the perfect treat for gatherings or cozy nights in. Enjoy the delightful flavor with simple prep!
Ingredients
- 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, room temperature
- 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, 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, or until it holds together when pinched.
- Pat the crust mixture over the bottom and up the sides of the prepared springform pan.
- Bake for 14-18 minutes until lightly brown, and prepare the filling while the crust bakes.
- After baking, remove the crust from the oven and let cool for 5 minutes before adding the cheesecake filling.
Notes
Ensure cream cheese is at room temperature for easy mixing.
Use gluten-free oats and graham crackers if necessary.
Customize the sweetness by adjusting the sugar types used.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
