If you’re dreaming of a creamy, luscious dessert that doesn’t rely on eggs, you’re in for a treat with this Eggless Cheesecake! No special ingredients are needed, and it’s incredibly simple to put together. The rich flavors and smooth texture of this cheesecake will remind you why cheesecake is often a go-to favorite. Plus, with every bite, you’ll experience that perfect blend of sweet and buttery graham cracker crust wrapped around creamy filling that’s simply irresistible.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Eggless Cheesecake (no special ingredients, extra creamy!)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Eggless Cheesecake (no special ingredients, extra creamy!)

Eggless Cheesecake (no special ingredients, extra creamy!)

I still remember the first time I decided to whip up this eggless version. I wanted something that could cater to different dietary needs while still delivering on taste. This dessert is perfect for gatherings, celebrations, or even just an indulgent night in. It has quickly become a staple in my dessert repertoire, and I’m excited to share it with you! Whether you’re a seasoned dessert connoisseur or a casual home cook, this eggless cheesecake is bound to become a favorite. Dive in, and let your sweet tooth guide the way!

Why You’ll Love This Recipe

Simple & Quick: With only 15 minutes of prep time, you can have this cheesecake ready to bake.
Irresistible Flavor: Each bite melts in your mouth with a rich, creamy texture complemented by a crunchy graham cracker crust.
Eye-Catching Appeal: This cheesecake looks stunning on any dessert table, making it the perfect centerpiece.
Flexible Serving: Great for parties, holiday celebrations, or as a sweet snack any day of the week.
Diet-Friendly Options: No eggs or unusual ingredients, making it suitable for many dietary preferences.

Ingredients You’ll Need

2 1/2 cups rolled oats: Used to create a gluten-free crust; ensure to pick gluten-free oats if you’re avoiding gluten.
1/2 cup coconut sugar or brown sugar: Adds natural sweetness while keeping the crust chewy; brown sugar can be a great alternative.
3/8 teaspoon salt: Balances the sweetness and enhances flavors.
1/2 cup unsalted butter (room temperature): Gives the crust richness; avoid salted butter as it can alter the flavor.
1/2 teaspoon vanilla extract: A classic flavor enhancer that adds warmth to both crust and filling.
12 full sheets graham crackers or 1 1/2 cups graham cracker crumbs: Forms the base of the cheesecake; gluten-free versions are available as well.
1/3 cup granulated sugar: Sweetens the crust; you may also use coconut sugar for a different flavor.
6 tablespoons unsalted butter: Used in the crust for that delicious buttery taste, same as above regarding salted vs. unsalted.
24 ounces full-fat cream cheese (room temperature): The star of the cheesecake, providing that creamy, rich taste.
3/4 cup granulated sugar: This adds sweetness to the filling; it’s best to stick to regular granulated sugar here for smooth results.
5 tablespoons milk of choice: Helps smooth the filling; any milk works, including non-dairy options.
3 tablespoons cornstarch: Acts as a thickener, giving the cheesecake structure without eggs.
1 tablespoon lemon juice: Brightens the flavor of the cheesecake; you can use more milk if you’re not keen on lemon.
2 teaspoons vanilla extract: Enhances the filling’s flavor and adds that lovely aroma.
1/4 teaspoon salt: Just a pinch to balance all the flavors.

How to Make Eggless Cheesecake (no special ingredients, extra creamy!)

Grease the Pan: Start by greasing a 9″ (23 cm) springform pan on the bottom and up the sides. This will ensure easy release later on.

Preheat the Oven: Set your oven to 350°F (175°C); this will be crucial for baking the crust to perfection.

Process the Crust Ingredients: In a food processor, combine 2 1/2 cups rolled oats, 1/2 cup coconut sugar, 3/8 teaspoon salt, and 1/2 cup unsalted butter. Process for 30 seconds or until the mixture holds together when pinched.

Shape the Crust: Press the mixture evenly over the bottom and slightly up the sides of the prepared springform pan. It won’t go all the way up, but that’s okay; just make sure it’s compact.

Bake the Crust: Place the pan in the oven and bake for 14-18 minutes until the edges are lightly browned. Meanwhile, you can start working on the cheesecake filling.

Cool the Crust: Remove the crust once baked and let it cool for about 5 minutes while you prepare the filling.

Prepare the Filling: Lower the oven temperature to 325°F (163°C). In a large mixing bowl, beat 24 ounces of room temperature full-fat cream cheese with 3/4 cup granulated sugar using a hand mixer at medium speed. Blend just until smooth and creamy.

Mix Cornstarch and Milk: In a medium bowl, whisk together 5 tablespoons milk and 3 tablespoons cornstarch until no lumps remain. It’s important to avoid lumps for a silky filling.

Combine Ingredients: Add the cornstarch mixture, along with 1 tablespoon lemon juice, 2 teaspoons vanilla extract, and 1/4 teaspoon salt to the cream cheese mixture. Beat on low speed until all ingredients are well incorporated. Be careful not to overmix, as that can lead to cracks in your cheesecake.

Pour the Filling: Carefully pour the cheesecake filling over the cooled crust. You might have a bit of filling leftover; avoid overflowing.

Bake the Cheesecake: Place it back in the oven and bake for 35-40 minutes. The center should still be a bit jiggly when done; that’s a key sign for creamy cheesecake perfection.

Cool: Once baked, remove the cheesecake and place it on a rack to cool for about 2 1/2 hours.

Loosen the Edges: After cooling, run a knife around the inside edges of the pan to loosen the crust gently.

Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours before slicing to set properly. Just a tip: If the crust is very firm after chilling, let it sit at room temperature for about 20-30 minutes before cutting.

Store Leftovers: If you have any leftovers (though it’s hard not to devour the whole thing!), cover and refrigerate for up to 5 days or freeze whole or in slices for up to 3 months, letting them thaw in the fridge overnight as needed.

Storing & Reheating

This cheesecake can be stored at room temperature for up to 2 hours. For longer storage, keep it in the fridge in an airtight container for up to 5 days. If you’d like to freeze it, make sure to wrap it tightly and enjoy within 3 months. When reheating, let it sit at room temperature for about 20 minutes to refresh its creamy texture and flavor.

Chef’s Helpful Tips

Avoid Overmixing: When combining the filling ingredients, don’t overbeat to prevent cracking.
Use Room Temperature Ingredients: Bring cream cheese and butter to room temperature for easier blending.
Check for Doneness: A jiggly center is key for perfect texture, so don’t worry if it looks a bit soft; it will firm up as it chills.
Enhance Flavor: Consider adding a teaspoon of your favorite citrus zest for an elevated flavor profile.
Make-Ahead Friendly: This cheesecake holds up beautifully, making it perfect for preparing a day in advance.

There’s something deeply satisfying about crafting a dessert that brings people together around the table. This cheesecake does just that—it’s rich, creamy, and realizes all your dessert dreams without needing any eggs. Experiment with different toppings like fresh fruits, chocolate sauce, or even a dusting of cocoa powder for variety. So grab your ingredients, rally your friends or family, and get ready to enjoy a slice of this eggless indulgence!

Recipe FAQs

Can I use low-fat cream cheese?

Yes, you can substitute low-fat cream cheese, but keep in mind that it may not yield the same creamy texture and rich flavor as full-fat cream cheese.

What can I substitute for the sugar?

For a healthier option, you can use honey or maple syrup. Just remember to adjust the liquid ingredients slightly to maintain the cheesecake’s texture.

How long will the cheesecake last in the fridge?

Your eggless cheesecake will last in the refrigerator for about 5 days. Make sure to keep it covered to maintain its texture and flavor.

Can I make this cheesecake dairy-free?

Absolutely! Use dairy-free cream cheese and a plant-based milk alternative, and make sure the butter you choose is dairy-free as well. This way, anyone with dietary restrictions can enjoy this treat!

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Eggless Cheesecake (no special ingredients, extra creamy!)

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Author: Peter
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

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Description

Treat yourself to this eggless cheesecake that’s absolutely creamy and full of flavor. Made with simple ingredients like cream cheese, graham crackers, and coconut sugar, it’s ideal for any gathering or a comforting dessert at home.

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, 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

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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 prepared springform pan, leaving some space at the top.
Bake for 14-18 minutes or until lightly golden brown, while preparing the filling.
Remove the pan from the oven and let the crust cool for 5 minutes before adding the cheesecake filling.

Notes

Make sure the cream cheese is at room temperature for easy mixing.
You can substitute milk with a plant-based option for a dairy-free version.
For a thicker crust, use more graham crackers or crumbs.