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.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 250mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 6g
Cholesterol: 45mg