Valentine Eggless Cheesecake
The perfect Valentine Eggless Cheesecake brings together all the creamy goodness you love in a traditional cheesecake, minus the eggs. With its dreamy texture and rich flavor, this dessert is a true crowd-pleaser that requires no special ingredients. Whether you’re celebrating Valentine’s Day, a birthday, or just need to treat yourself, this cheesecake will make your heart skip a beat. It’s that dreamy, creamy dessert that will steal the show at any gathering.
Table of Contents
When I first stumbled upon this eggless cheesecake recipe, I was skeptical. How could it possibly compare to the traditional version? But after one bite, I was hooked! The combination of a crunchy homemade oat crust, the velvety cream cheese filling, and the hint of vanilla and lemon made this cheesecake an instant favorite. It’s super easy to whip up, and while the cook time might be long, the hands-on time is just around 15 minutes. Trust me, once you try this, it will go straight to the top of your dessert lineup.
Why You’ll Love This Recipe
- Simple & Quick: In just 15 minutes of prep, you can have this cheesecake in the oven. A little patience is all you need afterward!
- Irresistible Flavor: Creamy, rich, and with a hint of sweetness, each bite melts in your mouth and leaves you wanting more.
- Eye-Catching Appeal: This cheesecake is as beautiful as it is delicious, making it perfect for special occasions.
- Flexible Serving: Perfect for celebrations, casual snacks, or impressing guests—there’s no wrong time for cheesecake!
- Diet-Friendly Options: With easy adaptations, you can make this dessert gluten-free and dairy-free.
Ingredients You’ll Need
- 2 1/2 cups rolled oats: For a rich, nutty, and gluten-free crust (make sure to choose gluten-free oats if needed).
- 1/2 cup coconut sugar or brown sugar: Adds a touch of caramel sweetness to the crust.
- 3/8 teaspoon salt: Enhances the flavors and balances the sweetness.
- 1/2 cup unsalted butter: Make sure it’s at room temperature for easy blending.
- 1/2 teaspoon vanilla extract: Infuses a warm and comforting flavor throughout.
- 12 full sheets graham crackers or 1 1/2 cups graham cracker crumbs: This offers that classic cheesecake crust. Choose gluten-free options if required.
- 1/3 cup granulated sugar: Sweetens the crust without overpowering it.
- 6 tablespoons unsalted butter: Added to the graham cracker mixture for richness.
- 1/4 teaspoon salt: Again, for flavor enhancement.
- 24 ounces full-fat cream cheese: Essential for that creamy, decadent filling—make sure it’s softened for best mixing.
- 3/4 cup granulated sugar: Sweetens the cheesecake filling.
- 5 tablespoons milk of choice: This helps create a smooth texture; any milk works, from almond to dairy.
- 3 tablespoons cornstarch: Acts as a thickening agent, ensuring your cheesecake sets perfectly.
- 1 tablespoon lemon juice: Provides a refreshing zing to balance the richness.
- 2 teaspoons vanilla extract: For more vanilla flavor.
- 1/4 teaspoon salt: To bring harmony to the flavors.
How to Make Valentine Eggless Cheesecake
Grease the pan: Start by greasing a 9″ springform pan on the bottom and up the sides to prevent sticking. A little butter or non-stick spray will do wonders.
Preheat the oven: Set your oven to 350°F (175°C) because we want it hot and ready for the crust.
Prepare the crust: Combine 2 1/2 cups rolled oats, 1/2 cup coconut sugar (or brown sugar), and 3/8 teaspoon salt in a food processor. Pulse it until it holds together when pinched, about 30 seconds.
Press the crust mixture: Pat the crust mixture over the bottom and up the sides of your springform pan. It’s okay if it doesn’t reach the top—just get it evenly distributed.
Bake the crust: Place it in the preheated oven for 14-18 minutes, until it’s lightly browned. While that’s in the oven, you can prep the filling.
Cool the crust: Once baked, take the crust out and let it cool for about 5 minutes before you add the cheesecake filling.
Mix graham cracker crumbs: If using full sheets of graham crackers, place them in a food processor and pulse until they reach fine crumbs, but don’t overdo it!
Combine graham cracker ingredients: In a medium bowl, mix the graham cracker crumbs, 1/3 cup granulated sugar, and 1/4 teaspoon salt. Pour in 6 tablespoons of melted unsalted butter, and stir until combined.
Prepare the pie pan: Press this mixture into the bottom and up the sides of a 9” pie pan or springform pan. Use a flat-bottomed measuring cup to help you smooth it out.
Bake the crust again: Bake for 10-12 minutes, until it’s firm to the touch but not hard. Let it cool completely on a wire rack for about 30-60 minutes.
Adjust the oven temperature: Turn your oven down to 325°F (163°C) for baking the cheesecake.
Mix the filling: In a large mixing bowl, beat the 24 ounces of softened cream cheese and 3/4 cup granulated sugar on medium speed until creamy.
Combine milk and cornstarch: In a separate bowl, mix 5 tablespoons of milk with 3 tablespoons of cornstarch until smooth. Then add this mixture, 1 tablespoon of lemon juice, 2 teaspoons of vanilla extract, and 1/4 teaspoon salt to the cream cheese mixture. Mix on low speed to combine, being careful not to overbeat as this can create cracks.
Pour the filling: Carefully pour the creamy filling over the cooled crust. Make sure not to overfill—there should be a bit of space at the top.
Bake the cheesecake: Place it in the oven and bake for 35-40 minutes. The center should remain a little jiggly, but the edges will be set.
Cool before chilling: Once baked, let it cool on a rack for about 2 1/2 hours. This cooling phase helps prevent cracks from forming later.
Loosen the edges: After cooling, run a knife around the inside of the pan to ensure nothing is sticking, then chill for at least 4 hours or even overnight.
Serve it up: For best results, let the cheesecake sit at room temperature for about 20-30 minutes before slicing to make it easier to cut through the firm oat crust.
Storing & Reheating
To keep your cheesecake fresher for longer, cover it tightly and refrigerate for up to 5 days. For longer storage, freeze it whole or in slices for up to 3 months. When you’re ready to enjoy it, allow it to thaw overnight in the fridge. If the texture firms up too much, a quick 20-minute sit at room temperature will enhance its delightful creaminess.
Chef’s Helpful Tips
- Avoid overmixing: When combining the cream cheese with sugar, mix just until combined. Overmixing may lead to cracks.
- Room temperature ingredients: Always use room temperature cream cheese; it allows for a smooth blend without lumps.
- Keep an eye on the timer: It’s easier to risk underbaking than overbaking—stay close and check around the 30-minute mark!
- Perfect serving: Chill thoroughly before slicing. If the crust seems too firm, let it sit out for a bit to soften.
- Flavor boosting: For an extra zing, consider adding zest from a lemon to the filling before baking.
Every dessert tells a story, and this cheesecake is no exception. It is creamy, comforting, and surprisingly easy to prepare. Making it for a loved one (or treating yourself!) is a fantastic choice, and once you dive into a slice, you’ll wonder how you ever did without it. Give it a go, and let this Valentine Eggless Cheesecake become a staple in your dessert repertoire!
Recipe FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but keep in mind that the texture might not be as creamy. The richness from full-fat cream cheese adds to the overall flavor and mouthfeel of this cheesecake.
How do I know when the cheesecake is done?
The cheesecake should have a slightly jiggly center when you remove it from the oven. If the edges are set and the middle is still a bit wobbly, it’s perfect. The cheesecake will continue to firm up as it cools.
Can I make this cheesecake in advance?
Absolutely! This cheesecake holds its flavor and texture well when made ahead. Just follow the storage instructions carefully to keep it fresh, and allow it to chill in the fridge for the best taste.
What can I substitute for cornstarch in the recipe?
If you don’t have cornstarch available, you can use arrowroot powder or even flour as a thickener. Just be aware that it might slightly alter the texture but still deliver delicious results.
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📖 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 & Appetizers
- Method: Baking
- Cuisine: American
Description
This eggless cheesecake is irresistibly creamy and simple to prepare, featuring cream cheese and a graham cracker crust, perfect for a delightful dessert!
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
- 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
Instructions
- Grease a 9-inch springform pan on the bottom and up the sides.
- Preheat the oven to 350°F (175°C).
- In a food processor, combine the crust ingredients and process for about 30 seconds until it holds together when pinched.
- Press the mixture into the bottom and sides of the prepared pan, though it won't reach the top.
- Bake the crust for 14-18 minutes until lightly browned; prepare the filling while it bakes.
- After baking, let the crust cool for 5 minutes before adding the cheesecake filling.
Notes
Use gluten-free oats and graham crackers if needed for dietary restrictions.
Make sure the cream cheese is at room temperature for easier mixing.
You can adjust the sugar level based on your sweetness preference.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
