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
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
- 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