Eggless Cheesecake (no special ingredients, extra creamy!)
Servings 12
This eggless cheesecake is just like a regular cheesecake, but even creamier, quicker and easier to make! Simply use gluten-free oats or graham crackers to make it gluten-free.
Ingredients
For a cookie crust:
- 2 1/2 cups (230 grams) rolled oats use gluten-free oats if you're GF
- 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
For a homemade graham cracker crust:
- 12 full sheets graham crackers or 1 1/2 cups (180 grams) graham cracker crumbs - use GF graham crackers if you're GF
- 1/3 cup (66 grams) granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons (84 grams) unsalted butter melted
For the filling:
- 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
If making a cookie crust:
- 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. Process for about 30 seconds or until it easily holds together when pinched.2 1/2 cups (230 grams) rolled oats, 1/2 cup (100 grams) coconut sugar, 3/8 teaspoon salt, 1/2 cup (113 grams) unsalted butter, 1/2 teaspoon vanilla extract
- Pat over the bottom and up the sides of the prepared springform pan. It won't make it all the way to the top.
- Bake for 14-18 minutes or until lightly brown (prepare the filling while the crust bakes).
- Remove from the oven and let cool for 5 minutes before pouring in the cheesecake filling.
If making a homemade graham cracker crust:
- Preheat the oven to 350 °F (175 °C).
- Place the graham crackers in a food processor fitted with an S-blade and pulse until you have uniform fine crumbs, but not a powder.12 full sheets graham crackers
- In a medium mixing bowl, stir together the graham cracker crumbs, sugar and salt until well combined.1/3 cup (66 grams) granulated sugar, 1/4 teaspoon salt
- Stir in the butter until well combined.6 tablespoons (84 grams) unsalted butter
- Press onto the bottom and up the sides of an ungreased 9” (23 cm) pie pan or 9" (23 cm) springform pan. Use a small flat-bottomed measuring cup to help smooth the bottom crust, but be careful not to apply too much pressure, and run a spoon around the bottom edge where the sides meet the base. This helps keep the crust intact when you slice it.
- Bake for 10-12 minutes or until it no longer appears wet. Gently press the center of the crust with your fingertip. It should feel firm and not crumbly or overly soft. Remove to a wire rack to cool completely, about 30-60 minutes.
To bake the cheesecake:
- Turn the oven down to 325 °F (163 °C).
- In a large mixing bowl, beat the cream cheese and sugar using an electric hand mixer at medium speed. Beat just until well combined and creamy.24 ounces (680 grams) full-fat cream cheese, 3/4 cup (150 grams) granulated sugar
- Mix together the milk and cornstarch until no lumps remain. Add this and the remaining ingredients to the cream cheese mixture. Beat on low until well incorporated. Overbeating will make cracks so don't overmix.5 tablespoons milk of choice, 3 tablespoons cornstarch, 1 tablespoon lemon juice, 2 teaspoons vanilla extract, 1/4 teaspoon salt
- Pour over the crust. It was the perfect amount for the both crusts. If you have too much filling, don't pour it over the crust.
- Bake for 35-40 minutes (using a pie pan will be closer to 40). The middle will still be a little jiggly.
- Remove to a rack to cool for 2 1/2 hours.
- Use a knife to run around the inside of the pan to loosen the crust from the pan.
- Chill for at least 4 hours before cutting.
- If the homemade oat crust is very firm and too difficult to cut straight from the fridge, let the cheesecake sit at room temperature for 20-30 minutes.
- Cover and refrigerate any leftovers for up to 5 days. It can also be frozen whole or in pieces and thawed overnight in the fridge.
Notes
- For the cookie crust, coconut sugar is used to mimic the taste of a graham cracker crust. If you want, you can use brown sugar instead, but it'll taste less like a graham cracker crust.
- If you live outside of the US - you likely have a different type of cream cheese than in the US. US cream cheese is firmer and meant for baking, rather than the kind for toast, like in Europe. For 8 ounces (225 grams) of cream cheese, buy a 300-gram package (the stuff at Aldi, Lidl, etc. works just as well as Philadelphia), put it in the center of a clean tea towel or cheesecloth, and squeeze out the liquid until you have 225 grams of cream cheese. So for this recipe, buy 900 grams of cream cheese and squeeze out the liquid until you have 680 grams of cream cheese left.
- You can use a different proportion of lemon juice and milk, as long as you have 6 tablespoons total.
- If you use European butter, the crust will fall a little bit down the sides of the pan. After 14 minutes of baking, remove from the oven and use a spoon to press the crust back into place. Bake for another 4 minutes.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The values given are for the homemade cookie crust.
Nutrition
Calories: 373kcalCarbohydrates: 28gProtein: 5gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 78mgSodium: 322mgPotassium: 80mgFiber: 0.04gSugar: 19gVitamin A: 998IUVitamin C: 0.5mgCalcium: 69mgIron: 0.4mgNet Carbs: 28
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤