Description

This eggless cheesecake is a delightful treat, featuring a creamy texture and rich flavor. Made with simple ingredients like cream cheese, coconut sugar, and graham crackers, it’s the perfect homemade dessert for gatherings or a comforting evening at home.

Ingredients

Scale

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
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
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 easily holds together when pinched.
Pat the mixture over the bottom and up the sides of the prepared springform pan. It won't reach the top.
Bake for 14-18 minutes or until lightly brown; prepare the filling while the crust bakes.
Remove the crust from the oven and let it cool for 5 minutes before adding the cheesecake filling.

Notes

For a gluten-free option, ensure all ingredients are labeled gluten-free.
Adjust the sweetness by increasing or decreasing the sugar to taste.
Using room temperature cream cheese will help achieve a smooth filling.

Nutrition

Serving Size: 1 slice
Calories: 397
Sugar: 22g
Sodium: 300mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 6g
Cholesterol: 70mg