Eggless cheesecake lovers, rejoice! This Eggless Cheesecake is everything you dream of—creamy, rich, and incredibly satisfying, all without the use of eggs. I’ll never forget the first time I served this dessert to a group of friends, who were instantly captivated by its velvety texture and rich flavor. It feels special and indulgent but remains easy enough to whip up for a casual weeknight treat. Imagine slicing into a perfectly chilled cheesecake, its smooth surface glistening in the light, waiting to be devoured. This is the kind of dessert that earns you compliments and second helpings—perfect for dinner parties or just a cozy evening at home.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Eggless Cheesecake (no special ingredients, extra creamy!)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Eggless Cheesecake (no special ingredients, extra creamy!)

Eggless Cheesecake (no special ingredients, extra creamy!)

What sets this Eggless Cheesecake apart is not just its melt-in-your-mouth texture, but also the simplicity of its ingredients. You won’t need to hunt for specialty items or complicated tools. The recipe calls for everyday ingredients, making it both budget-friendly and accessible. Whether you’re vegan, allergic to eggs, or just looking for a lighter dessert option, this cheesecake satisfies. It’s so good that you’ll find yourself wanting to make it again and again—trust me! So roll up your sleeves and let’s dive into this creamy, dreamy cheesecake experience.

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep and you’ll be on your way to a fabulous dessert.
Irresistible Flavor: Rich, creamy, and sweet with a hint of vanilla and lemon, this cheesecake is a flavor bomb.
Eye-Catching Appeal: With its gorgeous presentation, it’s sure to impress anyone you serve.
Flexible Serving: Perfect for any occasion—be it parties, potlucks, or even brunch.
Diet-Friendly Options: Can easily be adapted for gluten-free diets with proper substitutions.

Ingredients You’ll Need

2 1/2 cups rolled oats – The base for the crust; use gluten-free oats if needed.
1/2 cup coconut sugar or brown sugar – Adds natural sweetness with a slight caramel flavor to the crust.
3/8 teaspoon salt – Enhances flavors.
1/2 cup unsalted butter – Room temperature; brings richness to the crust.
1/2 teaspoon vanilla extract – Adds depth and fragrance.
12 full sheets graham crackers or 1 1/2 cups graham cracker crumbs – A classic cheesecake base; choose gluten-free as needed.
1/3 cup granulated sugar – Sweetens the crust.
6 tablespoons unsalted butter – Used in the cheesecake filling for a creamy luscious texture.
1/4 teaspoon salt – A little salt does wonders in balancing sweetness.
24 ounces full-fat cream cheese – Room temperature; the star of the filling for that creamy texture.
3/4 cup granulated sugar – Sweetens the cheesecake without overpowering it.
5 tablespoons milk of choice – Helps achieve the desired texture; can use dairy or plant-based.
3 tablespoons cornstarch – Acts as a thickener; helps set the cheesecake without eggs.
1 tablespoon lemon juice – Brightens the flavor, but you can substitute with milk if preferred.
2 teaspoons vanilla extract – Enhances the overall flavor profile.
1/4 teaspoon salt – Again, balances the sweetness.

How to Make Eggless Cheesecake (no special ingredients, extra creamy!)

Grease the springform pan: Start by greasing a 9″ (23 cm) springform pan on the bottom and up the sides. This helps prevent sticking later and makes for easy removal.

Preheat the oven: Set your oven to 350 °F (175 °C). It needs to be hot and ready for that delicious crust.

Process crust ingredients: Place 2 1/2 cups rolled oats, 1/2 cup coconut sugar, and 3/8 teaspoon salt into a food processor. Pulse for about 30 seconds, or until the mixture easily holds together when pinched.

Prepare the crust: Pat the crust mixture over the bottom and gently up the sides of the greased springform pan. Don’t worry if it doesn’t reach all the way to the top—just cover enough to form a solid base.

Bake the crust: Place in the preheated oven and bake for 14-18 minutes until it’s lightly golden. While that happens, you can prepare your filling.

Cool the crust: Once done, remove the crust from the oven and let it cool for about 5 minutes before adding the cheesecake filling.

Prepare cheesecake filling: Turn down your oven to 325 °F (163 °C). In a large bowl, beat 24 ounces of room-temperature cream cheese and 3/4 cup granulated sugar using an electric mixer on medium speed until creamy and smooth.

Mix cornstarch and milk: In a separate small bowl, combine 5 tablespoons of milk of choice with 3 tablespoons of cornstarch and stir until there are no lumps. Add this to the cream cheese mixture along with 1 tablespoon lemon juice, 2 teaspoons vanilla extract, and 1/4 teaspoon salt.

Combine gently: Mix the cheesecake filling on low speed until just incorporated. Be cautious not to overbeat; you want it smooth but not fluffy to avoid cracks.

Pour into crust: Carefully pour the creamy filling over your prepared crust. It should fit perfectly. If you have excess filling, do not pour it all over.

Bake the cheesecake: Return to the oven and bake for 35-40 minutes. The middle should still be slightly jiggly when done, which ensures creaminess.

Cool the cheesecake: After baking, let it cool on a wire rack for about 2 1/2 hours. This resting time helps improve flavors and texture.

Loosen and chill: Run a knife around the inside of the pan to help release the cheesecake, then chill in the fridge for a minimum of 4 hours before serving.

Cutting tips: If the cheesecake feels too firm to cut right from the fridge, allow it to sit at room temperature for 20-30 minutes for easier slicing.

Store leftovers: Any leftover cheesecake can be covered and refrigerated for up to 5 days, or frozen for up to 3 months. Thaw thoroughly in the refrigerator before enjoying.

Storing & Reheating

To keep your Eggless Cheesecake fresh, store it in an airtight container in the fridge for up to 5 days. For longer storage, wrap it well and freeze for up to 3 months. When ready to indulge, thaw it overnight in the fridge. While the texture may slightly change after freezing, allowing it to rest at room temperature will help restore its creamy goodness.

Chef’s Helpful Tips

Be sure your cream cheese is at room temperature; this prevents lumps in your filling.
Avoid overmixing, as it can introduce air and cause cracks in your cheesecake.
When preparing the crust, ensure it’s well-pressed and evenly distributed to support the richness of the filling.
For a flavor boost, consider adding a teaspoon of almond extract alongside the vanilla.
If you prefer a sweet-tart profile, adjust the lemon juice according to your taste.
This recipe is perfect for making ahead; prepare and refrigerate it the day before your gathering.

This luscious Eggless Cheesecake is indeed a treat for the senses, whether you’re entertaining guests, celebrating a special occasion, or simply satisfying a sweet craving. The creamy, velvety texture and balance of flavors make it a standout dessert without fuss. Feel free to toss in some fruit toppings or chocolate drizzle on your slice for an extra treat!

Recipe FAQs

Can I use low-fat cream cheese?

Absolutely! Low-fat cream cheese can be used, but keep in mind it might affect the creaminess of the cheesecake slightly. It’s best enjoyed with full-fat cream cheese for that luxurious taste and texture.

How can I make this cheesecake gluten-free?

To make this Eggless Cheesecake gluten-free, simply use gluten-free rolled oats and graham crackers. Look for certified gluten-free options to ensure there is no cross-contamination.

Can I change the flavor of the cheesecake?

You can easily customize the flavor! Consider adding a few tablespoons of your favorite fruit puree, such as strawberry or blueberry, into the filling. Adjust sweetness if needed to balance tart flavors.

How can I avoid cracks on my cheesecake?

To minimize the chance of cracks, avoid overmixing your filling, bake at a lower temperature, and let it cool gradually instead of exposing it to drastic temperature changes. Also, a water bath during baking can help keep the moisture level high.

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Eggless Cheesecake (no special ingredients, extra creamy!)

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Author: Peter
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

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Description

This Eggless Cheesecake is incredibly creamy and made with simple ingredients like cream cheese and graham crackers. Its irresistible flavor and easy preparation make it a delightful dessert for any gathering or sweet craving.

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 until it holds together.
Pat the mixture over the bottom and up the sides of the prepared springform pan, not filling all the way to 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 filling.

Notes

Use gluten-free oats and graham crackers to make this dessert gluten-free.
You can substitute lemon juice with additional milk if desired.
Make sure the cream cheese is at room temperature for a smooth filling.