Description
This Valentine Eggless Cheesecake is creamy and delightful, featuring coconut sugar and a graham cracker crust. A simple yet indulgent dessert for your loved ones!
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, room temperature
- 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, 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
- Grease a 9" (23 cm) springform pan on the bottom and sides.
- Preheat the oven to 350 °F (175 °C).
- In a food processor, combine the crust ingredients and blend until they hold together when pinched.
- Press the mixture into the bottom and sides of the greased springform pan, though it may not reach the top.
- Bake the crust for 14-18 minutes until lightly brown, and prepare the filling while the crust is baking.
- After removing the crust from the oven, allow it to cool for 5 minutes before adding the cheesecake filling.
Notes
Ensure the cream cheese is at room temperature for easier mixing.
Use gluten-free graham crackers if needed to keep the recipe gluten-free.
Feel free to add your favorite fruit on top for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg