Valentine Eggless Cheesecake
Valentine’s Day calls for something sweet, something creamy, and something that says, “I care.” Enter the Eggless Cheesecake! This indulgent dessert boasts a luscious, silky texture and a flavor profile that dances on your taste buds. Made without eggs, it caters to vegetarian preferences while ensuring that no one misses out on this creamy delight. With a buttery crust made from gluten-free oats and graham crackers, and a filling that is rich yet light, this cheesecake becomes the perfect centerpiece for your Valentine’s celebration.
Table of Contents
The beauty of this Eggless Cheesecake lies not only in its taste but also in its effortless preparation. With just 15 minutes of hands-on time and a little patience while it chills, you can create a dessert that would impress anyone, from family to friends. The contrast between the crunchy crust and the smooth cream cheese filling hits all the right notes, making this dessert a showstopper on any dining table. I can’t wait for you to try this recipe, which belongs in your dessert repertoire!
Why You’ll Love This Recipe
- Simple & Quick: Ready in under 15 minutes, plus chilling time!
- Irresistible Flavor: Creamy, smooth texture with a hint of vanilla that melts in your mouth.
- Eye-Catching Appeal: A beautiful slice makes for a stunning presentation.
- Flexible Serving: Perfect for romantic dinners, celebrations, or just a delightful treat on a Tuesday night.
- Diet-Friendly Options: Easily adaptable for gluten-free diets.
Ingredients You’ll Need
- 2 1/2 cups rolled oats: Use gluten-free oats if needed. They make the perfect base for a crispy, wholesome crust.
- 1/2 cup coconut sugar or brown sugar: Adds sweetness as well as a hint of caramel flavor.
- 3/8 teaspoon salt: A pinch enhances the sweetness and balances flavors.
- 1/2 cup unsalted butter: This should be at room temperature to blend seamlessly into the crust.
- 1/2 teaspoon vanilla extract: Pure vanilla adds depth and aroma.
- 12 full sheets graham crackers or 1 1/2 cups graham cracker crumbs: Use gluten-free graham crackers for a satisfying crunch.
- 1/3 cup granulated sugar: Sweetens the crust for balance.
- 6 tablespoons unsalted butter: This is melted for the crust to bind the ingredients together.
- 1/4 teaspoon salt: Again, for flavor enhancement in the crust.
- 24 ounces full-fat cream cheese: Room temperature cream cheese is a must for a smooth filling.
- 3/4 cup granulated sugar: This blends into the filling, creating a sweet, creamy texture.
- 5 tablespoons milk of choice: It provides moisture to the filling; any milk will work!
- 3 tablespoons cornstarch: A thickener that helps set the cheesecake without eggs.
- 1 tablespoon lemon juice: Brightens up the flavor; you can substitute more milk if you prefer.
- 2 teaspoons vanilla extract: Helps in flavoring the creamy filling.
- 1/4 teaspoon salt: Balances the sweetness in the filling.
How to Make Valentine Eggless Cheesecake
Grease the Pan: Start by greasing the bottom and sides of a 9″ (23 cm) springform pan. This step is crucial as it helps the cheesecake release without sticking when it’s time to slice into it.
Preheat the Oven: Get your oven ready by preheating it to 350 °F (175 °C). The right temperature ensures an even bake for your crust and filling.
Make the Crust: Combine the rolled oats, coconut sugar (or brown sugar), salt, and softened unsalted butter in your food processor. Blitz for about 30 seconds until the mixture holds together when pinched. This forms a deliciously rich and nutritious crust.
Shape the Crust: Evenly pat the crust mixture over the bottom and up about halfway along the sides of the greased springform pan. Don’t worry if it doesn’t reach all the way to the top; it will still hold beautifully.
Bake the Crust: Place the crust in the oven and bake for 14-18 minutes until it’s lightly golden brown. While it’s baking, you can start preparing the filling. Once done, let it cool for about 5 minutes.
Prepare Cracker Crumbs: If you are using whole graham crackers, pulse them in the food processor until you get fine crumbs. If you’ve purchased pre-crumbed graham crackers, you can skip this step.
Combine Crust Ingredients: In a mixing bowl, stir together the graham cracker crumbs, sugar, and salt until well combined. Drizzle in the melted unsalted butter, mixing until the crumbs are evenly coated.
Press into Pan: Pour the crumb mixture into another greased pie pan or back into the springform pan. Use a measuring cup to help smooth out the bottom—be gentle so it retains its integrity when slicing.
Bake the Crust Again: Bake this crust for another 10-12 minutes until it appears set and no longer wet in the middle. Let it rest on a wire rack for about 30 to 60 minutes to cool completely.
Lower the Oven Temperature: Once the crust is cooled, turn down the oven to 325 °F (163 °C) to prepare for the filling.
Beat the Cream Cheese: In a large mixing bowl, use an electric hand mixer to beat the 24 ounces of room temperature cream cheese and 3/4 cup granulated sugar together until they’re creamy and smooth. This should take only a few minutes, so be careful not to overbeat, which can cause cracks later.
Add Remaining Ingredients: In a separate bowl, mix together 5 tablespoons of milk with 3 tablespoons cornstarch to eliminate lumps. Add this mixture, along with the lemon juice, 2 teaspoons vanilla extract, and 1/4 teaspoon salt to the cream cheese blending again on low speed until everything is well incorporated.
Pour Over Crust: Carefully pour the creamy filling over your cooled crust, spreading it out evenly. If you have extra filling, it’s best not to pour all of it over just yet.
Bake the Cheesecake: Slide it into the oven and bake for about 35-40 minutes. It’s okay if the center jiggles a bit; it will set up nicely as it cools!
Cool on Rack: Once baked, transfer the cheesecake to a wire rack to cool for 2 1/2 hours. This step is crucial for allowing the fillings to settle.
Loosen the Edges: Before chilling, run a knife around the interior edge of the pan to help release the cheesecake later. This prevents cracks when you cut into it.
Chill the Cheesecake: Transfer the cheesecake to your refrigerator and chill for at least 4 hours. The more time it spends chilling, the better the flavors will meld.
Slice & Enjoy: When ready to serve, if the crust is too firm to slice straight from the fridge, let it sit at room temperature for 20-30 minutes.
Store the Leftovers: Keep any leftovers covered in the refrigerator for up to 5 days, or freeze for up to 3 months. If freezing, it’s best to slice first for convenient thawing later.
Storing & Reheating
To keep your Eggless Cheesecake tasting fresh, store it in the refrigerator in an airtight container for up to 5 days. If you’d like to save it for later, you can freeze the cheesecake whole or slice it into pieces and wrap them tightly in plastic wrap. Freeze for up to 3 months. When you’re ready to enjoy, simply thaw in the fridge overnight. Do note, the texture may change slightly after freezing, but you can refresh it with a light dusting of graham cracker crumbs before serving.
Chef’s Helpful Tips
- To avoid cracks on top, don’t overmix the cream cheese filling after adding the cornstarch—mix just until fully incorporated.
- Ensure all ingredients, especially the cream cheese, are at room temperature to help achieve a smooth filling.
- Timing is key! Check the cheesecake a few minutes before the recommended baking time to prevent overbaking.
- If cutting into slices is challenging, run a knife under hot water first to help glide through smoothly.
- Feel free to add fruit toppings or chocolate drizzle to elevate your dessert experience.
With all the wonderful flavors and textures packed inside this Eggless Cheesecake, it’s sure to become a go-to dessert for special occasions. This is a dish that invites experimentation, whether you want to add a berry compote or a chocolate ganache drizzle. Remember, it’s all about making it your own. So, gather your loved ones, share this beautiful dessert, and savor every moment!
Recipe FAQs
Can I use low-fat cream cheese for this recipe?
You can certainly opt for low-fat cream cheese, but keep in mind that the texture will differ slightly. Full-fat cream cheese provides that dreamy, rich creaminess that’s quintessential in cheesecakes. If keeping it light is a priority, low-fat will still yield a delicious cheesecake but with a less indulgent mouthfeel.
Can I make this cheesecake in advance?
Absolutely! One of the best aspects of this Eggless Cheesecake is its make-ahead potential. You can prepare it up to 3 days in advance, letting the flavors develop as it chills. Just make sure to cover it well to prevent any fridge odors from seeping in.
What can I substitute for cornstarch?
If you don’t have cornstarch on hand, you can substitute it with an equal amount of all-purpose flour. However, the texture might be a bit denser, so be aware of that when mixing into the filling. You can also use arrowroot powder or agar-agar as alternatives.
How do I prevent the cheesecake from cracking?
To minimize the risk of cracking, avoid overmixing your filling, especially once the cornstarch has been added. Additionally, baking at a more even temperature and allowing the cheesecake to cool gradually, rather than shocking it with a sudden temperature change, helps maintain an intact surface.
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📖 Recipe Card
Valentine Eggless Cheesecake
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 8 hours 15 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
This Valentine Eggless Cheesecake is a treat everyone will love! With its rich and creamy texture, simple ingredients, and ease of preparation, it’s perfect for celebrations or a cozy night in.
Ingredients
- 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 sides.
- Preheat the oven to 350 °F (175 °C).
- Combine the crust ingredients in a food processor and blend for about 30 seconds until it holds together when pinched.
- Press the mixture over the bottom and up the sides of the prepared springform pan, not reaching the top.
- Bake for 14-18 minutes until slightly brown. Prepare the filling while the crust bakes.
- Once baked, remove from the oven and cool for 5 minutes before adding the cheesecake filling.
Notes
For a gluten-free option, use certified gluten-free oats and graham crackers.
Allow the cheesecake to chill in the refrigerator for a few hours for the best flavor and texture.
Feel free to top with fruits or chocolate for an added touch.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
