Description
A creamy and smooth eggless cheesecake made without eggs for a delightful dessert.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ cup lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs with melted butter.
- Press the mixture into the bottom of a springform pan.
- In a bowl, blend cream cheese until smooth.
- Add sweetened condensed milk, vanilla extract, lemon juice, and cornstarch. Mix well.
- Pour the cream cheese mixture over the crust.
- Bake for 30 minutes or until set.
- Cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
- For a fruit topping, add fresh berries or fruit puree.
- Use a hand mixer for a smoother texture.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: eggless cheesecake, no egg cheesecake, vegetarian cheesecake