If you’re looking for a delicious and creamy cheesecake recipe but don’t have cream cheese at home, check out this amazing cheesecake without cheese – yes, that’s right – no cream cheese is required, and it tastes just like the real thing! I’ll walk you through every step of the process, so all you have to do is follow along and get baking! The ingredients are simple, but it tastes like heaven in your mouth; with a buttery biscuit base topped with a silky smooth filling flavored with vanilla. Satisfy your sweet tooth with this delicious homemade dessert!
If you prefer a no-bake cheesecake, check out this 4-Ingredient No-Bake Cheesecake!
Prep time: 25mins | Cook time: 50mins | Yield: 8-10 servings
Step-by-Step Video Recipe:
Written Recipe:
Cheesecake Without Cheese
Amazing cheesecake without cheese - yes, that's right - no cream cheese required, and it tastes just like the real thing! The ingredients are simple, but it tastes like heaven in your mouth; with a buttery biscuit base topped with a silky smooth filling flavored with vanilla.
Ingredients
For the Crust:
- 1 3/4 cups (190g) Graham cracker crumbs (or digestive biscuits)
- 2 Tbsp (25g) Granulated sugar (optional)
- 6 Tbsp (85g) Unsalted butter, melted
For the Filling:
- 1 1/4 cups (375g) Sweetened condensed milk
- 3 Tbsp (24g) Cornstarch
- 4 large eggs at room temperature
- 1 1/4 cups (300g) Plain yogurt at room temperature (unsweetened)
- 1 tsp (5g) Vanilla extract
Instructions
For the Crust:
- Combine the graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.
- Grease with vegetable oil or cooking spray an 8-in (20cm) removable bottom round pan.
- Firmly press the crumb mixture into the bottom and about 2-in (5cm) up the sides of the pan. Set it aside.
For the Filling:
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cheesecake.
- Combine the condensed milk and cornstarch. Using a wire whisk, stir until completely dissolved.
- Add the eggs and stir until well combined. Don't overmix (we don’t want to add air to the filling).
- Stir in the yogurt and vanilla and pour the batter into the crust.
- Wrap the pan with aluminum foil and place it onto a baking tray to protect your oven if any of the butter leaks out while baking.
- Bake for about 50 minutes. Gently shake the pan to see if the cheesecake is set (not wobbling in the center). You can cover the cheesecake with aluminum foil if the top starts to get too brown.
- Let it cool at room temperature for about 30 minutes, and then refrigerate the cheesecake for at least 3 hours.
