Best Ever Cheesecake Without Cream Cheese You must Try

I love this chia cheesecake that's so simple and easy to make at home, it's healthier and a perfect weekend dessert that can be enjoyed for breakfast. Cheesecake has been one of the most popular desserts all over the world and I have made so many cheesecake recipes posted to my YouTube Channel without cream cheese that you might like to try out this summer. This delicious cheesecake is made with a combination of chia seeds and vegan yogurt and the taste is super good!

What is your cheesecake base made of?

When we talk about cheesecake base, almost everybody would be concentrating on American cheesecake which is usually made with Graham Crackers and this has been the idea of how a cheesecake should be but in Germany we make our cheesecake base with a perfect crust from pastry without biscuits. Considering the benefits of healthy lifestyle, I usually try out some recipes that are healthier than our popular recipes. My cheesecake base is made with oatmeal and sweetened with maple syrup in addition to other wholesome ingredients.

What do you think about cheesecake filling?

The filling for cheesecake is basically made with cream cheese for the american style cheesecake unlike the German traditional cheesecake filling with quark but for vegan baking we use quark alternatives which has so many brands in the market this days. This cheesecake is neither made with quark, cream cheese or quark alternative but simply made with vegan yogurt and more importantly chia seeds.

INGREDIENTS

Oatmeal Base

• 1 1/2 cups quick oats or rolled oats

• 1/4 cup vegan butter (melted)

• 1/4 cup maple syrup

• 1 tsp vanilla extract

• 1 tbsp applesauce

Chia Pudding Filling

• 3 cups Alpro Sugar free vegan yogurt

• 2 tablespoons chia seeds

• 1/4 teaspoon salt

• 2 teaspoons vanilla extract

• 2 tbsp earth balance margarine (slightly melted)

• 74g vanilla pudding powder

• 4 tablespoons organic cane sugar

• 4 tablespoons applesauce

INSTRUCTIONS

1. Preheat the oven to 350° F

2. In a large bowl combine and mix oats, butter, maple syrup, applesauce and vanilla extract until smooth.

3. Press the mixture into the bottom of a 9-inch round removable pan and set aside.

4. In a large bowl, mix together the yogurt, chia seeds,salt, vanilla extract, margarine, vanilla pudding powder, sugar and applesauce scraping the sides of the bowl as necessary until combined and smooth.

5. Pour the filling over the crust and spread out evenly.

6. Bake for 40 -45 minutes or until the edges set and the center jiggle just a bit.

7. Allow the cheesecake to cool completely before serving,

Note

Not every cheesecake should be refrigerated!This family favorite chia cheesecake tastes better at room temperature and we prefer eating it as fresh as possible after cooling at room temperature the same day.

Baking time vary! try not to bake with a higher temperature so that the cheesecake bakes through with minimal or no crack on the top. You will need to bake for a longer time for the edges to set if you're baking on a slightly lower temperature than recommended which will give you a smoother top with minimal or no cracks.

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Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 10

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