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No-Bake Vanilla Bean Cheesecake with Oat Crust Recipe

Oat Crust and Vanilla Bean Cheesecake

Sara Coleman
A rustic twist on a classic dessert featuring a toasted oat and cinnamon crust topped with a silky, dense cream cheese filling infused with real vanilla bean specks.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
Calories 485 kcal

Ingredients
  

Ingredients

  • 1.5 cups rolled oats pulsed in a blender until coarse crumbs
  • 0.5 cup all-purpose flour
  • 0.5 cup unsalted butter melted
  • 0.25 cup brown sugar packed
  • 24 oz cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream full fat, room temperature
  • 3 large eggs room temperature
  • 1 whole vanilla bean split and seeds scraped
  • 1 tsp ground cinnamon

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. For the best texture, always ensure your cream cheese and eggs are at room temperature before mixing. You can substitute the vanilla bean with 1 tablespoon of vanilla bean paste if necessary.