Eggnog is one of those things you either love or hate. What’s fab about this Vegan Eggnog Cheesecake, is everything! It’s quick, easy, featured minimal ingredients, tons of eggnog flavor, the perf crust, healthy fats and protein with the cashews, a whipped like texture, and perf for holiday entertaining! If you love all things eggnog or simple crave fun modern holiday eats, you’re going to love this recipe for vegan Eggnog Cheesecake!

Eggnog Cheesecake [Vegan]

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Serves

6-8

Cooking Time

10

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Ingredients

For the Crust:

  • 1 1/2 cups vegan graham cracker crumbs
  • 1 tablespoon coconut sugar
  • 6 tablespoons vegan butter, melted

For the Filling: 

  • 1/2 cup vegan eggnog
  • 1 can coconut milk, full fat
  • 1 cup coconut oil (melted)
  • 1/2 cup cashews, soaked overnight
  • 1/2 cup coconut sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla extract
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Preparation

For the Crust:

  1. Melt the vegan butter and stir into graham cracker crumbs with the coconut sugar.
  2. Press into a springform pan about halfway up the sides. Place in the fridge until ready to fill (you can also bake this if preferred on 375°F for 10 minutes)

For the Filling:

  1. Throw all the ingredients in the food processor or blender, and blend until smooth. Pour into the crust and chill in the fridge for a few hours or ideally overnight. Top with vegan coconut whip and nutmeg and serve! It holds shape, but I'd refrigerate when not being served!
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