Vegan Eggnog Cheesecake

Hey there, dessert lovers! Today, I’m thrilled to share with you a recipe that I discovered during the holiday season: a vegan eggnog cheesecake. It was a delightful surprise for my vegan cousin when I prepared this dessert.

Well, this creamy, dreamy dessert combines the rich flavors of traditional eggnog with the smooth texture of cheesecake, all while keeping it 100% plant-based. It’s perfect for those of us who love indulging in festive treats but want to stick to our vegan lifestyle or accommodate dairy-free guests.

What really blows my mind is how it captures all the indulgence of traditional eggnog and cheesecake without any animal products. Everyone at the table can dig in, regardless of their dietary choices.

Whether you are vegan, lactose-intolerant, or just looking to try something new, this cheesecake is perfect for all. Want to know how to whip up this dessert? Let’s start so that you get to know various variation tips too.

Why You’ll Absolutely Love This Vegan Eggnog Cheesecake?

Before discussing the ingredients and the instructions to prepare this vegan eggnog cheesecake. Firstly, let’s discuss the various reasons that will make you fall in love with this dessert recipe:

Vegan Eggnog Cheesecake
  • Eggless and dairy-free: Whether you’re vegan, lactose-intolerant, or just trying to eat fewer animal products, this cheesecake is perfect for all. It’s 100% plant-based but tastes just as decadent as the real deal.
  • No-bake and easy to make: Who has time for complicated recipes during the busy holiday season? Not me! This cheesecake comes together quickly and sets in the fridge. It’s so simple that you might find yourself making it all year round.
  • Minimal, wholesome ingredients: We are talking nuts, coconut milk, maple syrup, and spices. Oh, and a splash of whiskey if you want (but that’s totally optional). 
  • Can be adapted as gluten-free: Do you want to prepare the recipe for gluten-sensitive guests? No problem! Simply replace the graham cracker crust with a gluten-free one, and you’re good to go.
  • Perfect for the holidays and Christmas: Nothing says “festive” like the flavors of eggnog. This cheesecake brings all that holiday cheer to your table in a fresh, modern way.

So there you have it! A dessert that’s kind to animals, easy on the cook, and absolutely delicious for everyone. Ready to give it a try? I promise, once you have it, you will love to prepare it on every occasion.

Indulge in the perfect blend of earthy matcha and creamy white chocolate with our matcha white chocolate cupcakes. These moist, flavorful cupcakes are a delightful treat for any occasion that combine unique flavors into a deliciously sweet experience.

Ingredients Needed to Prepare Vegan Eggnog Cheesecake

Let’s talk about this amazing vegan eggnog cheesecake recipe. I love it because it’s so simple that you can grab everything you need at your local grocery store. Let me tell you all the ingredients required to prepare this dessert:

For the Gluten-Free Crust

  • Almond flour: It’s perfect for gluten-free crusts. No bitter taste here! Pro tip: buy it in bulk online to save some cash.
  • Cassava flour: Another great gluten-free option. It holds everything together nicely.
  • Maple syrup: Natural sweetness without overpowering the eggnog flavor.
  • Rum extract: This is the secret weapon for that authentic eggnog taste.
  • Nutmeg: The classic eggnog spice that is all you need.
  • Raw cashew butter: It binds everything and adds moisture. Plus, it’s healthier than oil.

For the Creamy Cashew Filling

  • Raw cashews: These create that fluffy, creamy base we’re after.
  • Unsweetened vegan yogurt: Adds tanginess and creaminess. Coconut-based ones work best.
  • Maple syrup: For sweetness that complements the eggnog flavor.
  • Cornstarch: This is what gives the filling its firmness.
  • Lemon juice: For that slight tartness you’d get from sour cream in traditional cheesecake.
  • Vanilla extract: Use it to balance the flavors.
  • Rum extract: Again, rum extract is what gives eggnog its signature flavor.
  • Nutmeg: I enjoy adding nutmeg to the crust, filling, and topping. If you dislike the taste of nutmeg, you can substitute cinnamon, as it will help alter the flavor slightly.

For the Topping

  • Plant-based whipped cream: Any plant-based whipped cream is sufficient. You have the option of making it yourself or purchasing it premade. I enjoy using the plant-based toppings found in the freezer sections. However, they are not always the healthiest. This ingredient is optional and can be replaced based on your preferences.

See the recipe card for complete information on ingredient quantities.

Remember, you can alter the ingredients according to your taste. That’s the fun of cooking and we can substitute the ingredients as per our preference.

Ingredients Substitution Options

It’s time to discuss some easy swaps that you can make to this vegan eggnog cheesecake recipe. Don’t worry if you can’t find or don’t want to use some of the ingredients. I have listed some simple alternatives that you can use to prepare this dessert.

  • Vegan Cream Cheese: You can totally use vegan cream cheese instead of vegan yogurt. It will give you that classic cheesecake taste we all love. Just keep in mind it might be a bit pricier. 
  • Vegan Butter: If cashew butter isn’t your thing, vegan unsalted butter works, too. It’s not as healthy, but it’ will do the job just fine. 
  • Whipped Cream: You can prepare your own homemade whipped cream. Just grab some vegan heavy whipping cream and a little powdered sugar or erythritol (if you’re watching your sugar intake). Whisk it up until it forms stiff peaks, and the vegan whipped cream is all ready.

Remember, cooking is all about making food you love. So feel free to play around with these substitutions until you find your perfect combo according to your taste.

Try our chocolate raspberry bites recipe. These delightful treats combine rich, velvety chocolate with the tart sweetness of fresh raspberries. Perfect for any occasion, they’re easy to make and impossible to resist.

How to Make Vegan Eggnog Cheesecake?

Now, we have all the ingredients to prepare vegan eggnog cheesecake. So, let’s start preparing the recipe:

How to Make Vegan Eggnog Cheesecake

Step 1: Prep work

First things first, let’s get everything ready. Soak your raw cashews in hot water for about 30 minutes. It will make them super soft and easy to blend later. While they are soaking, gather all your other ingredients and tools. You will need a food processor or blender, a small springform pan, and a mixing bowl.

Step 2: Make the crust

In a small bowl, mix together the almond flour, cassava flour, maple syrup, rum extract, nutmeg, and raw cashew butter. Use a fork or your fingers to combine everything until it looks like wet sand. Press this mixture firmly into the bottom of your pan or ramekin. Pop it in the freezer while you work on the filling.

Step 3: Prepare the filling

Drain your soaked cashews and add them to your food processor or blender. Toss in the vegan yogurt, maple syrup, cornstarch, lemon juice, vanilla extract, rum extract, and nutmeg. Blend everything until it’s super smooth and creamy. This might take a few minutes, and you may need to stop and scrape down the sides a couple of times.

Step 4: Assemble and chill

Take your crust out of the freezer and pour the filling on top. Smooth it out with a spoon or spatula. Now, here’s the hard part – waiting! Cover your cheesecake and put it in the fridge for at least 4 hours, or overnight if you can resist. This gives it time to set and for all those yummy flavors to mingle.

pour the filling on top of vegan eggnog cheesecake

Step 5: The finishing touch

When you are ready to eat, take your cheesecake out of the fridge. If you used a springform pan, carefully remove the sides. Top your cheesecake with a dollop of plant-based whipped cream and maybe an extra sprinkle of nutmeg.

And there you have it! Your very own vegan eggnog cheesecake. Each bite will be creamy, festive, and totally delicious. Remember, the more you make it, the better you will get in making this dessert with perfection.

Vegan Eggnog Cheesecake Variations

Alright, let’s discuss some fun twists that we can do on our vegan eggnog cheesecake. We are going to take our already delicious base and kick it up a notch. Trust me, these variations are so good you might have trouble choosing just one.

  • Chocolate Swirl: Try swirling some melted vegan dark chocolate into your cheesecake filling before baking. It will create a beautiful marbled effect and add a rich, chocolatey flavor that pairs amazingly with the eggnog spices.
  • Pumpkin Spice: Mix some pumpkin puree and pumpkin pie spice into your filling. It will give your cheesecake a gorgeous orange hue and a nice flavor.
  • Gingerbread Crust: Swap out the regular crust for a gingerbread one. Just crush up some vegan gingerbread cookies and mix them with a bit of melted coconut oil. It adds a spicy kick that complements the eggnog beautifully.
  • Boozy Version: For the adults, try adding a splash of real rum or bourbon to your filling instead of extract. 
  • Berry Topping: After your cheesecake has been set, top it with a homemade berry compote. The tartness of the berries cuts through the richness of the cheesecake perfectly.
Vegan Eggnog Cheesecake with Toppings

Remember, these are just starting points. Feel free to mix and match or come up with your own crazy combinations. You can make the cheesecake look super delicious by using various topping variation ideas.

How to Store Vegan Eggnog Cheesecake Leftovers?

For short-term storage, pop it in an airtight container and refrigerate. It will stay fresh for about 3-4 days. Just make sure it’s covered to prevent it from absorbing other flavors. To serve, let it sit at room temperature for about 15 minutes. This brings out the flavors and softens them perfectly so that you can enjoy your delicious leftover treat.

Vegan Eggnog Cheesecake

Vegan Eggnog Cheesecake

A creamy, festive cheesecake with all the flavors of eggnog, made entirely plant-based.
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 1
Calories 405 kcal

Equipment

  • Small mixing bowl
  • Measuring spoons and cups
  • Rubber spatula or spoon for mixing and spreading
  • Small springform pan or ramekin
  • Electric mixer for whipped topping
  • Food processor or high-speed blender

Ingredients
  

For the gluten-free crust:

  • 2 tablespoons almond flour
  • 1 tablespoon cassava flour
  • 1 teaspoon maple syrup
  • 1/8 teaspoon rum extract
  • Pinch of nutmeg
  • 1 teaspoon raw cashew butter

For the cashew cheesecake filling:

  • 1/4 cup raw cashews soaked and drained
  • 2 tablespoons unsweetened vegan yogurt
  • 1 tablespoon maple syrup
  • 1 teaspoon cornstarch
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon vanilla extract
  • 1/8 teaspoon rum extract
  • Pinch of nutmeg

For the whipped topping:

  • 1 tablespoon plant-based whipped cream

Instructions
 

  • First things first, let’s get everything ready. Soak your raw cashews in hot water for about 30 minutes. It will make them super soft and easy to blend later. While they are soaking, gather all your other ingredients and tools. You will need a food processor or blender, a small springform pan, and a mixing bowl.
  • In a small bowl, mix together the almond flour, cassava flour, maple syrup, rum extract, nutmeg, and raw cashew butter. Use a fork or your fingers to combine everything until it looks like wet sand. Press this mixture firmly into the bottom of your pan or ramekin. Pop it in the freezer while you work on the filling.
  • Drain your soaked cashews and add them to your food processor or blender. Toss in the vegan yogurt, maple syrup, cornstarch, lemon juice, vanilla extract, rum extract, and nutmeg. Blend everything until it’s super smooth and creamy. This might take a few minutes, and you may need to stop and scrape down the sides a couple of times.
  • Take your crust out of the freezer and pour the filling on top. Smooth it out with a spoon or spatula. Now, here’s the hard part – waiting! Cover your cheesecake and put it in the fridge for at least 4 hours, or overnight if you can resist. This gives it time to set and for all those yummy flavors to mingle.
  • When you are ready to eat, take your cheesecake out of the fridge. If you used a springform pan, carefully remove the sides. Top your cheesecake with a dollop of plant-based whipped cream and maybe an extra sprinkle of nutmeg.

Notes

Remember, these are approximate single-serving amounts. Cheesecakes are usually made in larger batches, so you should adjust based on the size of your baking dish. Also, feel free to tweak the amounts to suit your taste. You may want it sweeter or with more rum flavor.

Frequently Asked Questions

How to make a gluten-free vegan eggnog cheesecake?

Absolutely! Simply use gluten-free cookies or oats for the crust, and make sure all of the other ingredients are gluten-free. This allows you to enjoy a delectable dessert while adhering to both vegan and gluten-free guidelines.

How to customize vegan eggnog cheesecake?

Definitely! You can add a variety of toppings like vegan whipped cream, crushed nuts, or a sprinkle of nutmeg and cinnamon. You can also experiment with different crusts, such as gingerbread cookies, for an extra festive touch.

Is vegan eggnog cheesecake healthy?

While vegan eggnog cheesecake can be a healthier option compared to traditional versions due to the absence of dairy and eggs, it’s still a dessert and should be enjoyed in moderation. You can use natural sweeteners and lower-fat alternatives to make it a bit lighter.

How to prepare vegan eggnog cheesecake in advance?

Yes, vegan eggnog cheesecake can be made a day or two in advance. Simply store in the refrigerator until you are ready to serve. This makes it a perfect make-ahead dessert for holiday gatherings.

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