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Slice of creamy eggnog cheesecake on a festive plate with whipped cream atop.

Vegan Eggnog Cheesecake

This Eggnog Cheesecake combines creamy, rich vegan ingredients to create a festive dessert that captures the warm flavors of the holidays, without the heaviness of traditional recipes. Perfect for gatherings and sure to impress!
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Prep Time 30 minutes
Total Time 12 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Crushed ginger cookies Can use a gingerbread crust for a festive touch.
  • 2 tablespoons Coconut oil Melted to combine with the cookie crumbs.
For the filling
  • 2 cups Soaked cashews Soaked until soft for creaminess.
  • 1 cup Vegan cream cheese Provides tangy flavor.
  • 1 cup Full fat coconut cream Adds richness.
  • 1/4 cup Maple syrup For sweetness and depth of flavor.
  • 1 tablespoon Lemon juice Keeps the flavor vibrant.
  • 1 teaspoon Ground nutmeg Adjust according to taste.
  • 1 teaspoon Ground cinnamon Add for warmth and spice.
  • 1 tablespoon Cornstarch or arrowroot starch Helps to set the cheesecake.
For serving
  • 1 cup Whipped coconut cream For topping.
  • 1 tablespoon Caramel or maple syrup Optional drizzle for flavor.
  • 1/4 cup Fresh berries To add a refreshing contrast.
  • pinch Ground cinnamon For dusting before serving.

Method
 

Preparation
  1. Soak the cashews in water for at least 4 hours or until soft.
  2. Preheat your oven to 350°F (175°C) if baking the cheesecake.
  3. In a mixing bowl, combine the crushed ginger cookies and melted coconut oil, then press them into the bottom of a springform pan to form the crust.
Making the filling
  1. In a blender, combine soaked cashews, vegan cream cheese, coconut cream, maple syrup, lemon juice, nutmeg, cinnamon, and cornstarch.
  2. Blend until smooth and glossy; if there are tiny specks of cashew, blend longer.
Baking/Chilling
  1. Pour the filling over the prepared crust. If baking, place in the oven for 40-50 minutes or until slightly set, then cool.
  2. If not baking, simply chill in the refrigerator overnight for the best texture.
Serving
  1. Serve chilled, topped with whipped coconut cream, a drizzle of caramel or maple syrup, fresh berries, and a light dusting of cinnamon.

Notes

To enjoy variations, consider adding a gingerbread crust, rum extract for a boozy twist, or chocolate swirl for extra indulgence. Remember to chill the cheesecake properly for the best texture.