Description
This Vegan Eggnog Cheesecake is a festive, dairy-free dessert that captures the rich and spicy flavors of traditional eggnog in a creamy, plant-based cheesecake. Made with a crunchy pecan and oat crust, a smooth cashew and coconut cream filling flavored with whiskey, cinnamon, nutmeg, and vanilla, it is perfect for holiday celebrations or anytime you want a cozy, indulgent treat without dairy or eggs.
Ingredients
Scale
Crust Ingredients
- 1 cup rolled oats (use gluten-free if required)
- 1 cup pecans
- ¼ cup coconut sugar
- ¼ teaspoon sea salt or Himalayan pink salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 tablespoons cashew butter
Filling Ingredients
- 1 ½ cups cashews (soaked, see notes)
- 1 ½ cups coconut cream or coconut milk
- ½ cup coconut yogurt or other plant-based yogurt
- ½ cup pure maple syrup
- 4 tablespoons solid coconut oil
- â…“ cup whiskey or brandy
- 1 teaspoon vanilla bean paste
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 teaspoon orange extract
- Pinch of sea salt or pink salt
Decoration
- 1 cup vegan whipped cream
- Vegan festive sprinkles
- Fresh rosemary sprigs
Instructions
- Prepare the crust: Add oats, pecans, coconut sugar, salt, cinnamon, and nutmeg to a food processor and pulse until you get fine crumbs. Add cashew butter and blend again until the mixture sticks together into a dough-like consistency.
- Form the crust base: Line the base of a 7-inch springform cake pan with parchment paper. Press the crust mixture firmly into the bottom of the pan using a spatula to compact it evenly. Set aside.
- Make the filling: Combine all filling ingredients—soaked cashews, coconut cream, coconut yogurt, maple syrup, coconut oil, whiskey, vanilla bean paste, spices, lemon juice, orange extract, and salt—in a high-speed blender. Blend on high until the mixture is completely smooth and creamy with no lumps or grit.
- Freeze to set: Pour the filling over the prepared crust. Place the cake in the freezer and let it set for at least 6 hours or overnight for best texture.
- Decorate and serve: Once firm, remove the cheesecake from the springform pan while still frozen. Pipe vegan whipped cream on top, add festive vegan sprinkles, and garnish with fresh rosemary sprigs for a holiday touch.
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Alternatively, freeze any unused portions and thaw as needed before serving.
Notes
- Soak cashews in hot water for at least 2 hours or overnight to achieve a creamy filling consistency.
- Coconut cream can be substituted with full-fat coconut milk, but cream gives a richer texture.
- Use gluten-free oats if you require a gluten-free version.
- Ensure the coconut oil is solid (chilled) before adding to the filling to help it set properly.
- Whiskey can be substituted with brandy or omitted for an alcohol-free version.
