Vegan Eggnog Cheesecake

This Vegan Eggnog Cheesecake is the perfect rich, decadent, and healthy winter dessert. It's made with whole foods plant based ingredients, and it is a crowd pleaser. This recipe is vegan, oil-free, gluten-free, and refined sugar-free.

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i am so excited to share today's Vegan Eggnog Cheesecake recipe with you guys! This rich and decadent vegan cheesecake recipe is made with all whole foods plant based ingredients. It's easy to make, and perfect for vegans and non vegans alike!

Ingredients For This Vegan Eggnog Cheesecake:

For The Gluten-Free Crust:

• Almond Flour - Almond flour is my favorite flour to use for making crusts. It bakes perfectly, and does not have the bitter taste that is common in traditional crust recipes. My only issue with almond flour is it can be quite pricey. Therefore I always buy it in bulk online.
• Cassava Flour - Cassava Flour is another one of my favorite gluten-free flours to use for crusts. It doesn't rise, which makes it great for this recipe. It holds the ingredients together and doesn't dry out.
• Maple Syrup - Maple syrup is one of the best plant based sweeteners out there. It's sweet and doesn't have an overwhelming flavor. Therefore it is great for recipes like this Vegan Eggnog Cheesecake, because it doesn't distract from the eggnog flavor.
• Rum Extract - In my opinion the most important ingredient to achieve the proper eggnog flavor is rum extract. Whenever I taste rum extract I instantly think of eggnog. It has a strong flavor, so a little goes a long way, but it is absolutely necessary.
• Nutmeg - Another important ingredient to achieving the proper eggnog flavor is nutmeg. Many recipes for eggnog call for a variety of spices, but in my opinion nutmeg is all you need. Most of the flavor will come from the rum extract, so there is no need for excessive spices.
• Raw Cashew Butter - I love using nut butter for my vegan cheesecake crusts. It holds all the ingredients together and adds moistness. Using nut butter is also the perfect oil-free replacement for butter. By using an oil-free base, you are adding more fiber and nutrients to the recipe. Make sure to use raw cashew butter and not roasted cashew butter - they have very different tastes. I always get my raw cashew butter from Wilderness Poets in bulk. It's organic, affordable, and tastes incredible. As always my code: "VEGAN10" gets you $10 off your purchase.

For The Vegan Eggnog Cheesecake Filling:

• Raw Cashews - The base of this Vegan Eggnog Cheesecake is mostly made up of soaked raw cashews. They're perfect for creating a fluffy and creamy base. Make sure to use raw cashews and not roasted, because roasted will give you a different flavor and texture. I always get my cashews in bulk from Wilderness Poets. The code: "VEGAN10" gets you $10 off your order!
• Vegan Yogurt - The other main ingredient for this vegan cheesecake filling is vegan yogurt. This is my favorite, because the yogurt adds the perfect tanginess and creaminess. I always recommend using a coconut based yogurt for vegan desserts, because the flavor is more mild and the texture is creamier. Some of my favorite brands to use are: CocoJune, Harmless Harvest, or the Sprouts generic brand.
• Maple Syrup - Again, I love using maple syrup as a natural sweetener. It's perfect for this filling, because it adds sweetness without taking away from the eggnog flavor.
• Cornstarch - Cornstarch is what is used to hold the filling together. It gives the cheesecake the perfect firm filling without taking away any of the creaminess.
• Lemons - Even though the vegan yogurt adds tartness, I like to add a little lemon juice to vegan cheesecakes to achieve the proper tartness.
• Vanilla Extract - Although vanilla is not a dominant flavor in eggnog, I like to add a little bit to balance out all the flavors.
• Rum Extract - Again, rum extract is what gives eggnog the perfect eggnog flavor. A little goes a long way in this filling.
• Nutmeg - I love adding nutmeg to the crust, filling, and on top. If you don't like the taste of nutmeg, you can use cinnamon, however this will change the flavor.

The Whipped Topping:

• Plant Based Whipped Topping - Any plant based whipped cream will work. You can either use homemade, or you can buy pre-made. I like using the plant based toppings you find in the freezer sections. However they are not necessarily the healthiest. This ingredient is optional, and can be switched up based on your preference.

How To Make This Vegan Eggnog Cheesecake:

Making vegan cheesecake at home can be a bit intimidating. However I can assure you that this Vegan Eggnog Cheesecake is easy to make. All you need is a medium bowl, a large bowl, spoons for mixing, a blender, and a springform pan.

Begin by adding the cashews to a medium bowl and covering with water. Place in the fridge to soak overnight. Once the cashews have soaked and have gotten bigger. Strain and set aside. Preheat the oven to 350.

Make the crust first by combining all the crust ingredients together in a large bowl. Mix until a smooth dough as form. Press the crust mixture into a greased springform pan. Press on the bottom and up the sides. Poke holes in the crust with a fork. Place in the oven to bake for 10 minutes. Remove from heat and set aside.

Make the vegan cheesecake filling by combining all the filling ingredients together in the blender and blending until silky smooth. I blended on high for a full minute. Pour the eggnog filling into the cheesecake crust. Smooth the top out and place back in the oven to bake for 35-40 (or until the middle does not jiggle.

Remove the cheesecake from the oven and place use a knife to make sure the cheesecake is not stuck to the side. Allow to chill for 10 minutes. After 10 minutes have passed allow to cool fully in the refrigerator (I like to chill mine overnight).

Once ready to serve, top the Vegan Eggnog Cheesecake with vegan whipped topping and nutmeg and serve immediately. Enjoy!

Frequently Asked Questions:

How Do You Prevent Cheesecake From Cracking?

If you've ever made a homemade cheesecake, there's a good chance you've also experienced cheesecake cracking. It is very common for cheesecakes to crack. However it is also very easy to avoid cheesecakes cracking. There are a couple tricks I like to use when baking cheesecakes to prevent cracking.

First, and the best way to prevent cracking is to immediately use a knife to separate the cheesecake from the side of the pan after baking. As cheesecake cools it shrinks, and if the cheesecake is still attached to the edges, it will stick to the edges and cause cracks.

The next tip is to place the springform pan in a sheet pan full of water and bake. This helps the cheesecake to bake evenly since the water will heat everything at the same time. I haven't noticed a huge difference with this technique, however I know people that swear by it.

The last tip is to allow the cheesecake to chill at room temperature foe about 10 minutes before placing in the fridge to chill. This helps it to not chill too rapidly and crack.

Can I Freeze This Eggnog Cheesecake?

This Eggnog Cheesecake is one of my absolute favorite desserts to make. However I live alone, and there is only so much cheesecake I can eat at once. Therefore I like to freeze it and enjoy it at different times.

Freezing vegan cheesecake is actually super easy. All you need to do to freeze cheesecake is place it in an air tight container and place it in the freezer for up to 1 month. Whenever you plan to enjoy it, place it in the fridge to defrost overnight. The cheesecake should be rich, creamy, and fresh!

Related Recipes:

• Best Vegan Eggnog
• Maple Caramel Almond Cheesecake
• Creamy Vegan Lemon Bars
• Vegan Eggnog Cookies

Vegan Eggnog Cheesecake

This Vegan Eggnog Cheesecake is the perfect rich, decadent, and healthy winter dessert. It's made with whole foods plant based ingredients, and it is a crowd pleaser. This recipe is vegan, oil-free, gluten-free, and refined sugar-free.

5 from 6 votes

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Prep Time 8 hours hrs

Cook Time 40 minutes mins

Chill Time 1 hour hr

Total Time 9 hours hrs 40 minutes mins

Course Dessert

Servings 8 people

Equipment

• 1 High speed blender
• 1 large bowl
• 1 spring form pan

Ingredients

  

1x2x3x

For The Gluten-Free Crust:

• 1 ¼ cup almond flour
• ½ cup cassava flour
• ¼ cup maple syrup
• ½ teaspoon nutmeg
• 1 teaspoon pure rum extract
• ⅓ cup raw cashew butter

For The Eggnog Cheesecake Filling:

• 3 cups raw cashews soaked
• 3 cups vegan yogurt I recommend unsweetened coconut yogurt
• 1 cup maple syrup
• 3 tablespoon cornstarch
• 2 lemons juiced
• 1 teaspoon pure rum extract
• ½ teaspoon vanilla extract
• ½ teaspoon nutmeg

For The Whipped Topping:

• 1 ½ containers vegan whipped topping
• ¼ teaspoon nutmeg

Instructions

 

• Begin by adding the cashews to a medium bowl and covering with water. Place in the fridge to soak overnight.
• Once the cashews have soaked and have gotten bigger. Strain and set aside. Preheat the oven to 350.
• Make the crust first by combining all the crust ingredients together in a large bowl. Mix until a smooth dough as form. Press the crust mixture into a greased springform pan. Press on the bottom and up the sides. Poke holes in the crust with a fork. Place in the oven to bake for 10 minutes. Remove from heat and set aside.
• Make the vegan cheesecake filling by combining all the filling ingredients together in the blender and blending until silky smooth. I blended on high for a full minute.
• Pour the eggnog filling into the cheesecake crust. Smooth the top out and place back in the oven to bake for 35-40 (or until the middle does not jiggle.
• Remove the cheesecake from the oven and place use a knife to make sure the cheesecake is not stuck to the side. Allow to chill for 10 minutes. After 10 minutes have passed allow to cool fully in the refrigerator (I like to chill mine overnight).
• Once ready to serve, top the cheesecake with vegan whipped topping* and nutmeg and serve immediately. Enjoy!

Notes

• Make sure to follow the whipped topping directions for defrosting.

Keyword cheesecake, healthy dessert, vegan cheesecake, vegan eggnog cheesecake, winter desserts

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