“`html
If you adore the rich, comforting flavors of traditional holiday eggnog but want a plant-based twist, this Vegan Eggnog Cheesecake Recipe is your new festive favorite. Imagine creamy, luscious layers that capture all the warm spices, a subtle splash of whiskey, and that dreamy texture that makes every slice feel like a holiday hug. Whether you’re vegan, dairy-free, or simply looking for a fresh way to wow your guests this season, this cheesecake brings all the joy of eggnog into a stunning, indulgent dessert that’s surprisingly simple to make and absolutely unforgettable.
Ingredients You’ll Need
Crafting the perfect Vegan Eggnog Cheesecake Recipe starts with a handful of wholesome, flavor-packed ingredients, each playing a key role in creating that creamy texture, subtle sweetness, and spice-infused warmth. You’ll find these ingredients easy to source and work with, making the entire process smooth and enjoyable.
- Rolled oats (1 cup): Use gluten-free oats if needed to keep the crust light and naturally sweet.
- Pecans (1 cup): Adds a nutty crunch and richness to the crust that balances beautifully with the filling.
- Coconut sugar (¼ cup): A natural sweetener that brings caramel-like notes without overpowering.
- Sea salt (¼ teaspoon): Enhances all the spices and sweetness for depth of flavor in the crust.
- Ground cinnamon (1 teaspoon): A signature spice that fills the crust with warmth.
- Ground nutmeg (½ teaspoon): Adds subtle festive spice, perfect for that signature eggnog taste.
- Cashew butter (3 tablespoons): Binds the crust together while adding a creamy texture.
- Soaked cashews (1½ cups): The creamy base for the filling that makes this cheesecake decadently smooth.
- Coconut cream (or milk) (1½ cups): Thickens and enriches the filling with tropical creaminess.
- Coconut yogurt (½ cup): Adds slight tang and extra creaminess, balancing the sweetness.
- Pure maple syrup (½ cup): Sweetens naturally and imparts a delicate flavor complexity.
- Coconut oil (4 tablespoons, solid): Helps the filling set firmly while keeping it silky.
- Whiskey or brandy (â…“ cup): Brings authentic boozy depth, intensifying that beloved eggnog flavor.
- Vanilla bean paste (1 teaspoon): Infuses a fragrant vanilla note that elevates every bite.
- Ground nutmeg (½ teaspoon): Additional sprinkle of spice to perfect the filling’s warmth.
- Ground cinnamon (½ teaspoon): Complements the nutmeg for a balanced spice profile.
- Lemon juice (1 teaspoon): Adds brightness and helps the cheesecake set with slight tang.
- Orange extract (1 teaspoon): Offers a subtle citrus zing that freshens up the rich flavors.
- Pinch of sea salt: Balances sweetness and enhances all flavor layers in the filling.
- Vegan whipped cream (1 cup): For topping and creating a festive, fluffy finish.
- Vegan festive sprinkles: Adds a joyful and colorful touch for presentation.
- Fresh rosemary: A dash of herbal elegance and visual contrast as garnish.
How to Make Vegan Eggnog Cheesecake Recipe
Step 1: Prepare the Crust
Start by adding your oats, pecans, coconut sugar, salt, cinnamon, and nutmeg into a food processor. Pulse these together until you get fine crumbs. Next, add the cashew butter and blend again until the mixture sticks well and forms a dough-like consistency. This crust marries nutty textures with the warm spices to create a perfect base.
Step 2: Form the Crust
Line the base of a 7-inch springform pan with parchment paper. Press your crust dough evenly into the base using a spatula, making sure it’s compact and smooth. Set this aside while you work on your filling—this step is key for a sturdy, delicious foundation.
Step 3: Blend the Filling
Combine the soaked cashews, coconut cream, coconut yogurt, maple syrup, coconut oil, whiskey, vanilla bean paste, nutmeg, cinnamon, lemon juice, orange extract, and a pinch of sea salt in a high-speed blender. Blend on high for several minutes until you achieve a perfectly smooth, creamy texture with no lumps. This creamy filling is what makes your Vegan Eggnog Cheesecake Recipe truly spectacular.
Step 4: Set the Cheesecake
Pour the smooth filling over your prepared crust. Place the cake in the freezer and allow it to set for at least 6 hours, or overnight for best results. When ready to serve, carefully remove the cheesecake from the springform pan while it’s still frozen to keep the shape flawless.
Step 5: Decorate and Finish
Pipe dairy-free whipped cream generously over the top and sprinkle with festive vegan sprinkles for that celebratory vibe. Add sprigs of fresh rosemary for a fragrant, elegant finish that perfectly complements the spices of the cheesecake.
How to Serve Vegan Eggnog Cheesecake Recipe
Garnishes
To elevate your Vegan Eggnog Cheesecake Recipe, the garnishes are where you can really play around. Dairy-free whipped cream adds a fluffy, luscious layer while colorful vegan festive sprinkles bring the joyful sparkle every festive table needs. Fresh rosemary sprigs not only provide a subtle herbaceous aroma but also look incredibly chic and seasonal.
Side Dishes
This cheesecake pairs beautifully with some light, fresh accompaniments. Think a bowl of spiced berry compote or a small cup of vegan eggnog for sips alongside each slice. These sides add refreshing contrast and help balance the dessert’s richness perfectly without overwhelming the palate.
Creative Ways to Present
For parties, slice your cheesecake into neat wedges and place each piece on individual plates with a dollop of whipped cream and a sprinkle of nutmeg on top. Consider serving it on a rustic wooden board with extra rosemary sprigs scattered around for a charming presentation that will entice your guests before the first bite.
Make Ahead and Storage
Storing Leftovers
Because this is a no-bake cheesecake that sets in the freezer, leftovers keep beautifully in the fridge for up to 5 days if stored in an airtight container. Just allow it to soften slightly at room temperature before serving to bring back that creamy, indulgent texture you love.
Freezing
This Vegan Eggnog Cheesecake Recipe is a freezer-friendly dream. Wrap it tightly with plastic wrap and then foil if you want to store it longer—up to one month. When you’re ready to enjoy, transfer it to the fridge to thaw overnight for a perfectly creamy slice every time.
Reheating
Since this cheesecake is best enjoyed chilled or slightly softened, reheating is not recommended. Instead, let slices rest at room temperature for 10-15 minutes before serving for the best flavor and texture experience.
FAQs
Can I substitute the whiskey in this recipe?
Absolutely! If you prefer not to use alcohol, you can swap the whiskey with brandy or even a non-alcoholic vanilla extract. The key is to maintain that warm, aromatic note that complements the spices perfectly.
Do I need to soak the cashews? Why?
Soaking the cashews softens them, allowing for that ultra-smooth and creamy filling which is essential in this Vegan Eggnog Cheesecake Recipe. Without soaking, the texture might be grainy rather than velvety.
Can I use another type of nut for the crust?
Pecans work beautifully here because of their buttery flavor, but walnuts or almonds are also great substitutes if that’s what you have on hand. Just toast them lightly for enhanced flavor before pulsing.
Is this cheesecake nut-free?
Unfortunately, no. Both the crust and filling rely on nuts like pecans and cashews for texture and creaminess. For a nut-free version, a different recipe would be needed to replicate these attributes.
Can I make this recipe without a high-speed blender?
While a high-speed blender ensures the filling becomes perfectly smooth, you can use a powerful food processor too. Just be prepared to blend longer and scrape down the sides frequently to avoid any grit in the filling.
Final Thoughts
There is just something magical about this Vegan Eggnog Cheesecake Recipe that makes it a standout at any celebration. From the creamy, spiced filling to the nutty, flavorful crust and the festive garnishes, it’s a dessert that truly captures the holiday spirit in every bite. So go ahead, dive in, and make this show-stopping cheesecake your new tradition — your taste buds will thank you endlessly!
“`
Print
Vegan Eggnog Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, American
- Diet: Vegan
Description
This Vegan Eggnog Cheesecake is a rich, creamy, and festive dessert perfect for holiday celebrations. Made entirely from plant-based ingredients, this no-bake cheesecake features a crunchy oat and pecan crust and a smooth, spiced cashew filling infused with holiday flavors like nutmeg, cinnamon, whiskey, and vanilla. Set in the freezer and decorated with vegan whipped cream, sprinkles, and fresh rosemary, it’s a delightful treat that everyone can enjoy.
Ingredients
Crust
- 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
- 1 ½ cups cashews (soaked for at least 4 hours or overnight)
- 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 sea salt or pink salt
Decoration
- 1 cup vegan whipped cream
- Vegan festive sprinkles
- Fresh rosemary sprigs
Instructions
- Prepare the crust: Add the oats, pecans, coconut sugar, salt, cinnamon, and nutmeg to a food processor and blitz until a fine crumb forms. Add the cashew butter and blend again until the mixture sticks together like a dough.
- Form the crust: Line the base of a 7-inch springform cake pan with parchment paper. Press the dough evenly into the base of the pan, compacting it well with a spatula. Set it aside.
- Make the filling: Place all filling ingredients—soaked cashews, coconut cream, coconut yogurt, maple syrup, solid coconut oil, whiskey, vanilla bean paste, nutmeg, cinnamon, lemon juice, orange extract, and salt—into a high-speed blender. Blend on high until completely smooth and creamy, ensuring there are no lumps or grit.
- Set the cheesecake: Pour the filling over the prepared crust in the pan, then place the cake into the freezer. Allow it to freeze and set for at least 6 hours or preferably overnight.
- Decorate and serve: Once set, carefully remove the cheesecake from the springform pan while still frozen. Pipe vegan whipped cream over the top, sprinkle with vegan festive sprinkles, and garnish with fresh rosemary sprigs before serving.
Notes
- Soak cashews in water for at least 4 hours or overnight to ensure a smooth, creamy filling.
- If using coconut milk instead of coconut cream, opt for full-fat canned coconut milk for best results.
- The whiskey or brandy adds traditional eggnog flavor but can be omitted or replaced with additional vanilla extract for a non-alcoholic version.
- The cheesecake must be kept frozen until serving to maintain its structure and texture.
- Use gluten-free oats if gluten sensitivity is an issue.
