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
Scale
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.
