Holiday baking is in full swing over here and this vegan eggnog cheesecake is the best of it! I actually never loved eggnog, I didn’t like the texture of it. However, I though the flavors of eggnog would be absolutely amazing in cheesecake form. Spoiler alert: I was right! This is now one of my all time favorite desserts. It is super festive, easy to make and a wonderful dessert to bring to any holiday party.
What You Need For This Eggnog Cheesecake:
- Graham Cracker Crumbs, Brown Sugar, Vegan Butter, Nutmeg and Cinnamon: These ingredients make up the crust for the cheesecake.
- Firm Tofu: You want to use firm and not extra firm for this cake.
- Vegan Cream Cheese: I used Kite Hill, but I’ve tested this cheesecake with many different kinds of vegan cream cheese, and they all worked!
- Maple Syrup, Vanilla, Cinnamon, Nutmeg, Ginger, Cornstarch and Flour: These go into the cheesecake to flavor and thicken.
- Vegan Eggnog: I used Califa Holiday nog, but any kind you can find will do.
- Vegan Whipped Topping: Mixed with a little more cinnamon, nutmeg and ginger for the top of the cake.
This vegan eggnog cheesecake might seem intimidating, but it is truly very simple. The crust is just mixed together and pressed into a springform pan. Baked for a few minutes and then you just add all the cheesecake ingredients to a blender and once it is smooth, you just pour it on top of the crust. Bake it and voila! Once it is cool, you top with a super delicious whipped topping.
Why Should You Make This Festive Holiday Dessert?
- It is literally one of the most delicious desserts on the planet.
- Easy to make, even easier to eat.
- It feeds a crowd, so you can take it to any holiday party.
- Make ahead of time desserts are the best. This one needs to chill before serving.
- This cheesecake tastes like the real deal, no one believes me when I tell them it is vegan!
Vegan Eggnog Cheesecake
This buttery graham cracker crust topped with spiced eggnog vegan cheesecake that tastes like the real deal and topped with spiced whipped topping is the best thing ever@
Ingredients
For The Crust
- 2 Cups Graham cracker crumbs, vegan
- 1/4 Cup Brown sugar
- 1/3 Cup Vegan butter, melted
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
Eggnog Cheesecake Filling
- 1 Block(15oz.) Firm tofu (not extra firm)
- 16 Ounces Vegan cream cheese, I used Kite Hill
- 1 Cup Organic cane sugar
- 1/2 Cup Maple syrup
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Ginger powder
- 1 Tablespoon Cornstarch
- 1/3 Cup All purpose flour
- 3/4 Cup Vegan eggnog, I used Califa Holiday Nog(plus more as needed)
Instructions
- Preheat the oven to 350 degrees(F).
- In a large mixing bowl, add all the crust ingredients and stir to combine. Make sure the butter is even distributed and the graham cracker crumbs should stick together if squeezed.
- Pour into a 9 inch springform pan and press the crumbs down evenly and firmly to create the crust.
- Bake for 5 minutes. Remove from the oven and set aside.
- Increase the oven temperature to 375 degrees(F).
- Now, make the cheesecake filling. Drain the block of tofu and squeeze some of the liquid out of the tofu over the sink. Then put the tofu into a blender.
- Add the remaining cheesecake filling ingredients to the blender and blend on high until completely smooth. It may take a few minutes. If you can't get the blender going and blending easily, add a tiny bit more eggnog until it blends easily.
- Once the filling is completely smooth, pour it into the springform pan, on top of the crust.
- Bake for 40-45 minutes. The center will still be a little jiggly, but it should look mostly firm. This cheesecake tends to crack a bit, if that doesn't bother you, you can bake just normal without a water bath. If you want to make sure you don't get any cracks, you can bake this cheesecake in a water bath.
- Once the cheesecake is done, let cool on the counter for about 30 minutes, then chill in the fridge for at least 4-6 hours. I prefer to make it the day before serving and chill over night.
- Right before serving, make the topping. Stir together the whipped topping, cinnamon and nutmeg. Spread on top. Serve with extra cinnamon or nutmeg if desired.
Nutrition
Calories: 294kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 231mg | Potassium: 92mg | Fiber: 3g | Sugar: 29g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
Can this be made without the tofu, using 32oz cream cheese instead
It will not work out without the tofu, I’ve tested many different ways.
I made the eggnog cheesecake for Christmas and it was simply delicious! Thank you!
This was amazing!!! Easy to make too!
It was a big hit with everyone even the non-vegans. I do have some left over…. Can I freeze it?
Happy Holiday!
I can’t find vegan eggnog but can find syrup, could I add that to plant milk as substitute?
I thought it was a bit sweet and I even skimped a bit on the sugar in the recipe. However this was the standout hit at the Christmas party I went to. People raved about it and took slices home. I was the only vegan at the party. Needless to say I’ll make this again next year. I did 3/4 cup sugar rather than a full cup.
This looks amazing!! Is it possible to make without a springform pan?
You could probably use a regular cake pan. It just might not be possible or at least very easy to get it out of the pan. If I am in a pinch and have to do this, I use just slice it up right in the pan and take individual portions out.
Is there a good/recommended way to make these “bite-sized” instead of a single cheesecake?
You could divide everything evenly into a small muffin pan. You would probably only need to bake them for 1/2 or 3/4 the amount of time though!
This is delicious and I’ve made this before, just wondering if you thought the remade graham cracker crusts would work? Maybe like 2 of them right?
Yes, they would definitely work, but yes, this amount of cheesecake would fill two of the premade crusts.