Description
Creamy Vegan Eggnog Cheesecake for Your Holiday Delight
Ingredients
Scale
- 1 1/2 cups Graham Cracker Crumbs (Use gluten-free graham crackers if needed.)
- 1/4 cup Brown Sugar (Light or dark brown sugar can be used interchangeably.)
- 1/2 cup Vegan Butter (Coconut oil or any plant-based alternative will also work.)
- 1 teaspoon Cinnamon (Adjust according to personal spice tolerance.)
- 1 teaspoon Nutmeg (Adjust according to personal spice tolerance.)
- 1 block Firm Tofu (Do not substitute with extra firm; it changes the texture.)
- 8 oz Vegan Cream Cheese (Any brand can be used, such as Kite Hill.)
- 3/4 cup Organic Cane Sugar (Substitute with coconut sugar or other sweeteners as desired.)
- 1/4 cup Maple Syrup (Agave syrup can be a substitute.)
- 1 teaspoon Vanilla Extract (Use pure vanilla for better taste.)
- 1 teaspoon Cinnamon (Adjust quantities to taste.)
- 1 teaspoon Nutmeg (Adjust quantities to taste.)
- 1/2 teaspoon Ginger Powder (Adjust quantities to taste.)
- 1 tablespoon Cornstarch (Arrowroot powder can be substituted for a corn-free option.)
- 1/4 cup All-purpose Flour (Use a gluten-free blend if needed.)
- 1 cup Vegan Eggnog (Califa Holiday Nog or any other brand can work; homemade is an option.)
- 1 cup Vegan Whipped Topping (Brands like TruWhip are recommended; homemade whipped coconut cream can be an alternative.)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare crust: Blend together graham cracker crumbs, brown sugar, melted vegan butter, cinnamon, and nutmeg. Press the mixture into a 9-inch springform pan. Bake for 5 minutes and set aside to cool.
- Increase oven temperature to 375°F (190°C).
- Make filling: Drain and squeeze excess moisture from the firm tofu. Blend the tofu with vegan cream cheese, organic cane sugar, maple syrup, vanilla extract, and spices until smooth, adding more vegan eggnog as needed.
- Pour the creamy filling into your pre-baked crust. Bake for 40-45 minutes until the center is slightly jiggly.
- Cool the cheesecake at room temperature for 30 minutes before transferring it to the refrigerator. Chill for at least 4-6 hours, but overnight is best.
- Top with vegan whipped topping, adding a dash of cinnamon and nutmeg before serving.
Notes
- Allow the cheesecake to chill overnight for best flavor.
- Use gluten-free ingredients if necessary.
- Experiment with spices to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Vegan Eggnog Cheesecake, Holiday Dessert, Vegan Dessert