Description
This vegan eggnog cheesecake is a creamy, festive dessert perfect for holiday celebrations. Made with a nutty oat and pecan crust and a luscious cashew-based filling flavored with traditional eggnog spices and a splash of whiskey or brandy, it is completely dairy-free and gluten-free. Set in the freezer and decorated with vegan whipped cream and sprinkles, this cheesecake offers a rich, smooth texture and delightful holiday flavors without any baking.
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
- 1½ cup cashews, soaked (see notes)
- 1½ cups coconut cream or coconut milk (see notes)
- 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 rolled oats, pecans, coconut sugar, sea salt, ground cinnamon, and ground nutmeg to a food processor. Blitz until the mixture reaches a fine crumb consistency. Then add the cashew butter and blend again until the mixture sticks together like dough.
- Form the crust: Line the base of a 7-inch springform cake pan with parchment paper. Press the crust dough firmly and evenly into the base of the pan using a spatula. Set aside while preparing the filling.
- Make the filling: Combine soaked cashews, coconut cream or milk, coconut yogurt, maple syrup, solid coconut oil, whiskey or brandy, vanilla bean paste, nutmeg, cinnamon, lemon juice, orange extract, and a pinch of salt into a high-speed blender. Blend on high for several minutes until the mixture is perfectly smooth and creamy, with no lumps or grit.
- Set the cheesecake: Pour the filling over the prepared crust in the springform pan. Place the cheesecake in the freezer and allow it to set for a minimum of 6 hours or preferably overnight until firm.
- Unmold and decorate: Once set, remove the cheesecake from the springform pan while still frozen. Decorate the top with piped vegan whipped cream, vegan festive sprinkles, and fresh rosemary sprigs for a festive touch.
- Store the cheesecake: Store any unused cheesecake in an airtight container in the refrigerator for up to 5 days. Alternatively, keep it frozen and defrost portions as needed for best freshness.
Notes
- Soak cashews for at least 4 hours or overnight in water, then drain before blending to achieve a smooth filling.
- You can use coconut cream for a richer texture or coconut milk for a lighter version; choose unsweetened varieties to control sweetness.
- Ensure the coconut oil is solid (refrigerated) before blending to help the filling set properly in the freezer.
- For alcohol-free version, omit the whiskey/brandy and add a little extra vanilla and orange extract for flavor.
- If you have a nut allergy, this recipe is not recommended due to cashews and pecans.
- Use gluten-free rolled oats if gluten sensitivity is a concern.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, American
