Vegan Baked Eggnog Cheesecake

This Vegan Baked Eggnog Cheesecake is rich, decadent and amazingly delicious. The perfect holiday cheesecake that is also gluten free, eggless and dairy free!

You guys, it’s here! Vegan Eggnog Cheesecake. I have been dreaming about the perfect Eggnog Cheesecake and I’ve finally got the recipe down and perfect. I’m crazy excited because 1. It tastes like the holidays and 2. It tastes and feels like cheesecake. Are you ready to make the best vegan holiday cheesecake?! Let’s do this.

Ingredients in Vegan Baked Eggnog Cheesecake

The crust is made from pecans, gluten free rolled oats, almond butter and dates making is super simple and easy to press in. I was really going for a rich and decadent cheesecake, so I kind of adapted the filling using my Vegan Cream Cheese recipe and Classic Baked Vegan Cheesecake.

• Vegan Eggnog: I used So Delicious Eggnog and it has been by far my favourite!
• Extra Firm Tofu: THE ingredient that gives this cheesecake it’s rich and decadent texture. It’s what I use in my cream cheese recipe, and cream cheese is often the base of really decadent cheesecakes so… put two and two together and bam, we got the perfect texture.
• Cashews: Makes this cheesecake extra creamy.
• Arrowroot Starch: Replaces the eggs that is traditionally used.
• Sugar: Either coconut or cane. I like to use coconut sugar when I’m just making it for family but, if you want a clean white appearance use organic cane sugar.
• Lemon Juice: Since theres no real cheese going into this, we’re getting a bit of tang from here.

I also added in some other flavour enhances such as cinnamon, nutmeg, nutritional yeast and miso paste but these are comepltly optional and not essential. Throw them in if you have them on hand! Experiment and find your perfect flavour.

How to Make Baked Vegan Eggnog Cheesecake

Cheesecake is intimidating to make. And Vegan Cheesecake? Even more intimidating. Well, I was. But let me assure you, it’s VERY easy to make. Let me give you the run down:

1. Make the crust: Throw all the ingredients together into a food processor and pre bake for 10 minutes.
2. Make the filling: Add all the ingredients into a high speed blender until smooth and creamy. Pour it into the prebaked crust and bake it for 40-45 minutes.
3. Let it cool: Such an important step. Don’t skip it or you’ll run into a un-set liquid-y mess.

Tips to Make Vegan Baked Cheesecake Taste REAL

1. Line Your Spring Form: It makes taking out the cheesecake way easier and cleaner. I do this by tracing the bottom of the cheesecake pan and cutting that out. Then I cut a 3 inch strip and line it around the sides, so no part of the cheesecake is sticking to the actual pan.
2. Use a High Speed Blender for the Filling: I tried it with both a food processor and regular blender but it just doesn’t make it creamy enough. If you’re okay with little bits of grittiness from the extra firm tofu… then it’s okay but if you’re looking for a smooth creamy consistency you need a high speed blender. See alternative below.
3. Tap the Cheesecake on the Counter: This removes some extra air bubbles that might have formed in the filling. Try to get as much out so you don’t have a lot of cracks on the surface.
4. DO NOT Over Cook the Cheesecake: Trust me. I’ve overcooked cheesecake and it literally take away all flavour and leaves you with extra firm tofu again.
5. Want a more light-er cheesecake? Or don’t have a high speed blender? Use extra firm silken (also called soft tofu) or medium firm tofu. These types of tofu are easier to blend smoothly. However, please note that the texture is less dense… which you may actually want if you like lighter cheesecakes. Add 1 tbsp more of arrowroot starch if making this substitution.

Helpful Equipment

• Food Processor: To make the crust.
• Vitamix / Any High Speed Blender: Ive tried using a food processor and a normal blender but it doesn’t make the filling as rich and creamy and leaves bits of the extra firm tofu. See recipe notes for subs if you don’t have access to a high speed blender.
• Parchment Paper: Makes taking the cheesecake out much easier.
• Spring Form Pan – Ideal for cheesecakes although you can make this in a 9×9 inch baking pan.

I hope you try this Vegan Baked Eggnog Cheesecake this holiday season! I think it would be the perfect dessert to add to your dinner menu this Christmas!

More Vegan Holiday Desserts to Try!

• Classic Vegan Baked Cheesecake (Nut Free)
• Vegan Ginger Molasses Cookies (Gluten free, oil free)
• Vegan Snickerdoodles (Gluten free, oil free)
• Chocolate Peppermint Rum Raisin Cake Pops

If you recreate this Vegan Eggnog Cheesecake recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

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Vegan Baked Eggnog Cheesecake

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5 from 1 review

• Author: Lisa Kitahara
• Total Time: 70 minutes
• Yield: 8 servings 1x

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Description

This Vegan Baked Eggnog Cheesecake is rich, decadent and amazingly delicious. The perfect holiday cheesecake that is also gluten free, eggless and dairy free!

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Ingredients

Units USM Scale 1x2x3x

Crust:

• 1 1/4 cup pecans (or nuts of choice)
• 1/4 gluten free rolled oats
• 2 tbsp almond butter
• 6 dates
• 3/4 tsp cinnamon, optional

Filling

• 1 cup store bought vegan eggnog (240ml)*
• 1/4 cup lemon juice (60ml)
• 1 19 oz package extra firm tofu (532g)*
• 1 cup cashews, soaked in hot water for 15 minutes (120g)
• 1 cup coconut OR cane sugar (200g)*
• 1 tbsp vanilla
• 3 tbsp arrowroot starch
• OPTIONAL: 3/4 tsp nutmeg, 2 tsp nutritional yeast, 1/2 tbsp miso paste

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Instructions

1. Preheat oven to 350 F (180 C). Line a 9 inch springform pan with parchment paper or spray with oil. 
2. Into a food processor, add in the nuts and oats and process until grounded. Then add in almond butter and dates and blend until a dough forms. Press the dough into the springform form. Use the back of a measuring cup or a flat potato masher to press flat. 
3. Bake in the oven for 10 minutes. Reduce temperature to 325 F (160 C). 
4. In the meantime, add all the filling ingredients into a high speed blender. Taste and add more spices and sugar to taste. Pour the filling into the springform and then bake in the oven for 40-45 minutes. 
5. Let it rest at room temperature until cool (around 20 minutes). Then place into the refrigerator to cool for at least 4 hours- preferably overnight. 
6. Carefully remove the cheesecake from the springform pan. The parchment paper should make removing it easy but if there are any sides of the cheesecake stuck to the springform, use a thin knife to cut between the pan and the cheesecake. 
7. Serve with coconut whip cream or caramel sauce and enjoy!
8. Store any leftovers in the refrigerator, covered for 3-4 days. 

Notes

• I used So Delicious Holiday Nog. Depending on the vegan eggnog you use, you may need to add more or less sugar. I find their nog quite sweet but if your nog is less sweet, add 2-3 tbsp more sugar.
• Extra firm tofu gives this cheesecake a rich and dense texture. A high speed blender is highly recommended or the cheesecake might be a bit “grainy”. If you don’t have access to a high speed blender, use firm or silken firm (also called soft tofu) and add an additional tbsp of arrowroot starch. Please note that this version of the cheesecake comes out more soft but still very creamy. 
• Use coconut sugar to keep this cheesecake refined sugar free. However, please note that the colour of the cheesecake will be light brown. 
• Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Oven
• Cuisine: vegan, gluten free

Nutrition

• Serving Size: 1 slice

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