Preheat oven to 350 F (180 C). Line a 9 inch springform pan with parchment paper or spray with oil.
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.
Bake in the oven for 10 minutes. Reduce temperature to 325 F (160 C).
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.
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.
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.
Serve with coconut whip cream or caramel sauce and enjoy!
Store any leftovers in the refrigerator, covered for 3-4 days.
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).