Vegan Eggnog Cheesecake
This no-bake eggnog cheesecake is made without using eggs, dairy or any other animal-derived products! Being no-bake makes it super easy to make as well!
WHAT’S IN TRADITIONAL EGG-NOG?
Traditional eggnog is made from a mixture of egg yolks, sugar, milk, whiskey or rum and spices such as nutmeg and cinnamon. This concoction is of course not vegan-friendly, but luckily it’s super easy to veganize the recipe with plant-based ingredients.
The combination of cashews, coconut milk and coconut yoghurt give this vegan cheesecake the perfect creaminess of standard eggnog recipes. It’s sweetened with maple syrup making it a healthier option to refined white sugar.
WHAT INGREDIENTS WILL I NEED FOR THIS PLANTBASED EGGNOG CAKE?
Rolled oats: Oats make a delicious base for the crust. If you’re gluten-free, be sure to opt for GF oats in order to make this recipe suitable.
Pecans: The buttery flavour of pecan nuts works perfectly for the base of this festive dessert. The pecans can also be swapped out for other nuts such as walnuts or almonds.
Coconut sugar: I love using coconut sugar to sweeten the base of cakes as an alternative to dates (yes you hear me!). In particular, I find that coconut sugar works well with festive ingredients such as cinnamon as it’s caramel undertones perfectly enhance those flavours.
Salt: As always, adding a pinch of salt to help those flavours come out and sing!
Spices: Ground cinnamon and nutmeg add warmth and festivity to this recipe. You can add more or less of each spice depending on your taste.
Cashew butter: The cashew butter acts as a binding agent for the crust ingredients. Feel free to swap it out for another nut butter, tahini or coconut oil if you prefer. If using coconut oil, use it in it’s solid state and add a little at a time as you likely won’t need to use the full three tablespoons.
Cashews: The base of the filling, when soaked in advance these nuts become super creamy and their tangy flavour makes them the perfect no-bake cheesecake ingredient.
Coconut cream: Coconut cream or canned coconut milk add a rich creaminess to the cake as well as helping it to set.
Coconut yoghurt: Adding yoghurt to the filling gives it a tangy cheesecake flavour. You can opt for any plant-based yoghurt of your choice if you can’t find coconut yoghurt.
Coconut oil: This acts as a setting agent for the cake.
Maple syrup: A natural way of adding sweetness and flavour to the cheesecake base and coconut cream.
Whiskey: You can use whiskey, bourbon or rum for this recipe. Most of which are vegan-friendly but if in doubt, barnivore.com has a database of alcoholic beverages where you can check which are suitable for vegans.
Vanilla bean paste: This enhances and adds another layer of flavour to your cake. I love using vanilla bean paste as it contains little specs of vanilla. You can swap it out for vanilla extract or the seeds from half a vanilla pod if you have one to hand.
Lemon juice: A tough of fresh lemon juice adds a zing and helps to create that tangy “cheesecake” flavour for this cake.
Orange extract: This is optional, but I did try this cake without it and I found that the orange flavour really helps to bring out the flavour of this cake, without giving it an “orange” taste.
LET’S MAKE VEGAN EGGNOG CHEESECAKE
MAKE THE CRUST
Making this crust is easy as pie 🙂 First you’ll want to prep your cake tin by lining the bottom with some parchment paper. This will make it much easier to remove the cake from the tin once it’s set later.
Add the dry ingredients to the food processor and blitz them down into a fine crumb. Then add in the wet ingredients and blend into a dough consistency. Press the crust down into the base of the cake tin, I like to use a spatula to get it nice and even before transferring it to the freezer.
MAKE THE FILLING
Make sure that your cashews have been pre-soaked to make them creamy and easier on your blender. Simply place the cashews into a bowl with water and allow them to soak for 4 hours. If you’re in a hurry you can soak them for about an hour in hot water. Rinse the nuts once soft and they are ready to use!
If you’re using canned coconut milk instead of coconut cream, make sure you refrigerate the cans in advance (overnight works well). Chilling the cans will separate the coconut cream from the water.You can then simply scoop out the thick coconut cream from the top of the can. The left-over water in the bottom of the can makes a nice addition to curries, so don’t throw it out.
Next add all of the filling ingredients to your high speed blender and blend until completely smooth. And I mean, COMPLETELY SMOOTH!! You don’t want their to be any lumps in the mixture as this will result in a gritty mouth feel, which nobody wants! Taste test the mixture to make sure, it should be silky smooth before transferring it into the cake tin to freeze and set.
Feel free to get creative with the toppings and decorate this cake however you like. I love adding festive sprinkles and edible gold glitter spray on the top, if you are using these just make sure they are vegan-friendly. A lot of sprinkles contain beeswax, gelatine and animal based colourings.
Piped coconut cream works really nicely around the edges of the cake. I like to use sprigs of fresh rosemary as they remind me of little Christmas trees! Fresh mint with some pomegranate jewels also works well as they resemble fresh holly!
WHY MAKE THIS RECIPE
- Plant-based and vegan-friendly
- A healthier festive treat
- Full of festive vibes
- No-bake and easy to make
- Minimal, wholesome ingredients (if you don’t count the whiskey lol!)
- Can be adapted to be suitable for coeliacs by using gluten-free oats
- Free from eggs, dairy and all other animal-derived additives
PS. If you’re reading this before the 24th November 2020, enter my giveaway over on Instagram for a chance to win a Vitamix! (going live Wed 18th November 12:00 GMT )
To celebrate the launch of my first cookbook No-Bake Vegan Desserts, Vitamix are kindly sponsoring a Vitamix A2500 Ascent Series Smart Blender as part of a giveaway being run over on my Instagram page! The winner will also receive a copy of my new book!
OTHER FESTIVE RECIPES ON THE BLOG
Vegan Eggnog Cheesecake
- 7" springform cake pan
- 1 cup rolled oats use GF if required
- 1 cup pecans
- ¼ cup coconut sugar
- ¼ tsp sea salt or Himalayan pink salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 tbsp cashew butter
- 1 ½ cup cashews *soaked, see notes
- 1 ½ cups coconut cream *or coconut milk, see notes
- ½ cup coconut yoghurt or other plant-based yoghurt
- ½ cup maple syrup
- 4 tbsp coconut oil solid
- ⅓ cup whiskey or brandy
- 1 tsp vanilla bean paste
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 tsp lemon juice
- 1 tsp orange extract
- Pinch sea salt or pink salt
- 1 400ml can dairy-free whipping cream I use Nature's Charm coconut whipping cream
- Vegan-friendly festive sprinkles
- Fresh rosemary
- To make the crust, add the oats, pecans, ginger, coconut sugar, salt, cinnamon and nutmeg to your food processor and blitz to a fine crumb consistency. Add the cashew butter and blend again until the mixture sticks together to form a dough consistency.
- Line the base of a 7" springform cake pan with parchment paper and press the dough into the base of the pan, compacting it with a spatula. Set aside.
- For the filling, add all of the ingredients to your high speed blender. Blend on high for a few minutes until the mixture is completely smooth and creamy, with no lumps or grit.
- Place the cake in the freezer to set for a minimum of 6 hours or overnight. Once set, remove the cake from the tin whilst still frozen.
- Decorate with piped dairy-free whipped cream, vegan sprinkles and fresh rosemary sprigs.
- This cake can be stored in the fridge in an airtight container for up to 5 days. Alternatively freeze any unused cake and defrost as needed.