Description
Creamy Vegan Eggnog Cheesecake for Your Holiday Delight
Ingredients
Scale
- 1 1/2 cups Graham Cracker Crumbs
- 1/4 cup Brown Sugar
- 1/2 cup Vegan Butter
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 block Firm Tofu
- 8 oz Vegan Cream Cheese
- 3/4 cup Organic Cane Sugar
- 1/4 cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ginger Powder
- 1 tablespoon Cornstarch
- 1/4 cup All-purpose Flour
- 1 cup Vegan Eggnog
- 1 cup Vegan Whipped Topping
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare crust: In a bowl, blend together graham cracker crumbs, brown sugar, melted vegan butter, cinnamon, and nutmeg. Firmly 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 the excess moisture from the firm tofu. In a blender, combine the tofu with vegan cream cheese, organic cane sugar, maple syrup, vanilla extract, and spices. Blend 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 to the refrigerator. Chill for at least 4-6 hours, preferably overnight.
- Top with vegan whipped topping, adding a dash of cinnamon and nutmeg before serving.
Notes
- Use gluten-free graham crackers for a gluten-free option.
- Light or dark brown sugar can be used interchangeably.
- Coconut oil can replace vegan butter.
- Adjust spices according to personal preference.
- Homemade vegan eggnog can be used.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg