Vegan Eggnog Cheesecake Recipe

If you’re searching for a holiday dessert that feels festive, creamy, and completely plant-based, this Vegan Eggnog Cheesecake is the perfect pick. It captures all the cozy warmth of classic eggnog’s sweet spices, velvety texture, and deep holiday flavors without using any dairy or eggs. Whether you’re vegan, lactose-intolerant, or just want to serve a kinder, modern twist on a seasonal classic, this cheesecake brings joy to every slice.

What makes this recipe special is how simple the preparation is. From its nutty gluten-free crust to the silky cashew-based filling, every bite feels luxurious but effortless to make. It also chills beautifully, slices cleanly, and impresses vegans and non-vegans alike at any holiday gathering.

If you’re ready to add something elegant, festive, and incredibly delicious to your Christmas or winter menu, this Vegan Eggnog Cheesecake is your next show-stopping treat.

Ingredients for Vegan Eggnog Cheesecake

For the Crust:

• 1 1/4 cups vegan graham cracker crumbs
• 3 tbsp brown sugar
• 3 tbsp melted vegan butter
• 1/4 tsp cinnamon
• Pinch of nutmeg (optional)

For the Cheesecake Batter

• 3/4 cup raw cashews
• 4 oz (about 115 g) cream cheese 
• 1/3 cup granulated sugar
• 1/2 cup milk 
• 1 tbsp cornstarch
• 1/4 tsp nutmeg
• 1/2 tsp agar powder
• 1/2 tsp vanilla extract
• 1/2 tsp lactic acid or apple cider vinegar

For the Topping:

• 1/2 cup vegan whipped cream
• Sprinkle of cinnamon or nutmeg
• Chocolate caramel

Equipment

• Mixing bowls & spatula
• Measuring cups & spoons
• Blender 
• 9-inch springform pan 
• Oven & cooling rack
• Small saucepan 
• Sharp knife

How to Make Vegan Eggnog Cheesecake

Prepare the Crust:

Step 1: Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, brown sugar, cinnamon, and nutmeg in a bowl. Add melted butter and combine until crumbs stick together.

Step 2: Press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let cool.

Cheesecake Batter

Step 3: Drain soaked cashews and add to a blender. Add sugar, milk, cornstarch, nutmeg, vanilla, and apple cider vinegar. Dissolve agar powder in 1/4 cup water, boil 1–2 minutes, then blend into the mixture. Blend until smooth and creamy.

Step 4: Pour batter over the cooled crust and smooth the top. Chill in the refrigerator 4–6 hours or overnight until set.

Step 5: Spread chocolate caramel on top. Sprinkle cinnamon or nutmeg before serving. Slice with a warm knife for clean pieces.

If you love this Vegan Eggnog Cheesecake, you’ll also enjoy trying the No-Bake Christmas Cheesecake and the classic Easy New York-Style Cheesecake. Each recipe offers its own unique flavor and texture, making them perfect for dessert lovers who want to explore different cheesecake styles.

Storage Tips

Refrigerator: Store the cheesecake in an airtight container for up to 4–5 days.

Freezer: Wrap the cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Pro Tips 

1. Blend until extremely smooth for the best texture.
2. Use room-temperature ingredients for even blending.
3. Bake in a water bath to prevent cracks.
4. Cool gradually: oven → room temp → fridge.
5. Add flavor boosters like lemon zest or bourbon.
6. Decorate before serving with spices, caramel, or ganache.

Nutrition

• Calories: 234–294 kcal
• Total Fat: 7–14 g
• Saturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 10 mg
• Sodium: 191–231 mg
• Total Carbohydrates: 36–42 g
• Dietary Fiber: 3 g
• Sugars: 29 g
• Protein: 4 g
• Vitamin A: 236 IU
• Vitamin C: 1 mg
• Calcium: 79 mg
• Iron: 1 mg

More Vegan Recipe To Try

• Vegan Vietnamese Sweet Soup
• Salad Sandwich
• Matcha Brownies Recipe
• Big Mac Casserole Recipe

FAQs

1. Soy-free alternative to vegan cream cheese?

A: Use coconut cream or soaked sunflower seeds blended with lemon juice.

2. Can I make it without a springform pan?

A: Yes, line a regular cake pan with parchment that extends up the sides for easy lifting.

4. Best way to serve guests?

A: Chilled slices with a sprinkle of nutmeg/cinnamon and a cup of spiced tea or coffee.

Final Thoughts

This Vegan Eggnog Cheesecake is a celebration of flavor, nostalgia, and compassion. It proves how easy and delightful plant-based baking can be. Whether you’re hosting a holiday dinner or bringing dessert to a party, this cheesecake is guaranteed to impress. Put on your apron, bake with joy, and enjoy every festive slice!