Vegan Eggnog Cheesecake Recipe

The Vegan Eggnog Cheesecake Recipe is a toast to the festive season. It’s for the plant-based palate. They crave the rich taste of eggnog without any animal products.

The phrase is “Vegan Eggnog Cheesecake.” It draws out a sense of warmth. And, this recipe delivers that. Its filling is smooth and velvety. It rests on a crust that’s both nutty and sweet. I love seasonal confections from all over. I’ve tried many desserts, yet this one captures the essence. Preparing it is simple. It promises to enchant everyone at your holiday table.

So, are you ready to dazzle at your Yuletide gathering? Will you do it with a dessert that’s both kind and delicious? If so, you’re invited to explore its recipe and an exquisite full guide.

Ingredients

Gather the following ingredients before you start cooking. Having these things near you will make the whole journey much easier. 

For the Gluten-Free Crust:

• Almond Flour
• Cassava Flour
• Maple Syrup
• Rum Extract
• Nutmeg

For the Cheesecake Batter:

• Raw Cashews
• Vegan Cream Cheese
• Granulated Sugar
• Plant Milk (any kind vanilla soy milk is recommended)
• Cornstarch
• Nutmeg
• Agar powder
• Vanilla Extract
• Lactic Acid or Apple Cider Vinegar (as a substitute)
• Vegan Whipped Cream (for topping)

Alternative Options:

In case, you don’t have all these things, you can replace them with the following ones: 

1. Raw Cashews: If you are allergic or want a replacement, your option is blanched almonds or macadamia nuts as they have a similar texture. 
2. Vegan Cream Cheese: You can replace this with silken tofu and lemon juice. A bit of plant would make the cream even more tangy. It will have the same consistency and taste of cream cheese.
3. Granulated Sugar: You can also use 1/2 cup of coconut sugar as a sweetener. You can also use 1/2 cup of agave nectar.
4. Plant Milk: You can use any nut milk, oat milk, or rice milk as a substitute for your plant milk of choice.
5. Agar Powder: Use carrageenan or pectin to thicken as an Agar powder replacement. 

How To Bake Vegan Eggnog Cheesecake: The Simplest Way

After getting all the necessary ingredients in hand, you can proceed to the steps. 5 simple steps will give you the best Vegan Eggnog Cheese cake you have ever made. 

1.Prepare the Crust:

To make the Vegan Eggnog Cheesecake, start with the crust. Mix almond flour and cassava flour in a bowl. Add maple syrup, rum extract, and a sprinkle of nutmeg. Stir to combine. The mixture will be slightly sticky. 

Take the fragrant dough and transfer it to a greased springform pan. Form a crust by pressing it firmly onto the base of the pan. In the meantime, preheat your oven to 350°F (175°C). Bake the crust for 10 minutes. This helps to get it ready for the heavenly filling.

2.Make the Cheesecake Batter:

To start off, we will need to give the raw cashews a nice hot bath to relax in as they are soaking for about 30 minutes. This will soften them up nicely for the filling. Once they are nice and soft, you will need to drain the cashews, removing the soaking water, then transfer to a blender. Add sugar, plant milk, cornstarch, a pinch of nutmeg, agar powder, and vanilla to the blender with the cashews. 

You can also add a touch of lactic acid or apple cider vinegar. Blend all of these ingredients together to create a rich and smooth filling which will steal the show on top of your golden crust.

3.Combine and Bake:

This is the third and final act of your Vegan Eggnog Cheesecake journey. Bring it all together: Pour the creamy cheesecake batter over your baked golden crust. Pop the pan onto your countertop and tap it a few times to help release any air bubbles that might be hiding. 

This cheesecake is too beautiful to be marred by air bubbles; treat it kindly. Slide the springform pan into your preheated oven as the timer starts to chime. Let the cheesecake shimmy and shake as it bakes more or less undisturbed for 40 – 45 minutes. The edges should be set and puffy, but the center should still jiggle when you tap the pan gently.

4.Cool and Chill:

Once the cheesecake has finished baking, I remove it from the oven. Allow the cheesecake to cool. You can leave it at room temperature. The flavors will continue to mix and come together. Once it has cooled to room temperature, I place the cheesecake in the refrigerator. Chilling the cheesecake is so very necessary. You need to chill the cheesecake for at least 4-6 hours. 

If you can at all manage it, leave it in the fridge overnight. If you do, I promise you two things: the cheesecake will slice beautifully and all melty, creamy fears will be eliminated.

5.Garnish and Serve:

Once your cheesecake has been refrigerated and is firm to the touch, take it out and ready the garnish. Let the cheesecake chill for at least 6 hours. When ready to serve, top with a generous dollop of vegan whipped cream and a sprinkling of more nutmeg. 

Use a knife that has been warmed in hot water and quickly dried to cut into 8 slices. Share this perfect wintery cheesecake with your friends and family, but I promise you don’t have to tell them it’s vegan. 

Just watch as even non-vegans have no idea too busy enjoying this creamy, decadent, and festive holiday dessert. Eat your delicious Vegan Eggnog Cheesecake with mirth!

Amazing Options to Add to The Vegan Eggnog Cheesecake

For having something experimental and delicious at the same time, explore the following options if you want. 

1. Caramelized Pecans: Toast your pecans in a pan with a little vegan butter and brown sugar. Toast until they are golden brown and fragrant. Allow to cool, then sprinkle on top of the cheesecake just before serving for a little crunch and the sweet nuttiness of caramel.
2. Make a simple gingerbread dough: Just make a simple gingerbread dough, bake it until it’s crisp, crumble it, and pop it into the crust. It gives you a hot, spicy contrast to the creamy cheesecake that is just wonderful with the eggnog.
3. Heat plant-based cream: Pour it over chopped dark vegan chocolate. Stir until smooth. Then drizzle over the cheesecake for an even more amazing topping!
4. Sautéed Apples: Cook some very thinly sliced apples in a little vegan butter with cinnamon and just a touch of sugar. Cook until the apples are soft then arrange them on top of the cheesecake.
5. Coconut Whipped Cream with Zest: Whip some coconut cream that has been chilled. Whisk in a little powdered sugar and a splash of vanilla. Zest over a little orange or lemon. It makes a citrusy, fresh topping that cuts through the richness of the cheesecake.

Tips and Tricks of Baking the Vegan Eggnog Cheesecake Properly

Make Ahead Tips for Vegan Eggnog Cheesecake. There are a few things you can do to make the finished Vegan Eggnog Cheesecake Recipe as perfect as possible.

• Blend Silky Smooth Filling: Use a high-speed blender when making the filling to make sure the filling is completely smooth. Grind the cashews as fine as you can and then blend everything together on high.
• Prepare the Pan: Line your springform pan with parchment paper so that it releases easily and doesn’t stick.
• Room Temperature Ingredients: Make sure all of your ingredients have come up to room temperature before you start mixing things together. This helps everything blend more evenly so you won’t end up with any chunks of cream cheese in your cheesecake.
• Water Bath for Baking: Bake your cheesecake in a water bath in the oven so it cooks evenly without any cracks or sunken.
• Gradual Cooling: Let the cheesecake cool down slowly. First inside the oven with the door left open, then to room temperature. And finally in a refrigerator.
• Flavor Additions: You can up the flavor with some lemon zest or a splash of bourbon to the batter. Both work great with the eggnog spices.
• Creative Toppings: Before we let the cheesecake cool and set, make it look festive. Top it with a sprinkle of cinnamon or a drizzle of caramel sauce.

So there you have it. These tips will get you a delicious cheesecake with the perfect texture and look.

Nutritional Benefit of Vegan Eggnog Cheesecake

The Story of Vegan Eggnog Cheesecake

Vegan Eggnog Cheesecake is the perfectly festive holiday treat, that combines the history of two classic delicious concoctions: eggnog and cheesecake. History of the eggnog Eggnog originated in medieval Britain and was known as a hot “posset” which was a traditional medieval British beverage. 

The original posset was a mixture of hot milk and egg which tasted like eggnog. It was only enjoyed by the wealthy because of the high costs of sugar and eggs at the time. It was believed that the combination of milk and eggs created a healthy beverage. It wasn’t until the 18th century that eggnog became a traditional holiday beverage. 

Many people at that time believed that the rich, creamy texture, and spiced flavor of the drink was nothing less than a delight during the holidays. Cheesecake history The cheesecake, on the other hand, was first mentioned in Ancient Greece, where a couple of sources say that cheesecake was served to the athletes during the first Olympic games. 

Some of the adjustments made to this original recipe over the years include a change from the use of honey to sugar as a sweetener, as well as the addition of beaten eggs as a leavening agent. In this modern world, many people are adopting vegan diets, and there have been numerous creative ways in which a dish can be adapted to be vegan. Vegan Eggnog Cheesecake is just a way to enjoy the eggnog and cheesecake flavors, and still not feel guilty about being vegan!

FAQ:

1.Can I make Vegan Eggnog Cheesecake nut-free? 

Yes, you can make it nut-free. Just replace the cashews with sunflower or pumpkin seeds and use nut-free flour for the crust such as oat flour.

2.Is there a soy-free alternative to vegan cream cheese? 

Yes! You can use coconut cream or a blend of soaked sunflower seeds and lemon juice. I find that sunflower seeds mimic the texture and taste of cream cheese very well.

3.How can I store leftover Vegan Eggnog Cheesecake? 

You can store your leftover cheesecake in an airtight container in the fridge for up to 5 days. If you want to keep them for a longer time, portion them out onto a tray and freeze for 1-2 hours. Then you can wrap them individually in plastic film, place them in a sealed container or ziplock bag, and freeze them. 

4.Can I make this cheesecake without a springform pan? 

Yes, you can! Just line your cake pan with parchment paper, making sure it extends over the sides. This way you’ll be able to lift the entire cheesecake out once it’s set.

5.What’s the best way to serve Vegan Eggnog Cheesecake to guests? 

To make it a little more fancy, arrange chilled slices on plates and garnish with a pinch of nutmeg or cinnamon on top. I love serving this with a cup of hot spiced tea or coffee. 

Final Thoughts:

This concludes our plant-based culinary adventure. I hope that this Vegan Eggnog Cheesecake has inspired you. It has demonstrated just how easy it is to make vegan goodness. A recipe that’s too good to miss! I would love to hear your thoughts on this recipe. Please feel free to share them in the comments section. It’s almost time to bake: Put on your apron, make this dish, and enjoy!