Behold, the perfect holiday dessert- Baked Vegan Eggnog Cheesecake!
This creamy vegan eggnog cheesecake is baked in a gingersnap cookie crust and topped with whipped coconut cream and a sprinkle of cinnamon! It’s boozy, full of cozy spices, and perfectly sweet.
I have to shout out my friends at Nature’s Charm for sponsoring this post and giving me all the goods to whip up this delicious dessert. I used their sweetened condensed coconut milk to sweeten the filling. I love using it for vegan cheesecakes and ice creams. It’s sweet and thick, making it the perfect addition to creamy desserts!
Of course, no vegan eggnog cheesecake would be completely without plenty of whipped coconut cream! Nature’s Charm, once again, knocks it out of the park on that front. Their whipped coconut cream is made with wholesome ingredients (unlike the aerosol variety) and whips up in just three minutes with no extra work! It’s almost *too* easy!
To save this recipe for later, pin the photo below! When you make the recipe, don’t forget to post a pic on Instagram tagging #carrotsandflowers and #naturescharm so we can admire your beautiful vegan eggnog cheesecakes!
- 1 14 oz (400g) box gingersnap cookies
- 3 tbsp brown sugar
- 1 tsp sea salt
- 4 tbsp melted vegan butter or coconut oil
- 2 tbsp maple syrup
- 1½ cups soaked cashews
- 1 cup Nature’s Charm condensed coconut milk
- 1 cup coconut cream
- 1 cup thick coconut yogurt
- ¼ cup bourbon
- 3 tbsp tapioca starch
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1½ tsp nutmeg
- 1 tsp vanilla extract
- ½ tsp sea salt
- ¼ tsp turmeric (optional for color)
- 1 can chilled Nature’s Charm coconut whipped creamcinnamon for sprinkling
- Reserve 5 cookies. Whizz the rest in a blender with the salt and coconut sugar until you achieve a fine crumb. Stream in the melted vegan butter and maple syrup and blend until dough forms. Scrape down the sides and use the tamper to evenly blend the dough.
- Line an 8” springform pan with parchment paper. Press the dough to form a crust. Bake at 350 F for 10 minutes.
- Reduce heat to 325 F. Blend filling ingredients until very smooth, about 3-5 minutes. Scrape down sides and use the tamper to thoroughly blend everything.
- Pour the filling into the crust. Tap the pan several times on the counter to release air bubbles. Bake for 45-50 minutes, until the cheesecake looks mostly set with a somewhat jiggly center.
- When the cheesecake is nearly set but still jiggly, turn off the oven and crack the door. Leave the cheesecake to slowly cool in the oven for an hour to prevent cracking. Chill in the fridge for an hour.
- Just before serving, whip the coconut whipped cream until smooth and fluffy. Cut the remaining cookies in half. Top with the cooled cheesecake with coconut whipped cream, gingersnaps, and a sprinkle of cinnamon. Slice and serve!