Vegan Eggnog Cheesecake

Posted by in Cheesecake, Christmas, Cooking, Sweets | 3 comments















Hello & Happy Wednesday!!







I’ve recently been on a eggnog kick and exploring countless concepts as I never get to every year. I swear, before I know it the few weeks leading up the all the celebrations is here and gone and I’m left with endless recipe I didn’t get to lol.


Well, not this year!


Eggnog is one of those things you either love or hate. My husband never even tried it until I exposed him to it and he wasn’t a huge fan. So in many ways it’s an aqcuired taste just like everything else. Whether I enjoy it as much as I did as a kid, the flavor is just nostalgic for me and captures the essence of christmas!  That being said, I wanted to whip up a few desserts featuring this famous flavor and the vegan Eggnog Cheesecake 


While I’ve never even had a non vegan eggnog cheesecake, I was intrigued by the concept and thought it would be a fun modern dessert, and I was right!






What’s fab about this dessert, is everything! It’s quick, easy, featured minimal ingredients, tons of eggnog flavor, the perf crust, healthy fats and protein with the cashews, a whipped like texture, and perf for holiday entertaining!




If you love all things eggnog or simple crave fun modern holiday eats, you’re going to love this recipe for vegan Eggnog Cheesecake!











Why this recipe rocks: 






Whipped like texture

Perf for Christmas

Rich eggnog flavor
































Yields 6 to 8 slices

Vegan Eggnog Cheesecake

15 minPrep Time

10 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 1 ½ cups vegan graham cracker crumbs
  • 1 tbsp coconut sugar
  • 6 tbsps vegan butter, melted
  • Filling: 
  • 1/2 cup vegan eggnog
  • 1 can coconut milk, full fat
  • 1 cup coconut oil (melted)
  • 1/2 cup cashews, soaked overnight
  • 1/2 cup coconut sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract


  1. Make the crust. Melt the vegan butter and stir into graham cracker crumbs with the coconut sugar. Press into a springform pan about halfway up the sides. Place in the fridge until ready to fill (you can also bake this if preferred on 375 degrees for 10 minutes)
  2. Make the filling: Throw all the ingredients in the food processor or blender, and blend until smooth. Pour into the crust and chill in the fridge for a few hours or ideally overnight. Top with vegan coconut whip and nutmeg and serve! It holds shape, but I'd refrigerate when not being served!











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  1. I was wondering if you have a preferred brand of vegan egg not you us. Most stuff available is too sweet.
    • Hi Sara! Absolutely! I used the Califia Farms brand and I found it to be not overwhelming. Let me know how this recipe turns out!
  2. I don't know what I did wrong but my cheesecake turned into a huge mess! I've been cooking and baking Vegan, Gluten Free for years. I followed recipe to the "T" The coconut oil separated and everything else was all liquid. It never became creamy. I baked the crust as suggested and the vegan butter dripped through the springform pan and smoked up the house. I'm sorry but I think you should know. I wonder if anyone else had these issues.

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