You know a dessert is good when your photo shoot is cut short because you started eating it! But it’s no wonder I gave in to temptation; I decided to combine two things I can’t resist—eggnog and cheesecake. (Vegan versions, of course.) And the combination was just as delicious as I expected. Vegan eggnog cheesecake will definitely become part of our family holiday celebrations from now on.

But enough from me. I’ll let the photos do the talking.

This one is saying, “My graham cracker crust is the perfect crunchy contrast to my creamy, brandy-kissed filling”:

And this one is saying, “Mmmm, you know you want a bite!”

I wish I could tell you that it’s fat-free, but I’m afraid that vegan cream cheese does contain added oil, though you can make it a little less unhealthy by choosing the Tofutti Better Than Cream Cheese in the yellow container, which is non-hydrogenated.

I consider this a special occasion food, an “impress your friends and family” food, not one to be eaten often (or by myself!) And it will definitely impress.

Print Pin 5 from 7 votes Add to Recipe BoxGo to Recipe Box Vegan Eggnog Cheesecake The festive flavors of nutmeg and brandy are transformed into an eggnog cheesecake in this decadent but still slightly healthy vegan recipe.

Prep Time 10 minutes Cook Time 55 minutes Total Time 1 hour 5 minutes Servings 8 Author Susan Voisin Ingredients 1 12.3-ounce package extra firm light silken tofu 1 12.3-ounce package extra firm light silken tofu

1 8-ounce package Tofutti Better than Cream Cheese 1 8-ounce package Tofutti Better than Cream Cheese

3/4 cup sugar 3/4 cup sugar

1/2 cup vegan eggnog see note 1/2 cup vegan eggnog see note

2 tablespoons lemon juice 2 tablespoons lemon juice

2 1/2 tablespoons brandy or rum 2 1/2 tablespoons brandy or rum

1/2 teaspoon vanilla 1/2 teaspoon vanilla

1/2 teaspoon freshly ground nutmeg packed 1/2 teaspoon freshly ground nutmeg packed

3 tablespoons cornstarch 3 tablespoons cornstarch

1 prepared graham cracker or oatmeal cookie crust 1 prepared graham cracker or oatmeal cookie crust Instructions Preheat the oven to 350 F. Drain the tofu and put it and the Tofutti cream cheese into your food processor. Blend until smooth. Add the sugar and eggnog, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except crust) and process until completely smooth, about 3 more minutes. Pour into the pie crust and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.

Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better). Serve sprinkled with additional grated nutmeg. Notes You may use vanilla soymilk instead of eggnog. Just increase the brandy to 3 tablespoons and the nutmeg to 1 teaspoon and add an additional two teaspoons of sugar. Makes 8 slices. Each slice contains:

-filling only, no crust: 234 Calories (kcal); 7g Total Fat; (28% calories from fat); 4g Protein; 36g Carbohydrate; 0mg Cholesterol; 191mg Sodium; trace Fiber -with Fat-Free Oatmeal Cookie Crust : 323 Calories (kcal); 8g Total Fat; (21% calories from fat); 6g Protein; 56g Carbohydrate; 0mg Cholesterol; 301mg Sodium; 2g Fiber -with Keebler Graham Crust: 345 Calories (kcal); 12g Total Fat; (33% calories from fat); 5g Protein; 50g Carbohydrate; 0mg Cholesterol; 308mg Sodium; trace Fiber These estimates use Vitasoy Holly Nog. Cheesecake made with other soy nog or soymilk will differ. Nutrition Facts Vegan Eggnog Cheesecake Amount Per Serving (1 serving) Calories 234 Calories from Fat 63 % Daily Value* Fat 7g 11% Sodium 191mg 8% Carbohydrates 36g 12% Protein 4g 8% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Post a photo to Instagram and tag @susanffvk

Thanks to Nic at Bakingsheet for the inspiration.

And with this Vegan Eggnog Cheesecake recipe, I’m officially on vacation. I’ll be spending the next few days with my family, so let me take this time to wish you all a happy holiday. If you’re looking for ideas for vegan holiday meals, take a look at the end of this post from November. Some other good options include Cranberry Relish, Sweet Potato Casserole, Ambrosia, and Green Bean Casserole. Season’s Greetings!











