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Vegan Eggnog Cheesecake


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  • Author: Eat Drink Shrink
  • Total Time: 25 minutes
  • Yield: 6 to 8 slices 1x

Ingredients

Scale

Crust:

Filling: 


Instructions

  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!
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

Nutrition

  • Serving Size: 1