Vegan Eggnog Cheesecake

December 23, 2006 By Susan Voisin 80 Comments
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Vegan Eggnog Cheesecake | FatFree Vegan Kitchen (1)

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”:

Vegan Eggnog Cheesecake | FatFree Vegan Kitchen (2)

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.

5 from 7 votes

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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 minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Author Susan Voisin

Ingredients

▢ 1 12.3-ounce package extra firm light silken tofu
▢ 1 8-ounce package Tofutti Better than Cream Cheese
▢ 3/4 cup sugar
▢ 1/2 cup vegan eggnog see note
▢ 2 tablespoons lemon juice
▢ 2 1/2 tablespoons brandy or rum
▢ 1/2 teaspoon vanilla
▢ 1/2 teaspoon freshly ground nutmeg packed
▢ 3 tablespoons cornstarch
▢ 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 234Calories from Fat 63

% Daily Value*

Fat 7g11%

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Reader Interactions

Comments

Corey Lee Wrenn
December 23, 2013 at 5:13 pm
I have this in the oven right now and the batter smelled out of this world… can’t wait to try it!
Reply
Gloria
December 28, 2013 at 10:07 pm
I haven’t yet made this, but my family is begging me to do it soon!
I’m curious – would it be OK to use my VitaMix to prepare the mixture, or would that kill the texture? I just imagine my VitaMix doing a better job than my beat up old food processor. Thanks!
Reply
- Susan Voisin
  December 28, 2013 at 10:12 pm
  Sure, the Vitamix would probably whip it up in seconds. Hope you enjoy it!
  Reply
  - Gloria
    December 29, 2013 at 8:02 pm
    I did use my VitaMix to make this today — so it hasn’t done the overnight in the fridge yet, but mine definitely doesn’t look like yours. I imagine it may be because I used coconut palm sugar, but I’m not sure. It came out looking darker (not burnt just tan/brown rather than creamy white). Other than using my VitaMix and subbing coconut palm sugar, though, I don’t think I did anything differently. Oh – I know! I have never been able to find the extra firm lite silken tofu. I can only find the firm lite silken tofu. I suppose that would affect consistency rather than color, though — and hopefully not too much. Whatever the case, it smells fantastic, and we’re looking forward to taste-testing tomorrow!
    Reply
Mary
November 28, 2014 at 4:48 pm
We made this using a graham cracker crust and was amazingly fantastic. Would never know it is vegan. Another nice thing is that although creamy & rich tasting it is also light – so we didn’t get that bogged-down overeating feel. I detected a hint of lemon in the flavor, which I couldn’t figure out, but it was delicious. Highly recommend!
Reply
Cheryl
December 23, 2014 at 12:46 pm
oh yum! I will be making this for a party on the weekend. I’ve been celebrating too much myself and know all about lumpy thighs LOL
Reply
See Also
The Best Vegan Pumpkin Bread
Lori
December 25, 2016 at 7:26 pm
Just found this recipe a couple of weeks ad and made it for Christmas dessert. I sautéed some diced Granny Smith apples with cinnamon and used it as a topping. This cheesecake is CRAZY GOOD!!! It’s light, not heavy at all. I will probably reduce the lemon juice as it was a dominant flavor. I will definitely makes this again. It was incredibly fast & easy to pull together. Thanks, Susan!
Reply
patti
January 2, 2018 at 10:22 am
Hi, Love your recipes. I was wondering about the oatmeal crust do you need to add melted butter to it and how much? Thank you!
Reply
- Susan Voisin
  January 2, 2018 at 10:50 am
  No butter needed! Just make it according to the recipe.
  Reply
Aimee B.
December 31, 2018 at 9:17 pm
This is the BEST cheesecake ever!! I finally got around to making this yesterday and my whole family loved it. It may be all gone, just sayin’, lol! It was amazing despite the fact that I totally forgot to add in the lemon juice. My husband said, “Well, I guess that just means you HAVE to make it again!” This was perfectly creamy and delicious. I baked it in my toaster oven for about 45 minutes and used a water bath. I also used a pre-made graham cracker crust and Almond Breeze Eggnog. I plan on making another soon because it is just that good! Thank you for this wonderful recipe.
Reply
Aimee B.
December 31, 2018 at 9:18 pm
P.S. It wouldn’t allow me to rate it for some reason, but it is most definitely a 5 star recipe!!
Reply
Karen
January 1, 2019 at 3:56 pm
Made this today for a New Year’s Day vegan dinner and WOW! It is light, creamy, and delicious. Everyone asked for the recipe; no one could believe it was vegan . . .thank you!
Reply
Ellen G. Skonberg
November 24, 2019 at 7:01 am
Hi, can this cheesecake be frozen?
Reply
- Susan Voisin
  November 24, 2019 at 8:47 am
  I haven’t tried freezing it so I don’t know what would happen.
  Reply
  - Ellen G. Skonberg
    November 24, 2019 at 10:47 am
    Thanks for your reply.
    Reply
Elissa
November 24, 2019 at 11:46 am
Can you use kite hill cream cheese instead?
Reply
- Susan Voisin
  November 24, 2019 at 11:55 am
  I haven’t tried it, but a lot of time recipes like this only work with a specific brand. If you plan on substituting, I suggest doing a trial run so you can see whether it will work or not.
  Reply
  - Elissa
    November 27, 2019 at 8:17 pm
    It worked great with the kite hill cream cheese! Delicious!
    Reply
    - Susan Voisin
      November 28, 2019 at 7:21 am
      I’m so glad to hear that! Thanks for letting me know.
      Reply
Jess
December 13, 2019 at 12:19 pm
This looks wonderful and easy! Can you leave the alcohol out or is there a good non-alcoholic substitution? Thanks!
Reply
- Susan Voisin
  December 13, 2019 at 2:37 pm
  You can leave the alcohol out, but it adds a lot of characteristic eggnog flavor. You could try using a teaspoon of rum extract or flavoring (though technically that has some alcohol, I think.)
  Reply
Sonya
December 13, 2019 at 12:27 pm
It says extra firm silken tofu. Is silken the brand and you need extra firm tofu or silken tofu? I’ve never seen extra firm silken.
Reply
- Susan Voisin
  December 13, 2019 at 2:35 pm
  Here is a link to the exact tofu: https://amzn.to/2Phcc0e Morinu is the brand, and extra-firm silken is the type. I cannot promise that other types of tofu will have good results.
  Reply
Sal
December 15, 2019 at 2:53 am
Can we substitute the cream cheese with anything else?
Reply
- Susan Voisin
  December 15, 2019 at 9:02 am
  No, not if you want to be sure it comes out right. There are vegan cheesecake recipes that use cashews, so you could try looking for one of them.
  Reply
- Lynne
  December 16, 2019 at 12:38 pm
  Sal I had to substitute at Thanksgiving out of desperation after promising a friend I would make one for her (this has become a go-to holiday recipe for the past 5 years). The night before Thanksgiving I started to make my cheesecake and then hers, only to discover I didn’t have a second tub of cream cheese. Rather than brave the grocery store at 9pm the evening before Thanksgiving, I googled recipes for vegan cream cheese substitutes. I found one that used tofu, margarine and lemon juice. I blended it and put it in the fridge for a while and then made the cheesecake with this subbed in. It was SLIGHTLY less firm but by no means jiggly or puddingy. My friend had had the regular one before and I didn’t tell her about the substitute until afterward and she said she couldn’t tell the difference. I think it helped that I used the Wildwood extra firm high protein tofu which is very hard and dense.
  Reply
Ken Jones
December 23, 2022 at 5:33 pm
Just took this out of the oven! Excited to tear into it Christmas Eve. Oddly, nobody locally had soy eggnog, so I kinda made my own. Heavy on the nutmeg, cardomom, coconut milk, ginger… And I was annoyed how expensive Annie’s graham crackers were, so opted for Mi-Del Ginger Snaps! Could be good…
Reply

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Vegan Eggnog Cheesecake | FatFree Vegan Kitchen (2024)