Eggnog Cheesecake
Perfectly creamy and because it is no bake any Vegan Cream Cheese will do! I use a combination of cashews & vegan cream cheese with a cooked custard base for ultra creamy results!
Ingredients
For the Crust:
- 1½ cup Your favorite cinnamon cookie (140g)
- 4 Tbs Vegan Butter melted (56g)
- 1 teaspoon Cinnamon
For the Cheesecake Batter:
- 2 cup Raw Cashews (360g)
- 12 ounces Vegan Cream Cheese *see notes (336g)
- 1¼ cup Granulated Sugar (250g)
- 1½ cup Plant Milk (360ml)
- 6 Tbs Cornstarch *see notes (48g )
- 1 teaspoon Nutmeg
- ¾ teaspoon Agar powder *see notes
- 3 Tbs Vanilla Extract
- ½ teaspoon Lactic Acid ½ teaspoon
- 1½ Tbs Brandy *optional
for the icing
- ½ Recipe Vegan Whipped Cream
- Nutmeg for sprinkling on top
Instructions
- First soak the cashews in filtered water in the refrigerator overnight. Or for a fast soak bring to a boil then let them soak for 1 hour, drain the liquid & reserve the cashews
- Prepare the crust by cookies with the cinnamon in a food processor until fine crumbs. Add the melted vegan butter & process until it resembles the consistency of wet sand
- Press the crust mixture into the bottom of a 7" springform pan with a parchment paper liner & an acetate cake strip to line the rim of then pan for easy removal. Freeze crust
- For the cheesecake filling prepare the custard by combining the plant milk with the sugar, cornstarch, agar & nutmeg in a medium sauce pot whisking constantly over medium to high heat until it comes to a boil
- Remove from the heat & this custard to a high speed blender along with the soaked & drained cashews, the vegan cream cheese, lactic acid & vanilla extract
- Blend smooth then pour onto the crust in the springform pan
- Refrigerate (or freeze) until firm and set. At least 4 hours or overnight
- Unmold & top with vegan whipped cream & a sprinkling of nutmeg or cinnamon
Video
Notes
Brandy is used in traditional eggnog but I left it out of this recipe so I could share with my non alcoholic friends.
If you want to use it simply add 1½ Tablespoons added to the blender with the other ingredients I use lactic acid in my cheesecake recipes to mimic that signature tang of authentic cheesecake, but if you do not have it or don't want to buy it you can use apple cider vinegar in the same quantities as listed for the lactic acid Agar can be a tricky ingredient in No Bake Desserts such as this one.
A heavy hand ~ even a pinch too much~ can be the difference between creamy delicious and rubbery inedible! Pay attention to the strength of agar you are using in comparison to the one that author of the recipe is using, I typically use 900 strength in my recipes Cornstarch is also a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results. Storage Eggnog cheesecake must be kept refrigerated and will stay fresh for up to 1 week. I do not like to freeze vegan cheesecakes/ They tend to get a grainy almost broken texture~ no longer creamy once frozen
If you want to use it simply add 1½ Tablespoons added to the blender with the other ingredients I use lactic acid in my cheesecake recipes to mimic that signature tang of authentic cheesecake, but if you do not have it or don't want to buy it you can use apple cider vinegar in the same quantities as listed for the lactic acid Agar can be a tricky ingredient in No Bake Desserts such as this one.
A heavy hand ~ even a pinch too much~ can be the difference between creamy delicious and rubbery inedible! Pay attention to the strength of agar you are using in comparison to the one that author of the recipe is using, I typically use 900 strength in my recipes Cornstarch is also a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results. Storage Eggnog cheesecake must be kept refrigerated and will stay fresh for up to 1 week. I do not like to freeze vegan cheesecakes/ They tend to get a grainy almost broken texture~ no longer creamy once frozen
Tried this recipe?Let us know how it was!