Vegan Eggnog Cheesecake Bites

Name: Vegan Eggnog Cheesecake Bites
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 ½ cup(s) crushed vegan gingerbread or gingersnap cookies; ¼ cup(s) vegan butter (melted); 1 ½ cup(s) raw cashews (softened (see step 4)); 1 cup full-fat coconut milk ((or sub another high-fat plant-based milk)); 3/4 cup(s) white sugar; 2 tablespoon(s) cornstarch; 1 tablespoon(s) spiced rum or bourbon ((optional, for that authentic eggnog flavor)); 2 teaspoon(s) apple cider vinegar ((for a bit of cheesy tang)); 1 teaspoon(s) vanilla extract; 1/2 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground nutmeg (plus more for sprinkling); 1/4 teaspoon(s) salt; 1/8 teaspoon(s) ground cloves; vegan whipped cream (for topping (homemade or store-bought))

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Vegan Eggnog Cheesecake Bites

These dreamy, creamy Vegan Eggnog Cheesecake Bites are everything you love about holiday treats—spiced, cozy, and absolutely irresistible! With a gingerbread crust and a luscious eggnog-flavored filling, these bite-sized desserts are perfect for Christmas gatherings or cozy nights by the fire.

My Notes:

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Prep Time20

Cook Time30

Total Time50

Meal Type: Dessert

Keyword: cheesecake, Christmas

Special: Freezer-Friendly, Kid-Friendly, Seasonal (Cold Weather)

Tool: Food Processor, Mixer/Handmixer, Oven

Ingredient: Cashews

Showcase: Latest Recipes, What's Trending

Servings: 12 cheesecake bites

Ingredients

For the gingerbread crust:

1 ½ cup(s) crushed vegan gingerbread or gingersnap cookies (or other hard cookie, see notes for other options, gluten-free if preffered)
¼ cup(s) vegan butter melted

For the eggnog cheesecake base:

1 ½ cup(s) raw cashews softened (see step 4)
1 cup full-fat coconut milk (or sub another high-fat plant-based milk)
3/4 cup(s) white sugar
2 tablespoon(s) cornstarch
1 tablespoon(s) spiced rum or bourbon (optional, for that authentic eggnog flavor)
2 teaspoon(s) apple cider vinegar (for a bit of cheesy tang)
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground nutmeg plus more for sprinkling
1/4 teaspoon(s) salt
1/8 teaspoon(s) ground cloves
vegan whipped cream for topping (homemade or store-bought)

US Customary - Metric

Instructions

Preheat your oven: Preheat to 350°F (180°C). Line a muffin tin with 12 non-stick cupcake liners.
Prepare the gingerbread crust: Add cookies to a food processor and pulse until they reach a sandy texture. Alternatively, crush them in a sealable bag using a rolling pin. In a medium bowl, mix the crushed cookies with melted vegan butter until well combined.
Bake the gingerbread crust: Divide evenly among cupcake liners (about 1 ½ tablespoons per liner). Press crumbs firmly with the back of a spoon. Bake for 5 minutes, then remove from the oven and set aside.
Soften the Cashews: Soften the cashews by either boiling or soaking them. (I recommend softening them even if you have a high-powered blender, to ensure that the cheesecake is extra smooth and creamy.)
Boil Method: Add cashews to a small pot, cover with water, and boil for about 10 minutes until tender. Drain and rinse before using.
Soak Method: Soak cashews in water for 4 hours or overnight. Drain and rinse the cashews before using.
Prepare the eggnog cheesecake base: Add softened cashews, coconut milk, sugar, cornstarch, rum or bourbon (if using), apple cider vinegar, vanilla extract, cinnamon, nutmeg, salt, and cloves to a blender. Blend until smooth and creamy as possible.
Assemble the cheesecake bites: Pour the cheesecake mixture over the crusts, filling each nearly to the top.
Bake the cheesecake bites: Bake at 350°F (180°C) for 23–26 minutes, until puffed and slightly golden. The cheesecakes will be puffy fresh out of the oven but will deflate as they cool, forming a dent in the middle (perfect for holding a dollop of whipped cream)!
Chill the cheesecake bites: Let them cool at room temperature, then refrigerate uncovered for at least 1 hour to set completely.
Serve: when ready to serve, top each bite with a dollop of vegan whipped cream and a sprinkle nutmeg.

Notes

For the Cookie Crust: Almost any hard, crunchy cookie will work for the crust. I like using gingerbread or gingersnap cookies for that Christmas-y taste, but vegan graham crackers, digestive biscuits, shortbread cookies, or even chocolate wafer cookies will all work well. For extra flavor, feel free to add a pinch of cinnamon, nutmeg, or ginger to the crust mixture.

Storage: Store the cheesecake bites in the refrigerator, uncovered or covered with a breathable material (like a clean cloth or paper towel), for up to 5 days. If stored in an airtight container, condensation may form on the tops—gently blot with a paper towel.

Freezing: These cheesecake bites can also be frozen. Place them on a baking sheet to freeze until solid, then transfer to an airtight container or freezer bag. They can be stored for up to 3 months. Thaw them in the fridge overnight for best texture. Decorate with whipped cream just before serving.

Nutrition

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