Raw Vegan Eggnog Cheesecake

Raw Vegan Egg Nog Cheesecake by Healthandus

Looking for the perfect Eggnog can be hard, some taste watery, some taste nothing like they should and some are perfect! After running into an article on the best eggnogs, we decided to try So Delicious (Dairy Free) Nog Coconut Milk. I have been pretty successful in my cheesecakes (not going to lie, somehow they have all turned out beyond tasty) and wanted to make a holiday cake, BAM, i got it. Raw Vegan Eggnog Cheesecake, tasted and approved by non vegan friends too. This recipe is A M A Z I N G. The recipe is for a small cake, using a 4′ springform pan.

What you need:

Crust:

1/2 cup raw almonds
1/2 cup Medjool dates, pitted
1 tsp cinnamon
1 tsp chia seeds
1/4 cup pistachios

Cake:

1 cup cashews, soaked for 2-3 hours (preferable, if you don’t have enough time, 20-30 minutes will work)
1/3 cup So Delicious Nog Coconut Milk
1 tsp cinnamon
1/2 tsp vanilla extract
1/2 tsp of nutmeg

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Get Makin’:

Crust:

Add almonds and dates in a food processor for a few seconds, until nuts are chopped into small pieces, add cinnamon and chia seeds and blend until all mixed together. Firmly press the crust mixture down in the spring pan, starting on the edges and working towards the middle. Note that the amount you spread on the bottom will be shown on the side of the cake. Place in freezer for about 10 minutes.

Cake:
Blend all ingredients in food processor until creamy. Spread over crust evenly and place in refrigerator and serve the next day. If you want to make and serve in the same day, place in the freezer for 1-2 hours before serving. Sprinkle with cinnamon before serving and enjoy!

Happy Holidays!

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3 thoughts on “Raw Vegan Eggnog Cheesecake

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