Vegan Eggnog Cheesecake

by on December 23, 2006
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Vegan Eggnog Cheesecake

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.

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

And this one is saying, “Mmmm, you know you want a bite!”

Vegan Eggnog Cheesecake

I wish I could tell you that it’s fat-free, but I’ve been a bad, bad girl. I’m not worried about Santa leaving a lump of coal in my stocking because I’ve already got lumpy thighs in my stockings–and it’s desserts like this that made ‘em that way! So consider this the last hurrah. Next week I’m going back to posting recipes for eggplant and collard greens, and this blog is going to live up to its name again. But until then, won’t you join me for this little slice of decadence?

Vegan Eggnog Cheesecake

Vegan Eggnog Cheesecake

(click for printer-friendly version)

Many thanks to Nic at Baking Bites, upon whose Vegan Cheesecake recipe this one is based.

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

  1. 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.
  2. Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better). Serve sprinkled with additional grated nutmeg.

Note:

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.

Preparation time: 10 minute(s) | Cooking time: 55 minute(s)

Number of servings (yield): 8

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.

And with this recipe, I’m officially on vacation. I’ll be spending the next few days with my family, so let me take this time to wish you all a happy holiday. If you’re looking for ideas for vegan holiday meals, take a look at the end of this post from November. Some other good options include Cranberry Relish, Sweet Potato Casserole, Ambrosia, and Green Bean Casserole.

Season’s Greetings!

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{ 45 comments… read them below or add one }

1 Anonymous December 11, 2009 at 1:07 pm

This sounds really yummy!!! i am new to the world of vegan food and i like desserts as evidenced by the lumpy thighs in MY stockings….I wanted to ask whether or not there was something else that you can substitue for the brandy because i dont use alcohol at all. Thanks for all your great looking recipes. Hoping to try one of them soon.

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2 SusanV December 11, 2009 at 2:19 pm

I think I would just increase the freshly-ground nutmeg if you want to leave out the brandy.

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3 mmahla December 21, 2009 at 1:32 pm

I am supposed to bring dessert this year on Christmas. I think I know what I'm bringing now. Thank you for this wonderful looking recipe, Susan.

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4 raja December 24, 2009 at 2:53 am

greetings susan, i wanted to try this recipe and leave out the alcohol, must i make any other adjustments?

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5 SusanV December 24, 2009 at 11:06 am

Raj, I would probably double the vanilla and nutmeg if I left out the alcohol. Good luck!

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6 Anonymous December 25, 2009 at 2:48 pm

Another amazing recipe! I made this, with not many hopes for the texture, but WOW! I used Silk Nog and the Tofutti in the yellow container, and Mori-Nu tofu… just wow. Thanks so much for another great recipe!

-Jesika

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7 Christy J December 26, 2009 at 7:58 pm

As the only vegan (and 1 of 2 vegetarians) in my family I made this for Christmas desert. It turned out GREAT! Heck it competed with another non-vegan pie- and an equal amount of mine was eaten, which is a huge feat in my family!

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8 Kris December 29, 2009 at 12:00 pm

Yum :D I made this for my fiancé who goes ga-ga for soy egg nog.

Hope you had pleasant holidays :)

I spoke about this recipe on my blog, if you're interested: http://veganinsuburbia.blogspot.com/2009/12/merry-vegan-christmas.html

All the best!

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9 Anonymous February 3, 2010 at 1:24 pm

Even though it's February and the egg nog season is well over, I used a bit of the very last Silk Nog I had to make this for company. It was a hit and I still have half the pie left. Bonus for me!

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10 Jenny May 2, 2010 at 8:38 am

I made this cheesecake for some friends(none of them are vegan)and they loved it!I adored it as well!

It all started with a challenge.When I told these firends that I’m vegan,about a month or so ago(new friends,heh)they were both surprised and curious and asked me a lot of things about it.One girl was very skeptical and she started asking me “How can you eat [...] if you’re vegan?” for many things;one of them was cheesecake,which she said she loved.So I said “I’ll make a vegan cheesecake for you”.

I had never made a cheesecake these 18 months I’m vegan,and I loved it in my vegetarian days too,so I kinda missed it.I was a bit worried at first because everytime you try a new recipe you don’t know at all things can go wrong,but this was a blast.I used a different crust,made with (vegan)ginger biscuts and creamed cconut(a bit more fatty,of course) and this cream,the vanilla-milk-and-extra-nutmeg&brandy version(I also put some blackcurrant puree on top).Not only did I have to stop myself from eating all the small round pan I had made on the side just to try it before serving the bigger pan to my friends the other day,but also…all of them loved it!Some were asking for a second slice.And the girl I mentioned above even asked for a third! :D

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11 Amy June 30, 2010 at 12:07 am

Great recipe! I joked that if I could make vegan cheesecake then I would officially become vegan. I did and I have. Using this recipe :) Thank you!

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12 Angel July 29, 2010 at 1:17 pm
13 Molly November 12, 2010 at 1:01 pm

It’s so neat to find a vegan cheesecake recipe that is not too hard to figure out! I too, would omit the brandy, but I’m sure you won’t even be able to notice at all! I think I’m going to whip out this dessert for Thanksgiving.. so at least I’ll have ONE dessert I can eat!

-Molly
Antique Jewelry

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14 April at Kitchen Blender Reviews November 27, 2010 at 8:52 pm

I am so excited about making this pie. We love the soy nog.

I love the basic ingredients for your cheese cakes are simple, then you can add the flavor…pumpkin & spices, egg nog…I am looking forward to getting creative with cheese cake for the holidays.

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15 Kristin V. December 17, 2010 at 4:14 pm

Wow!!! This looks awesome! I can’t wait to make it…maybe this weekend? :D

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16 Kristin December 27, 2010 at 1:55 pm

Update: This turned out fantastically! All the omnis in the family loved it :D

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17 Maria December 27, 2010 at 1:56 pm

I made this for my vegetarian parents who were skeptical about it, but they loved it! They said it’s the best cheesecake they have tried, and it tastes like the real deal! Hooray! I love how easy this was to make too! I even ate 2 slices in one sitting! So worth the calories!

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18 Elizabeth December 30, 2010 at 3:23 pm

My sister made this for Christmas, and to be honest, I’m a hater of anything eggnog. But I tried this and I LOVED the cheesecake consistency – it was more like a German Cheesecake in the aspect that it was light and still tasted like cream cheese. I’m wondering – do you think adding a 1/2 cup of melted chocolate instead of the eggnog and staying away from the eggnoggy spices would make this into a good chocolate cheesecake?

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19 SusanV December 30, 2010 at 3:30 pm

I’ve been thinking of doing exactly that, substituting chocolate for eggnog, so if you try it, please let me know how it comes out.

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20 Elizabeth December 30, 2010 at 7:59 pm

Absolutely will let you know. Can’t wait :)

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21 Elizabeth December 31, 2010 at 11:16 am

Would you still put the lemon juice in it though?

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22 SusanV December 31, 2010 at 11:20 am

I would only use 1 tbsp of the lemon juice, to add to the cheesecake flavor but not make it too tart. I can’t wait to hear your results!

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23 Elizabeth February 21, 2011 at 10:52 am

Hi Susan – I made this (finally!!) and I didn’t follow your advice to use the lemon anyway – perhaps I should have, because it doesn’t really taste like cheesecake. I subbed the lemon with coffee. Instead of eggnog I combined a bit more than 1/2 cup of semi-sweet chocolate chips with almond milk and 1 tblsp cocoa powder and melted it. I let it cool down a bit and added it to the mixture. It had to cook for 60 minutes, so not far off. It did turn out super delicious and actually has a bit of a chocolate nutty flavor. Instead of buying a crust, I made my own graham crackers for it. I think that this helped tone down the sweetness. Either way, thanks for the recipe and I’ll definitely be making the chocolate version (and the regular one) again!!

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24 Nala January 16, 2011 at 1:32 pm

Ahh I think I finaly found a cheesecake worth trying! It will be my first cheesecake ever (vegan and non-vegan) so I’m dying to make it! My only problem is the Tofutti cream cheese (I’m not from the USA and they don’t sell it over here), could I replace this with tofu and agar and almonds or something? Thanks Susan.

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25 amish baby crib February 23, 2011 at 7:02 pm

What a very lovely recipe this is! I am definitely going to try this one. It looks so delicious.

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26 Nancy Davis April 17, 2012 at 4:39 pm

I’m trying to sign up to your reciepe file having a problem.. can you connect me to it please … thanks Nancy..There too good to pass also do you have lower fat & carbs..

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27 Susan Voisin April 17, 2012 at 4:45 pm

Nancy, when I checked just now, it said your email is already registered for the site.

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28 ASMILLARD April 20, 2012 at 12:42 am

Hi, I just joined your blog and can’t wait to try some of the recipes . One question, I don’t live in the US so some things will be hard to find for me. I would love love love to try the Vegan Egg nog cheesecake with Vanilla Soy, but have no idea what to substitute the Tuffuti Better than cream cheese with. Any thoughts? Again, great great site. Love it!! Thank you!!

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29 Susan Voisin April 20, 2012 at 7:21 am

Sorry about that! If there is any kind of vegan cream cheese in your country, you could try that, but I haven’t tested the recipe with other brands so I’m not sure how well it will work.

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30 Norma December 18, 2012 at 10:11 am

This looks sooo so yummy if it wasn’t that my daughter is allergic to soy… I wonder if there is any other ingredients I could use instead ?

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31 Susan Voisin December 18, 2012 at 10:15 am

I haven’t been able to think of a soy substitute for sweet recipes like this. Sorry! Maybe someone else has some ideas.

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32 Katie December 18, 2012 at 1:57 pm

Norma – I’ve seen recipes for raw vegan cheesecakes that use cashews as the base. Try a web search with some of those keywords.

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33 Monica December 18, 2012 at 12:33 pm

Merry Christmas Susan and thank you for a year of wonderful and delicious recipes. You’ve given my health and taste buds edible Christmas presents all year long. – Monica

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34 Shermaine Wilson December 21, 2012 at 9:00 am

What can I replace to rum or brandy with? I don’t do alcohol.

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35 Susan Voisin December 21, 2012 at 9:06 am

You can try adding rum extract to taste, but most brands do have a little alcohol.

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36 Astro December 2, 2013 at 7:15 pm

This looks SO GOOD! I really would like to make this. Is extra-firm tofu the same as extra-firm silken tofu? If they are not the same, how successful would the recipe be if I substitute it with regular extra-firm? Thanks so much :)

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37 Nina December 3, 2013 at 6:14 am

do you have a recipe for the vegan eggnog? can’t find it…

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38 Susan Voisin December 3, 2013 at 7:23 am
39 Bambi S December 3, 2013 at 11:10 am

Im making this today…and just wanted to share something with everyone. On Silk’s website it says not to freeze their silk eggnog, but I just pulled a test container out of the freezer and thawed it out, and its perfectly fine. Im thinking they just dont want you to so you are all the more eager to buy it next time the season rolls around. But, THIS way, you can freeze extras of it, and have it year round! Cheers!

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40 Susan Voisin December 3, 2013 at 11:23 am

Thank you! That’s great to know!

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41 Carina December 14, 2013 at 10:26 pm

I made this! It’s the first cake/pie I ever made, and it turned out amazing! Seriously delicious! Thank you so much for the recipe, it was so easy to follow!

I made two – the second one is for the potluck at work :)

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42 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!

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43 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!

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44 Susan Voisin December 28, 2013 at 10:12 pm

Sure, the Vitamix would probably whip it up in seconds. Hope you enjoy it!

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45 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!

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