Looking for the perfect holiday dessert to bring to your family’s Christmas potluck? This mini eggnog vegan cheesecake recipe makes for delicious individualized treats free of dairy, gluten and eggs (perfect for all relatives with food allergies that you can’t keep track of).
Both the crust and the filling are made in a food processor or blender and involve zero cooking, only freezing. They are spiced perfectly with nutmeg, cinnamon and vanilla to complement the holiday spirit and are sweetened with dates instead of processed sugar. Give these mini cheesecakes a try and get an instant win for this year’s holiday dessert!
Vegan Eggnog Mini Cheesecakes
Serves: 12 mini cheesecakes
- 1 cup pecans
- 1 cup (packed) pitted medjool dates—about 10
- 1.5 cups raw cashews, soaked overnight
- 3/4 cup full fat coconut milk (or more for consistency)
- 1 large lemon, juiced (or about 1/4 cup lemon juice)
- 1/2 cup pitted medjool dates (about 5)
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 pinch coarse pink himalayan sea salt (or any coarse salt will do)
- Serving Size: 1 cheesecake | makes 12
- Calories: 250
- Carbohydrates: 31g
- Fat: 13g
- Fiber: 4g
- Protein: 4g
- Add pecans and dates to a food processor and mix until finely ground. A very loose dough should form and stick together if you press it between your fingers. Add pecans if too sticky, dates if too dry.
- For easy removal of cheesecakes after frozen, cut small strips of parchment paper and lay inside the slots to give you little tabs to pull them out with after they freeze.
- Use a tablespoon to put a heaping scoop of crust into each slot. Then take a glass or mason jar (use parchment paper to help with sticking) and pack it down as compact as possible. Place in freezer to firm until ready for filling.
- Add filling ingredients to a blender and mix for about one minute until completely smooth.
- If needed, add more lemon juice, coconut milk or agave to help it liquefy and blend better
- Divide filling evenly among the muffin tins and tap the tin on the counter to pack down. Cover and freeze until hard (usually about 4-5 hours).
- Once ready, use a butter knife to help separate edges from tin and pull tabs to pop out! You can eat them frozen (my fav) or set them out for 15 mins to thaw. They keep for 1-2 weeks frozen.