If you thought my Chocolate Eggnog Shake was tasty, wait until you try my Gingerbread Crusted Eggnog Cheesecake!
This festive dessert is guaranteed to satisfy all of your guests this holiday season and it’s a breeze to make!
Every holiday almost always involves a feast that takes up a lot of oven time. Luckily, this cheesecake requires zero baking! It’s as simple as soaking the cashews, blending the ingredients and some chill time.
The results: insanely delicious! I can’t get enough of it!
The crust is flavor-packed, buttery and made of crushed gingerbread cookies. I use homemade cookies (recipe coming soon!), but store bought will do just fine! Although, homemade is always better, if you ask me.
The filling is velvety smooth, light and packed with cinnamon, nutmeg and cloves for that perfect eggnog flavor.
It’s great chilled in the freezer, but its ahhhmazing semi-frozen!
Gingerbread Crusted Eggnog Cheesecake (V/GF)
- 3 1/2 cups raw cashews soaked in water for at least 8 hours
- 2/3 cup pure maple syrup
- 2/3 cup lemon juice
- 1/2 cup coconut milk
- 1/2 cup coconut oil
- 1 tbsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 2 1/2 cups crushed gingerbread cookies (about 17 cookies) *recipe below
- 6 tbsp vegan butter (I use Earth Balance)
Place the raw cashews in a bowl and cover them with a couple inches of water. Allow them to soak overnight (at least 8 hours). Drain and rinse.
Prepare the crust by adding the ingredients for the crust to a food processor and process until a loose dough is formed. You may need to stop the food processor a couple of times and scrape the sides with a rubber spatula.
Transfer the crust mixture to a 10-inch spring-form pan and press it into the bottom, forming an even layer. Refrigerate the crust while you’re preparing the filling.
Prepare the cheesecake filling by adding all of the ingredients for the filling to a food processor or blender and blend until completely smooth. This will require several rounds of blending. I blended mine for probably a total of 5 minutes to get that velvety smooth texture.
Pour the cheesecake filling into the spring-form pan and smooth evenly over the crust. Freeze for 1 hour, then place in the refrigerator and refrigerate until completely firm, about another hour.
Slice, serve and enjoy! Store leftovers covered in the refrigerator for up to a week, or in the freezer for several months.
Gingerbread Man Cookies (V/GF)
Perfectly spiced, deliciously crisp, these gingerbread man cookies are exactly what you want this holiday season!
- 3/4 cup vegan butter (I use Earth Balance)
- 1 cup beet sugar
- 1 flax-egg *see notes
- 1/4 cup molasses
- 1 tsp vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1 1/2 cups almond flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 3/4 tsp salt
- 1/2 tsp ground cloves
In the bowl, cream together vegan butter and beet sugar with an electric mixture.
Add flax-egg and molasses and beat until combined.
Add both flours, baking soda, cinnamon, ginger, salt and cloves and mix with a rubber spatula until just combined.
Cover dough and place in the refrigerator. Let chill for at least 30 minutes. Longer chill time, the better! This makes them less sticky and easier to form.
Preheat oven to 350 degrees F and line a baking sheets with parchment paper. Set aside.
Place a sheet of parchment paper on the counter and sprinkle with flour. With a rolling pin, roll out the cookie dough on the floured parchment paper until it's about 1/4 inch thick.
With gingerbread shaped cookie cutter, cut out pieces and transfer cookies to prepared pan, making sure to give them at least an inch and a half a part. (You'll have to bake these in batches.)
Bake for 12 minutes and let cool on the pan slightly before transferring to a cooling rack.
Frosting with optional frosting of choice and enjoy!
Store leftover cookies in an airtight container at room temperature for up to a week.
- To make flax-egg, mix together 1 tbsp of flax-meal with 2 tbsp of water. Let sit for 10 minutes before use.