Three cheers for “eggnog” cheesecake
‘Tis the season to sip on sweet and spicy spiked eggnog. However, if you’re one of those people who can’t stomach the holiday treat, the below “eggnog” cheesecake recipe will have you swooning for another slice.
The recipe is ideal for people witha dairy or egg allergy, as well as those with dietary restrictions – such as a vegan lifestyle. The decadent dessert allows you to delight in the same flavours as the traditional holiday cocktail, and is as good – if not tastier than – the real deal.
Plus, our cheesecake isfree from overly indulgent ingredients, such as thickened cream, making it a healthier alternative to ring in the holidays. It’s also a calorie-wise option for thosewho have resolved to watch their waistlines in the New Year, and a perfect way to cap off a meal while entertaining guests.Quick and easy to prepare, this recipe serves 6-8 guests.
Have your “cheesecake” and eat it too
8 oz. silken tofu
2 tbsp. flour
½ cup sugar
¼ tsp. salt
½ tsp. nutmeg
½ vanilla extract
2 tbsp. dark or spiced rum
¾ cup vegan eggnog (available at most grocery stores or natural food markets)
Two eggs OR the equivalent in egg replacer
One graham cracker crust (see recipe below)
Preheat your oven to 160 C (325 F). With an electric mixer or food processor, combine the dairy-free cream cheese with the tofu. Add the flour, sugar, salt, nutmeg and egg replacer OR eggs and beat until the mixture is fluffy.
Stir in the vanilla extract, rum and vegan eggnog until smooth. Pour into the crust and bake for about 40 minutes. Do not allow the cheesecake to brown. Once baked, chill and garnish with grated nutmeg before serving.
Easy, all-purpose graham cracker crust
1 ½ cup graham cracker crumbs
¼ cup vegan margarine
3 tbsp. water
Melt the margarine and combine with the graham crackers so the crumbs are coated. Stir in water and salt and mash the mixture into a pie plate with a spatula to form a crust. Pour in the filling, bake and enjoy!