Baked Vegan Egg Nog Cheesecake Bites – individual cheesecake bites that are so delicious and easy to make!
The countdown to Christmas is on, you guys! I am so excited for the weekend and to just be with family and indulge a bit! These Baked Vegan Egg Nog Cheesecake are the perfect dessert for your Christmas dinner!
The first time I made vegan cheesecake, it was this summer, and I completely fell in love. Being dairy-free, you don’t get to eat cheesecake very often … or really at all. I have to admit, I was skeptical at first, but it was seriously, seriously delicious. My husband loved it, my kids loved it – I am officially a vegan cheesecake person! While the Blackberry Ginger Vegan Cheesecake was raw, this one is baked for a short period of time and also uses some dairy-free cream cheese – so they are both very different. Of course, I love them both (for different reasons), but I would say this is closer to a traditional cheesecake texture.
Note: I am clearly obsessed with making meringue (which is not vegan – it is made from sugar and egg whites) – see the Ultimate Dairy Free Egg Nog as well ? Simply swap out for whipped coconut cream instead!
I am plugging away on my to do list, I have a ridiculous amount of things to do between now and this weekend – all I can do is take it one thing at a time! Hope you guys are having awesome weeks!
I did mention the crust is made from chocolate grain-free granola — right? It’s so good you guys….
Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Love,
E
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Baked Vegan Egg Nog Cheesecake Bites
- Yield: 12 bites 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Individual cheesecake bites that are so delicious and easy to make!
Ingredients
- Crust:
- 1 1/2 cup dates (pitted and roughly chopped)
- 1 1/2 cup chocolate grain-free granola (I used Purely Elizabeth)
- Filling:
- 1 cup raw cashews (soaked overnight or quick soaked by pouring boiling water on top and letting sit for at least an hour)
- 1 cup coconut cream
- 8 oz vegan cream cheese (I used Tofutti)
- 1 Tablespoon arrowroot powder
- 1 Tablespoon coconut oil, melted but cooled
- pinch sea salt
- 1 1/2 Teaspoons ground nutmeg
- 1/2 Teaspoon ground ginger
- pinch of turmeric (for coloring)
- 1 Tablespoons granulated sugar (coconut sugar would work as well)
- Splash of lemon juice
Instructions
- Combine crust ingredients in food processor and pulse a few times to combine.
- Pour into medium mixing bowl and finish combining with your hands.
- Spray regular sized muffin tin with ghee or olive oil.
- Place a scoop of the filling in each muffin cup and press firmly so it is nice and compact.
- You want to it come up the side just a little bit so it forms a little cup.
- Bake for 5 minutes at 325.
- Place filling ingredients in blender or food processor and combine until smooth.
- Taste and make any adjustments necessary with nutmeg or sugar.
- Pour evenly into each muffin cup.
- Bake for 10 minutes at 325 or until sides are firm but middle is somewhat jiggly.
- Serve with whipped coconut cream or meringue.
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