These Egg Nog Cheesecake Bites are individual cheesecake bites that are so delicious and easy to make! Plus, they are vegan but they are so yummy that nobody will ever know. They are a family favorite recipe that we have been enjoying for years!
The Best Egg Nog Cheesecake Bites
The countdown to Christmas is on! We are so excited to enjoy our favorite holiday with our family and relax for a bit. These cheesecake bites are the perfect dessert for your Christmas dinner! Being dairy-free, you don’t get to eat cheesecake very often … or really at all. We were skeptical at first, but it is seriously delicious. Our whole family loves it! 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, we love them both (for different reasons), but we would say this is closer to a traditional cheesecake texture.
Looking for another Christmas dessert recipe? You have to try our Peppermint Mocha Brownies!
What You Will Need
- dates & granola – two simple ingredients that make a crisp cheesecake crust.
- cashews – simply soak raw cashews in water overnight to make them soft to blend.
- coconut cream & vegan cream cheese – these combine to create a creamy filling that is still vegan and dairy-free.
- arrowroot powder – thickening agent that helps hold things together.
- coconut oil – just a little bit in the mix keeps things smooth.
- sea salt, ground nutmeg, ground ginger, & turmeric – the best seasonings to bring warm flavors that are traditional to most holiday desserts.
- sugar – added for a touch of sweetness!
- lemon juice – a little bit of acidity helps to amplify all the flavors.
How To Make Egg Nog Cheesecake Bites
The first steps to making this easy recipe are to pulse the crust ingredients in a food processor and then press into a prepared muffin tin. Bake at 325 degrees F for 5 minutes of cook time. Then place all the filling ingredients in the food processor and blend until smooth. Pour this on top of each baked crust. Return to the oven to bake for 10 minutes. Let cool at room temperature.
Best Ways To Serve Cheesecake Bites
We are a big fan of a traditional meringue, the perfect light and sweet topping. However, if you do want to keep these baked cheesecake bites vegan you will want to serve with whipped coconut cream. Either way, it is the perfect cheesecake topping. Option to sprinkle with ground nutmeg or ground cinnamon.
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Egg Nog Cheesecake Bites
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 bites 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This mini Egg Nog Cheesecake Bites recipe is a festive dessert that is delicious and easy to make! Perfect for the holidays!
Ingredients
Crust:
- 1 1/2 cup dates (pitted and roughly chopped)
- 1 1/2 cup chocolate sea salt granola (we used Purely Elizabeth)
Filling:
- 1 cup raw cashews (soaked overnight or quick soaked in boiling water for at least an hour)
- 1 cup coconut cream
- 8 oz vegan cream cheese
- 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
- 1 tablespoon granulated sugar (sub coconut sugar)
- splash of lemon juice
Instructions
- Crust: Combine crust ingredients in a food processor and pulse a few times to combine. Pour this mixture into medium mixing bowl and finish combining with your hands. Spray muffin tin with nonstick cooking spray. Place a scoop of the filling in each muffin cup and press firmly, so it is nice and compact. Bake for 5 minutes at 325 degrees F. Let cool at room temperature.
- Filling: 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 degrees F or until sides are firm but middle is somewhat jiggly.
- Serve: top each cheesecake bite with whipped coconut cream or meringue.
Notes
- Storage: any leftover cheesecake bites can be kept in an airtight container in the fridge for 3-4 days. Wait on the topping until serving.
Nutrition
- Serving Size: 1 bite
- Calories: 316
- Sugar: 24.9 g
- Sodium: 127.6 mg
- Fat: 13.2 g
- Carbohydrates: 36.8 g
- Protein: 6.1 g
- Cholesterol: 10.2 mg
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