Baked Vegan Egg Nog Cheesecake Bites - easy to make and absolutely delicious! Perfect for Christmas! #vegan

Baked Vegan Egg Nog Cheesecake Bites

  • Author: Erin
  • Yield: 12 bites 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Individual cheesecake bites that are so delicious and easy to make!



  • 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


  1. Combine crust ingredients in food processor and pulse a few times to combine.
  2. Pour into medium mixing bowl and finish combining with your hands.
  3. Spray regular sized muffin tin with ghee or olive oil.
  4. Place a scoop of the filling in each muffin cup and press firmly so it is nice and compact.
  5. You want to it come up the side just a little bit so it forms a little cup.
  6. Bake for 5 minutes at 325.
  7. Place filling ingredients in blender or food processor and combine until smooth.
  8. Taste and make any adjustments necessary with nutmeg or sugar.
  9. Pour evenly into each muffin cup.
  10. Bake for 10 minutes at 325 or until sides are firm but middle is somewhat jiggly.
  11. Serve with whipped coconut cream or meringue.