Raw Holiday Nog Cheesecakes

Anyone who knows me will tell you I am a bit obsessed with the Holidays, the whole Christmas season. I love tart cranberries, fresh roasted nuts, and of course, EGGNOG! Alas, as a vegan faux nog can be hard to come by, but thankfully So Delicious has created the perfect non-dairy Nog made with coconut! WHOOP! 

Naturally, I needed to blend eggnog with creamy, rich, raw cashew cheesecakes. Is there anything sweeter? These beauties are vegan, gluten free and refined sugar free. A dessert you don't have to feel too guilty about. What better way to celebrate with friends? I promise, these... THESE are a HIT! 

All photos courtesy of  Miaou Photography

All photos courtesy of Miaou Photography

Raw Holiday Nog Cheesecakes 


  • 1 cup packed pitted dates
  • 1 cup raw pecans
  • 1 pinch sea salt


  • 1 1/2 cups raw cashews, soaked in boiling water for 1 hour and drained
  • 1/2 cup So Delicious Holiday Nog
  • 1/4 cup coconut cream (the thick cream off the top of a can of full fat coconut milk)
  • 1/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/4 tsp nutmeg
  • 1 tsp vanilla 

Flavour add ins (optional)

  1. Magic Christmas Jam
  2. Chai Spiced Cranberry Sauce

For the crust

  1. Cut small strips out or parchment paper and place in muffin cups.
  2. Add all crust ingredients to a food processor or a high speed blender and pulse until a sticky dough forms. 
  3. Scoop out 1-1.5 tablespoons of the nut mixer into each muffin cup and press down firmly with your fingers, making sure the parchment strips stick up out of the sides. 

For the filling

  1. Add all filling ingredients to a high speed blender and blend until smooth and creamy. 
  2. Pour the mixture over top of the crust layer. 
  3. Add a teaspoon of Magic Christmas Jam or Chai Spiced Cranberry Sauce to the center of each cheesecake if desired. 
  4. Pop in the freezer for 4-6 hours until set

* Yield- 1 dozen mini cheesecakes.

** Let stand at room temperature before serving, use the parchment paper tabs to help you lift the cheesecakes out of the muffin tin. 

*** Top with coconut whipped cream if desired. 

Recipe adapted from Minimalist Baker