These dreamy, creamy Vegan Eggnog Cheesecake Bites are everything you love about holiday treats—spiced, cozy, and absolutely irresistible! With a gingerbread crust and a luscious eggnog-flavored filling, these bite-sized desserts are perfect for Christmas gatherings or cozy nights by the fire. 🎄✨
These Vegan Eggnog Cheesecake Bites are sure to become your new favorite holiday treat! Inspired by my Vegan Red Velvet Cheesecake Bites, I’ve reimagined the recipe to highlight the warm, nostalgic flavors of classic eggnog—think cinnamon, nutmeg, cloves, and a hint of spiced rum or bourbon—all atop a gingerbread or gingersnap crust. Each bite is a little piece of holiday magic!
What You’ll Love About These Cheesecake Bites:
- Make-Ahead Friendly: Great for prepping ahead, so you can relax and enjoy your holiday party. Just top with vegan whipped cream and a sprinkle of nutmeg just before serving.
- Totally Plant-Based: Made without dairy or eggs, but just as creamy and luscious as traditional cheesecake.
- Gluten-Free Option: You can even make these Christmas treats entirely gluten-free! Just use a gluten-free cookie for the base.
- Holiday Flavor Explosion: Warm spices like nutmeg, cinnamon, and cloves, plus gingerbread, give that cozy Christmas vibe with every bite.
- Easy to Make: With simple steps and common plant-based ingredients, anyone can whip these up. It takes a few steps, but every step is easy, and the end result is SO worth it!
- Perfectly Shareable: Bite-sized portions mean no messy slicing—just grab and go.
HOW TO MAKE VEGAN EGGNOG CHEESECAKE BITES:
Preheat your oven: Preheat to 350°F (180°C). Line a muffin tin with 12 non-stick cupcake liners.
Prepare the gingerbread crust: Add cookies to a food processor and pulse until they reach a sandy texture. Alternatively, crush them in a sealable bag using a rolling pin. In a medium bowl, mix the crushed cookies with melted vegan butter until well combined.
Bake the gingerbread crust: Divide evenly among cupcake liners (about 1 ½ tablespoons per liner). Press crumbs firmly with the back of a spoon. Bake for 5 minutes, then remove from the oven and set aside.
Soften the Cashews: Soften the cashews by either boiling or soaking them. (I recommend softening them even if you have a high-powered blender, to ensure that the cheesecake is extra smooth and creamy.)
- Boil Method: Add cashews to a small pot, cover with water, and boil for about 10 minutes until tender. Drain and rinse before using.
- Soak Method: Soak cashews in water for 4 hours or overnight. Drain and rinse the cashews before using.
Prepare the eggnog cheesecake base: Add softened cashews, coconut milk, sugar, cornstarch, rum or bourbon (if using), apple cider vinegar, vanilla extract, cinnamon, nutmeg, salt, and cloves to a blender. Blend until smooth and creamy as possible.
Assemble the cheesecake bites: Pour the cheesecake mixture over the crusts, filling each nearly to the top.
Bake the cheesecake bites: Bake at 350°F (180°C) for 23–26 minutes, until puffed and slightly golden. The cheesecakes will be puffy fresh out of the oven but will deflate as they cool, forming a dent in the middle (perfect for holding a dollop of whipped cream)!
Chill the cheesecake bites: Let them cool at room temperature, then refrigerate uncovered for at least 1 hour to set completely.
Serve: when ready to serve, top each bite with a dollop of vegan whipped cream and a sprinkle nutmeg.
These Vegan Eggnog Cheesecake Bites are…
- Sweet, delicious, and full of festive flavor
- Dairy-free, egg-free, and there's even an easy gluten-free option
- A show-stopping, make-ahead dessert.
More Holiday Desserts to Try:
- Perfect Vegan Sugar Cookies
- Vegan Soft Frosted Sugar Cookies
- Easy Vegan Shortbread Cookies
- Vegan Cranberry Pistachio Loaf
- Vegan Gingersnap Cookies
- Vegan Red Velvet Cheesecake Bites
- Easy Chewy Molasses Cookies
If you try this vegan eggnog cheesecake bites recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Eggnog Cheesecake Bites
Servings: cheesecake bites
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Ingredients
For the gingerbread crust:
- 1 ½ cups crushed vegan gingerbread or gingersnap cookies, (or other hard cookie, see notes for other options, gluten-free if preffered)
- ¼ cup vegan butter, melted
For the eggnog cheesecake base:
- 1 ½ cups raw cashews, softened (see step 4)
- 1 cup full-fat coconut milk, (or sub another high-fat plant-based milk)
- ¾ cup white sugar
- 2 tablespoons cornstarch
- 1 tablespoon spiced rum or bourbon, (optional, for that authentic eggnog flavor)
- 2 teaspoons apple cider vinegar, (for a bit of cheesy tang)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg, plus more for sprinkling
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- vegan whipped cream, for topping (homemade or store-bought)
Instructions
- Preheat your oven: Preheat to 350°F (180°C). Line a muffin tin with 12 non-stick cupcake liners.
- Prepare the gingerbread crust: Add cookies to a food processor and pulse until they reach a sandy texture. Alternatively, crush them in a sealable bag using a rolling pin. In a medium bowl, mix the crushed cookies with melted vegan butter until well combined.
- Bake the gingerbread crust: Divide evenly among cupcake liners (about 1 ½ tablespoons per liner). Press crumbs firmly with the back of a spoon. Bake for 5 minutes, then remove from the oven and set aside.
- Soften the Cashews: Soften the cashews by either boiling or soaking them. (I recommend softening them even if you have a high-powered blender, to ensure that the cheesecake is extra smooth and creamy.)Boil Method: Add cashews to a small pot, cover with water, and boil for about 10 minutes until tender. Drain and rinse before using.Soak Method: Soak cashews in water for 4 hours or overnight. Drain and rinse the cashews before using.
- Prepare the eggnog cheesecake base: Add softened cashews, coconut milk, sugar, cornstarch, rum or bourbon (if using), apple cider vinegar, vanilla extract, cinnamon, nutmeg, salt, and cloves to a blender. Blend until smooth and creamy as possible.
- Assemble the cheesecake bites: Pour the cheesecake mixture over the crusts, filling each nearly to the top.
- Bake the cheesecake bites: Bake at 350°F (180°C) for 23–26 minutes, until puffed and slightly golden. The cheesecakes will be puffy fresh out of the oven but will deflate as they cool, forming a dent in the middle (perfect for holding a dollop of whipped cream)!
- Chill the cheesecake bites: Let them cool at room temperature, then refrigerate uncovered for at least 1 hour to set completely.
- Serve: when ready to serve, top each bite with a dollop of vegan whipped cream and a sprinkle nutmeg.
Stephanie Valenti says
Help! Can this recipe be adapted to make a regular sized cheesecake? I would like to serve it for Christmas.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Stephanie! Yes, you can adapt this recipe into one large cheesecake. Use an 8-inch or 9-inch springform pan and line it with parchment paper, and you’ll likely need to adjust the baking time to around 40-50 minutes until the edges look dry and have cracked a bit but the center looks a little wet still. Keep an eye on it and let it cool completely before slicing. I hope it’s a hit at your Christmas table!
Stephanie Valenti says
Can this recipe be adapted to make 1 large cheesecake? I'm hoping to serve it for Christmas.
Red says
My new favorite!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you love this recipe Red 🙂