I saw an amazing recipe for eggnog squares in a magazine recently and then I saw the ingredients: cream cheese, whole eggs, egg yolks, heavy cream…..oh boy. I really wanted to make them vegan but there’s nothing out there so here it is for you: my Vegan Eggnog Cheesecake Squares.
I have a good relationship with eggnog. My Dad is obsessed with it so we had it around a lot growing up. Like, the non-alcoholic kind that you guy in the store. But as I got older and began attending my parent’s Christmas parties as an adult, I realized that one of my Dad’s friends made high octane eggnog from scratch. Frothy with eggs and packed full of brandy, fresh eggnog is unbelievable. Steve also taught me the power of using fresh nutmeg to garnish every glass. Since this realization that freshly ground nutmeg is nothing short of a miracle spice, I use it all the time and I always keep a new nutmeg nugs in my spice cabinet. These days, I’m keeping it simple and just splash regular or vegan store-bought eggnog in my black coffee and that’s enough for me.
These turned out so well – they are rich and creamy and just perfect for the holidays. I hope you get a chance to try my Vegan Eggnog Cheesecake Squares and that you have a wonderful December. And if you need other cookie ideas, check out these little No Bake Vegan Chocolate Haystack Cookie Bites. If you want to know more about vegan baking for the holidays, I have some fun resources for you. I was recently on a podcast with my dear friend, dietitian Mary Purdy and her Mary’s Nutrition Show which you should follow anyhow because she is insanely entertaining. I’m also talking vegan baking with Food&Nutrition magazine and they’ve also got my 8 traditional desserts made vegan friendly on there. Enjoy!
- 12 graham crackers
- 3 Tablespoons vegan butter, melted
- 1 12-ounce package extra firm light silken tofu
- 1 8-ounce package vegan cream cheese
- 3/4 cup sugar
- 1/2 cup vegan eggnog
- 2 Tablespoons lemon juice
- 3 Tablespoons brandy
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon freshly ground nutmeg (plus more for garnish)
- 3 Tablespoons cornstarch
- Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Pulse graham crackers in a food processor until they turn to crumbs. Stir together graham cracker crumbs and melted butter. Pour into the prepared baking pan and press evenly down with the bottom of a glass. Press into bottom of pan. Bake until crust is just brown around the edges then set aside to cool, about 3-5 minutes. While crust is baking, beat cream cheese and tofu with a mixer on medium speed, about 2 minutes. Add the sugar and eggnog, then mix another 2 minutes. Add lemon juice, brandy, vanilla, nutmeg and corn starch and beat until mixture is smooth. Pour filling over crust then bake until just set, about 50-55 minutes. Filling will not be completely firm when you remove the baking pan from the oven and that's ok. Transfer to a wire rack and let cool for 30 minutes. Refrigerate for at least 3 hours or overnight. Cut into 2-by-2-inch bars. Lightly dust tops of bars with freshly grated nutmeg before serving.