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Vegan Eggnog Cheesecake Squares

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Servings: 4
Author: Ginger Hultin


  • 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.