Healthy Vegan Eggnog Cheesecake

Step 1

Begin by adding the raw cashews to a medium bowl and covering them with water. Place in the fridge to soak overnight. Once the cashews have soaked and are soft. Strain them and set them aside. Preheat the oven temperature to 350 degrees.

Step 2

Once the cashews have soaked and are soft. Strain them and set them aside. Preheat the oven temperature to 350 degrees.

Step 3

Make the crust first by combining all the crust ingredients together in a large bowl with an electric mixer or stand mixer. Mix on medium speed until a smooth dough has formed. Press the crust mixture into a greased cheesecake pan. Press on the bottom and up the sides of the springform pan. Poke holes in the crust with a fork and place in the oven to bake for 10 minutes. Remove from heat and set aside.

Step 4

Make the cashew cheesecake filling by combining all the filling ingredients together in the blender and blending until silky smooth. I blended on high for a full minute (there should be no bumps of cashews).

Step 5

Pour the cheesecake filling into the prepared crust. Smooth the top out, place it back in the oven, and bake cheesecake for 35-40 (or until the middle does not jiggle.

Step 6

Remove the cheesecake from the oven and circle a knife between the sides and the crust around the whole cheesecake to make sure the cheesecake is not stuck to the side. Allow chilling at room temperature on a wire rack for 10-15 minutes. After 10-15 minutes have passed allow to cool fully in the refrigerator (I like to chill mine overnight).

Step 7

Once ready to serve, add the vegan whipped cream to the top of the cheesecake and a sprinkle of nutmeg and serve immediately. Enjoy!