Step 1

Preheat your oven: Preheat to 350°F (180°C). Line a muffin tin with 12 non-stick cupcake liners.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Assemble the cheesecake bites: Pour the cheesecake mixture over the crusts, filling each nearly to the top.

Step 7

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)!

Step 8

Chill the cheesecake bites: Let them cool at room temperature, then refrigerate uncovered for at least 1 hour to set completely.

Step 9

Serve: when ready to serve, top each bite with a dollop of vegan whipped cream and a sprinkle nutmeg.