Raw Vegan Eggnog Cheesecake

This is to easy to make. I’m going to be in trouble with these cheesecakes very very soon.
I made this for last weeks Clean Dinners. It was a huge hit! In fact I made a few extras and took them to a holiday party the next night. I didn’t tell them anything but that they were mini eggnog cheesecakes and the look of shock when I told them what they were actually made of maybe one of the best Christmas presents yet!

The crust
3/4 cup raw organic almonds
4 dates halved and pitted

Soak the almonds overnight and the dates for 10 minutes or so in warm water.
Blend the almonds in a food processor until fairly fine then slowly add the dates while you’re still spinning in the processor. I halve the halves as I add them. You want to add them until you see the mixture starting to clump. That’s when you know you’re at the right sticking consistency. 
I then filled a muffin tin with cupcake baking cups and squished about two tablespoons of crust in each one. You can also make this in a small pie tin. I had a little left over after making a dozen so I took a couple small dishes and used them as well! 


The filling
1.5 cup raw organic cashews
1/4 cup organic lemon juice
1/4 honey
1/4 cup coconut oil
2 Tbs spiced rum
1 Tbs vanilla
1/2 tsp cinnamon
1/2 tsp cardamon
dash pink salt
pinch (a little less than a dash!) clove

Soak the cashews 6-8 hours, drain and place all this in your processor. Blend until very smooth. If you need to add a little more liquid go ahead but go very very slowly. Taste and adjust spices as you like! As I say often, I’m not eating this make it how you like it!
Pour filling over the crust
Pop in the freezer or fridge until firm. I store these guys in the freezer until I’m ready to serve, that can mean days or shortly before eating.

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