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Dairy-free eggnog cheesecake

Dairy-Free Eggnog Cheesecake

Decadent dairy-free eggnog cheesecake made with nut-based cream cheese, coconut milk, coconut sugar, eggnog spices and rum. And, it's all topped with a fluffy layer of coconut milk whipped cream. This festive dessert is one to have at holiday gatherings!

Course Dessert, Treats
Cuisine Dairy-free, Gluten-free, Grain-free
Keyword cheesecake, dairy-free cheesecake, holiday dessert
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 12

Ingredients

For the crust:

  • 2 cups blanched almond flour
  • 1/4 cup coconut sugar
  • 1/2 tsp cinnamon
  • 1/2 cup coconut oil, melted
  • Pinch of sea salt
  • Avocado or coconut oil spray, for greasing pan

For the filling:

  • 2 8 oz containers dairy-free nut-based cream cheese, at room temperature
  • 3 eggs, preferably pasture-raised
  • 1/2 cup full-fat coconut milk
  • 1/4 cup good-quality gold rum (also called amber rum)
  • 1/2 cup coconut sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 tsp pure vanilla extract
  • 1 Tbsp arrowroot starch/flour

For the topping:

  • 1.5 cups cold coconut cream
  • 1 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • Ground nutmeg for garnish, optional

Instructions

Crust:

  1. Preheat oven to 325 degrees F and lightly coat the bottom and sides of a 9-inch springform pan with a bit of avocado or coconut oil spray. Set aside. 

  2. Mix the almond flour, coconut sugar, cinnamon, sea salt and melted coconut oil together in a large bowl. Pour the mixture into the pan and press the crumbs down into the bottom and about 1-inch up the sides. You can use your hands or the bottom of a glass to do so. Bake in the preheated oven for 8-10 minutes. Set aside.

Filling:

  1. Add the dairy-free cream cheese to the bowl of an electric stand mixer (or place in large bowl and use hand mixer) and beat on low for 1-minute, until smooth and free of lumps. Then, add the eggs one at a time and continue to beat slowly until combined. Add the coconut sugar and spices, and beat another 1-2 minutes, scraping down the sides as needed.

  2. Next, coconut milk, vanilla, rum and arrowroot. Continue to beat on low until smooth, periodically scraping down the sides of the bowl.

  3. Pour into crust-lined pan. Double-wrap the bottom of the pan in foil and seal tightly to prevent water from getting into the pan. Place the springform pan onto a larger baking pan and pour boiling water around it. Make sure the water doesn't come up past the foil (should be about 3/4 inch deep).

  4. Bake in oven (still at 325 degrees F) for 45 minutes. The center of the cheesecake should be only slightly jiggly and will continue to set as it cools. Allow the cheesecake to cool at room temperature for at least an hour. Then, cover and chill in the refrigerator for 6 hours or overnight.

Topping:

  1. Add cold coconut cream, maple syrup and vanilla to bowl of electric stand mixer (or place in large bowl and use hand mixer). Beat on medium-high speed until mixture thickens and turns into whipped cream. 

  2. Loosen the cheesecake by running a knife around the rim of the pan. Then, spread whipped topping on chilled cheesecake and sprinkle on nutmeg for garnish, if desired. Lastly, remove sides of pan and slice.

Recipe Notes

I recommend this brand of dairy-free nut-based cream cheese, but if you do okay with the occasional consumption of xanthan and guar gums, this brand will work too.