Behold, the perfect holiday dessert- Baked Vegan Eggnog Cheesecake!
This creamy vegan eggnog cheesecake is baked in a gingersnap cookie crust and topped with whipped coconut cream and a sprinkle of cinnamon! It’s boozy, full of cozy spices, and perfectly sweet.
I have to shout out my friends at Nature’s Charm for sponsoring this post and giving me all the goods to whip up this delicious dessert. I used their sweetened condensed coconut milk to sweeten the filling. I love using it for vegan cheesecakes and ice creams. It’s sweet and thick, making it the perfect addition to creamy desserts!
Of course, no vegan eggnog cheesecake would be completely without plenty of whipped coconut cream! Nature’s Charm, once again, knocks it out of the park on that front. Their whipped coconut cream is made with wholesome ingredients (unlike the aerosol variety) and whips up in just three minutes with no extra work! It’s almost *too* easy!
To save this recipe for later, pin the photo below! When you make the recipe, don’t forget to post a pic on Instagram tagging #carrotsandflowers and #naturescharm so we can admire your beautiful vegan eggnog cheesecakes!
For more insanely cozy holiday desserts, check out my Vegan Bourbon Butterscotch Bread Pudding and my Vegan Chocolate Lava Cake!