Nog Cheesecake

Tis the season for nog!

If you’ve all been following along with me over the years, you’d know that I am somewhat of a nog-aholic. I LOVE nog, so much that I keep at least one jug of it in my fridge throughout the entire month of December at all times. Yes, I’m serious. It’s the perfect cold weather drink for me as it always seems to help whisk any winter sads right away–with or without booze, thank you.
So, what better way to celebrate this holiday season than to make the always cherished dessert: ‘nog cheesecake?

I mean, come on! Nog + Cheesecake. Yes please.

This is one of my trusty cheesecake recipes, nogified, if you will. I actually took an already veganized and de-glutenized version of my mother’s Washington Cheesecake recipe and holiday-ed it up with some So Delicious nog.


Nog Cheesecake


•    1 cup pecans
•    12 medjool dates
•    1/2 cup almond meal
•    1 tsp vanilla extract
•    1/2 tsp sea salt
•    Dash  nutmeg

•    3 (8 ounce) packages vegan cream cheese
•    3/4 cup sugar
•    1/2 cup superfine brown rice flour
•    3/4 cup vegan eggnog (highly recommend So Delicious out of all the brands. yum.)
•    1/2 cup silken tofu
•    2 tablespoons bourbon or rum
•    1 tsp ground nutmeg
•    Dash or two of salt
Preheat oven to 400 º F.
In a food processor combine pecans, vanilla extract and dates and pulse until crumbly. Add in almond meal and blend until evenly mixed. Press mixture into the bottom of a 9 inch spring form pan. Bake crust in preheated oven for about 10 minutes. Cool crust on wire rack while you prepare the filling.
Increase oven temp to 425 º F.
In clean food processor combine vegan cream cheese, sugar, flour, nog, tofu, bourbon, vegan nutmeg and salt. Process until smooth, about 2 minutes, scraping sides as necesaary. Get all the flour lumps out!
Spread into baked pie crust and then bake in preheated oven for 10 minutes.


Reduce heat to 250 °F and bake for an additional 45 minutes without ever opening the oven door. Let cheesecake cool on wire rack and then transfer to refrigerator and let chill overnight. Serve cold with whipped topping and a sprinkle of nutmeg.



Share with friends!

32 Responses to Nog Cheesecake

  1. […] If you’ve ever perused the archives on this site, it wouldn’t take long to notice that I am a die-hard fan of cheesecake. I adore all kinds: carrot cake cheesecake, apple pie cheesecake, pear and ricotta cheesecake, even egg nog cheesecake. […]

  2. This cheesecake looks so yummy!
    Do they sell vegan cream cheese in a regular grocery store?
    Thanks for the recipe!

    • allyson says:

      Hi Venera! Yes, I can find it in most chain grocery stores–typically it is either next to the “natural foods”, or right next to the regular cream cheese.

  3. Mo says:

    This looks amazing! I am also a fan of the So Delicious nog. It’s really great as a vehicle for booze. Haha.

  4. Nancy Coffin says:

    This looks great, I love nog and cheesecake!

  5. jennifer says:

    I made this for xmas dinner and it was probably the best cheesecake I have ever made. I needed to bake mine a little longer- about 15 minutes and I turned it up to 300, and it was perfect. I also made a quick rum sauce. I don’t know if my brown rice flour was super-fine, but I used that and about 2 tbsp of tapioca starch. This recipe is a keeper for sure. Thank you!

  6. ali says:

    Hi! ….love the recipe as I am a nog fanatic too. :), but need your help. I am super duper allergic to rice ( and corn and millet and gluten) and was wondering what I could swap in for the super fine rice flour that would still bake an awesome cake..? Potato starch…? I have no clue what would work, ( as I’m new to vegan GF baking..) of what amount of an alt GF flour to use as each one has different properties. Thanx so much!

    • allyson says:

      Hi Ali!

      Are you okay eating sorghum flour? If so, that would be the one I’d most recommend… potato starch may make it gummy since there is so much flour called for in there. If you can do beans okay, I’d also say besan… maybe 3 parts besan (chicpkea flour) and 1 part potato starch would work out well. Keep in mind though, it will make the cake a bit yellow-tinted. :) But if you go with sorghum, just sub it in 1:1.

      Also, light buckwheat (1:1) would work well…if that’s a possibility for you. It sounds like grasses may be a problem for you (major guess just by what you listed), so I’m not sure if the sorghum would work… but buckwheat may! I’d definitely seek out light for this if you can source it. I always have good luck at natural food stores finding the light variety. Also, I’d say quinoa or amaranth have good potential with this dessert…also 1:1.

      Best wishes to you; not being able to eat something because your body doesn’t tolerate it is the pits! <3

  7. Nashveggie says:

    I did my own review and taste test of the nogs. I found So Delicious to be sub par. Too sweet and too much of a coconut flavor while not enough spice. Battle of the Nogs is on my site.
    Cheesecake looks tasty!

  8. jess says:

    yummy stuff! i’m with you all the way on wishing that this vegan feast wasn’t merely virtual. i could seriously go for a big slice of some noggy cheesecake.

    also, i love to new crisp & clean design of manifest vegan. gorgeous.
    happy holidays allyson!

  9. Marly says:

    First of all, let me say I love the new look here! Beautiful redesign!

    Then I have to say – OMG! I love that cheesecake. Love the addition of nog to it and wishing, like you, that this virtual vegan dinner wasn’t virtual, because a piece of the gluten-free not cheesecake is calling to me.

  10. This is going right next to your apple pie cheesecake recipe on my “to make” board on pinterest. YUMMMMMM

  11. Leinana says:

    You’ve managed to combine two of my favorite things – vegan nog + cheesecake! This looks delicious and so perfect for the holidays!

  12. I never ever tried eggnog in my pre-vegan days and so I have steered clear of the vegan nogs because I had no idea what I’d be missing. After seeing this you can bet I’ll be a nog-head from now on! And there’s also bourbon in this cheesecake? Be still my Kentucky-born heart.

  13. […] Skillet Pear Gingerbread Cake by The Tolerant Vegan Chocolate Pecan Cookie Pies by Your Vegan Mom Eggnog Cheesecake by Manifest […]

  14. […] Skillet Pear Gingerbread Cake by The Tolerant Vegan Chocolate Pecan Cookie Pies by Your Vegan Mom Eggnog Cheesecake by Manifest […]

  15. Ricki says:

    Two of my favorite flavors in one place! Fantastic–and so festive! Happy Holidays! :)

  16. PeaSoup says:

    Just wow! I only wish we could get ready made vegan eggnog here in the UK – not that that will stop me from making this;) Happy Virtual Vegan Holiday!

  17. Cadry says:

    This cheesecake looks so beautiful! I haven’t tried the So Delicious nog yet. I’ll add it to the list!

  18. […] Skillet Pear Gingerbread Cake by The Tolerant Vegan Chocolate Pecan Cookie Pies by Your Vegan Mom Eggnog Cheesecake by Manifest […]

  19. Ruby says:

    This looks incredible! I think this may have to be the dessert I end up making for Christmas Eve…

  20. Looks PERFECT! Totally agree with you that the SoDelicious coconut nog is where it’s at.

  21. Katrina says:

    This is delightful!

  22. […] Eggnog Cheesecake Thanks to Made Just Right and Manifest Vegan. Photo credits go to the respective page owners Like this post? Share it! […]

  23. Laurel says:

    You are warping my brain Allyson. Noggy cheesecake? I’m there. Nope stupid soy allergy. What are my chances it’ll just go away for Christmas and New Years? That’s just two days, right? I wonder if I mix up 3 or 4 different kinds of nuts to make “cream cheese” if it’ll taste more like the real thing? So much trouble. I’ll just eat your screen. That’s IT! You’ve been now been officially warned. At least you’ll know who to blame when it’s missing. :-)

    • allyson says:

      :( darn soy.

      i bet the nuts would work well! maybe you could do a cashew based cheesecake and just add some coconut nog (is it soy free?) and bourbon as the liquid?
      …or better yet, just drink the bourbon. :) who needs that ol’ cheesecake anyhow?

  24. This looks amazing! So decadent & wonderful!

    And thanks again for linking to my cranberry mango chutney.

    All of these recipes look…divine! Can’t wait to try some of them :)

  25. Adina says:

    This looks way yummy! Also, I second the So Delicious Nog! It’s amazing!