Mini No-Bake Eggnog Cheesecakes
Made with Let's Do Organic Heavy Coconut Cream by @dedetable
You NEED to make these delicious and easy Mini No-Bake Eggnog Cheesecakes this holiday season!
The light and indulgent eggnog cheesecake filling is made extra silky with Let's Do Organic Heavy Coconut Cream and is paired with a ginger snap crust, for festivity in every bite!
No one will ever guess that these are vegan, gluten free, dairy free, and 100% egg free.
Not to mention they are absolutely adorable and make for the perfect serving size.
Grab the recipe below.
Yields: 12
Ingredients:
Crust:
- 2 cups vegan and gluten free ginger snaps, crushed
- 2-3 Tbsp vegan butter, melted
- 8 oz vegan cream cheese, room temp
- 4 oz organic sugar
- 4 oz vegan sour cream, room temp
- 6 oz Let's Do Organic Heavy Coconut Cream, whipped
- 1 tsp vanilla extract
- 12 oz vegan eggnog, homemade or store bought
- 1 tsp agar agar
- Line a standard cupcake tray.
- Add both to a mixing bowl and combine.
- Scoop into cupcake liners, about 2 Tbsp. Press down firmly. Set aside until assembly.
- In a mixing bowl, using an electric hand mixer, beat together cream cheese and sugar. Add sour cream and vanilla then beat in.
- Add whipped heavy coconut cream and fold in.
- In a saucepan, add eggnog and agar agar. Whisk together. Cook over a medium-high heat until it just starts to bubble around the edges and mixture slightly thickens, whisking continuously.
- Remove from heat and let cool slightly (should not be steaming hot but don’t let it set). 5. Add to mixture and fold in. Whisk for another 2-3 mins for a completely smooth mixture.
- Pour into prepared crust, filling up the rest of the way. Smooth out top with spoon. Cover and wrap then freeze overnight.
- Remove and let thaw about 5-10 mins before serving. Optionally, decorate with gingerbread men, dusted raspberries, and fresh rosemary.
