I love cheesecake. When I was a kid, my mom would make me cherry cheesecake for my birthday instead of regular birthday cake. When I saw FatFreeVegan.com post their recipe for Eggnog Cheesecake the week before Christmas I thought “Yup, that’s my Christmas Dessert!”
Vegan Noel Nog Cheesecake
1 package extra firm light silken tofu
1 package non-dairy cream cheese
3/4 cup sugar
1/2 cup vegan eggnog (I used Noel Nog)
2 tablespoons lemon juice
1 tsp rum extract (or 2 1/2 tbsp rum)
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
3 tablespoons cornstarch
1 prepared graham cracker
~ Preheat oven to 350 degrees.
~ Drain tofu and put in food processor with the cream cheese and process until smooth. Add sugar and eggnog and blend until sugar is dissolved. Add lemon juice, rum, vanilla, nutmeg and cornstarch and blend.
~ Pour mixture into prepared crust and put in the oven for 50 minutes. It should still be jiggly when it comes out and will set when it is chilled.
~ Put the cheesecake in the fridge to set, the longer the better. Slice and serve!