Vegan Eggnog Cheesecake

Name: Vegan Eggnog Cheesecake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps brandy or rum; 1 prepared graham cracker or oatmeal cookie crust; 3 Tbsps cornstarch; 227 grams package Tofutti Better than Cream Cheese; 118 milliliters vegan eggnog (see note); 2 Tbsps lemon juice; 1 teaspoons freshly ground nutmeg, packed; 349 grams package extra firm light silken tofu; 177 milliliters sugar; 1 teaspoons vanilla

This recipe makes 8 servings with 233 calories, 5g of protein, and 12g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up nutmeg, oatmeal cookie crust, cornstarch, and a few other things to make it today. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Drain the tofu and put it and the Tofutti cream cheese into your food processor. Blend until smooth.

Ingredients you will need

Cream Cheese

Tofu

Equipment you will use

Food Processor

Add the sugar and eggnog, and process again until sugar is dissolved, about 3 minutes.

Ingredients you will need

Eggnog

Sugar

Add the remaining ingredients (except crust) and process until completely smooth, about 3 more minutes.

Ingredients you will need

Crust

Pour into the pie crust and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.

Ingredients you will need

Pie Crust