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Vegan Eggnog Cheesecake Squares

Much healthier but with the traditional flavor of eggnog, this is the perfect holiday recipe
5 from 1 vote
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Course: Dessert, holiday
Cuisine: Americana
Keyword: Dessert, easy vegan recipe, healthy dessert, holiday desserts, vegan, vegan dessert
Prep Time: 15 minutes
Cook Time: 55 minutes
3 hours 30 minutes
Servings: 9
Calories:
Author: Ginger Hultin

Ingredients

  • 12 graham crackers
  • 3 tablespoons vegan butter melted
  • 1 12-ounce package extra firm light silken tofu
  • 1 8-ounce package vegan cream cheese
  • 3/4 cup sugar
  • 1/2 cup vegan eggnog
  • 2 tablespoons lemon juice
  • 3 tablespoons brandy
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon freshly ground nutmeg (plus more for garnish)
  • 3 tablespoons cornstarch

Instructions

  • Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Pulse graham crackers in a food processor until they turn to crumbs. Stir together graham cracker crumbs and melted butter. Pour into the prepared baking pan and press evenly down with the bottom of a glass.
  • Bake until crust is just brown around the edges then set aside to cool, about 3-5 minutes.
  • While the crust is baking, beat the cream cheese and tofu with a mixer on medium speed, about 2 minutes. Add the sugar and eggnog, then mix another 2 minutes. Add the lemon juice, brandy, vanilla, nutmeg and corn starch and beat until mixture is smooth.
  • Pour the filling over the crust then bake until just set, about 50-55 minutes. Filling will not be completely firm when you remove the baking pan from the oven and that's ok. Transfer to a wire rack and let cool for 30 minutes. Refrigerate for at least 3 hours or overnight. Cut into 2-by-2-inch bars. Lightly dust tops of bars with freshly grated nutmeg before serving.
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