Creamy, festive cheesecake bars made with cashews and vegan eggnog, nestled on a buttery graham cracker crust. Rich, smooth, and perfect for holiday celebrations.
1 1/2cups180 g graham cracker crumbs (gluten-free if needed)
1/3cup76 g vegan butter, melted
3tablespoonssugar
For the Filling
2cups300 g raw cashews, soaked overnight and drained
1cup240 ml vegan eggnog
1/2cup120 g coconut cream
2/3cup133 g sugar
1/4cup60 ml lemon juice
2teaspoonsvanilla extract
1teaspoonground nutmegplus more for garnish
Instructions
Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving overhang on the sides.
In a bowl, mix the graham cracker crumbs, melted vegan butter, and sugar until well combined.
Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and allow to cool slightly.
In a high-speed blender, combine the soaked cashews, vegan eggnog, coconut cream, sugar, lemon juice, vanilla extract, and nutmeg. Blend until completely smooth and creamy.
Pour the filling over the crust and smooth the top. Sprinkle lightly with additional nutmeg.
Bake for 45–50 minutes, until the edges are set and lightly golden while the center still has a slight jiggle.
Allow the bars to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best texture.
Use the parchment paper to lift the cheesecake out of the pan. Slice into bars and serve chilled.
Notes
A high-speed blender yields the smoothest filling—blend longer if needed.These bars firm up more as they chill, so don’t overbake.Perfect for make-ahead holiday desserts.