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It’s the most wonderful time of the year….for desserts! I have been concocting some holiday deliciousness over at my house. I am all about indulging, but I LOVE when that indulgence is guilt-free, and a bonus if it’s vegan! I created super easy-to-make no-bake vegan eggnog Mickey cheesecake bites! There’s also a way to make them just regular eggnog cheesecake bites, if you prefer:
- 3/4 cup of almond milk eggnog (I used Califia Farms, you can use coconut milk eggnog, or other type of vegan eggnog you prefer).
- 8 oz vegan cream cheese
- 1 tsp vanilla extract
- 1 Tablespoon maple syrup or honey
- 2 cups rolled oats
- Extra maple syrup and honey for the “crust”
- Optional: nutmeg
You can check out the video above for instructions, or follow below:
Step 1. Fill the bottom of a pie tin with your rolled oats. Drizzle with maple syrup or honey to help “glue” the crust together. Place in freezer for 5 minutes.
Step 2. Mix your cheesecake filling ingredients together in a blender, pour on top of crust. Sprinkle on top with nutmeg, if you desire.
Step 3. Place in freezer for 30-40 minutes.
Step 4. Enjoy! If you froze it a bit too much and is hard to cut, just simply place your cheesecake in the fridge to thaw a bit.
For the almond milk eggnog, I used my favorite brand Califia Farms Almond Milk Nog. I cut my Mickey shapes using my Mickey cookie cutter set from Amazon. And for my beautiful plates, I used Q Squared NYC’s Yuletide pattern plates. These plates look and feel like porcelain, but are actually shatterproof! You can find them here.
There you have it! I hope you enjoyed my easy, no-bake vegan eggnog Mickey cheesecake bites!