Note: Hi, friends! Just a a quick reminder – some of the links on this site are affiliate links, and so I may earn a little cash on qualifying orders. It doesn’t cost you anything extra, and is a nice way to help support this site! I also want to point out that I don’t promote products I haven’t actually tried or products that I don’t trust. 🙂
I’m making a lot of no-bake cheesecakes lately, I’ll admit it (peppermint, cranberry lime), but they’re just so delicious! Plus, CM keeps asking for new variations, and so new recipes are born! As the key to making low carb, keto-friendly desserts even more delicious is flavoring, I recommend tasting the filling as you make it, and adding more seasoning to your desires. I’ve been buying really fresh spices lately and have found that I’m using smaller amounts than I used to, so it can change from batch to batch!
This recipe was inspired by CM deciding that he wanted egg nog…and also cheesecakes, and me deciding that I wanted one, too. Thus, these easy little cheesecakes don’t take much time at all. You can pretty much make them with only an hour until your party – including freezer time! As always, these are gluten free, soy free, sugar-free, low carb, keto-friendly. These little ones are also egg-free.
In your blender or food processor, pulverize the dried coconut, pecans and freeze dried cranberries or spices until they resemble the texture of wet sand and hold together when pinched.
If you are using a glass, or metal muffin tin, you may wish to use liners, or to grease the tin. Portion the filling into a muffin tray (I used a normal-sized silicon tray that will make 12 muffins), and pack into the bottoms, making sure they are flat. These will be your cheesecake crusts.
Rinse the food processor, and toss soaked macadamia nuts, coconut oil, vanilla extract, spices and stevia in. Blend until very smooth, adding the hot water a tablespoon at a time until all lumps are gone.
Add the cream cheese, and blend until combined.
Portion out this mixture in the muffin tin, on top of the crusts, and smooth. Pop in the freezer for about 30 minutes. Your cheesecakes should come out of the tray, no problem!
No Bake Vegan Keto Eggnog Cheesecake
Serves: 12 mini cheesecakes
Amount Per Serving:
1 mini cheesecake
% Daily Value*
Total Carbohydrate4g (2g net carbs)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Affiliate Note: Hi, friends! Just a a quick reminder – some of the links on this site are affiliate links, and so I may earn a little cash on qualifying orders. It doesn’t cost you anything extra, and is a nice way to help support this site! I also want to point out that I don’t promote products I haven’t actually tried or products that I don’t trust. 🙂
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Medical Disclaimer: I am not a doctor, and this blog is not meant to diagnose, treat, cure, or prevent any disease or to be mistaken for medical advice. Please always consult with your physician before beginning any new diet or health regimen!