Eggnog Cheesecake Cups

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These cups are always half full! Vegan and dairy-free Eggnog Cheesecake Cups pack in everything you love about cheesecake into a neat single serving, elevated with holiday flavors.


Servings: 14 

Prep Time: 25 minutes, plus 1-2 hours to chill 

Total Time: 2 hours 25 minutes



For the crust:

  • 1 ¾ cup crushed vegan graham crackers, about 12 sheets   
  • 7 tablespoons salted vegan butter, melted 

For the filling:

  • ½ cup Califia Farms Holiday Nog Almondmilk
  • 2 8-ounce containers vegan cream cheese 
  • 2 cups raw cashews, soaked in hot water for 20 minutes, then drained 
  • ⅔ cup dark brown sugar 
  • ½ teaspoon ground cinnamon 
  • Pinch of kosher salt 
  • Dairy-free whipped cream, for garnish 
  • Freshly grated nutmeg, for dusting 



  1. Heat oven to 350°F and line two standard 12-cup cupcake pans with 14 cupcake liners. Set aside. 
  2. Add the crushed graham crackers and melted vegan butter to a medium bowl and mix well to combine.  
  3. Evenly divide the mixture among the cupcake liners. Using your fingers, firmly press the graham cracker mixture into the base of each cup. 
  4. Place both pans into the oven and bake for 5 minutes. Remove from the oven and set aside to cool completely.
  5. Add Califia Farms Holiday Nog Almondmilk, cashews, cream cheese, sugar, cinnamon, and salt to a high-speed blender and blend on high until smooth and creamy. Taste, and add additional sugar if desired. 
  6. Evenly divide the filling among the cupcake liners. Cover the trays with plastic wrap and place in the freezer for 1-2 hours, or until the filling has set. 
  7. When ready to enjoy, remove the mini cheesecakes from their liner and let sit out at room temp for 10-15 minutes so that they can thaw a bit. When ready to serve, top with dairy-free whipped cream and a light dusting of freshly grated nutmeg. Enjoy!