Vegan Keto Eggnog Cheesecakes Made in Muffin Tin
Individual no-bake cheesecakes with warm eggnog spices and a crunchy almond crust. Made with cashews and coconut cream for a creamy texture, sweetened with monk fruit to keep carbs low. The portable muffin tin format makes these perfect for holiday parties or portion-controlled desserts. Cinnamon and nutmeg provide classic eggnog flavor without the eggs or dairy of traditional versions.
Ingredients
Instructions
- 1
Prep muffin tin with 6 liners
- 2
Add crust ingredients to food processor and blend until finely ground and moistened
- 3
Spoon mixture into muffin liners and press firmly with fingertips
- 4
Freeze for 10 minutes
- 5
Clean food processor and add cheesecake ingredients
- 6
Blend until smooth, scraping down sides as needed
- 7
Spoon cheesecake layer on top of crust layer
- 8
Gently tap muffin tin on countertop to evenly distribute
- 9
Freeze for 20 minutes to set, then serve chilled
Tips
Soak cashews overnight for the smoothest texture, or use hot water for 30 minutes if short on time
Press crust firmly to prevent crumbling when removing from liners
Tap muffin tin gently to release air bubbles and create smooth tops
Good to Know
Keep refrigerated for up to 5 days in airtight container
Can be made 2 days ahead, freeze until ready to serve
Serve chilled straight from refrigerator or freezer
Common Mistakes
Soak cashews overnight to avoid gritty texture
Press crust firmly to prevent falling apart when unmolding
Substitutions
FAQ
Can I make these without a food processor?
A high-powered blender can work but may require stopping to scrape sides frequently. Food processor gives best texture for the crust.
How long do these keep in the freezer?
Up to 3 months in freezer-safe container. Thaw 10 minutes before serving for softer texture.
Can I substitute the cashews?
Soaked macadamia nuts or blanched almonds work well. Cashews give the creamiest result but other nuts will work.