The holiday season is well and truly here! Time to eat, drink and be merry! This Eggnog Cheesecake is going to be the HIT at every party you go to! A real festive favourite that also happens to be awesome for your gut, hormones and blood sugar! Packed full of essential nutrients and protein from the nuts but heavy on the Christmas flavors with cinnamon, cardamon and rum!

Plus it is super duper easy! Let’s get to it!  

Festive Eggnog Cheesecake Recipe 

The crust
3/4 cup raw organic almonds
4 dates halved and pitted

Soak the almonds overnight and the dates for 10 minutes or so in warm water.
Blend the almonds in a food processor until fairly fine then slowly add the dates while you’re still spinning in the processor. I halve the halves as I add them. You want to add them until you see the mixture starting to clump. That’s when you know you’re at the right sticking consistency.
I then filled a muffin tin with cupcake baking cups and squished about two tablespoons of crust in each one. You can also make this in a small pie tin. I had a little left over after making a dozen so I took a couple small dishes and used them as well!

The filling
1.5 cup raw organic cashews
1/4 cup organic lemon juice
1/4 honey
1/4 cup coconut oil
2 Tbs spiced rum
1 Tbs vanilla
1/2 tsp cinnamon
1/2 tsp cardamon
dash pink salt
pinch (a little less than a dash!) clove

Soak the cashews 6-8 hours, drain and place all this in your processor. Blend until very smooth. If you need to add a little more liquid go ahead but go very very slowly. Taste and adjust spices as you like! As I say often, I’m not eating this make it how you like it!
Pour filling over the crust
Pop in the freezer or fridge until firm. I store these guys in the freezer until I’m ready to serve, that can mean days or shortly before eating.

You might like to make these as mini cheesecakes in cupcake or muffin tins or make one large cheesecake to share. Totally up to you! I hope you love these as much as I do!