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top down photo of eggnog cheesecake with one piece missing

Dairy free eggnog cheesecake recipe

This recipe is gluten free, dairy free, and soy free.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs
Course Dessert
Cuisine American
Servings 8
Calories 502 kcal


  • Spring form pan
  • Stand mixer
  • Tin foil
  • Cooling rack


  • 3 packages dairy free cream cheese 8 oz each
  • 1 cup organic golden sugar
  • 3 tbsp gluten free flour
  • 2 Eggs
  • 3/4 cup dairy free egg nog
  • 1/2 tsp nutmeg


  • 3 tbsp vegan butter, melted
  • 3 tbsp organic golden sugar
  • 1 1/4 cup gluten free graham cracker crumbs


  • Preheat oven to 350
  • Combine all ingredients for crust (graham cracker crumbs, sugar and melted vegan butter) in a bowl.
    graham cracker crumbs, sugar and melted vegan butter in bowl
  • Stir crust ingredients with a fork until combined. It will be a crumbly consistency.
    stirred up cheesecake crust ingredients
  • Pour the mixed crust ingredients into the bottom of your springform pan.
    pouring crust ingredients into bottom of spring form pan
  • Press the crust mixture into the base of your spring form pan until fully packed down.
    crust packed down in bottom of spring form pan
  • Wrap the entire bottom and sides of the springform pan with tin foil to avoid any leaks during the baking process. Keep the tin foil on the pan for the entire baking process.
    tin foil wrapped around bottom and side of spring form pan
  • Bake the crust for 10 minutes, take out and let cool while you make the filling.
  • Mix together all the ingredients for the cheesecake filling in your stand mixer. If you don't have a stand mixer you can also use a hand mixer. Beat the batter until it is very smooth and there are no lumps left (or very few!).
  • Pour the filling on top of the cooled crust in the spring form pan. Smooth out the top of filling with a spatula.
    cheesecake filling poured into spring form pan on top of cooled crust
  • Put back in the oven and bake at 350 F for 1 hour and 45 minutes (105 minutes). When you take it out, it will still be a bit jiggly in the pan. This is normal and it will firm up once its cooled down.
    picture of finished cheesecake after coming out of the oven
  • Take off the tin foil wrapping (carefully with oven mitts!) and place the spring form pan on a cooling rack on the counter. Put fresh tin foil or parchment paper on the counter below the cooling rack to catch any additional drips.
    finished cheesecake with tin foil removed and cooling on cooling rack
  • Let cool for at least 1 hour on the counter. During this time your cheesecake will start to harden and will sink a bit in the pan. This is normal. Refrigerate for at least 2-3 hours (also with something underneath to catch potential drips) before you are ready to enjoy.
  • Once you are ready to eat it, run a knife in between the sides of the cake and the sides of the spring form pan to make sure the cake separates from the sides.
  • Take off the outer sides of the spring form pan and serve! Feel free to leave your cheesecake on the bottom of the spring form pan to keep it in tact.
    finished cheesecake after sides of springform pan have been removed
  • Optional: top with whipped coconut cream and a pinch of nutmeg



Calories: 502kcalCarbohydrates: 54gProtein: 5.2gFat: 31.2gSaturated Fat: 21.7gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 2.1gCholesterol: 46.5mgSodium: 567.1mgPotassium: 100mgFiber: 3.4gSugar: 32.3g
Keyword dairy free, gluten free, soy free
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