• 2 cups Forager Project cereal
  • 1/2 cup vegan butter or coconut oil


  • 32 ounces Forager Project Vanilla Cashew Yogurt
  • 240 mL vegan eggnog
  • 85 grams maple syrup
  • 113 grams vegan butter
  • 90 grams arrowroot starch
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Topping: Forager Project Dairy-Free Whipped Cream


  1. Preheat the oven to 400F and line an 8″ springform baking pan with parchment paper.
  2. Make the pie crust first: In a food processor, process the cinnamon cereal and arrowroot starch together until the cereal resembles a rustic flour, much like you would with a graham cracker crust.
    1. Add in the chilled coconut oil and chilled water (starting with 2 tbsp), and pulse until it’s a crumbly dough. If the dry flour isn’t sticking together with the wet ingredients, add in a third tablespoon of water.
    2. Spoon the crumbled dough into the baking pan, and press out with your hands until it reaches the edges of the pan and work the dough up the sides of the pan for a rustic crust. Poke 4-6 holes into the crust using a fork, and place the crust into the oven to blind bake for 10 minutes, or until lightly golden.
    3. Remove from the oven and let cool while you make the filling. Turn the oven heat down to 350F.
    4. Make the eggnog cheesecake filling: In a food processor or with a hand mixer in a large bowl, cream together all cheesecake filling ingredients until combined.
    5. Bake the eggnog cheesecake: Pour the filling into the baked crust, and place the cheesecake onto a baking sheet. Place the baking sheet into the oven and bake for 40-45 minutes, or until the edges of the cheesecake are set and the middle is slightly wobbly. Remove from the oven.
    6. Allow the cheesecake to cool for 10 minutes, then place it into the fridge to chill for 3-4 hours until set.

    When ready to serve: Pipe Forager Project whipped cream on top and dust with nutmeg. Slice and enjoy!

Sliced Vegan Eggnog Cheesecake


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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