No Bake Eggnog Cheesecake

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No Bake Eggnog Cheesecake

10 minutes
Calories 230kcal


  • 1 cup coconut (dried, – unsweetened)
  • 1/2 cup pecans
  • 1/2 teaspoon cinnamon
  • 1/4 cup dried cranberries
  • 1 cup macadamia nuts (dried, – unsweetened)
  • 4 ounces cream cheese
  • 1/4 cup coconut oil
  • 1/4 cup hot water
  • 2 teaspoons vanilla extract
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 10 drops liquid stevia


  • In your blender or food processor, pulverize the dried coconut, pecans and freeze dried cranberries or spices until they resemble the texture of wet sand and hold together when pinched.
  • If you are using a glass, or metal muffin tin, you may wish to use liners, or to grease the tin.
  • Portion the filling into a muffin tray (I used a normal-sized silicon tray that will make 12 muffins), and pack into the bottoms, making sure they are flat.
  • These will be your cheesecake crusts.
  • Rinse the food processor, and toss soaked macadamia nuts, coconut oil, vanilla extract, spices and stevia in.
  • Blend until very smooth, adding the hot water a tablespoon at a time until all lumps are gone.
  • Add the cream cheese, and blend until combined.
  • Portion out this mixture in the muffin tin, on top of the crusts, and smooth.
  • Pop in the freezer for about 30 minutes.
  • Your cheesecakes should come out of the tray, no problem!


Calories: 230kcal

Originally posted 2019-02-20 18:16:05.

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