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Oat Nog Cheesecake

Servings: Party Size
Prep: 30 mins
Total Time: 24hr 30 mins

Made with Oat Nog

Get ready to satisfy your sweet tooth and level up your holiday dessert game with a plant-based twist, oat nog cheesecake! With full-on festive flavour, our Oat Nog adds the perfect blend of holiday spice to this classic dessert. Your guests are sure to fa-la-la in love with this rich, creamy, and totally dairy-free oat nog cheesecake

Made with Oat Nog

oat nog

Ingredients

THE FILLING

  • 3 containers Earth’s Own Dairy Free Cream Cheese
    1 cup sugar
  • 1/2 cup Earth’s Own Oat Nog
  • 1/2 cup biscoff spread
  • 2 tbsps lemon juice
  • 1 tsp nutmeg

THE CRUMB BASE

  • 2 packets of graham crackers
  • 3/4 cup Earth’s Own Dairy Free Butter

GARNISH

  • Plant based caramel sauce
  • Plant based whipped cream
  • Plant based gingerbread crumble/gingerbread men (optional)

Directions

  1. Add your graham crackers to a food processor until you get a fine crumb. Now add Earth’s Own Dairy Free Butter and pulse together until combined.
  2. Press the crumb mixture into the bottom of the cheesecake pan and up the sides of a 7inch cheesecake pan.
  3. In a large bowl add the Earth’s Own Dairy Free Cream Cheese and sugar. Beat on low/med until the mixture is creamy.
  4. Now add in your Earth’s Own Oat Nog, lemon juice, nutmeg and Bischoff spread. Mix on low/medium until fully incorporated.
  5. Pour the mixture over the graham cracker crust and spread evenly. Add Saran Wrap over the top of your cake and set in the freezer over night.
  6. When ready to serve remove the cake from the freezer and let thaw for at least 1h-1 1/2 hrs. Top the cake with caramel, whipped cream, gingerbread cookies/crumbs and enjoy!

NOTE: Add leftovers back to freezer.

PRINT RECIPE

Earth's Own Oat Nog Cheesecake

Servings: Party Size
Prep: 30 mins
Total Time: 24hr 30 mins

Get ready to satisfy your sweet tooth and level up your holiday dessert game with a plant-based twist, oat nog cheesecake! With full-on festive flavour, our Oat Nog adds the perfect blend of holiday spice to this classic dessert. Your guests are sure to fa-la-la in love with this rich, creamy, and totally dairy-free oat nog cheesecake

Ingredients

THE FILLING

  • 3 containers Earth’s Own Dairy Free Cream Cheese
    1 cup sugar
  • 1/2 cup Earth’s Own Oat Nog
  • 1/2 cup biscoff spread
  • 2 tbsps lemon juice
  • 1 tsp nutmeg

THE CRUMB BASE

  • 2 packets of graham crackers
  • 3/4 cup Earth’s Own Dairy Free Butter

GARNISH

  • Plant based caramel sauce
  • Plant based whipped cream
  • Plant based gingerbread crumble/gingerbread men (optional)

Directions

  1. Add your graham crackers to a food processor until you get a fine crumb. Now add Earth’s Own Dairy Free Butter and pulse together until combined.
  2. Press the crumb mixture into the bottom of the cheesecake pan and up the sides of a 7inch cheesecake pan.
  3. In a large bowl add the Earth’s Own Dairy Free Cream Cheese and sugar. Beat on low/med until the mixture is creamy.
  4. Now add in your Earth’s Own Oat Nog, lemon juice, nutmeg and Bischoff spread. Mix on low/medium until fully incorporated.
  5. Pour the mixture over the graham cracker crust and spread evenly. Add Saran Wrap over the top of your cake and set in the freezer over night.
  6. When ready to serve remove the cake from the freezer and let thaw for at least 1h-1 1/2 hrs. Top the cake with caramel, whipped cream, gingerbread cookies/crumbs and enjoy!

NOTE: Add leftovers back to freezer.

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