These tasty, festive cheesecakes are the perfect recipe to make for your holiday gathering. ✨ Featuring our seasonal Salted Eggnog nut butter + drizzled with matching homemade caramel, they’re sure to be a HIT!

Ingredients:

Crust: 

• Full sleeve of graham cracker crumbs (9 crackers) 
• ¼ cup of vegan butter/margarine

Filling:

• 14 oz. of vegan cream cheese
• 2/3 cups of sugar
• 2 tablespoons of coconut cream
• 1 teaspoon of vanilla extract
• 2 tablespoons of Salted Eggnog nut butter
• 3 tsp of cinnamon
• 1 tsp of clove

Nut Butter Caramel (optional):

• ¼ cup maple syrup
• ¼ cup of your favorite vegan butter or coconut butter
• 2.5 tablespoons of Salted Eggnog nut butter
• 1 tablespoon of dark brown sugar
• Half teaspoon of vanilla extract

Directions:

1. Melt butter in the microwave and mix in the graham cracker crumbs until well combined.
2. Fill mini cheesecake pan with crumbs until firmly packed (if you don’t have this, a cupcake pan with liners will do!).
3. Place the pan in the freezer so it has time to set and form before filling.
4. Mix cream cheese and sugar together until well incorporated.
5. Add and mix coconut cream and Salted Eggnog nut butter.
6. Finally, add vanilla, cinnamon, and clove. Divide evenly into the pan and place in the freezer for at least 3 hours to set. 
7. When you are ready to serve, take out and let sit for 5-10 minutes. 
8. To make the nut butter caramel, add all ingredients in a sauce pan and warm on medium heat.
9. Let it bubble for about 30 seconds and when it slightly thickens, take it off and let it cool for a few minutes before topping.
10. For the decoration, roll a berry or grape in water and then dust white sugar over the top. And a sprig of mint for the leaf. Enjoy!!