Description

This 5 ingredient silky eggnog cheesecake filling is one of those quick and easy desserts that everyone will love. My secret? Tofu! That’s right, serving 20 grams of protein per cup, tofu adds to the creamy, silky texture of the filling while also giving this recipe an extra boost of nutrition while adding to the satisfaction of the recipe!

Ingredients

Scale

3 tbsp melted virgin coconut oil

1 cup white chocolate chips + more to taste if needed, melt before adding

1 x 350g package firm tofu

1/4 cup eggnog

1 tsp vanilla

Pinch sea salt

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Instructions

Have a store-bought or homemade cheesecake crust ready like my 3 ingredient gluten-free cheesecake crust.
Melt coconut oil with 1 cup of white chocolate chips in the microwave, on high, in 30-60 second increments until mostly melted. It’s ok if there are still a few unmelted pieces, continue stirring and the rest of the chocolate will melt from the residual heat, without burning.
Add the melted chocolate mixture,tofu, eggnog, vanilla and salt into a high-powered blender and blend until smooth, 1-2 hours. If you don’t have a high-powered blender, a regular blender will do but may not be as smooth
Pour mixture into cheesecake crusts and place in the freezer for 4-6 hours or in the fridge overnight to set. If storing in the freezer, thaw partially before serving, 30-60 minutes at room temperature or overnight in the fridge. You want them to remain firm enough to hold their shape but soft to bite through.
To serve, top with regular or coconut whip, and a dusting of cinnamon or nutmeg. Enjoy!

Prep Time: 10 minutes
Cook Time: 6 hours