Crust:

• 2 cups vegan and gluten free ginger snaps, crushed
• 2-3 Tbsp vegan butter, melted

Filling:

•  8 oz vegan cream cheese, room temp
• 4 oz organic sugar
• 4 oz vegan sour cream, room temp
• 6 oz Let’s Do Organic Heavy Coconut Cream, whipped
• 1 tsp vanilla extract
• 12 oz vegan eggnog, homemade or store bought
• 1 tsp agar agar

Instructions:

1. Line a standard cupcake tray.
2. Add both to a mixing bowl and combine.
3. Scoop into cupcake liners, about 2 Tbsp. Press down firmly. Set aside until assembly.
4. In a mixing bowl, using an electric hand mixer, beat together cream cheese and sugar. Add sour cream and vanilla then beat in.
5. Add whipped heavy coconut cream and fold in.
6. In a saucepan, add eggnog and agar agar. Whisk together. Cook over a medium-high heat until it just starts to bubble around the edges and mixture slightly thickens, whisking continuously.
7. Remove from heat and let cool slightly (should not be steaming hot but don’t let it set). 5. Add to mixture and fold in. Whisk for another 2-3 mins for a completely smooth mixture.
8. Pour into prepared crust, filling up the rest of the way. Smooth out top with spoon. Cover and wrap then freeze overnight.
9. Remove and let thaw about 5-10 mins before serving. Optionally, decorate with gingerbread men, dusted raspberries, and fresh rosemary.