Eggnog:

1. Whisk together egg yolks, maple syrup, nutmeg, and cinnamon. As you whisk, it will start to thicken a bit.
2. Put one can of full-fat coconut milk, and just 1 cup of almond milk into a saucepan on the stove. Using medium heat, bring it to steam.
3. Take the warmed milk from the stovetop and slowly pour into the egg mixture while stirring steadily. Place in the refrigerator overnight to set.
4. Stir remaining 1/2 cup cold almond milk into the mixture.

Assemble the Cheesecake Bars:

Crust:

1. Food Process until the texture of a crust.
2. Press into a parchment-lined 9x9 pan.
3. Place in the freezer while making the cheesecake mixture.

Cheesecake Mixture:

1. Blend cashews, eggnog, maple syrup, coconut cream, nutmeg, and cinnamon well in a high-speed blender. Smooth over the top of the crust.
2. Freeze overnight.
3. Enjoy!

Recipe Notes: Make sure to read the recipe in full before starting! There are a few parts of the recipe that require extended periods of time for setting/freezing, so check that out ahead of time!