Decadent No-Bake Eggnog Cheesecake: The Ultimate Holiday Dessert Recipe
The holiday season calls for comfort, joy, and of course, delicious treats! And what better way to celebrate than by infusing the quintessential flavor of the holidays, eggnog, into a truly unforgettable dessert? This incredibly easy no-bake eggnog cheesecake is a show-stopping creation that perfectly captures the spirit of Christmas, promising to be the star of your festive table without the hassle of baking.
Imagine a velvety smooth, wonderfully spiced eggnog cheesecake with a hint of warm ginger in its crust, all without ever turning on your oven. This dessert delivers on all fronts: rich creaminess, festive flavors, and effortless preparation. It’s the ideal make-ahead treat for your Christmas gathering, leaving you more time to enjoy with loved ones. Each bite is a luxurious blend of seasonal cheer, making it a must-try holiday dessert. So, get ready to spread some festive cheer with this delightful unforgettable eggnog recipe!
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🥘 Essential Ingredients for Your Eggnog Cheesecake
Crafting this luscious no-bake eggnog cheesecake requires a selection of fresh, high-quality ingredients for both the spiced crust and the creamy filling. Here’s a closer look at what you’ll need to bring this festive dessert to life:
For the Spiced Crust
- Graham Crackers: These form the classic, sturdy base for our cheesecake. If you’re in Europe, Petit beurre biscuits are an excellent and more common alternative, or you can use any pre-made cookie crumbs for convenience. The goal is a fine, sand-like texture.
- Unsalted Butter: Melted butter is crucial for binding the crumbs together, creating a firm and flavorful crust. Unsalted butter allows you to control the overall saltiness.
- Brown Sugar: Adds a delightful molasses depth and a subtle chewiness to the crust, complementing the warm spices beautifully.
- Ground Ginger: This spice introduces a delightful, warming zing to the crust, a perfect counterpoint to the creamy, custardy
eggnog filling. - Ground Cinnamon: A universally loved warm spice that ties all the flavors together. It’s used in the crust, the cheesecake filling, and as an optional garnish.
- Ground Cloves: With its bold and sweet aromatic profile, ground cloves awaken and enhance the rich, smooth flavor of the
eggnog . - Cooking Spray: A light coating ensures your beautifully crafted eggnog cheesecake releases effortlessly from the springform pan.
For the Creamy Filling
- Cream Cheese: Opt for full-fat, block-style cream cheese for the richest, creamiest texture. Crucially, allow it to soften completely at room temperature before mixing to prevent lumps and ensure a silky-smooth filling. For a lighter version, you can substitute with low-fat cream cheese.
- Powdered Sugar: Also known as confectioners’ sugar, this fine sweetener dissolves easily for a smooth filling and acts as a thickening agent, contributing to the cheesecake’s dense and delectable consistency.
- Vanilla Extract: A splash of vanilla rounds out and enhances the sweet, creamy notes of the eggnog. For a different twist, consider almond or brandy extract for an extra layer of flavor.
- Ground Nutmeg: This spice is non-negotiable for any eggnog recipe! It’s the signature flavor that brings the entire
eggnog profile to perfection in the cheesecake filling. - Eggnog: The star of the show! Rich and creamy, this festive drink infuses every decadent bite. Whether you use your favorite store-bought brand or a homemade version, ensure it’s good quality to truly elevate this no-bake cheesecake.
- Water: Used to “bloom” or hydrate the gelatin, preparing it to be easily incorporated into the filling.
- Gelatin Powder: Plain, unflavored gelatin is essential for stabilizing this no-bake cheesecake, ensuring it sets beautifully and holds its shape.
- Heavy Whipping Cream: Whipped to soft peaks, it’s gently folded into the cream cheese mixture, adding an airy lightness and even more decadent creaminess to the filling.
Optional Garnish
- Whipped cream
- A dusting of cinnamon or fresh nutmeg
- A sprinkle of candied ginger or chocolate shavings
For exact quantities and detailed measurements, please refer to the full recipe card below.
🔪 Step-by-Step Instructions: Crafting Your No-Bake Eggnog Cheesecake
Creating this irresistible eggnog cheesecake is surprisingly simple. Follow these straightforward steps for a perfect holiday dessert:
Step 1: Prepare the Spiced Graham Cracker Crust
Step One: Begin by breaking your graham crackers (or Petit beurre biscuits) into smaller pieces. Place them in a food processor and pulse until they reach a fine, uniform crumb texture, resembling sand.
Step Two: To the food processor, add the brown sugar, ground ginger, ground cinnamon, and ground cloves. Pulse a few times to evenly distribute the spices and sugar throughout the crumbs.
Step Three: Pour in the melted unsalted butter. Pulse another 5-10 times until the crumbs are thoroughly coated and stick together when pressed between your fingers. This indicates the crust will hold its shape.
Step Four: Prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly spraying the sides with cooking spray. This crucial step ensures easy release later.
Step Five: Firmly press the spiced graham cracker mixture evenly into the bottom and slightly up the sides of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to create a compact and even layer. Chill the crust in the refrigerator for at least 15 minutes while you prepare the filling.
Step 2: Create the Luscious Eggnog Cheesecake Filling
Step Six: In a large mixing bowl (or the bowl of a stand mixer fitted with a whisk attachment), beat the softened cream cheese until it is completely smooth and free of any lumps. This is essential for a velvety cheesecake texture. Scrape down the sides of the bowl as needed.
Step Seven: Add the powdered sugar, vanilla extract, a pinch of ground cinnamon, and the ground nutmeg to the cream cheese mixture. Beat again until everything is well combined and the mixture is smooth and fluffy.
Step Eight: With the mixer on low speed, gradually whisk in the eggnog until just combined. Be careful not to overmix at this stage.
Step Nine: In a small, microwave-safe bowl, pour the water. Sprinkle the gelatin powder evenly over the water and let it “bloom” for about 1 minute. This allows the gelatin to hydrate. Then, microwave the mixture for 10-20 seconds, or until the gelatin is completely dissolved and clear. Stir well.
Step Ten: In a separate large, clean bowl, whisk the heavy cream until soft peaks begin to form. Slowly pour in the dissolved gelatin mixture while continuing to whisk until stiff peaks are achieved. The cream should be firm enough to hold its shape.
Step Eleven: Gently fold large spoonfuls of the whipped cream into the eggnog cheesecake mixture. Use a spatula and a gentle, circular motion to incorporate the whipped cream without deflating it, ensuring a light and airy texture. Continue until the mixture is uniform and creamy.
Step Twelve: Pour the luscious eggnog cheesecake filling over the chilled crust in the springform pan. Gently tap the pan on your counter a few times to release any trapped air bubbles, then use a spoon or offset spatula to smooth the top surface.
Step 3: Chill, Garnish, and Serve!
Step Thirteen: Cover the eggnog cheesecake loosely with plastic wrap or a plate and transfer it to the refrigerator. Allow it to chill for a minimum of 6 hours, or ideally, overnight, to ensure it sets perfectly. Patience is key for the best no-bake cheesecake experience!
Step Fourteen: Once fully set, carefully remove the sides of the springform pan. Garnish your beautiful eggnog cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon or freshly grated nutmeg, if desired. Slice and enjoy this festive, creamy delight!
Enjoy every delightful bite of your homemade no-bake eggnog cheesecake!
For even more festive dessert ideas, consider pairing this with a delicious gingerbread cheesecake dip – perfect for a holiday spread!
💛 More Eggnog Recipes to Try
If you’re a fan of eggnog, you’ll love these other festive recipes to keep the holiday spirit going:
- Homemade Eggnog: The freshest way to enjoy this classic drink.
- Eggnog Truffles: Bite-sized bursts of holiday flavor.
- Snowball Cocktail: A retro and refreshing Christmas drink.
- French Press Eggnog Coffee: Your morning brew, holiday-style.
- Potato Flour Cake with
Eggnog Frosting: A unique twist on a classic cake. - Linzer Cookies with Egg Liqueur: Delicate cookies with an eggnog-inspired filling.
- Advocaat Bites: Creamy, boozy little treats.
- Egg Liqueur Parfait: Layered dessert elegance.
- Stracciatella Egg Liqueur Milkshake: A fun, boozy indulgence.
- Boozy Eggnog Milkshake: A grown-up take on a classic.
🥜 Helpful Substitutions for Your No-Bake Eggnog Cheesecake
This no-bake eggnog cheesecake recipe is wonderfully adaptable! Here are a few common substitutions to suit various dietary needs or preferences:
- Gluten-Free Crust: To make this delicious eggnog cheesecake entirely gluten-free, simply swap out the graham crackers for your favorite gluten-free cookies or gluten-free graham cracker crumbs. Ensure all other ingredients are certified gluten-free.
- Non-Alcoholic Eggnog: If you prefer to avoid alcohol or are serving children, replace the traditional homemade eggnog (which often contains spirits) with a store-bought non-alcoholic eggnog. You can also use a cooked eggnog recipe that omits alcohol as a wonderful alternative.
- Low-Fat Option: For a slightly lighter version, you can use low-fat cream cheese in the filling. Be aware that this may slightly alter the richness and texture, making it a bit less dense.
- Spice Adjustments: Feel free to adjust the amount of ginger, cinnamon, cloves, and nutmeg to your personal taste. Love a strong ginger kick? Add a little extra! Prefer more nutmeg? Go for it!
🍸 Delicious Variations to Elevate Your Eggnog Cheesecake
Get creative with your no-bake eggnog cheesecake! Here are some exciting variations to customize this holiday favorite:
- Ginger Snap Crust: For an intensified ginger flavor and a more festive crunch, replace the graham crackers with crushed gingersnap cookies in the crust. This creates an even more aromatic and holiday-friendly base that pairs beautifully with the eggnog filling.
- Chocolate Swirl: Gently swirl melted dark or white chocolate into the eggnog cheesecake filling just before pouring it into the crust for a visually stunning and rich flavor variation.
- Caramel or Butterscotch Chips: Fold half a cup of butterscotch chips or caramel bits into the cheesecake batter for an extra layer of sweetness and a delightful textural element.
- Boozy Kick: For an adult-only treat, consider adding a tablespoon or two of rum, brandy, or bourbon to the eggnog filling (in addition to or instead of an alcoholic eggnog) for an extra depth of flavor. Adjust to taste.
- Different Extracts: Instead of or in addition to vanilla, try a touch of almond extract for a subtle marzipan note, or even a hint of rum extract for a traditional flavor without the alcohol.
- Topping Ideas: Beyond whipped cream and cinnamon, get creative with garnishes! Try a drizzle of caramel sauce, chocolate shavings, candied cranberries, a sprinkle of toasted pecans, or even a few decorative sprigs of rosemary for a rustic touch.
🍽 Essential Equipment for a Perfect No-Bake Eggnog Cheesecake
Having the right tools makes preparing this delicious dessert a breeze. Here’s what you’ll need:
- Springform Pan: A 9-inch (23 cm) springform pan is ideal for this cheesecake, allowing for easy removal and a beautiful presentation.
- Parchment Paper: Used to line the bottom of the springform pan, preventing sticking and ensuring a clean release of the crust.
- Food Processor: This is your best friend for quickly and efficiently crushing the graham crackers into fine crumbs for the crust.
- Electric Mixer: Whether a stand mixer with a whisk attachment or a hand-held electric mixer, this tool is essential for beating the cream cheese and whipping the heavy cream to the perfect consistency, saving you a lot of arm work!
- Saucepan: A small saucepan is useful for melting the butter for the crust and, if preferred, for dissolving the gelatin over low heat instead of microwaving.
- Mixing Bowls: You’ll need at least two large mixing bowls – one for the cream cheese mixture and another for whipping the heavy cream.
- Rubber Spatula: Indispensable for scraping down the sides of bowls and gently folding in the whipped cream without deflating it.
🌡 Storage Tips for Your Eggnog Cheesecake
This festive no-bake eggnog cheesecake is a fantastic make-ahead dessert. Proper storage ensures it remains delicious for days:
- Refrigeration: The cheesecake must be refrigerated for at least 6 hours to set properly. Once set, it will keep beautifully in the refrigerator for up to four days. Store it covered loosely with plastic wrap or in an airtight container to prevent it from absorbing other odors and to maintain freshness.
- Freezing: Yes, you can freeze this eggnog cheesecake! For best results, freeze the entire cheesecake (or individual slices) before garnishing. Tightly wrap the cheesecake (or slices) in several layers of plastic wrap, then an additional layer of aluminum foil. Place it in a freeze-safe bag or container. It can be frozen for up to two months.
- Thawing: To thaw frozen cheesecake, transfer it to the refrigerator overnight. Avoid thawing at room temperature, as this can affect the texture. Garnish just before serving.
💭 Top Tip for a Perfectly Smooth Cheesecake
The most important tip for a truly decadent and lump-free no-bake eggnog cheesecake is to ensure your cream cheese is completely softened to room temperature before you begin mixing. If there are any cold spots or lumps in the cream cheese during your initial beat, they will remain as cheesy chunks in your final cake, affecting the smooth, luxurious texture. If you find lumps after beating, simply let the cream cheese sit in the mixer bowl for another 15-20 minutes to soften further, then beat it again until perfectly smooth, scraping down the sides of the bowl frequently with a rubber spatula.
Don’t have eggnog on hand? No problem! You can easily make your own. Try my deliciously simple recipe for Homemade Eggnog to ensure the freshest, richest flavor for your cheesecake!
🙋🏻 Frequently Asked Questions About Eggnog Cheesecake
Absolutely! Just use gluten-free cookies (like gluten-free graham crackers or your favorite gluten-free shortbread) instead of regular graham crackers for the crust, and you’re good to go. Ensure all other ingredients are certified gluten-free as well.
Yes, this no-bake eggnog cheesecake freezes beautifully! Tightly wrap the finished (ungarnished) cheesecake in plastic wrap, then in aluminum foil, or place it in a freeze-safe bag. It can be frozen for up to two months. To thaw, simply transfer it to the refrigerator overnight. Garnish just before serving.
When stored properly in the refrigerator, covered with plastic wrap or in an airtight container, your finished eggnog cheesecake will last for up to four days.
This wonderful homage to eggnog is best enjoyed cold. Serve it in generous slices with a dollop of freshly whipped cream and a delicate dusting of ground cinnamon or freshly grated nutmeg. It pairs wonderfully with a warm cup of coffee or a bold tea. For an extra festive touch, consider serving it with a snifter of holiday brandy or a spiced rum cocktail for the adults.
For the best flavor, use a high-quality, full-fat eggnog, whether store-bought or homemade. If using a store-bought brand, choose one you enjoy drinking, as its flavor will be prominent in the cheesecake. For an alcohol-free version, ensure your eggnog is non-alcoholic.
The most common reasons for a cheesecake not setting are insufficient chilling time or issues with the gelatin. Ensure the cheesecake chills for the full recommended 6 hours (or preferably overnight). Also, make sure the gelatin fully dissolved in the water before being added to the mixture. If the gelatin mixture was too hot when added, it might have impacted the dairy components.
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📖 Recipe Card: No-Bake Eggnog Cheesecake
Eggnog Cheesecake {No Bake}
Nora
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Equipment
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Springform pan 9 inch // 23 cm
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Parchment Paper
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Brush
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Food processor
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Electric Mixer
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Saucepan
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Mixing bowls
Ingredients
Crust
- 10 sheets Graham crackers or Petit beurre biscuits.
- 7 tablespoon Unsalted butter melted
- 2 tablespoon Brown sugar
- ½ teaspoon Ground ginger
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground cloves
- Cooking spray for the spring form
Filling
- 2 cups Cream cheese softened
- 1 cup Powdered sugar
- 1 tablespoon Vanilla extract
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- ½ cup Eggnog
- ¼ cup Water
- 1 teaspoon Gelatin powder
- 1 cup Heavy whipping cream
Garnish
- Whipped cream
- Cinnamon
Instructions
Step 1 – Prepare the Cracker Crust
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Break graham crackers into smaller pieces, place them in a food processor, and process on high speed for 30 seconds until the crackers have a fine, sand-like texture.10 sheets Graham crackers
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Add the brown sugar, ginger, cinnamon, and cloves to the food processor. Pulse a few times to combine.2 tablespoon Brown sugar, ½ teaspoon Ground ginger, ½ teaspoon Ground cinnamon, ¼ teaspoon Ground cloves
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Add the melted butter to the food processor and pulse 5-10 times until pieces are coated and stick together when pressed between fingers.7 tablespoon Unsalted butter
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Prepare the round springform pan with baking paper on the bottom. Lightly spray the sides of the pan with cooking spray.Cooking spray
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Press the seasoned graham crust evenly into the bottom and up the sides.
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Chill in the refrigerator for at least 15 minutes.
Step 2 – Cheesecake Filling
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Use a stand mixer with a whisk attachment or hand mixer to beat the cream cheese until completely smooth, and no lumps remain. Allow it to continue warming for 15-20 minutes if there are lumps, then mix again until smooth, scraping down the sides with a rubber spatula as needed.2 cups Cream cheese
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Add the powdered sugar, vanilla, cinnamon, and nutmeg to the cream cheese and beat until smooth.1 cup Powdered sugar, 1 tablespoon Vanilla extract, ½ teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg
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With the mixer on low, slowly whisk in the eggnog.½ cup Eggnog
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Pour the water into a small bowl. Sprinkle the gelatin powder on top and allow it to bloom for 1 minute. Microwave the mixture for 10-20 seconds until completely dissolved.¼ cup Water, 1 teaspoon Gelatin powder
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In a large clean bowl, whisk the heavy cream until soft peaks form. Slowly pour in the gelatin mixture and continue whisking until stiff peaks form.1 cup Heavy whipping cream
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Slowly fold large spoonfuls of the whipped cream into the eggnog cheesecake mixture until well combined.
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Pour the cheesecake mix into the prepared crust and tap on the table gently to remove any air bubbles. Use a spoon to smooth the top of the cheesecake.
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Cover the cheesecake, ideally, with a plastic wrap (or a plate) and refrigerator for at least 6 hours to allow it to set.
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Serve chilled with garnishes of whipped cream and cinnamon, if desired.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
🤎 You might also like these festive no-bake treats
- No Bake Pumpkin Cheesecake
- Spooktacular Cheesecake with “Bloody” Raspberry Filling
- No-Bake Chocolate Ricotta Cheesecake
- No-bake Candy Cane Oreo Cake Pops
⛑️ Food Safety Guidelines for No-Bake Desserts
While this is a no-bake recipe, following proper food safety practices is still crucial, especially when handling dairy products. Here are some general guidelines:
- Temperature Control: Ensure all perishable ingredients, especially cream cheese and eggnog, are handled safely. Don’t leave them at room temperature for extended periods.
- Cleanliness: Always wash hands thoroughly before and after handling food, and keep all cooking surfaces, utensils, and bowls clean.
- Cross-Contamination: Use separate utensils and cutting boards for different types of ingredients, especially if you’re preparing other dishes alongside this dessert.
- Chill Promptly: Refrigerate the cheesecake immediately after preparation and ensure it reaches the recommended chilling time to set and prevent bacterial growth.
- Raw Eggnog Caution: If using homemade eggnog, ensure any raw egg components are pasteurized or heated to a safe temperature (160°F / 71°C) to eliminate salmonella risk, especially if serving to vulnerable populations. Commercially available eggnog is typically pasteurized.
- Storage: Always store leftovers in the refrigerator within two hours of serving.
For further comprehensive information on safe food handling, please check Safe Food Handling – FDA.