No-Bake Eggnog Cheesecake with Gingersnap Crust Recipe

Introduction

This No Bake Eggnog Cheesecake with Gingersnap Crust is a festive and creamy dessert that’s perfect for the holidays. With a spiced gingersnap base and a rich eggnog-infused filling, it’s both easy to make and full of comforting flavors.

Ingredients

• 12 Ginger Snap Cookies
• 2 Tbsp Butter (melted)
• 16 oz Full Fat Cream Cheese (room temp)
• 1 Cup Sugar
• 1 Tbsp Vanilla
• 1/4 Tsp Cinnamon
• 1/4 Tsp Nutmeg
• 1/2 Cup Eggnog
• 1 Cup Heavy Whipping Cream

Instructions

1. Step 1: Crush the gingersnap cookies into fine crumbs. Add the melted butter and mix well to combine.
2. Step 2: Press the crumb mixture firmly into the bottom of a greased springform cheesecake pan. Place the crust in the freezer while you prepare the filling.
3. Step 3: Beat the cream cheese until soft and smooth. Add sugar, vanilla, cinnamon, nutmeg, and half of the eggnog. Mix until fully blended.
4. Step 4: In a separate bowl, whip the heavy cream and remaining eggnog together until stiff peaks form.
5. Step 5: Gently fold the cream cheese mixture into the whipped cream until well combined.
6. Step 6: Pour the filling over the prepared crust. Refrigerate for 1 to 2 hours until set.
7. Step 7: Before serving, garnish with whipped topping and a light dusting of nutmeg if desired.

Tips & Variations

• For an extra festive touch, sprinkle crushed gingersnap crumbs or cinnamon on top before serving.
• If you prefer a stronger eggnog flavor, add an extra 1/4 cup to the filling, reducing the heavy cream slightly.
• Use a hand mixer or stand mixer for smoother, easier blending of the cream cheese and whipped cream.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. It can also be frozen for longer storage. To thaw, place it in the fridge overnight and serve chilled. Avoid leaving the cheesecake at room temperature for extended periods.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese or milk instead of full fat?

Full-fat cream cheese and heavy cream create a rich, creamy texture that low-fat alternatives may not replicate well. Using lower-fat products might result in a less smooth and slightly watery cheesecake.

Is it safe to consume cheesecake with eggnog since it’s not baked?

Yes, this cheesecake uses pasteurized eggnog, which is safe to consume without baking. Just ensure you use a good-quality store-bought eggnog or homemade pasteurized version for safety.

No-Bake Eggnog Cheesecake with Gingersnap Crust Recipe

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4.5 from 670 reviews

This No Bake Eggnog Cheesecake with Gingersnap Crust is a festive and creamy dessert perfect for the holiday season. Featuring a crunchy gingersnap cookie crust and a luscious eggnog-infused cream cheese filling, this cheesecake requires no baking and can be prepared easily in just a few steps. Rich, smooth, and delicately spiced with cinnamon and nutmeg, it’s an irresistible treat to impress your guests.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 12 Ginger Snap Cookies
• 2 Tbsp Butter, melted

Filling

• 16 oz Full Fat Cream Cheese, room temperature
• 1 Cup Sugar
• 1 Tbsp Vanilla Extract
• 1/4 Tsp Cinnamon
• 1/4 Tsp Nutmeg
• 1/2 Cup Eggnog
• 1 Cup Heavy Whipping Cream

Instructions

1. Making Crust: Crush the ginger snap cookies into fine crumbs. Add the melted butter and mix thoroughly until the crumbs are well coated.
2. Form the Crust: Press the crumb mixture firmly into the bottom of a greased deep springform cheesecake pan, ensuring an even layer.
3. Freeze Crust: Place the crust in the freezer to set while preparing the filling.
4. Prepare Cream Cheese Mixture: Beat the cream cheese until soft and smooth. Add sugar, vanilla, cinnamon, nutmeg, and half of the eggnog; mix well until fully combined.
5. Whip Cream and Eggnog: In a separate bowl, whip the heavy cream with the remaining eggnog until stiff peaks form.
6. Combine Mixtures: Gently fold the cream cheese mixture into the whipped cream mixture, blending thoroughly but carefully to maintain airiness.
7. Assemble Cheesecake: Pour the filling over the chilled crust and level the top.
8. Chill: Refrigerate the cheesecake for 1 to 2 hours to allow it to set properly before serving.
9. Garnish and Serve: Top with whipped topping and a light dusting of nutmeg for added flavor and presentation.
10. Storage: Store leftovers in the refrigerator for up to 3 days or freeze for longer preservation.

Notes

• Ensure the cream cheese is at room temperature to avoid lumps in the filling.
• Press the crust mixture firmly to create a sturdy base.
• Folding the mixtures gently preserves the cheesecake’s light texture.
• This cheesecake is best served chilled and can be made a day ahead.
• Use full-fat cream cheese and heavy cream for the best richness and texture.
• For a stronger eggnog flavor, consider adding a pinch of rum extract (optional).

Keywords: nog cheesecake, eggnog dessert, no bake cheesecake, gingersnap crust, holiday dessert, Christmas cheesecake, easy cheesecake