No-Bake Eggnog Cheesecake with Gingersnap Crust Recipe
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.
- 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
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
- Making Crust: Crush the ginger snap cookies into fine crumbs. Add the melted butter and mix thoroughly until the crumbs are well coated.
- Form the Crust: Press the crumb mixture firmly into the bottom of a greased deep springform cheesecake pan, ensuring an even layer.
- Freeze Crust: Place the crust in the freezer to set while preparing the filling.
- 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.
- Whip Cream and Eggnog: In a separate bowl, whip the heavy cream with the remaining eggnog until stiff peaks form.
- Combine Mixtures: Gently fold the cream cheese mixture into the whipped cream mixture, blending thoroughly but carefully to maintain airiness.
- Assemble Cheesecake: Pour the filling over the chilled crust and level the top.
- Chill: Refrigerate the cheesecake for 1 to 2 hours to allow it to set properly before serving.
- Garnish and Serve: Top with whipped topping and a light dusting of nutmeg for added flavor and presentation.
- 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
