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 holiday season. With a spiced gingersnap base and a rich eggnog-flavored filling, it’s easy to prepare and sure to impress your guests.
Ingredients
- 12 Ginger Snap Cookies
- 2 Tbsp Butter, melted
- 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
- Step 1: Crush the gingersnap cookies into fine crumbs. Combine the crumbs with the melted butter and mix well until evenly coated.
- 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.
- Step 3: In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar, vanilla, cinnamon, nutmeg, and half of the eggnog, mixing until fully blended.
- Step 4: In a separate bowl, whip the heavy cream with the remaining eggnog until stiff peaks form.
- Step 5: Gently fold the cream cheese mixture into the whipped cream until well combined, being careful to keep the mixture light and airy.
- Step 6: Pour the filling over the chilled crust and spread evenly. Refrigerate for 1 to 2 hours to set before serving.
- Step 7: Garnish with whipped topping and a light dusting of nutmeg if desired. Serve chilled and enjoy!
Tips & Variations
- For a stronger spice flavor, add a pinch of ground cloves or allspice to the filling.
- Substitute the gingersnap crust with graham cracker crumbs for a milder base.
- Use full-fat cream cheese for the creamiest texture; low-fat versions may affect the firmness.
- If you prefer a boozy kick, add a tablespoon of rum or bourbon to the filling mixture.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. This dessert can also be frozen for longer storage; thaw in the fridge overnight before serving. When reheating is not recommended, enjoy it chilled for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, this no bake cheesecake can be prepared a day in advance and stored in the refrigerator until ready to serve. This allows the flavors to meld and the crust to set nicely.
Is it safe to use eggnog without additional eggs?
Store-bought eggnog is typically pasteurized and safe to consume without cooking. This recipe uses eggnog as a flavoring and does not require baking, making it safe and convenient.
PrintNo Bake Eggnog Cheesecake with Gingersnap Crust Recipe
A festive and creamy no-bake eggnog cheesecake featuring a spiced gingersnap cookie crust, perfect for holiday celebrations. This easy-to-make dessert combines the rich flavors of eggnog, warm spices, and smooth cream cheese in a chilling process that requires no baking.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
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 Ground Cinnamon
- 1/4 Tsp Ground Nutmeg
- 1/2 Cup Eggnog
- 1 Cup Heavy Whipping Cream
Instructions
- Making the Crust: Crush the gingersnap cookies into fine crumbs. Mix the crushed cookies with melted butter until well combined. Press this mixture firmly into the bottom of a greased deep springform cheesecake pan. Place the crust in the freezer to set while preparing the filling.
- Preparing the Cheesecake Filling: Beat the cream cheese until smooth and soft. Add sugar, vanilla extract, ground cinnamon, ground nutmeg, and half of the eggnog to the cream cheese and mix until fully blended and creamy.
- Whipping Cream Mixture: In a separate bowl, combine the heavy whipping cream with the remaining eggnog. Whip this mixture using a mixer until stiff peaks form, ensuring it holds its shape.
- Combining Mixtures: Gently fold the cream cheese mixture into the whipped cream mixture, mixing carefully to maintain the airy texture but fully incorporate both mixtures.
- Chilling the Cheesecake: Pour the combined filling over the chilled gingersnap crust in the springform pan. Refrigerate the cheesecake for 1 to 2 hours until set and firm.
- Serving and Storage: Garnish with whipped topping and a light dusting of nutmeg before serving. Store any leftovers in the refrigerator for up to 3 days or freeze for longer storage.
Notes
- Use a deep springform pan to accommodate the thick cheesecake filling and crust.
- Room temperature cream cheese ensures smoother mixing and better texture.
- Chilling time can be extended up to 4 hours for a firmer cheesecake.
- For a non-alcoholic version, use alcohol-free eggnog.
- Garnish with extra nutmeg or cinnamon for added festive flavor.
Keywords: No Bake Eggnog Cheesecake, Gingersnap Crust, Holiday Cheesecake, Easy Cheesecake, Eggnog Dessert, Christmas Dessert
