No Bake Eggnog Cheesecake
If you’re looking for a festive eggnog cheesecake recipe this Christmas, look no further! This easy No Bake Eggnog Cheesecake is the perfect dessert for your holiday parties, celebrations and Christmas dinner!
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This No Bake Eggnog Cheesecake recipe will be perfect for your Christmas and Holiday parties!
If you love eggnog, this dessert is for you! Made with a gingersnap crust, real eggnog and fresh nutmeg, this holiday dessert is perfect for serving at Christmas and holiday parties and on Christmas day.
This dessert is easy to make, and can be made well in advance of your holiday party.
Step 1: Make the Crust
The first step to making this no bake eggnog cheesecake is to make the crust. Using my Blendtec Designer 725 Blender fitted with the Wildside Jar, I crushed about 30 ginger snap cookies into crumbs. This made about 1 1/2 cups of cookie crumbs, making it the perfect amount for this 9×9″ baking dish. I used Archway Classics Crisp Gingersnap Cookies – found at Target.
If you cannot find Gingersnaps cookies, feel free to substitute graham crackers. Also, if you absolutely LOVE ginger snap cookies, my Soft Ginger Cookie recipe is incredible!
To the crumbs I added sugar and melted butter, mixed together, and then pressed it into the bottom of the pan. I used the bottom of a measuring cup to make sure the crust was evenly well-pressed.
Once the crust is pressed into the bottom of the dish, refrigerate.
Step 2: Make the No Bake Cheesecake Filling
Like many of my other no bake cheesecake recipes, this recipe starts with cream cheese, sugar and vanilla whipped together in my Kitchen-Aid stand mixer. You can also use a hand mixer.
To ensure the cheesecake sets-up well and is not runny or pudding-like, I added (1) .25 oz. envelope of unflavored gelatin, dissolved in 1/4 cup of water. I heated this over low heat in a saucepan, just until the gelatin was completely dissolved.
Let it cool for a few minutes until it comes to a gel consistency. You can then add this to your cream cheese mixture, along with the eggnog and nutmeg.
If you can get it, I highly recommend adding fresh-ground nutmeg. (You can find whole nutmegs HERE on Amazon.) To finely grate the nutmeg, I used my Microplane Zester/Grater, which grates the nutmeg perfectly!
Mixer, Microplane and Nutmeg links are all Amazon affiliate links – this just means I receive a small commission should you decide to purchase any of these items.
Step 3: Add whipped topping to the cream cheese mixture
To make this eggnog cheesecake recipe extra creamy and fluffy, I added an 8 oz container of thawed whipped topping. I discovered that it mixes best with the whisk attachment on the stand mixer.
Step 4: Add the Eggnog Cheesecake mixture to the top of the crust and chill
Once you have everything well combined into the eggnog cheesecake mixture, it’s time to spread it over the top of the crust. Using a rubber scraper, evenly smooth it over the top of the crust.
Cover the top of the baking dish or pan with plastic wrap and chill for at least 3-4 hours, or overnight.
Slice and Serve this gorgeous Eggnog Cheesecake for your next holiday party or Christmas get-together! As you can see, this no bake cheesecake slices into beautiful squares for the perfect dessert. Top with additional whipped cream or whipped topping and a sprinkle of nutmeg, if desired.
FAQ’s on Eggnog Cheesecake:
Yes, absolutely. In fact, I would recommend making this no bake cheesecake recipe the day before your event, so it has time to set-up. The more time to chill, the easier it is to slice uniform squares. You can make this up to 2-3 days in advance before serving.
Because the classic holiday eggnog drink is served with either brandy, dark rum or cognac, I would recommend serving these on the side in aperitif glasses. Otherwise, serving with coffee and espresso is always a good way to go.
I would not recommend adding liquor. Your guests may or may not like or prefer liquor in their dessert. I would recommend serving the accompanying liquor on the side in aperitif glasses.
If you loved these delicious no bake cheesecake bars, then be sure to check out some of my other no bake cheesecake recipes:
- No Bake Pumpkin Pie
- Lemon Blueberry Cheesecake Bars
- No Bake Peanut Butter Pie
- No Bake Pumpkin Cheesecake Bars
- Chocolate Peanut Butter Mousse Bars
- No Bake Chocolate Cheesecake
- OREO Lovers No Bake Cheesecake Bars
- No Bake Lemon Cheesecake Bars
- Chocolate Covered Cherry No Bake Cheesecake Bars
Here’s the recipe for my delicious Eggnog Cheesecake:
- 1 1/2 c. ginger snap cookie crumbs (about 30 crushed cookies)
- 4 Tbsp. butter, melted
- 2 Tbsp. sugar
- 1 (8 oz. pkg.) cream cheese, room temperature
- 1/2 c. granulated sugar
- 1 (.25 oz) envelope, unflavored gelatin
- 1/4 cup cold water
- 1 c. eggnog
- 1 tsp. vanilla extract
- 1 (8 oz.) container, frozen whipped topping, thawed (or Homemade Cool Whip)
- Lightly spray a 9x9" baking pan or dish with coconut oil spray or non-stick baking spray, set aside.
- In a food processor or blender, crush the ginger snap cookies into crumbs. Pour the crumbs into the prepared baking dish, and add the melted butter and 4 tablespoons of sugar. Mix together well until you achieve a gravel-like mixture. Press firmly and evenly into the bottom of the baking dish. Chill the crust in the refrigerator.
- In a small saucepan over medium low heat, add the water and envelope of unflavored gelatin. Stir over the heat until the gelatin becomes completely dissolved and begins to thicken slightly. Remove from heat and let cool for about 5 minutes.
- While the gelatin cools, with a hand or stand mixer, cream together the cream cheese and sugar. Next add in the cooled gelatin (will resemble a gel), along with the vanilla and eggnog. Mix together until well combined with the mixer. Add the fresh ground nutmeg and whipped topping, and whip until smooth and creamy. (Note: If you would prefer to NOT use store-bought whipped topping, try my Homemade Cool Whip recipe, which is made with healthier ingredients, no oil or high fructose corn syrup.)
- Pour the filling over the top of the chilled crust. Spread evenly over the top of the crust using a rubber scraper or spatula. Chill the cheesecake for at least 3-4 hours or overnight.
- Slice and serve! Top with additional homemade cool whip, if desired.
Storage: Wrap the pan/dish tightly with plastic wrap and refrigerate. You can also store slices in an airtight container. Refrigerated cheesecake will last 5-7 days refrigerated.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 151mgCarbohydrates: 26gFiber: 0gSugar: 14gProtein: 3g