This no bake eggnog cheesecake is ideal for those who love sweet holiday desserts but don't enjoy baking. It's easy, effortless, and perfectly imperfect.
I haven't made a real cheesecake in years. That last time I did, it was a bit of a fail. But why bother when a no-bake cheesecake is almost just as good? It's nearly the full experience of a cheesecake but without the hassle.
This is the cheesecake for you if:
- You love the flavor of eggnog.
- You're not a fan of fussy baking projects.
- You need a tasty and cheesy holiday treat.
- You don't care if your dessert looks a little messy.
For more holiday desserts, check out Christmas cream puffs, cranberry white chocolate pie, rugelach cookies, and cranberry gingerbread cake.
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📋Ingredients
Here's everything you need to make this no bake eggnog cheesecake.
- Cream cheese - It wouldn't be cheesecake without cream cheese. You'll want to use the block of cream cheese instead of the whipped variety. Just be sure to let it sit at room temperature to soften before using. I'm a fan of Cabot cream cheese.
- Gingersnaps - For crumbling up and making into the crust. The light spice of the ginger makes for a good offset to the sweetness of the dairy-rich cheesecake. I'm a fan of Stauffer's gingersnaps. They have an excellent spice and flavor that many lack. If you want a good snacking cookie, they have a great crunch to them, too.
- Eggnog - The star of the cheesecake and the main source of flavoring. A richly flavored eggnog is what you want to use here. Avoid eggnog-flavored beverages that aren't the real deal. If you can find some from a local dairy farm, even better. While there are non-dairy eggnog options available, I'm not sure how they would work in this recipe, so I can't reccomend them. I've used Organic Valley eggnog in this recipe.
- Powdered sugar - Blends with the cream cheese and eggnog to make up the cheesecake.
- Gelatin - A packet of gelatin helps this cake to set. Because it is a no bake type of cheesecake, this helps compensate for the setting that would occur during baking. I often use Knox brand.
- Butter - Melted butter combines with the crumbled ginger snaps to form the crust.
- Vanilla, brandy, salt - For flavor. The brandy is optional if you don't have some handy or don't want to include alcohol, though the small amount helps cut some of the sweetness and complements the flavor of the eggnog. I often add a splash of brandy to my eggnog.
See the recipe card below for a full list of ingredients and measurements.
🍪Substitutions
Gingersnaps - Instead of gingersnaps, you could try graham crackers for the crust. You just want to have an equal amount of crumbs.
Gelatin - I know not everyone wants to use gelatin and I get that. While I haven't tested this recipe with alternatives, here are some ideas for gelatin substitutes. I imagine some of them would work fine.
🥣Instructions
Place the gingersnaps in a bag and crush them into fine crumbs with a rolling pin or heavy bottle.
Melt the butter and pour into a bowl with the cookie crumbs.
Press the crumbs firmly into the bottom of a 9-inch springform pan.
Beat the softened cream cheese and powdered sugar until well blended.
In a bowl, whisk the gelatin with hot water to dissolve, then add to the mixer and mix to incorporate.
Pour the eggnog into the mixer and mix for about 2 minutes to incorporate. Stop and scrape down the sides of the bowl as needed. Add the vanilla and brandy.
Pour the cheesecake batter into the pan over the crust. Cover and place in the fridge for at least 4 hours, preferably overnight.
Remove the cheesecake from the pan and top with garnishes, as desired. Keep refrigerated until ready to serve. More on topping ideas below.
🍬Ideas for topping your eggnog cheesecake
There are a variety of ways you can decorate the top of your no bake eggnog cheesecake. use whatever appeals to you or that you have handy. I used a mix of candied pecans, shaved chocolate, and rosemary.
- Candied pecans. Here's the super easy recipe I used.
- Shaved or chopped chocolate
- More crumbled gingersnaps
- Rosemary leaves for some green color
- Caramel or chocolate sauce
🍳Equipment
Mixer - Not completely essential, but it will make mixing the cheesecake batter much easier than whisking by hand.
Springform pan - Again, it's not entirely necessary, and you can make this cheesecake without a springform pan. But it if you hope to take it out of the pan to serve, it's your best bet. Here are some recommended springform pans from Food Network.
🧊Storage
Store the cheesecake covered with plastic wrap in the fridge for up to four days. It's best enjoyed within a day or two of baking, as the crust can become soggy.
💭Top tips
- Don't try to shortchange the time the cheesecake needs in the fridge. This cheesecake has a softer consistency. Expect something along the lines of a thick pudding. Don't be concerned that your batter is runny when you pour it into the crust. But that's why you must give it ample time in the fridge to set up as much as possible. It can't be rushed.
- If using a springform pan, you want to wait to release it (slowly) from the pan until ready to serve. It may lose it's shape after spending some time out of the pan.
- Keep the cheesecake in the fridge until serving. It's not something that can sit out for any period of time.
- If the cheesecake comes out a little messy after taking it out of the pan, don't worry. Just run a spatula around the edges to press it back into shape.
👋FAQ
First, don't expect this cheesecake to set like a traditional cheesecake. Second, did you skip the minimum six hours chilling in the fridge? If so, go put it back and wait. The chilling is what sets this cheesecake.
Eggnog is a mixture of eggs, milk, heavy cream, and flavorings such as vanilla. There are also cocktails called eggnog, and it is common to add alcohol to eggnog, however, the kind you can buy with dairy products in the grocery store does not contain alcohol.
Of course you can. Simply use a gluten free gingersnap.
Definitely. Spiced rum, bourbon, or spiced liqueur would all go well with the eggnog flavor in this cheesecake.
🍰Related recipes
Looking for other dessert recipes like this? Try these:
📖 Recipe
No Bake Eggnog Cheesecake
- Total Time: 6 hours 30 minutes
- Yield: 8 servings 1x
Description
This no bake eggnog cheesecake is ideal for those who love sweet holiday desserts but don't enjoy baking. It's easy, effortless, and perfectly imperfect.
Ingredients
- 9 ounces gingersnap cookies
- 5 tablespoons butter, melted
- ¼ teaspoon kosher salt
- 16 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1 packet/2.5 teaspoons unflavored gelatin
- ¼ cup hot water
- 2 cups eggnog
- 1 teaspoon vanilla extract
- ½ ounce brandy (optional)
Instructions
- Make the crust. Put the gingersnaps in a plastic bag, seal, then roll a rolling pin or heavy bottle over the top until the cookies are finely crushed. Alternatively, use a food processor. Mix the crumbs with the butter and salt and press into the bottom of a 9-inch springform pan sprayed with baking spray. Use a glass or jar to firmly press them into the bottom of the pan so they are no longer loose.
- Make the filling. Using a mixer, beat the softened cream cheese with the powdered sugar until well blended and soft. In a small bowl, dissolve the gelatin in the water. Then pour into the mixer and mix in for a minute or two. Finally, pour in the eggnog, vanilla and brandy and mix for another couple of minutes until everything is well combined.
- Assemble and chill. Pour the eggnog cheesecake mixture into the pan over the crust. Use a spatula to spread evenly. Cover with plastic wrap and place in the fridge for at least six hours, but overnight is even better.
- Top and serve. Top the cheesecake with your desired toppings (see suggestions above). When ready to serve, carefully remove the outer ring of the pan and cut into pieces.
Notes
Chilling is essential to the success of this recipe. Do not skip it.
The brandy is optional. You can also substitute it for spiced rum or bourbon.
This cheesecake will not be perfect and that's ok. Simply use a spatula to get it back into shape if it spreads after releasing from the pan. And cover any imperfections with your toppings.
- Prep Time: 30 minutes
- Chilling time: 6 hours (or more)
- Category: Desserts
- Method: Mixing
- Cuisine: American
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