Why did my no bake cheesecake not set?

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.

What is eggnog made of?

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.

Can I make this eggnog cheesecake gluten free?

Of course you can. Simply use a gluten free gingersnap.

Can I use another alcohol aside from brandy?

Definitely. Spiced rum, bourbon, or spiced liqueur would all go well with the eggnog flavor in this cheesecake.

No Bake Eggnog Cheesecake

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

Units Scale

9 ounces gingersnap cookies
5 tablespoons butter, melted
1/4 teaspoon kosher salt
16 ounces cream cheese, room temperature
1 cup powdered sugar
1 packet/2.5 teaspoons unflavored gelatin
1/4 cup hot water
2 cups eggnog
1 teaspoon vanilla extract
1/2 ounce brandy (optional)

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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