No-Bake Eggnog Cheesecake with Gingersnap Crust
If you enjoy the flavor of eggnog in the winter months, this is a must-try recipe. I am going to show you how to make this no-bake eggnog cheesecake with a gingersnap crust.
No-Bake Eggnog Cheesecake with Gingersnap Crust
This eggnog cheesecake is pretty easy to make. But it is a little softer than normal cheesecake. But the flavor packs a punch.
I made this with a gingersnap crust because the flavors mix really well together. Something about that spicy bite of ginger mixed with eggnog hits the spot.
However, if you are someone that does not care for gingersnaps (I know there are a few of you out there). This can be made with a normal graham cracker crust as well.
After you give this recipe a try, here are a few others you may enjoy.
- Sugar Cookie Cheesecake Dip
- Instant Pot Peppermint Cheesecake
- No Bake Pumpkin Cheesecake Recipe
- Keto Pumpkin Cheesecake Recipe With Pecan Crust
- Easy Cheesecake Fudge
How To Make This Recipe:
In a food processor crush the cookies into crumbs. Then add in the butter and mix well. Pack the crumb mix into the bottom of a greased springform cheesecake pan.
We used a 7-inch pan. Deep ones like this one work best for this recipe.
After you have the crumb mix packed in, place in the freezer while you mix up the filling.
In food processor or with hand mixer beat cream cheese until soft. Then mix in the sugar, vanilla, and eggnog and mix until fully blended.
In another bowl whip the heavy cream and the rest of the eggnog together. Keep beating until it forms stiff peaks.
Now carefully fold the cream cheese mixture into the whipped cream mixture. You want to mix well. After you have it fully mixed you can pour it over the crust.
Place in the fridge to chill for one to two hours before serving.
Store in the fridge for up to 3 days or freeze cheesecake.
No Bake Eggnog Cheesecake with Gingersnap Crust
Ingredients
Crust:
- 12 Ginger Snap Cookies
- 2 Tbsp Butter melted
Filling:
- 16 oz Full Fat Cream Cheese room temp
- 1 Cup Sugar
- 1 Tbsp Vanilla
- 1/4 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1/2 Cup Eggnog
- 1 Cup Heavy Whipping Cream
Instructions
Making Crust:
- Crush the cookies into crumbs. Then add in the butter and mix well.
- Pack the crumb mix into the bottom of a greased springform cheesecake pan. Deep ones like this one work best for this recipe.
- After the crumb mix is packed in, place in the freezer while you mix up the filling.
Making The Cheesecake Filling:
- Beat cream cheese until soft. Then mix in the sugar, vanilla, cinnamon, nutmeg and half of the eggnog and mix until fully blended.
- In another bowl whip the heavy cream and the rest of the eggnog together. Keep beating until it forms stiff peaks.
- Carefully fold the cream cheese mixture into the whipped cream mixture. You want to mix well.
- Pour it over the crust. Place in the fridge to chill for one to two hours before serving.
- Garnish with some whipped topping and a light dusting of nutmeg.
- Store in the fridge for up to 3 days or freeze.
These Are Estimated Nutrition Facts
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
Just made this yummy cheesecake last night. Followed the directions exactly and it was amazing !! I didn’t even top it with whip cream it was so good. Will make this again. Easy and so delicious!
So happy to hear you enjoyed it, Andrea!
I want to add pure pumpkin but not sure how much to use so it doesn’t ruin the consistency of the cheesecake
I have not tried adding pumpkin, so I can not really say how well it will turn out if you add it.
Mine didn’t set and I refrigerated overnight 🙁
Sorry to hear it did not work for you, Vanessa. This is a softer cheesecake compared to an oven-baked one. But it still should have set enough to be able to slice and serve.
I made this yesterday and it did not set up either. I am not sure what went wrong, but it has made a most delicious eggnog pudding with gingersnap crumbles. My husband is not disappointed at all!