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Slice of eggnog cheesecake on white plate with whole cheesecake in background

No Bake Eggnog Cheesecake with Gingersnap Crust

If you enjoy the flavor of eggnog, this is a must-try recipe. I am going to show you how to make this no-bake eggnog cheesecake with a gingersnap crust.
5 from 1 vote
Prep Time 14 mins
Chill Time 1 hr 30 mins
Total Time 1 hr 44 mins
Course Dessert
Cuisine American
Servings 6 slices
Calories 598 kcal



  • 12 Ginger Snap Cookies
  • 2 Tbsp Butter melted


  • 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


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.
Keyword no bake, cheesecake, eggnog cheesecake, dessert,