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.
- 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
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.