No Bake Eggnog Cheesecake with Gingersnap Crust Recipe

Introduction

This No Bake Eggnog Cheesecake with Gingersnap Crust is a festive and creamy dessert perfect for holiday gatherings. The crunchy gingersnap crust pairs beautifully with the smooth, spiced eggnog cheesecake filling. Best of all, it requires no oven time and sets quickly in the fridge.

Ingredients

• 12 Ginger Snap Cookies
• 2 Tbsp Butter (melted)
• 16 oz Full Fat Cream Cheese (room temperature)
• 1 Cup Sugar
• 1 Tbsp Vanilla Extract
• 1/4 Tsp Ground Cinnamon
• 1/4 Tsp Ground Nutmeg
• 1/2 Cup Eggnog
• 1 Cup Heavy Whipping Cream

Instructions

1. Step 1: Crush the ginger snap cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
2. Step 2: Mix the cookie crumbs with the melted butter until fully combined.
3. Step 3: Press the crumb mixture evenly into the bottom of a greased springform pan to form the crust. Place the pan in the freezer while you prepare the filling.
4. Step 4: Beat the cream cheese in a large bowl until smooth and soft.
5. Step 5: Add sugar, vanilla extract, cinnamon, nutmeg, and half of the eggnog to the cream cheese. Mix until fully combined and creamy.
6. Step 6: In a separate bowl, whip the heavy whipping cream with the remaining eggnog until stiff peaks form.
7. Step 7: Gently fold the cream cheese mixture into the whipped cream until well blended, being careful not to deflate the whipped cream.
8. Step 8: Pour the cheesecake filling over the chilled crust and smooth the top.
9. Step 9: Refrigerate the cheesecake for 1 to 2 hours until set.
10. Step 10: Before serving, garnish with whipped topping and a light dusting of nutmeg for extra festive flair.

Tips & Variations

• Use full-fat cream cheese for the richest texture and flavor.
• For a stronger eggnog flavor, add a tablespoon of rum or bourbon if desired.
• If you don’t have gingersnap cookies, graham crackers with a pinch of cinnamon and ginger work well too.
• Make sure the cream cheese is at room temperature to avoid lumps in the filling.
• Fold the whipped cream gently to keep the cheesecake light and airy.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Reheat or serve chilled as preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for this recipe?

While you can use low-fat cream cheese, the texture and richness of the cheesecake may be affected. Full-fat cream cheese gives the best creamy and smooth results.

Do I need to cook the eggnog in the filling?

No, this recipe uses store-bought eggnog as is. The eggnog adds flavor and moisture without the need to cook. Just ensure your eggnog is fresh and properly refrigerated before use.

No Bake Eggnog Cheesecake with Gingersnap Crust Recipe

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★★★★★

4.6 from 585 reviews

• Author: anna
• Total Time: 1 hour 44 minutes
• Yield: 6 servings 1x

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Description

This No Bake Eggnog Cheesecake with Gingersnap Crust is a festive and creamy dessert perfect for holiday celebrations. With a crunchy gingersnap cookie base and a rich, spiced eggnog-infused cream cheese filling, this cheesecake requires no baking and comes together quickly. Chilled until set, it’s a delightful treat topped with whipped cream and a sprinkle of nutmeg.

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Ingredients

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Crust

• 12 Ginger Snap Cookies
• 2 Tbsp Butter, melted

Filling

• 16 oz Full Fat Cream Cheese, room temperature
• 1 Cup Sugar
• 1 Tbsp Vanilla Extract
• 1/4 Tsp Ground Cinnamon
• 1/4 Tsp Ground Nutmeg
• 1/2 Cup Eggnog, divided
• 1 Cup Heavy Whipping Cream

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Instructions

1. Making Crust: Crush the gingersnap cookies into fine crumbs and combine with the melted butter until the mixture is well coated and holds together when pressed.
2. Form Crust: Pack the crumb and butter mixture firmly into the bottom of a greased springform cheesecake pan, ensuring an even layer. Use a deep pan for best results.
3. Chill Crust: Place the crust in the freezer to firm up while you prepare the filling.
4. Prepare Filling: Beat the cream cheese until soft and creamy. Add sugar, vanilla extract, cinnamon, nutmeg, and half of the eggnog. Mix thoroughly until smooth and well combined.
5. Whip Cream: In a separate bowl, whip the heavy cream and the remaining eggnog together until stiff peaks form.
6. Combine Mixtures: Gently fold the cream cheese mixture into the whipped cream mixture, mixing carefully to maintain the airiness.
7. Assemble Cheesecake: Pour the combined filling over the chilled crust, smoothing the top evenly.
8. Chill Cheesecake: Refrigerate the assembled cheesecake for 1 to 2 hours, allowing it to set properly.
9. Garnish and Serve: Before serving, garnish with whipped topping and a light dusting of nutmeg for an extra festive touch.
10. Storage: Store leftovers in the refrigerator for up to 3 days or freeze for longer preservation.

Notes

• Using a springform pan makes it easier to remove the cheesecake without damage.
• For best flavor, allow cream cheese to come to room temperature before mixing.
• If you like a stronger eggnog flavor, you can increase the eggnog by 1/4 cup.
• Make sure to whip the cream to stiff peaks for a light and airy filling.
• This cheesecake is best served chilled but not frozen solid for ideal texture.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: egg nog cheesecake, no bake cheesecake, gingersnap crust, holiday dessert, creamy cheesecake, quick cheesecake