No Bake Eggnog Cheesecake with Gingersnap Crust Recipe

Introduction

This no bake eggnog cheesecake with a gingersnap crust is a festive and creamy dessert perfect for holiday gatherings. It combines the warm spices of gingersnaps with the rich flavors of eggnog for a smooth, indulgent treat that requires no oven time.

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 Cinnamon
• 1/4 Tsp Nutmeg
• 1/2 Cup Eggnog
• 1 Cup Heavy Whipping Cream

Instructions

1. Step 1: Crush the ginger snap cookies into fine crumbs. Stir in the melted butter until the mixture is well combined.
2. Step 2: Press the crumb mixture evenly into the bottom of a greased springform cheesecake pan. Use a deep pan for best results. Place the crust in the freezer while preparing the filling.
3. Step 3: Beat the cream cheese until smooth and creamy. Add sugar, vanilla, cinnamon, nutmeg, and half of the eggnog. Mix until fully incorporated.
4. Step 4: In a separate bowl, whip the heavy cream and remaining eggnog together until stiff peaks form.
5. Step 5: Gently fold the cream cheese mixture into the whipped cream mixture until well blended.
6. Step 6: Pour the filling over the chilled crust and spread evenly. Refrigerate for 1 to 2 hours to set before serving.
7. Step 7: Garnish with whipped topping and a light dusting of nutmeg if desired.

Tips & Variations

• For a stronger spice flavor, add a pinch of cloves or allspice to the filling.
• Use a food processor to crush cookies quickly and evenly.
• Substitute the gingersnap crust with graham cracker crust for a milder base.
• To make it dairy-free, try using coconut cream in place of heavy cream and vegan cream cheese.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. It can also be frozen for longer storage; thaw in the refrigerator before serving. Reheat is not recommended—serve chilled for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, the cheesecake can be made a day in advance and kept refrigerated. This allows the flavors to meld and makes serving easier.

Is it safe to use eggnog in no-bake recipes?

Yes, store-bought eggnog is pasteurized and safe to eat without cooking. If using homemade eggnog, ensure it is pasteurized or cooked properly before use.

No Bake Eggnog Cheesecake with Gingersnap Crust Recipe

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★★★★★

4.8 from 143 reviews

This No Bake Eggnog Cheesecake with Gingersnap Crust is a festive and creamy dessert perfect for holiday gatherings. Featuring a crunchy gingersnap cookie crust and a rich, smooth eggnog-infused cheesecake filling, it requires no baking and chills to set, offering a refreshing twist on classic cheesecake flavors with warm spices like cinnamon and nutmeg.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 12 Ginger Snap Cookies
• 2 Tbsp Butter, melted

Cheesecake 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
• 1 Cup Heavy Whipping Cream

Instructions

1. Making Crust: Crush the ginger snap cookies into fine crumbs. Add the melted butter to the crumbs and mix thoroughly until the mixture is well combined.
2. Forming Crust: Pack the crumb and butter mixture firmly into the bottom of a greased springform cheesecake pan, preferably a deep one to hold the filling properly.
3. Chilling Crust: Place the crust in the freezer to set while you prepare the cheesecake filling.
4. Preparing Cheesecake Filling: Beat the cream cheese until smooth and soft. Add sugar, vanilla extract, cinnamon, nutmeg, and half of the eggnog, mixing until fully combined and creamy.
5. Whipping Cream Mixture: In a separate bowl, whip the heavy cream together with the remaining half of the eggnog until stiff peaks form.
6. Combining Mixtures: Gently fold the cream cheese mixture into the whipped cream mixture, ensuring the blend is smooth and fully combined without deflating the whipped cream.
7. Assembling Cheesecake: Pour the combined filling over the chilled gingersnap crust in the springform pan and spread evenly.
8. Chilling Cheesecake: Refrigerate the cheesecake for 1 to 2 hours or until set.
9. Serving: Garnish with whipped topping and a light dusting of nutmeg before serving.
10. Storage: Store the cheesecake in the refrigerator for up to 3 days or freeze for longer preservation.

Notes

• Use room temperature cream cheese for a smoother cheesecake filling without lumps.
• Freezing the crust helps it set firmly to hold the filling well.
• Gently fold the mixtures to maintain the aeration and fluffiness of the whipped cream.
• Chill time can be extended for a firmer texture if desired.
• For added flavor, garnish with additional nutmeg or cinnamon on top.

Keywords: No Bake Cheesecake, Eggnog Cheesecake, Gingersnap Crust, Holiday Dessert, Christmas Cheesecake, Easy Cheesecake Recipe