No Bake Eggnog Cheesecake with Gingersnap Crust Recipe
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.
- 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
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
- 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.
- 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.
- Chilling Crust: Place the crust in the freezer to set while you prepare the cheesecake filling.
- 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.
- Whipping Cream Mixture: In a separate bowl, whip the heavy cream together with the remaining half of the eggnog until stiff peaks form.
- 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.
- Assembling Cheesecake: Pour the combined filling over the chilled gingersnap crust in the springform pan and spread evenly.
- Chilling Cheesecake: Refrigerate the cheesecake for 1 to 2 hours or until set.
- Serving: Garnish with whipped topping and a light dusting of nutmeg before serving.
- 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
