This no-bake eggnog cheesecake is a creamy and delicious holiday dessert, perfect for a Christmas party or to enjoy at home.
The subtle ginger flavor in the crust and the nutmeg notes in the filling make this cheesecake a true taste sensation.
Serve a slice of this mouthwatering treat with a generous dollop of whipped cream and a pinch of cinnamon to enhance the velvety texture and hint of spice.
You can also use ginger cookies in the cracker crust for an even more intense ginger flavor.
Homemade eggnog makes this cheesecake even better!
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🥘 Ingredients
Crust
- Graham crackers or Petit beurre biscuits. The beurre biscuits are more common in Europe than graham crackers. You can use ready-made cookie crumbs as well.
- Unsalted butter, melted
- Brown sugar – we recommend brown cane sugar, as it gives an additional hint of caramel flavor.
- Ground ginger
- Ground cinnamon
- Ground cloves
- Cooking spray – for the springform
Filling
- Cream cheese softened
- Powdered sugar
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Eggnog – Use store bought or homemade. We recommend homemade eggnog. It’s very easy to prepare with our homemade eggnog recipe.
- Water
- Gelatin powder
- Heavy whipping cream
Garnish (optional)
See the recipe card for quantities.
🔪 Instructions
Step 1 – Prepare the Cracker Crust
Break the graham crackers into smaller pieces and place them in the food processor. Process on high speed for 30 seconds until the crumbs have a fine, sand-like consistency.
Empty the crumbs into the mixing bowl of your food processor. Then add brown sugar, ginger, cinnamon, cloves, and melted butter to the food processor.
Combine them with the flat beater until the pieces are coated and stick together when pressed between your fingers.
Prepare the round springform pan with baking paper on the bottom. Lightly spray the sides of the pan with cooking spray.
Press the seasoned graham crust evenly into the bottom and up the sides.
Chill in the refrigerator for at least 15 minutes.
Step 2 – Cheesecake Filling
Use a stand mixer with a whisk attachment or hand mixer to beat the cream cheese until completely smooth, and no lumps remain.
Allow it to continue warming for 15-20 minutes if there are lumps, then mix again until smooth, scraping down the sides with a rubber spatula as needed.
If the mixture is lumpy, there will be lumps in the final product.
Add the confectioner’s sugar, vanilla, cinnamon, and nutmeg to the cream cheese and beat until smooth. With the mixer on low, slowly whisk in the eggnog.
Pour the water into a small bowl. Sprinkle the gelatin powder on top and allow it to bloom for 1 minute. Microwave the mixture for 10-20 seconds until completely dissolved.
In a large clean bowl, whisk the heavy cream until soft peaks form. Slowly pour in the gelatin mixture and continue whisking until stiff peaks form.
Slowly fold large spoonfuls of the whipped cream into the eggnog cheesecake mixture until well combined. The mixture will be very light and easily pourable, similar to mousse.
Pour the cheesecake mix into the prepared crust and tap on the table gently to remove any air bubbles. Use a spoon to smooth the top of the cheesecake.
Cover the cheesecake, ideally, with a plastic wrap (or a plate) and refrigerator for at least 6 hours to allow it to set.
Serve chilled with garnishes of whipped cream and cinnamon, if desired.
Enjoy!
💛 Eggnog recipes for you to try
🥜 Substitutions
To make this no bake eggnog cheesecake gluten-free, substitute the graham cracker with gluten-free cookies!
If you don’t want alcohol in your cheesecake, replace the homemade eggnog with a non-alcoholic cooked eggnog (created by littlehousebigalaska.com) as an alternative.
🍽 Equipment
- Springform pan – 9 inch // 23 cm
- Parchment paper
- Brush
- Kitchen machine
- Food processor
- Electric mixer
- Saucepan
- Mixing bowls
🌡 Storage
This festive cheesecake keeps well refrigerated for up to four days in the icebox.
Refrigerate for at least 6 hours to prevent the cheesecake from becoming too runny. Overnight is ideal.
💭 Top tip
Make sure the cream cheese is completely smooth before adding other ingredients. Any lumps in the cheesecake mixture will remain after refrigeration.
If you don’t have eggnog, our simple homemade recipe will also work; make sure it’s completely chilled before using.
🙋🏻 FAQ
Absolutely! Just use gluten-free cookies instead of the graham crackers, and you’re on the safe side!
Yes, you can store it in the freezer for a more extended period of time. It lasts in the frozen state three to six months.
The finished eggnog cheesecake will last up to four days in the fridge.
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If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don’t miss it.
📖 Recipe
Eggnog Cheesecake {no bake}
This no bake eggnog cheesecake is a creamy and delicious holiday dessert perfect for a Christmas party or to enjoy at home. The subtle ginger flavor in the crust and the nutmeg notes in the filling make this cheesecake a true taste sensation.
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Ingredients
Crust
- 280 g Graham crackers or Petit beurre biscuits.
- 7 tablespoon Unsalted butter melted
- 2 tablespoon Brown sugar
- ½ teaspoon Ground ginger
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground cloves
- Cooking spray for the spring form
Filling
- 453 g Cream cheese softened
- 130 g Powdered sugar
- 1 tablespoon Vanilla extract
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- 118 g Eggnog
- 60 ml Water
- 1 teaspoon Gelatin powder
- 240 ml Heavy whipping cream
Instructions
Step 1 – Prepare the Cracker Crust
-
Break graham crackers into smaller pieces, place them in a food processor, and process on high speed for 30 seconds until the crackers have a fine, sand-like texture.
280 g Graham crackers
-
Add the brown sugar, ginger, cinnamon, and cloves to the food processor.
2 tablespoon Brown sugar, ½ teaspoon Ground ginger, ½ teaspoon Ground cinnamon, ¼ teaspoon Ground cloves
-
Add the melted butter to the food processor and pulse 5-10 times until pieces are coated and stick together when pressed between fingers.
7 tablespoon Unsalted butter
-
Prepare the round springform pan with baking paper on the bottom. Lightly spray the sides of the pan with cooking spray.
Cooking spray
-
Press the seasoned graham crust evenly into the bottom and up the sides.
-
Chill in the refrigerator for at least 15 minutes.
Step 2 – Cheesecake Filling
-
Use a stand mixer with a whisk attachment or hand mixer to beat the cream cheese until completely smooth, and no lumps remain. Allow it to continue warming for 15-20 minutes if there are lumps, then mix again until smooth, scraping down the sides with a rubber spatula as needed.
453 g Cream cheese
-
Add the powdered sugar, vanilla, cinnamon, and nutmeg to the cream cheese and beat until smooth.
130 g Powdered sugar, 1 tablespoon Vanilla extract, ½ teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg
-
With the mixer on low, slowly whisk in the eggnog.
118 g Eggnog
-
Pour the water into a small bowl. Sprinkle the gelatin powder on top and allow it to bloom for 1 minute. Microwave the mixture for 10-20 seconds until completely dissolved.
60 ml Water, 1 teaspoon Gelatin powder
-
In a large clean bowl, whisk the heavy cream until soft peaks form. Slowly pour in the gelatin mixture and continue whisking until stiff peaks form.
240 ml Heavy whipping cream
-
Slowly fold large spoonfuls of the whipped cream into the eggnog cheesecake mixture until well combined.
-
Pour the cheesecake mix into the prepared crust and tap on the table gently to remove any air bubbles. Use a spoon to smooth the top of the cheesecake.
-
Cover the cheesecake, ideally, with a plastic wrap (or a plate) and refrigerator for at least 6 hours to allow it to set.
-
Serve chilled with garnishes of whipped cream and cinnamon, if desired.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Slice | Calories: 413kcal | Carbohydrates: 36g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 275mg | Potassium: 92mg | Fiber: 0.1g | Sugar: 22g | Vitamin A: 1028IU | Vitamin C: 0.3mg | Calcium: 68mg | Iron: 0.1mg
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove