No Bake Eggnog Cheesecake with Gingersnap Crust Recipe

Introduction

This No Bake Eggnog Cheesecake with Gingersnap Crust is a delightful holiday treat that combines creamy, spiced cheesecake with a crunchy, aromatic crust. It’s easy to prepare and perfect for seasonal gatherings or anytime you crave a festive dessert without turning on the oven.

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 using a food processor or by hand in a sealed bag.
2. Step 2: Mix the crushed cookies with the melted butter until the crumbs are evenly coated.
3. Step 3: Press the crumb mixture firmly into the bottom of a greased springform cheesecake pan, creating an even crust layer.
4. Step 4: Place the crust in the freezer to set while you prepare the cheesecake filling.
5. Step 5: Beat the cream cheese in a large bowl until smooth and soft.
6. Step 6: Add sugar, vanilla, cinnamon, nutmeg, and half of the eggnog. Mix thoroughly until fully combined.
7. Step 7: In a separate bowl, whip the heavy cream with the remaining eggnog until stiff peaks form.
8. Step 8: Gently fold the cream cheese mixture into the whipped cream until well blended, maintaining the lightness.
9. Step 9: Pour the filling over the chilled crust and smooth the top.
10. Step 10: Refrigerate the cheesecake for 1 to 2 hours to allow it to set before serving.
11. Step 11: Garnish with whipped topping and a light dusting of nutmeg just before serving.

Tips & Variations

• For an extra zing, add a tablespoon of bourbon or rum to the cheesecake filling.
• Use a hand mixer or stand mixer for easier whipping and blending.
• Swap the gingersnap crust for a graham cracker crust to change the flavor profile.
• Ensure cream cheese is fully softened to avoid lumps in the filling.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Low-fat cream cheese may affect the richness and texture of the cheesecake, making it less creamy and dense. For best results, use full-fat cream cheese.

Is it safe to use store-bought eggnog without cooking?

Yes, store-bought eggnog is usually pasteurized and safe to consume without cooking, making it suitable for no-bake recipes like this cheesecake.

No Bake Eggnog Cheesecake with Gingersnap Crust Recipe

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5 from 87 reviews

This No Bake Eggnog Cheesecake with Gingersnap Crust is a creamy and festive dessert perfect for the holiday season. Featuring a crunchy gingersnap cookie crust and a rich, spiced eggnog-infused cheesecake filling, it’s easy to prepare without any baking required. Chilled to set and topped with a light dusting of nutmeg, this cheesecake combines cozy seasonal flavors with a smooth, luscious texture.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

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. Combine the crumbs with melted butter, mixing thoroughly until the mixture resembles wet sand. Press the crumb mixture firmly and evenly into the bottom of a greased springform cheesecake pan. Place the crust in the freezer to chill while preparing the filling.
2. Making The Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and soft. Add the sugar, vanilla extract, ground cinnamon, ground nutmeg, and half of the eggnog (1/4 cup), mixing until fully incorporated and creamy.
3. Whipping Cream Mixture: In a separate bowl, whip the heavy cream and the remaining eggnog until stiff peaks form. This mixture should be light and fluffy.
4. Combining Mixtures: Gently fold the cream cheese mixture into the whipped cream mixture. Take care to mix well but avoid deflating the whipped cream so the cheesecake remains light and airy.
5. Assembling The Cheesecake: Pour the combined filling over the chilled gingersnap crust, smoothing the top with a spatula. Place the assembled cheesecake in the refrigerator and chill for 1 to 2 hours, allowing it to set properly.
6. Serving: Prior to serving, garnish the cheesecake with whipped topping and sprinkle lightly with ground nutmeg for an added festive touch.
7. Storage: Store any leftovers in the refrigerator for up to 3 days or freeze for longer storage.

Notes

• To ensure a firm crust, pressing the gingersnap crumbs firmly into the pan and chilling in the freezer is essential.
• Make sure the cream cheese is at room temperature before mixing to avoid lumps.
• Whip the cream and eggnog mixture until stiff peaks form for optimal texture.
• Folding gently helps keep the filling light and airy instead of dense.
• This cheesecake is best served chilled but can be frozen if you want to prepare in advance.
• Use full-fat cream cheese and heavy cream for the creamiest and richest texture.

Keywords: no bake cheesecake, eggnog cheesecake, gingersnap crust, holiday dessert, creamy cheesecake, festive dessert