Eggnog Cheesecake With Ginger Spiced Crust

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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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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!

🥘 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)

• Whipped cream
• Cinnamon

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.

Whisk the heavy cream in a large clean bowl 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

• Homemade Eggnog
• Eggnog Truffles
• Snowball Cocktail
• French Press Eggnog Coffee
• Potato Flour Cake with Eggnog
• Linzer Cookies with Egg Liqueur
• Advocaat Bites
• Egg Liqueur Parfait
• Stracciatella Egg Liqueur Milkshake
• Boozy Eggnog Milkshake

🥜 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.

🙋🏻 FAQ

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📖 Recipe

Eggnog Cheesecake {no bake}

Nora

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.

4.99 from 54 votes

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Prep Time 20 minutes mins

Chill Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Course Cake, Dessert

Cuisine American

Servings 12 Slices

Calories 413 kcal

Equipment

• Springform pan 9 inch // 23 cm
• Parchment Paper
• Brush
• Food processor
• Electric Mixer
• Saucepan
• Mixing bowls

Ingredients

 

US CustomaryMetric

 

1x2x3x

Crust

• 10 sheets 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

• 2 cups Cream cheese softened
• 1 cup Powdered sugar
• 1 tablespoon Vanilla extract
• ½ teaspoon Ground cinnamon
• ¼ teaspoon Ground nutmeg
• ½ cup Eggnog
• ¼ cup Water
• 1 teaspoon Gelatin powder
• 1 cup Heavy whipping cream

Garnish

• Whipped cream
• Cinnamon

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.
  10 sheets 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.
  2 cups Cream cheese
• Add the powdered sugar, vanilla, cinnamon, and nutmeg to the cream cheese and beat until smooth.
  1 cup Powdered sugar, 1 tablespoon Vanilla extract, ½ teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg
• With the mixer on low, slowly whisk in the eggnog.
  ½ cup 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.
  ¼ cup 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.
  1 cup 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.

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Keyword Advocaat, christmas, christmas no bake cheesecake, Eggnog, eggnog cake, homemade egg liqueur, no bake cheesecake

Like this recipe?Mention @combinegoodflavors or tag #combinegoodflavors!

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