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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Equipment
- Springform pan 9 inch // 23 cm
- Brush
- Saucepan
Ingredients
Crust
- 10 sheets Graham crackers or Petit beurre biscuits.
- 7 tbsp Unsalted butter melted
- 2 tbsp Brown sugar
- ½ tsp Ground ginger
- ½ tsp Ground cinnamon
- ¼ tsp Ground cloves
- Cooking spray for the spring form
Filling
- 2 cups Cream cheese softened
- 1 cup Powdered sugar
- 1 tbsp Vanilla extract
- ½ tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- ½ cup Eggnog
- ¼ cup Water
- 1 tsp Gelatin powder
- 1 cup Heavy whipping cream
Garnish
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 tbsp Brown sugar, ½ tsp Ground ginger, ½ tsp Ground cinnamon, ¼ tsp 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 tbsp 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 tbsp Vanilla extract, ½ tsp Ground cinnamon, ¼ tsp 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 tsp 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.
Nutrition
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
Calories: 413kcal
Servings: 12 Slices
