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slice of eggnog no-bake cheesecake on a white plate dusted with cinnamon and nutmeg.
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Eggnog No Bake Cheesecake

This no-bake cheesecake is smooth and creamy, and full of eggnog flavor!
Prep Time25 minutes
Chill Time6 hours
Total Time6 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake recipe, no bake dessert
Servings: 8 servings
Calories: 766kcal

Ingredients

Graham cracker crust

  • 9 graham crackers 9 full size rectangles
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 2 Tbsp packed light brown sugar
  • 7 Tbsp salted butter melted (unsalted may be used instead)

Eggnog cheesecake filling

  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup eggnog store-bought or homemade
  • 8 oz frozen whipped topping thawed (Cool Whip)

Eggnog whipped cream

  • 1 cup heavy whipping cream cold!
  • 1/4 cup powdered sugar
  • 3 Tbsp eggnog store-bought or homemade
  • ground cinnamon for dusting (optional)

Instructions

Prepare

  • Lightly grease a 9" springform pan with butter (or shortening if you prefer). Set aside for now.

Make crust

  • To a food processor, add all the crust ingredients except the butter (the graham crackers, nutmeg, cinnamon, and brown sugar). Pulse until the graham crackers are fine crumbs.
  • ** If you don't have a food processor, I recommend buying graham cracker crumbs from the store, you'll need about 1.5 cups. Then just stir in all the other ingredients, and stir in the melted butter. **
  • With the food processor running, slowly stream in the melted butter until everything is coated. ** If your food processor doesn't have the capability to stream in liquids while it's running, you can dump the contents in a bowl and stir in the butter. **
  • Add the crumbs to the prepared springform pan, and firmly press them into the base of the pan.
  • Add pan to the freezer for about 15-20 minutes.

Make filling

  • To a large mixing bowl, add the cream cheese, granulated sugar, nutmeg, cinnamon, and vanilla. Use a hand mixer to beat until smooth.
  • Add eggnog and beat again until smooth and creamy. Add whipped topping (Cool Whip), and use a rubber spatula to gently fold it into the cream cheese mixture. Set aside for now.

Make whipped cream

  • In a separate mixing bowl, add all whipped cream ingredients (heavy whipping cream, powdered sugar, and eggnog), and beat with hand mixer on MED speed until stiff peaks are formed. ** See Chef Tips note #2 for more information on stiff peaks. **

Assemble

  • Remove the pan with the crust from the freezer, and spread the cheesecake filling evenly over the crust.
  • Spoon about half of the whipped cream over the top, smoothing it into an even layer.
  • Add remaining whipped cream to a piping bag fitted with a large star tip (or your preferred tip), and pipe swirls of whipped cream around the top.
  • Cover, then place pan in the refrigerator for at least 6-8 hours, but overnight is best.

Serve

  • Carefully run a thin knife around the outside of the cheesecake, then release the outer ring of the springform pan.
  • Dust with ground cinnamon if desired, then slice and serve.

Notes

  1. This recipe makes one 9" cheesecake, which you're free to divide into as many servings as you'd like. I've estimated about 8 slices.
  2. Stiff Peaks – When you turn the mixer upside down (with it OFF), so the beaters are facing up, the cream will stand up in a peak (like a little mountain), and not fold over onto itself. This is a great visual guide from Taste of Home.
  3. If you'd rather not pipe the whipped cream, you can skip that step and just smooth all of it into a layer on top of the cheesecake.

Nutrition

Calories: 766kcal | Carbohydrates: 59g | Protein: 9g | Fat: 56g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 159mg | Sodium: 491mg | Potassium: 245mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1953IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 1mg
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