Eggnog No Bake Cheesecake
This no-bake cheesecake is smooth and creamy, and full of eggnog flavor!
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
- 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.
- 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.
- 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
