Easy Eggnog Cheesecake
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Consider this Easy No Bake Eggnog Cheesecake for the holidays! It’s so good, no baking required and the creamy eggnog filling is irresistible!!
And depending on your preference, the homemade crust is delicious and can be made with either gingersnaps or graham crackers!
I love No Bake Desserts! Especially this no bake eggnog cheesecake recipe!
It’s super easy to whip up and who can resist the charm of eggnog? Are you craving a slice of this delightful no bake eggnog cheesecake already?
I can blast this cheesecake out in less than 30 minutes, and let it chill until I’m ready to serve! And you know how wild it gets over the holidays, so this is perfect when you want a simple, yet delicious cheesecake for the holidays.
What You’ll Love About This Easy No Bake Eggnog Cheesecake
- Well first, it’s no bake cake and so simple to whip up!! Plus, it has tons of eggnog flavor, which is reminiscent of one of our favorite Christmas flavors we just can’t ignore!
- Of course, when we think of eggnog, we think of adding rum, so if you want to take the cheesecake filling up a notch, add 1/3 cup of RumChata to give it a boozy twist!
- I ask you….Who doesn’t love RumChata? It’s soooo delish! If you’re not into boozy, we just added some rum extract
to give it the warm and fuzzy feels. Adding vanilla extract also gives it another layer of flavor. - As for the crust, we used chocolate graham crackers, but you can use regular graham crackers or gingersnap cookies! Gingersnap cookies are definitely delish if you want a spicy ginger bite to your crust and goes very well with eggnog.
to give it the warm and fuzzy feels. Adding 
also gives it another layer of flavor. 
, but you can use regular 
or 
! Gingersnap cookies are definitely delish if you want a spicy ginger bite to your crust and goes very well with eggnog.
Ingredients You Need!
For the Crust (Gingersnap Crust or Graham Cracker Crust)
- gingersnap cookies or graham crackers, crushed
- brown sugar
- unsalted melted butter
For the Easy Eggnog Cheesecake Filling
- full-fat cream cheese or lightened up cream cheese can be used.
- sugar
- eggnog
- rum extract, vanilla extract or RumChata
- nutmeg
- cinnamon
- heavy whipping cream
How to Make the Crust
- Whisk together cookie/graham cracker crumbs, brown sugar and butter in a large bowl until combined.
- Transfer or pour mixture to a springform pan and use a measuring cup or your hand to press down to form a smooth surface. Keep in refrigerator for 30 minutes before filling.
How to Make the Eggnog Filling
- In a large bowl, beat softened cream cheese and sugar until creamy using a stand mixer or hand mixer.
- Add in eggnog, rum extract/vanilla/RumChata, nutmeg and cinnamon. Beat until fully incorporated.
- Whip heavy cream until stiff peaks form.
- Fold eggnog mixture into whipped cream.
Finishing Touches
- Spread filling evenly on top of crust.
- Refrigerate at least 2-3 hours before serving.
- Garnish with additional whipped topping, a dusting of nutmeg or sprinkles if desired.
Cheesecake Tips for our Eggnog Cheesecake Recipe
- Use an 8 or 9-inch springform pan for the cheesecake. If you plan on using a pre-made pie crust, you should halve the eggnog filling recipe. It will be too much or make 2 pies!
- For crushing your cookies or graham crackers, use a food processor or place in a zip-lock bag and use a rolling pin to crush into crumbs.
- Make sure your cream cheese is softened so you don’t have lumpy cheesecake. You can nuke it in the microwave for 20-30 seconds easily if you didn’t let it come to room temperature.
- If you don’t have 16 ounces of heavy whipping cream, you can replace with 4 cups of cool whip. You’ll need more if you want to add it to the top of your cheesecake.
- To decorate, you can use sprinkles, sugar coated cranberries, nutmeg or some fun little gingerbread guys on top!
. You’ll need more if you want to add it to the top of your cheesecake.
, 
Are you in the mood for some Holiday Cheer? This super easy eggnog cheesecake will take you there! Enjoy!
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More Cheesecake Love!
- No Bake Pumpkin Cheesecake
- Christmas Eggnog Cranberry Bread Pudding
- Frozen Strawberry Cheesecake
- Holiday Eggnog Quick Bread
- Key Lime Cheesecake Pie
- Glazed Eggnog Cookies
- Triple Chocolate Cheesecakes
- Keto Cheesecake
- Chocolate Chip
- Best Eggnog Custard
Easy Eggnog Cheesecake
Consider this Easy Eggnog Cheesecake for the holidays! It's so good, no baking required and the creamy eggnog filling is irresistible!! And depending on your preference, the homemade crust is delicious and can be made with either gingersnaps or graham crackers! Are you craving a slice of this already?
Ingredients
Crust
- 3 cups crushed graham crackers or gingersnaps 12 oz. package gingersnap cookiesor 2-3 sleeves graham crackers
- 2 tablespoons brown sugar
- 6 tablespoons unsalted butter melted
Eggnog Cheesecake Filling
- 16 oz softened cream cheese
- 1 cup granulated sugar
- ½ cup eggnog
- 1 teaspoon rum extract vanilla extract or ⅓ cup RumChata for boozy!
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 16 ounces heavy whipping cream
Toppings
- To decorate you can use sprinkles, sugar coated cranberries or some fun little gingerbread guys on top!
Instructions
Crust
- Whisk together cookie crumbs, brown sugar and butter in a large bowl until combined.
- Transfer mixture to an 8 or 9 inch springform pan and use a measuring cup or your hand to press down to form a smooth surface. Keep in refrigerator 30 minutes before adding filling.
Eggnog Cheesecake Filling
- In a large bowl, beat softened cream cheese and sugar until creamy.
- Add in eggnog, rum/vanilla extract and/or RumChata, nutmeg and cinnamon. Beat until fully incorporated.
- Whip heavy cream until stiff peaks form.
- Fold eggnog mixture into whipped cream.
- Add filling and spread evenly on top of the crust
- Refrigerate at least 2-3 hours before serving.
- Garnish with additional whipped topping, cookies or sprinkles if desired.
Notes
- If you don't have 16 ounces of heavy whipping cream, you can replace with 4 cups of cool whip. You'll need more if you want to add it to the top of your cheesecake.
Tried This Recipe?Let us know how it was by commenting below!
Yes, but let it set up and then freeze it up to 3 months in 1 layer of plastic wrap, then 1 layer of aluminum foil. Thaw in the refrigerator, then slice and serve. Happy Holidays!
I love eggnog flavour, so this cheesecake sound terrific to me! I love that you used some real eggnog along with rum extract and nutmeg for the added flavour. And I’d definitely go with a boozy version 🙂
Hi Kim,
Can this cheesecake be frozen?