Name: No-Bake Eggnog Cheesecake with Gingersnap Crust
Prep time: 30 min
Total time: 4 h
Cuisine: American
Ingredients: 1 ½ cups gingersnap cookie crumbs; ½ cup unsalted butter, melted; ¼ cup granulated sugar; 16 ounces cream cheese, softened; 1 cup powdered sugar; 1 cup heavy cream; 1 cup eggnog; 1 teaspoon vanilla extract; ½ teaspoon ground nutmeg; ½ teaspoon ground cinnamon; 1 tablespoon cornstarch

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Nothing says holiday cheer quite like a luscious No-Bake Eggnog Cheesecake with a delightful Gingersnap Crust. This recipe captures the essence of the season, combining the creamy richness of cheesecake with the warm spices of eggnog—the perfect treat for parties or cozy family gatherings. I stumbled upon this recipe during a festive get-together, and it instantly became our go-to dessert. Not only is it impressively decadent, but the no-bake nature means you can spend less time fussing in the kitchen and more time enjoying the festivities.

Why this recipe is a holiday must-try

Indulging in this No-Bake Eggnog Cheesecake is a delightful way to celebrate the season. The unique blend of flavors—creamy cheesecake infused with eggnog spices and a crunchy gingersnap base—creates a blend of textures and tastes that are sure to impress. It’s perfect for holiday parties, Christmas dinners, or even a special treat during chilly winter nights. Plus, since it’s no-bake, you can prep it ahead of time, leaving you stress-free to enjoy the company of friends and family.

“This cheesecake was a highlight at our holiday party! It’s so creamy and the gingersnap crust adds just the right amount of spice. Can’t wait to make it again!” – Sarah T.

Step-by-step overview of making this delicious cheesecake

Creating this No-Bake Eggnog Cheesecake is easy and enjoyable. You’ll start by making the gingersnap crust, then whip up the creamy, spiced filling. It takes only a few minutes for the preparation, followed by some chilling time to set. Here’s how you can make it:

Make the gingersnap crust.
Prepare the eggnog cheesecake filling.
Combine the two and chill for a few hours.

What you’ll need for this festive treat

To whip up this delightful cheesecake, gather the following ingredients:

For the Gingersnap Crust:

1 ½ cups gingersnap cookie crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar

For the Cheesecake Filling:

16 ounces cream cheese, softened
1 cup powdered sugar
1 cup heavy cream
1 cup eggnog
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 tablespoon cornstarch

Feel free to swap out the gingersnap cookies for graham crackers if you’re looking for a milder flavor.

Directions to follow

Prepare the crust: In a mixing bowl, combine the gingersnap cookie crumbs, melted butter, and granulated sugar. Mix until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar and beat until combined.
Incorporate eggnog and spices: Slowly add the eggnog, vanilla, ground nutmeg, and ground cinnamon to the cream cheese mixture. Mix until smooth and creamy.
Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the eggnog filling to keep it light and airy.
Combine and chill: Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or until set.

Best ways to enjoy this cheesecake

When it comes to serving your No-Bake Eggnog Cheesecake, you can get creative! Slice it into wedges and serve with a drizzle of caramel or chocolate sauce. Add a dollop of whipped cream and sprinkle additional ground nutmeg or cinnamon on top for an extra festive touch. It pairs beautifully with a warm mug of spiced cider or a cup of coffee.

Keeping leftovers fresh

Storing this cheesecake is straightforward. If you have any leftovers, keep them covered in the refrigerator for up to 5 days. For longer storage, you can freeze slices! Just wrap each slice in plastic wrap and then foil to prevent freezer burn. Thaw in the fridge overnight before serving.

Pro chef tips for success

Use chilled ingredients: Ensure your cream cheese is softened slightly but cool—this will help it blend smoothly without overheating your filling.
Don’t skip the chilling time: Allowing the cheesecake to set in the fridge is crucial for the right texture; patience pays off!
Taste as you go: Adjust the spice levels according to your preference; some people love a hint of extra nutmeg or cinnamon.

Creative twists on the classic recipe

Feel free to experiment with this recipe! Swap out the gingersnap crust for a chocolate cookie base for a chocolate twist or use pumpkin puree in the filling for a pumpkin eggnog cheesecake. Add crushed peppermint candies on top for a fun holiday flair or mix in a splash of rum or bourbon for an adults-only version.

Your questions answered

How long does it take to make this cheesecake?
Preparation takes about 30 minutes, plus at least 4 hours for chilling.

Can I use light cream cheese?
Yes, but keep in mind that it may affect the texture slightly, making it less rich.

Is there a dairy-free option?
Absolutely! You can use dairy-free cream cheese and coconut cream for the filling.

What are the best ways to decorate the cheesecake?
Try topping it with a sprinkle of ground spices, chocolate shavings, or festive sprigs of mint or holly for a gorgeous presentation!

Whether you’re a cheesecake lover or just someone looking to spice up the dessert table, this No-Bake Eggnog Cheesecake with Gingersnap Crust is sure to warm the hearts (and stomachs) of everyone around it. Enjoy the flavors and the festive spirit!