No-Bake Eggnog Cheesecake with Gingersnap Crust

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📊Recipe At A Glance

Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 4 hours 25 minutes plus overnight chilling recommended
Servings: 12 servings
Diet Type: Vegetarian
Cuisine: American

No-bake eggnog cheesecake with a gingersnap crust is your shortcut to an effortless holiday dessert that still feels impressive.

You get the smooth, creamy flavor of eggnog layered over a crunchy, spiced gingersnap base. It’s simple to put together.

No oven, no stress, just a quick mix and a few hours in the fridge. You’ll love how beautifully it sets and how festive it tastes with every bite.

Add a swirl of whipped cream or a sprinkle of nutmeg to make it even more seasonal. This cheesecake lets you enjoy all the holiday flavors you love without any of the extra work.

Why This Recipe Stands Out

No oven required for the filling, making it ideal for busy holiday schedules.
The gingersnap crust adds a warm, spicy complexity that elevates the creamy filling.
Ready to serve in just a few hours of chilling time.
Can be made a day or two in advance, reducing last-minute stress.
Works beautifully with non-alcoholic eggnog, making it family-friendly.
Lighter and airier than traditional baked cheesecakes due to whipped cream incorporation.
Impressive presentation with minimal effort required.
Perfectly balanced flavors that don’t overwhelm the palate.

Ingredients You’ll Need

2 cups gingersnap cookie crumbs
5 tablespoons unsalted butter, melted
2 tablespoons brown sugar
Pinch of sea salt
16 ounces cream cheese, room temperature
3/4 cup powdered sugar
1 1/2 cups non-alcoholic eggnog
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground cloves
2 cups heavy whipping cream
2 tablespoons powdered sugar (for topping)
Ground nutmeg for garnish

Tools to Use

9-inch springform pan
Food processor or blender
Large mixing bowl
Medium mixing bowl
Electric hand mixer
Measuring cups and spoons
Rubber spatula
Flat-bottomed measuring cup
Plastic wrap
Refrigerator

How to Make No-Bake Eggnog Cheesecake with Gingersnap Crust

Step-1: Prepare the Gingersnap Crust

Lightly grease the bottom and sides of your 9-inch springform pan with a small amount of butter or cooking spray.

In a large mixing bowl, combine the gingersnap cookie crumbs, brown sugar, and sea salt.

Pour the melted butter over the dry mixture and stir until the crumbs are evenly moistened and resemble wet sand.

The texture should feel like the consistency of damp beach sand.

Step-2: Press and Chill the Crust

Transfer the crumb mixture into your prepared springform pan.

Using the flat bottom of a measuring cup, press the mixture firmly into an even layer across the bottom of the pan.

Make sure to pack it down well to create a sturdy base. Place the crust in the freezer for at least 20 to 30 minutes while you prepare the filling.

This chilling time helps set the crust and prevents it from mixing into the filling.

Step-3: Soften the Cream Cheese

Remove your cream cheese from the refrigerator and allow it to sit at room temperature for 15 to 20 minutes.

This step is crucial for creating a smooth, lump-free filling. Cut the cream cheese into smaller chunks to help it soften more evenly.

In a large mixing bowl, beat the softened cream cheese with your electric hand mixer on medium speed for 2 to 3 minutes.

Continue beating until the cream cheese is completely smooth and creamy with no visible lumps remaining.

Step-4: Create the Eggnog Mixture

Reduce your mixer speed to low. Slowly add 3/4 cup of your non-alcoholic eggnog to the cream cheese, mixing gently to avoid splashing.

Add the vanilla extract, ground cinnamon, ground nutmeg, and ground cloves.

Continue mixing on low speed until all ingredients are fully incorporated and the mixture is smooth and well combined.

The filling should have a pale, creamy appearance with a lovely warm spice aroma wafting from the bowl.

Step-5: Add Powdered Sugar

Add the 3/4 cup powdered sugar to your eggnog mixture.

Beat on medium speed for 1 to 2 minutes until the sugar is completely dissolved and incorporated.

Scrape down the sides and bottom of the bowl with a rubber spatula to ensure all ingredients are evenly mixed.

The filling should now look silky and smooth.

Step-6: Whip the Cream

In a separate medium mixing bowl, pour your 2 cups of heavy whipping cream.

Beat with the electric hand mixer on high speed until soft peaks form. This takes about 3 to 5 minutes.

You’ll know the peaks are right when the cream forms gentle mounds that slightly curl over when you lift the beaters.

Step-7: Fold the Mixtures Together

Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.

Use a slow, careful folding motion to combine the two mixtures while preserving the airiness of the whipped cream.

Fold from the bottom of the bowl up and over the top, rotating the bowl as you work.

Continue folding until no white streaks remain and the mixture is evenly combined.

This creates the light, airy texture that makes this cheesecake so special.

Step-8: Add Filling to Crust

Remove your chilled crust from the freezer.

Carefully pour the eggnog filling over the prepared gingersnap crust.

Use your rubber spatula to spread it evenly across the crust, making sure to reach all the edges.

The filling should be smooth and level across the top.

Step-9: Chill the Cheesecake

Cover the cheesecake loosely with plastic wrap to prevent it from absorbing any odors from the refrigerator.

Place it in the refrigerator and allow it to chill for at least 4 to 6 hours, or preferably overnight.

This chilling time allows the filling to set properly and the flavors to meld together beautifully.

Step-10: Prepare Whipped Cream Topping

About 30 minutes before serving, prepare a simple whipped cream topping if desired.

In a small bowl, beat 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar until stiff peaks form.

This topping adds an extra layer of richness and a professional presentation.

Step-11: Serve and Garnish

To remove the cheesecake from the springform pan, run a thin knife around the edges to loosen it from the sides.

Gently release the springform latch and slide off the outer ring. Transfer to a serving plate if desired.

Slice the cheesecake with a sharp knife dipped in hot water, wiping the blade clean after each cut.

This produces clean, professional-looking slices.

Top each slice with a dollop of whipped cream and a light dusting of freshly grated nutmeg for a festive finishing touch.

Eggnog Cheesecake with Gingersnap Crust, displayed in a festive mood

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Nutritional Information

Per serving (serves 12):

Estimated calories: 385
Protein: 5 grams
Total fat: 28 grams
Carbohydrates: 35 grams
Sodium: 245 milligrams

Note: Nutritional information is an estimate and will vary based on specific brands used and any recipe modifications.

Tips for Success

Bring your cream cheese to room temperature before mixing. This ensures a smooth, lump-free filling without overmixing.
Don’t skip the crust chilling step. A firmer crust prevents mixing with the filling and provides better structure.
Use full-fat heavy whipping cream for the best results. Low-fat or whipped cream can result in a softer, less stable cheesecake.
Fold gently when combining whipped cream with the cream cheese mixture to maintain the airy texture.
Use an ice bath for a hot knife. Fill a tall glass with hot water and dip your knife in it between each slice for clean cuts.
Make this cheesecake at least one day ahead to allow flavors to develop and the filling to set completely.
Store the finished cheesecake covered in the refrigerator for up to 3 days for the best quality.
If you prefer a stronger eggnog flavor, add an extra 1/4 teaspoon of nutmeg or a pinch of ground cloves.

Common Mistakes to Avoid

Using cold cream cheese directly from the refrigerator. This results in a lumpy, grainy filling that won’t incorporate smoothly.
Over-whipping the whipped cream until it becomes grainy or separates. Whip only until stiff peaks form.
Folding too vigorously when combining the whipped cream with the cream cheese mixture. This breaks down the air bubbles and deflates the filling.
Skipping the freezer crust time. This can cause the crust to crumble and mix with the filling.
Opening the refrigerator door repeatedly during chilling. This interferes with the setting process and can cause cracking.
Using low-fat cream cheese or sour cream as a substitute. Full-fat cream cheese is essential for the proper texture.
Serving the cheesecake too warm. Remove it from the refrigerator just 5 to 10 minutes before slicing for the cleanest cuts.

Creative Serving Ideas

Top individual slices with crushed gingersnaps and a sprinkle of nutmeg for added texture and visual appeal.
Serve alongside warm spiced cider or hot cocoa for a cozy dessert course.
Add a drizzle of caramel sauce or chocolate sauce across the plate for an elegant presentation.
Pair with a small shortbread cookie or gingerbread cookie on the side for a complete dessert plate.
Create a festive presentation by topping with sugared cranberries and fresh rosemary sprigs.
Serve mini portions on small spoons as an elegant passed dessert at holiday parties.
Offer a light coating of white chocolate shavings for added sophistication and flavor.
Accompany with a small bowl of candied ginger pieces for those who love extra spice.

Frequently Asked Questions

Can I Make This Cheesecake without Eggnog?

You can substitute regular heavy cream mixed with milk and a pinch of nutmeg, but the signature eggnog flavor will be diminished.

For a similar taste profile, try mixing vanilla pudding with milk and adding extra spices.

The cheesecake won’t be the same, but it will still be delicious.

How Long Can I Store This Cheesecake?

This no-bake eggnog cheesecake keeps well in the refrigerator for up to 3 days when properly covered with plastic wrap.

You can also freeze it for up to 2 weeks for longer storage. Thaw overnight in the refrigerator before serving.

Why Didn’t My Cheesecake Set Properly?

The most common cause is using cold cream cheese or not whipping the heavy cream to the right consistency.

Ensure all ingredients are at room temperature and that you whip the cream only until stiff peaks form.

Overmixing or using low-fat cream cheese can also prevent proper setting.

Can I Make This Cheesecake in Individual Servings?

Absolutely. Use a muffin tin lined with cupcake liners and divide the crust and filling proportionally among 12 cups.

Chill for at least 2 to 3 hours before serving. These make wonderful individual gift desserts and are perfect for portion control.

What Kind of Gingersnap Cookies Should I Use?

Any gingersnap cookie will work, though crispy varieties are easier to crush into fine crumbs.

English-style or traditional gingersnaps work best. Avoid soft or chewy varieties as they don’t crumble as easily.

You need about 24 to 30 individual cookies to make 2 cups of crumbs.

Can I Substitute the Gingersnap Crust?

You can use graham cracker crumbs or vanilla wafer crumbs instead of gingersnaps.

However, gingersnaps complement the eggnog flavor beautifully and are highly recommended.

The spicy ginger notes pair perfectly with the warm holiday spices in the filling.

Do I Need a Water Bath for This Recipe?

No water bath is needed for this no-bake version. The cheesecake sets through refrigeration and the incorporation of whipped cream.

A water bath is only necessary for traditional baked cheesecake recipes.