Eggnog Cheesecake

A delightful fusion of holiday flavors, this Eggnog Cheesecake is a no-bake masterpiece that combines the rich creaminess of cheesecake with the nostalgic warmth of spiced eggnog. With its buttery graham cracker crust, smooth and airy filling, and festive garnishes, this dessert is the perfect centerpiece for your holiday celebrations.

Why You’ll Love This Recipe

This Eggnog Cheesecake is the ultimate seasonal treat for those who love cozy, festive flavors without the hassle of baking. It’s ideal for make-ahead entertaining and requires minimal effort for maximum flavor. Whether you’re hosting a Christmas dinner or attending a winter potluck, this cheesecake will impress guests with its luscious texture, gentle spice, and charming holiday presentation.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• graham cracker crumbs
• unsalted butter, melted
• cream cheese, softened
• powdered sugar
• eggnog
• vanilla extract
• ground nutmeg
• ground cinnamon
• whipped cream (for topping)
• additional nutmeg (for garnish)
• optional: mini gingerbread cookies for decoration

Directions

1. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until fully incorporated.
2. Press the mixture evenly into the base of a 9-inch springform pan to form a compact crust. Set aside.
3. In a large bowl, beat the softened cream cheese with the powdered sugar until the mixture is smooth and fluffy.
4. Add in the eggnog, vanilla extract, nutmeg, and cinnamon. Beat again until fully combined and creamy.
5. Pour the filling over the crust, smoothing the top with a spatula for an even surface.
6. Cover the pan and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set.
7. Before serving, top with whipped cream.
8. Garnish with a sprinkle of nutmeg and decorate with mini gingerbread cookies for a festive finish.

Servings and timing

Prep Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8
Calories per Serving: Approximately 360 kcal

Variations

• Crust Options: Try using gingersnap cookies instead of graham crackers for an even more festive flavor.
• Boozy Twist: Add a tablespoon of dark rum or bourbon to the filling for an adult version.
• Mini Cheesecakes: Make individual cheesecakes in cupcake liners for single-serve holiday treats.
• Dairy-Free Option: Use dairy-free cream cheese and eggnog alternatives for a lactose-free version.
• Spice Level: Adjust the nutmeg and cinnamon quantities to your taste or add a pinch of clove for extra warmth.

storage/reheating

Store the cheesecake covered in the refrigerator for up to 5 days.
To freeze, wrap the cheesecake tightly in plastic wrap and place in an airtight container for up to 1 month. Thaw overnight in the fridge before serving.
Do not reheat, as this is a no-bake dessert.

FAQs

What type of eggnog works best for this cheesecake?

Use a full-fat, traditional eggnog for the best texture and flavor. Avoid low-fat or overly watery versions.

Can I use store-bought whipped topping instead of fresh whipped cream?

Yes, store-bought whipped topping can be used for convenience, though freshly whipped cream offers a richer taste.

Is this cheesecake overly sweet?

No, the sweetness is balanced by the spices and tanginess of the cream cheese. You can adjust the sugar slightly to suit your preference.

How far in advance can I make this cheesecake?

You can make it up to 2 days in advance. Just keep it refrigerated and add toppings just before serving.

Can I freeze this cheesecake?

Yes, it freezes well. Wrap tightly and store in a freezer-safe container for up to one month. Thaw in the fridge overnight.

What’s the best way to slice this cheesecake cleanly?

Use a sharp knife dipped in hot water and wiped dry between slices for clean, professional-looking cuts.

Do I need a springform pan?

A springform pan is ideal for easy removal, but you can use a pie dish if needed—just serve it directly from the dish.

Can I make this cheesecake gluten-free?

Yes, simply substitute the graham crackers with gluten-free graham-style crumbs.

How do I prevent the crust from crumbling?

Press it firmly into the pan and chill it briefly before adding the filling to help it hold together.

Are the spices overpowering?

No, the nutmeg and cinnamon are used in moderation to complement the eggnog flavor without overwhelming it.

Conclusion

Eggnog Cheesecake is the quintessential holiday dessert—rich, creamy, and delightfully spiced. With its no-bake convenience and festive flair, it’s perfect for busy holiday schedules and seasonal gatherings. Whether served at a Christmas dinner or enjoyed as a wintertime indulgence, this cheesecake delivers comfort, flavor, and elegance in every bite.

Eggnog Cheesecake

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A creamy, no-bake holiday cheesecake infused with festive eggnog, warm spices, and topped with whipped cream and adorable gingerbread cookies.

• Author: Mari
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup eggnog
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1 cup whipped cream (for topping)
• Additional nutmeg (for garnish)
• Optional: mini gingerbread cookies for decoration

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Instructions

1. In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.
2. Press the mixture firmly into the base of a 9-inch springform pan to form an even crust. Set aside.
3. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until completely smooth and fluffy.
4. Add eggnog, vanilla extract, nutmeg, and cinnamon. Continue to beat until creamy and well combined.
5. Pour the cheesecake filling over the prepared crust and use a spatula to smooth the surface.
6. Cover and refrigerate for at least 4 hours, preferably overnight, until the cheesecake is set.
7. Just before serving, pipe or spoon whipped cream on top.
8. Garnish with a dusting of nutmeg and festive mini gingerbread cookies for an extra holiday touch.

Notes

• Make sure the cream cheese is fully softened for a smooth filling.
• Overnight chilling gives the best results for a firm set.
• Decorate just before serving to keep toppings fresh.
• You can substitute graham crackers with gingerbread cookies for an extra festive crust.

Nutrition

• Serving Size: 1 slice
• Calories: 360 kcal
• Sugar: 22 g
• Sodium: 240 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 75 mg