By Lindy Van Schalkwyk, last updated on June 1, 2022
This incredibly easy no bake eggnog cheesecake is perfect for the festive season! It gives you a unique dish and cuts out hours of baking!
And, you can even make your own eggnog from scratch if you feel up to the challenge! Though it is a traditional festive dish, you can make this recipe any time of the year. We guarantee that you will be craving it all the time once you have had a taste!
What Is Eggnog?
Depending on where you are located in the world, eggnog might be a completely foreign drink to you. So, if you aren’t exactly sure of what it is, or if you know it but don’t know how it is made, we will briefly discuss it. This way, you will be able to better understand what makes it unique and so incredible when used in cheesecake.
So, eggnog is a type of sweet dairy beverage made with a combination of cream or milk, sugar, eggs, and nutmeg. Sometimes alcohol is added to give it some kick! This can either be brandy, whisky, bourbon, or rum.
It is an extremely popular drink that is mainly made and served over the festive season. Today, we are using it to make a cheesecake!
How Eggnog Is Made
While many people buy eggnog pre-made from stores, it is also a popular drink made at home. The processes remain relatively the same either way.
To make eggnog, first, egg yolks and sugar are creamed together. Hot milk is slowly added to the yolk mixture and whisked to help thicken it. It is placed onto low heat and slowly cooked while stirring constantly.
Finally, the eggnog is allowed to cool for about an hour. This helps it further thicken. Lastly, your additional flavorings (alcohol, ground spices, or extracts) are added and whisked in.
Eggnog has to set overnight or for at least 8 hours. This will allow it to get to the perfect consistency and develop a rich flavor.
Tips When Using Eggnog
- While eggnog is traditionally served cold, it is a type of custard that can be heated. However, it should be gently heated inside a microwave or over low heat.
- Eggnog contains eggs, which means that it has to be stored in the fridge (homemade and store-bought). Do not leave it outside at room temperature.
- Eggnog will last about 2-3 days if you have made it from scratch. Store-bought eggnog often contains stabilizers and preservatives. This means that it will last between 5-7 days once opened.
What You Will Need To Make A No Bake Eggnog Cheesecake
Ingredients for the Crust
- 2 cups graham cracker crumbs, crushed
- 1/4 cup fine caster sugar
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, melted and cooled
Ingredients for the Cheesecake
- 24 ounces cream cheese, softened at room temperature
- 1 3/4 cups fine caster sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 1 teaspoon rum or brandy extract, optional
- 3/4 cup eggnog, room temperature
- 1/4 cup white chocolate chips, melted and slightly cooled
Equipment
- 9-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking or baking spray
- Measuring cups and spoons
- Food processor, optional
- Mixing bowls
- Electric hand or stand mixer
- Plastic or saran wrap
Step By Step Instructions To Make This No Bake Eggnog Cheesecake Recipe
Step 1: Make the Graham Cracker Crust
First, start by lining your springform cake pan with a disc of non-stick baking paper. Then, you can brush the sides of the pan with melted butter or spray it with non-stick cooking spray.
Then, crush the Graham crackers until they form a fine uniform crumb. You can also use a food processor to make your life easier. Once you have crumbs, combine them with the rest of the crumb ingredients in a large bowl. Again, mix until the crumbs are uniform in texture.
Finally, press the mixture into your lined springform cake pan. You can use the back of a flat measuring cup or mug to pack in the crumbs. They should be tightly pressed inside the pan.
Then, place the entire cake pan inside the fridge so that the crust can start setting in place.
Step 2: Make the no Bake Eggnog Cheesecake Filling
In a large mixing bowl, cream together the softened cream cheese and caster sugar. The sugar should be completely dissolved and the mixture should be fluffy and lump-free. Then, whisk in the ground cinnamon and nutmeg, salt, and extract (if you are using any).
Next, using medium speed, slowly whisk in the eggnog. Keep whisking until the mixture is completely lump-free and uniform in texture.
Lastly, whisk in the melted cooled white chocolate. Make sure to scrape down the bowls to ensure you incorporate all of the ingredients evenly.
Step 3: Assemble and set the no Bake Eggnog Cheesecake
Once your filling is made, gently pour it into the crust-lined cake pan. Then, wrap the entire pan with plastic wrap and place it in the fridge. Allow it to set for at least 8 hours, but preferably overnight.
Tips and Tricks For This No Bake Eggnog Cheesecake
- We prefer lining our springform pan with non-stick cooking or baking spray. For baked cheesecakes, the butter helps give the cheesecakes’ side some color. However, for unbaked cheesecakes, like this no bake eggnog cheesecake, it simply makes it yellow. Trust us, it doesn’t look very appealing.
- If you have any lumps in your mixture, you can remove them by gently heating them over low heat. This will “melt” any lumpiness. Then, you will need to re-cool the entire mixture before setting it.
- Do not use curdled eggnog for the no bake eggnog cheesecake. You cannot remove these lumps as they are essentially cooked pieces of egg. You could potentially strain the mixture through a fine-mesh sieve, but that would make it runny and alter the cheesecake consistency.
- If you use real alcohol in the no bake eggnog cheesecake recipe, it will affect how the cheesecake sets. For this reason, we used alcohol extracts instead. They don’t contain any ethanol and won’t alter the ingredients’ setting abilities.
Preparation Times and Servings
| Preparation Times | Baking Times | Servings |
| 20 minutes | 0 minutes | 8-10 slices (9-inch cheesecake) |
Wrapping It Up – No Bake Eggnog Cheesecake
As you can see, a no bake eggnog cheesecake is just as easy to make as a regular one. But, it is arguably more delicious because of its uniqueness. So, give it a try and let us know what you think in the comments below!
FAQs
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No Bake Eggnog Cheesecake
Equipment
- 9-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking or baking spray
- Measuring cups and spoons
- Food processor, optional
- Mixing bowls
- Electric hand or stand mixer
- Plastic or saran wrap
Ingredients
Ingredients for the Crust
- 2 cups graham cracker crumbs crushed
- 1/4 cup fine caster sugar
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter melted and cooled
Ingredients for the Cheesecake
- 24 ounces cream cheese softened at room temperature
- 1 3/4 cups fine caster sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 1 teaspoon rum or brandy extract optional
- 3/4 cup eggnog room temperature
- 1/4 cup white chocolate chips melted and slightly cooled
Instructions
- First, start by lining your springform cake pan with a disc of non-stick baking paper. Then, you can brush the sides of the pan with melted butter or spray it with non-stick cooking spray.
- Then, crush the Graham crackers until they form a fine uniform crumb. You can also use a food processor to make your life easier. Once you have crumbs, combine them with the rest of the crumb ingredients in a large bowl. Again, mix until the crumbs are uniform in texture.
- Finally, press the mixture into your lined springform cake pan. You can use the back of a flat measuring cup or mug to pack in the crumbs. They should be tightly pressed inside the pan.
- Then, place the entire cake pan inside the fridge so that the crust can start setting in place.
- In a large mixing bowl, cream together the softened cream cheese and caster sugar. The sugar should be completely dissolved and the mixture should be fluffy and lump-free. Then, whisk in the ground cinnamon and nutmeg, salt, and extract (if you are using any).
- Next, using medium speed, slowly whisk in the eggnog. Keep whisking until the mixture is completely lump-free and uniform in texture.
- Lastly, whisk in the melted cooled white chocolate. Make sure to scrape down the bowls to ensure you incorporate all of the ingredients evenly.
- Once your filling is made, gently pour it into the crust-lined cake pan. Then, wrap the entire pan with plastic wrap and place it in the fridge. Allow it to set for at least 8 hours, but preferably overnight.
Notes
- We prefer lining our springform pan with non-stick cooking or baking spray. For baked cheesecakes, the butter helps give the cheesecakes' side some color. However, for unbaked cheesecakes, like this no bake eggnog cheesecake, it simply makes it yellow. Trust us, it doesn't look very appealing.
- If you have any lumps in your mixture, you can remove them by gently heating them over low heat. This will "melt" any lumpiness. Then, you will need to re-cool the entire mixture before setting it.
- Do not use curdled eggnog for the no bake eggnog cheesecake. You cannot remove these lumps as they are essentially cooked pieces of egg. You could potentially strain the mixture through a fine-mesh sieve, but that would make it runny and alter the cheesecake consistency.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.