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No Bake Eggnog Cheesecake

Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: Can eggnog be heated?, Can you freeze eggnog cheesecake?, How long is eggnog good for?, no bake eggnog cheesecake, What is eggnog made of?
Servings: 10

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.