Dreamy, delicious filling; sparkling cranberries; and a crisp gingersnap crust make up this festive No Bake Eggnog Cheesecake.
With a dash of freshly grated nutmeg, some whimsically piped cream, and a pop of color from the cranberries, this is the perfect dessert for the holiday season.
Why You'll Love This Recipe
At the peak of the busy holiday season, this No-Bake Eggnog Cheesecake is the type of foolproof recipe that you need. Nutmeg and cinnamon enhance the eggnog flavor and the gingersnap crust adds the perfect amount of crunch.
Top with sugared cranberries, whipped cream, or just leave it as is.
Ingredients
We aren’t hiding any flavours by baking them here, so it’s important to use good quality ingredients and a premium cream cheese like PHILLY.
PHILADELPHIA is the original cream cheese made with no artificial colours or flavours, so we know our delicate spices and festive eggnog flavours will shine when paired with the tangy cream cheese.
- Gingersnaps
- Unsalted butter
- Cream cheese
- Eggnog
- Powdered gelatin
- Heavy cream
- Confectioners' sugar
- Nutmeg
- Cinnamon
- Cranberries
- Granulated sugar
See recipe card for exact quantities.
Tools and Equipment
- 9-inch springform pan
- Electric mixer
- Spatula
- Saucepan (for cranberries)
- Piping bag and tips (for whipped cream)
Why it Works
Find yourself fighting for oven space or simply don’t have the time to wait for an entire cheesecake to bake, cool, and chill? Yup. Me, too.
This no-bake dessert is silky smooth and so much easier to whip together than a baked cheesecake. By using my go-to PHILLY cream cheese, you won’t ever feel like you are sacrificing flavour or texture by opting for this easier, (dare I say?) tastier recipe.
Where a classic cheesecake calls for eggs and then delicately baking the custard in a water bath, this no-bake recipe combines smooth cream cheese and spiced eggnog before being lightened with whipped cream.
Adding confectioners’ sugar instead of granulated sugar makes the filling smooth and not grainy – all set in a crisp gingersnap crust. A bit of gelatin helps set the whipped cream cheese mixture for velvety smooth slices.
Decorating the Cheesecake
Okay, let’s talk about those cranberries! Aren’t they beautiful? Even with a simple recipe, you know I’m going to dress it up a bit.
While the filling sets, coat the cranberries in a simple syrup and then toss in granulated sugar. Instant sparkle!
Of course, you can dollop on the whipped cream with a spoon (a mountain of fluffy cream is always a good idea), but if you want to be a little extra, then pipe it on!
Use a variety of star tips to pipe the cream in a crescent shape around the top of the cheesecake, or decorate as desired.
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This post has been sponsored by Kraft Heinz Canada ULC. All thoughts and opinions are my own.
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Recipe
No-Bake Eggnog Cheesecake
Ingredients
Gingersnap Crust
- 2 cups gingersnap crumbs
- 2 tbsp brown sugar
- 6 tablespoon unsalted butteer melted
- 1 pinch salt
No-Bake Eggnog Cheesecake
- 1 tablespoon powdered gelatin
- 2 tablespoon hot water
- 2 boxes PHILADELPHIA Original Cream Cheese 250g at room temperature
- 150 g confectioners' sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- 1 cup eggnog at room temperature
- 2 teaspoon pure vanilla extract
- 1 cup heavy cream
Candied Cranberries
- ¾ cup granulated sugar divided
- ½ cup water
- 1 cup fresh cranberries
Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoon confectioners' sugar
- ½ teaspoon pure vanilla extract
Instructions
Gingersnap Crust
- Combine the gingersnap crumbs, brown sugar, and salt in a mixing bowl. Add the melted butter and stir until evenly moistened.
- Tip the mixture into a 9-inch springform pan. Starting with the sides, press the mixture into the sides and bottom of the pan.
- Use the bottom of a drinking glass or measuring cup to tightly pack the crumbs. Freeze the crust for 20 to 30 minutes before filling.
No-Bake Eggnog Cheesecake
- Dissolve the gelatin in the water in a microwave-safe mug or bowl. Set aside for 5 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, add the softened PHILADELPHIA cream cheese. Mix on low speed for 2 minutes or until smooth. Add the sugar, cinnamon, and nutmeg. Mix on medium-low for another 2 to 3 minutes or until smooth. Stop the mixer and scrape down the sides and bottom of the bowl.
- Zap the gelatin mixture in the microwave for about 15 seconds. The gelatin should be liquid but not too hot. Stir the liquid gelatin mixture into the eggnog. With the mixer on low, slowly pour the eggnog into the cream cheese mixture. Add the vanilla and mix until combined. Scrape the cream cheese mixture into a large bowl and set aside.
- In a cleaned bowl of a stand mixer fitted with the paddle attachment, add the heavy cream. Whip on medium-high until soft peaks form. Stop the mixer and fold half of the whipped cream into the cream cheese mixture. Once incorporated, fold in the remaining whipped cream until thoroughly combined.
- Spoon the cheesecake filling into the chilled crust. Smooth out the top with the back of a spoon or an offset spatula. Chill in the refrigerator for at least 4 hours or overnight before slicing. Before serving, run a thin knife around the inside of the springform pan. Carefully unlock the pan and remove the collar. Top with candied cranberries and whipped cream (recipes to follow).
Candied Cranberries
- Place ½ cup of sugar and ½ cup of water in a saucepan. Heat over medium-high heat until the mixture starts to boil. Reduce the heat and simmer for 5 minutes. Remove the sugar syrup from the heat.
- Meanwhile, line a wire cooling rack with a paper towel. Pour the cranberries into the sugar syrup and stir to coat. Using a slotted spoon, scoop out the cranberries and place them on the lined cooling rack to drain.
- While the cranberries are still slightly wet and sticky, toss them in a bowl with the remaining ¼ cup of sugar. Set aside to dry.
Whipped Cream Topping
- In the bowl of a stand mixer fitted with a whisk attachment (or a mixing bowl with a hand mixer), whip the heavy cream, sugar, and vanilla together on medium-high speed until medium-stiff peaks.
Assembly
- Place the whipped cream in a piping bag fitted with a star tip. Pipe the cream around the edges of the cheesecake or decorate as desired.
- Scatter with candied cranberries before serving.
Thatdarn Millenial
Lovely recipe, but oh my god the layout of this post is absolutely awful to try and work with - please include a condensed printable version or list ALL THE STEPS without a half dozen breaks and descriptions and images in between. It's almost not worth the effort of copy and pasting everything into one document so it becomes a cohesive recipe to follow...