No-Bake Eggnog Cheesecake
This easy no-bake cheesecake is made with holiday eggnog and a graham cracker crust.
Servings: 10
Ingredients
Gingersnap Crust
- 2 cups graham cracker crumbs
- 2 tbsp brown sugar
- 6 tablespoon unsalted butteer melted
- 1 pinch salt
No-Bake Eggnog Cheesecake
- 1 tablespoon powdered gelatin
- 5 tablespoon water
- 2 boxes Cream Cheese at room temperature
- 1 ⅓ cups 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
Whipped Cream Topping
- ¾ cup heavy cream
- 2 tablespoon confectioners' sugar
- ½ teaspoon pure vanilla extract
- fresh berries for topping
Instructions
Graham Cracker Crust
- Combine the graham cracker 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 while you make the filling, at least 15 mintues.
No-Bake Eggnog Cheesecake
- In a microwave-safe mug or bowl, sprinkle the gelatin over the water. Set aside for 5 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment or large mixing bowl with a hand mixer, add the room temperature 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 or a separate bowl with a hand mixer and whisk, add the heavy cream. Whip on medium-high until medium 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 3 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 whipped cream and decorate as desired.
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 fresh berries before serving.