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No-Bake Eggnog Cheesecake

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This eggnog cheesecake with a gingersnap crust is super easy to make, requiring little active time, and it’s an entirely no-bake dessert!

slice of eggnog cheesecake on a plate with the rest of the cake in the background

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Are you in full holiday baking mode yet? I AM! Honestly, most days at my house look like holiday baking mode; the only difference between baking in March and baking in November is the color of sprinkles scattered on my kitchen floor.

Right now, clearly, they’re red and green.

If your oven is working overdrive then don’t worry.  I have a crazy easy dessert that will give both you AND your oven a well-deserved break. EGGNOG CHEESECAKE with a GINGERSNAP CRUST! It’s entirely no-bake and requires very little active time.

Meaning you have more time for holiday shopping/cookie baking/Christmas caroling or whatever you like to do this time of year. Let’s just call that a win.

PS, does anyone still go Christmas caroling? I’m afraid that I’d ring the doorbell of an axe murderer or something, but I spend way too much time on Reddit reading about serial killers so maybe I’m alone in that fear. But I digress. . .

Why you’ll love this eggnog cheesecake

  • It requires only about 15 minutes of active time
  • The cheesecake needs to chill for at least 8 hours, so it’s a great make-ahead option
  • It’s easy and requires no special skills to make

How to make a gingersnap cookie crust

how to make gingersnap crust for eggnog cheesecake step by step
Combine melted butter and gingersnap cookie crumbs in a mixing bowl. Stir them together until all of the crumbs are evenly saturated. (I used a food processor to make the crumbs but you can put the cookies in a large zip-top bag and crush them with a rolling pin if you don’t have a food processor.)

Press the crust into an even layer in the bottom of a 9-inch springform pan and freeze the crust for 20 minutes.

Note: You can substitute vanilla sandwich cookies or graham crackers if you prefer them to gingersnaps.

How to make eggnog cheesecake filling

how to make eggnog cheesecake filling step by step

The filling for this eggnog cheesecake is so easy you won’t believe it–just be sure to start with room temperature cream cheese so everything mixes properly. You don’t want chunks of cream cheese in the final product!

Combine eggnog, cream cheese, granulated sugar, rum flavor (optional), and salt in a large bowl and beat until very smooth.

how to make eggnog cheesecake filling step by step 2
Add melted white chocolate and beat again until fully combined.  Pour the filling into the chilled crust and freeze an additional 20 minutes.
how to make eggnog cheesecake topping step by stepCombine heavy cream and powdered sugar in a mixing bowl and beat until the cream holds stiff peaks. Spread (or pipe!) the whipped cream over the cheesecake and top with sprinkles if desired.

Use more festive sprinkles than I did—I don’t know why I was so stingy with them. My cheesecake still tasted good though!

Freeze for at least 8 hours and you’re ready to serve.

Baker’s tip: Let the eggnog cheesecake sit at room temperature for 5 to 10 minutes and run your knife under hot water before you slice the cake. It’s MUCH easier to slice that way.

As Ina would say, how easy is that?

Nothing beats an eggnog cheesecake when you’re looking for a festive but simple holiday dessert.

Now I have to run—my oven is beeping at me and I’m not sure if that means my cookies are done or my oven is about to have a meltdown. I’ve been baking cookies like crazy lately so either option is plausible.

A few more festive desserts
Gingerbread Cupcakes 
White Chocolate Eggnog Cheesecake Cake
Christmas Funfetti Cheesecake Cake

slice of eggnog cheesecake on a plate with a fork taking a bite out of it

Did you make this eggnog cheesecake? AWESOME! Take a pic and post it on Insta–tag @theitsybitsykitchen so I can see your creations!

5 from 12 votes
slice of eggnog cheesecake on a plate with a fork taking a bite out of it
Print
Eggnog Cheesecake
Prep Time
20 mins
Chilling Time
9 hrs
Total Time
9 hrs 20 mins
 

This eggnog cheesecake is super to make, requiring just a few minutes of time, and it’s totally no bake!

Course: Dessert
Cuisine: American
Servings: 10
Author: Kelsie
Ingredients
Crust
  • 8 ounces gingersnaps
  • 5 tablespoons unsalted butter melted
Cheesecake filling
  • 1/2 cup white chocolate chips
  • 1 cup eggnog at room temperature
  • 3 8-ounce packages cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 teaspoon rum flavor optional
  • 1/8 teaspoon salt
Topping
  • 1 cup heavy cream chilled
  • 1/4 cup powdered sugar
  • sprinkles if desired
Instructions
Crust

  1. Place cookies in the bowl of a food processor and process until they’re a fine powder. (Or put them in a zip-top plastic bag and crush them with a rolling pin.)  Pour the crumbs into a medium mixing bowl and stir in the butter until well combined.

  2. Press into an even layer in the bottom of a lightly greased 9-inch springform pan. Freeze crust for 20 minutes and leave in the freezer while you make the filling.

Filling
  1. Place the white chocolate chips in a small microwave-safe bowl. Heat at 50% power in 15-second intervals, stirring after each interval, until chocolate is melted. Set aside.
  2. Combine the eggnog, cream cheese, and sugar, rum flavor (if using), and salt in a large mixing bowl beat on medium speed with an electric mixer until smooth, about 2 minutes. Scrape down the sides and bottom of the bowl, then add the melted chocolate. Mix for 3 minutes more, stopping several times to scrape the bowl.
  3. Scrape the filling into the frozen crust and freeze for 20 minutes.
Topping
  1. Combine heavy cream and powdered sugar in a large mixing bowl and beat with an electric mixer on medium speed until it holds stiff peaks.
  2. Pipe or spread the topping over the frozen cheesecake and top with sprinkles (if desired). Cover with plastic wrap and freeze for at least 8 hours. When you’re ready to serve, let the cheesecake sit at room temperature for a few minutes before slicing.
Recipe Notes

Let the cheesecake sit at room temperature for 5 to 10 minutes and run your knife under hot water before you slice the cake.  It’s much easier to slice that way.  

Uneaten cheesecake can be stored, tightly wrapped, in the freezer for up to 2 months.

Comments

  1. Miriam says

    November 29, 2018 at 3:20 am

    My sister makes the best homemade eggnog – I need to show her this recipe and hopefully, she’ll agree that I am in dire need for some eggnog to make this cake for us 🙂

    Reply

  2. Dawn - Girl Heart Food says

    November 29, 2018 at 5:33 am


    Super excited for the holidays but not ready and have so much left to do, but it’ll get done 😉 Love that this cheesecake only requires 15 minutes of active time. How awesome is that?? And eggnog? Well, what’s the holidays without it? Love that stuff so I know this cake is delish! Have a wonderful weekend ahead, Kelsie 🙂

    Reply

  4. David @ Spiced says

    November 29, 2018 at 6:27 am


    Jingle Bells, Jingle Bells, Jingle all the way…straight to the kitchen to get a slice of these cheesecake! This pretty much encapsulates all of the best flavors of the holidays, Kelsie. I love it! If you want to come caroling at my door, I won’t stop you. (And I’m not a serial killer, either.) And if you happen to bring along a slice of this cheesecake, then we can be best friends. 🙂

    Reply

    • Kelsie says

      November 29, 2018 at 7:27 am

      Haha! Thanks, David! I’ll be sure to bring a slice along when I carol–mostly as an apology for my singing voice 🙂

      Reply

  6. Cheyanne @ No Spoon Necessary says

    November 29, 2018 at 8:50 am


    Heck yes to holiday baking mode! I was in full swing over here, but we were finally able to bring home the newest addition to our family (a 6 – now 7 – week old puppy), so it’s been a little hectic and I’ve had to hit pause on basically everything. BUT, you better bet as soon as I am back at it in the kitchen I will be adding this cheesecake to my baking list, Kelsie!!!! I LOVE that this is no bake! And while I hate regular eggnog (like drinking it), I absolute adore it in baked good! Especially paired with that gingersnap crust! Ummm YES PLEASE!!! Pinned! Cheers!

    Reply

  9. Ben|Havocinthekitchen says

    November 29, 2018 at 4:46 pm


    I’m mostly all for gingerbread this season, but I experienced with eggnog a lot the other years (You should totally try eggnog fudge and ice cream…and pancakes…and french toasts…and many other things…Let’s be honest: everything is amazing with eggnog). Love this no bake cheesecake. It’s just screaming my name (Do you hear?), so I won’t mind if you send a big slice to me 😉

    Reply

  10. Dana says

    November 29, 2018 at 7:29 pm


    haha you didn’t use many sprinkles because they’re all over your floor! hee hee you sound just like me. Yep, I’m in holiday baking mode now too and just made an eggnog pie yesterday…so good! I have some delicious coconut milk egg nog leftover so I would love to use it to make this, too! Love that it’s super easy and no-baked, cream cheese and eggnog is such a delightful combo. I want to run out to get the ingredients tonight! haha I might try it this weekend. I bet it’ll become a new holiday favourite
    LOL I’m the same with the paranoia…I’d be like…”Yeah, you guys are here to sing? Sure you aren’t going to rob me or worse, kidnap me?’ I read the unresolved mysteries/missing persons thread on reddit WAY too much (it’s my second pastime– after baking, of course) lol. I haven’t seen carolers in my city but I think it’s more of a small town thing where you’ll (safely) know everyone there to sing at your door 😀
    Have a great rest of your week, girl!

    Reply

    • Kelsie says

      December 3, 2018 at 7:05 am

      Hahaha! That’s so true! OMG that Reddit thread is addictive, and not something I should do to myself but I just can’t help it. Thanks, Dana!

      Reply

  12. Milena says

    November 29, 2018 at 9:45 pm


    Delicious! I am so going to use this recipe. I’ll make a few small ones to use these super cute individual springform pans I was given. Love the idea of a no-bake eggnog cheesecake. And I am so going to add a bit of booze:) Cheers, Kelsie!

    Reply

  14. Marissa says

    November 30, 2018 at 10:12 am


    Eggnog and cheesecake are two of my favorite treats and I love that this is no bake!

    Full holiday mode here too…so excited to put lights up this weekend!! Speaking of the weekend, hope you have a wonderful one, Kelsie!

    Reply

  18. Sarah says

    December 16, 2018 at 7:07 pm

    Cheesecake is my absolute favorite and this festive treat DEFINITELY makes the list of “to make” recipes!

    I follow you on instagram and love your stuff!

    Reply

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