This eggnog cheesecake with a gingersnap crust is super easy to make, requiring little active time, and it’s an entirely no-bake dessert!
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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
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
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.
Add melted white chocolate and beat again until fully combined. Pour the filling into the chilled crust and freeze an additional 20 minutes.
Combine 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.
Did you make this eggnog cheesecake? AWESOME! Take a pic and post it on Insta–tag @theitsybitsykitchen so I can see your creations!
This eggnog cheesecake is super to make, requiring just a few minutes of time, and it’s totally no bake!
- 8 ounces gingersnaps
- 5 tablespoons unsalted butter melted
- 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
- 1 cup heavy cream chilled
- 1/4 cup powdered sugar
- sprinkles if desired
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.
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.
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.
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.
Scrape the filling into the frozen crust and freeze for 20 minutes.
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.
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.
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.