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

Eggnog Cheesecake

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

Course Dessert
Cuisine American
Prep Time 20 minutes
Chilling Time 9 hours
Total Time 9 hours 20 minutes
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

  • I used a food processor to make the gingersnap 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.
  • You can substitute vanilla sandwich cookies or graham crackers if you prefer them to gingersnaps.
  • 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.