Easy No Bake Eggnog Cheesecake Recipe
Elevate your holiday dessert game with our secretly easy No Bake Eggnog Cheesecake Recipe – a festive fusion of creamy indulgence and seasonal spice!
Each bite-sized no-bake eggnog cheesecake with gingersnap crust is a symphony of rich eggnog flavour, velvety creaminess, and a hint of nutmeg-infused bliss.
Make any size no-bake eggnog cheesecake that you like!
We used a regular muffin-sized pan. But, you could also use a mini-muffin pan or jumbo muffin size as well.
Heck, you could also use a spring-form pan and make a classic full-size cheesecake!
It’s a very monochromatic recipe – which is quite sophisticated looking. But you can dress it up or down depending on the cupcake liners you choose:
- I love these colourful holiday liners for a cheerful fun look,
- These simple liners for a more rustic look,
- Or these quietly elegant liners for something more polished.
Be sure to check out our whole collection of
Impressive and Easy No Bake Christmas Treats!
Easy No Bake Eggnog Cheesecake Minis Recipe
Servings: 14-16 cupcake-sized cheesecakes
Prep time: 15 minutes
Bake time: None
Chill time: 2-4 hours
Storage: Cheesecakes can be stored in an airtight container in the fridge for 3 days or in the freezer for 3 months.
Ingredients:
For the crust –
- 1 pkg Gingersnap Cookies
- ½ cup unsalted butter, melted
For the filling –
- 16 oz cream cheese, softened
- ½ cup sugar
- ½ cup heavy whipping cream
- ½ cup eggnog
For the decoration –
- ½ cup heavy cream
- 2 Tbsp powdered sugar
- Nutmeg, to sprinkle
Directions:
- Prepare your muffin pan by lining it with cupcake liners for easy removal. Set aside.
You can use a food processor or a Ziploc bag with a rolling pin.
Set aside.
Scrape the sides and mix again.
Whip on medium for one minute.
Scrape the sides and mix again for another 30 seconds.
Place in the fridge and allow to set for approximately 2-4 hours.
In the bowl of a stand mixer, whip the heavy cream (and powdered sugar if desired) until stiff peaks.
Pipe a dollop of cream on each mini cheesecake.
Easy No Bake Eggnog Cheesecake Recipe
Make any size no-bake eggnog cheesecake you like! We used a regular muffin-sized pan. But, you could also use a mini-muffin pan or classic springform pan.
Ingredients
Crust:
- 1 pkg Gingersnap Cookies
- ½ cup unsalted butter, melted
Filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- ½ cup heavy whipping cream
- ½ c eggnog
Decoration:
- ½ cup heavy cream
- 2 Tbsp powdered sugar
- Nutmeg, to sprinkle
Instructions
- Prepare your muffin pan by lining it with cupcake liners for easy removal. Set aside.
- Begin by crushing the gingersnaps. You can use a food processor or a Ziploc bag with a rolling pin.
- Transfer the crushed cookie crumbs to a medium-sized bowl and combine with the melted butter. Stir until it looks like wet sand.
- Pour a heaping tablespoon of crumbs into the cupcake liners and press into the bottom. Set aside.
- With a mixer, combine the softened cream cheese and sugar. Cream until smooth. Scrape the sides and mix again.
- Add in the heavy whipping cream. Whip on medium for one minute. Scrape the sides and mix again for another 30 seconds.
- Add in the egg nog and mix just until smooth.
- Pour the cheesecake mixture into the prepared pans just until the top of the liner. Place in the fridge and allow to set for approximately 2-4 hours.
- Once chilled, finish with the decoration.
- In the bowl of a stand mixer, whip the heavy cream (and powdered sugar if desired) until stiff peaks.
- Transfer the whipped cream to a pastry bag fitted with a large star tip.
- Pipe a dollop of cream on each mini cheesecake.
- Top with a light sprinkling of nutmeg to garnish.
Notes
Storage: Cheesecakes can be stored in an airtight container in the fridge for 3 days or in the freezer for 3 months.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 238Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 65mgSodium: 100mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 3g
There are so many fabulous things to bake at Christmas! Check out more of our Christmas recipe ideas:
- 20+ Unique Christmas Cookies for Cookie Exchange this Year
- 20+ Impressive and Easy No Bake Christmas Treats
- Chocolate Candy Cane Biscotti with Marble Cookie
- Christmas Cranberry Apple Cobbler in the Slow Cooker (a decadent breakfast idea!)
- Creamy Cranberry Cheesecake ~ Absolutely Perfect for Thanksgiving and Christmas!
- 15+ Delicious & Impressive Christmas Bundt Cake Recipes
Robin and Ed are a DIY-loving couple with over 25 years of design and build experience. Also, Robin is a Nutritionist and former Registered Dietitian and Ed is an award-winning Business Educator. We share strategies for living a rich life on a DIY budget: creative money-savvy ideas for a stylish home, healthy meals and family fun. Our work has been published in the pages of Do It Yourself, Farmhouse Style and Better Homes & Gardens magazines.
