No-Bake Eggnog Cheesecake with Gingersnap Crust
A luscious no-bake cheesecake that combines creamy eggnog flavors with a crunchy gingersnap crust, perfect for the holiday season.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 270 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups gingersnap cookie crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- Whipped cream (for serving)
- Gingersnap cookie crumbles (for garnish)
Instructions
- In a medium bowl, combine the gingersnap cookie crumbs and melted butter.
- Press this mixture evenly into the bottom of a 9-inch springform pan and chill in the refrigerator for 10-15 minutes.
- In a large mixing bowl, beat the softened cream cheese until creamy and smooth, about 2-3 minutes.
- Add powdered sugar and mix well, then pour in the eggnog. Blend until well combined.
- Add vanilla extract and ground nutmeg, blending again until incorporated.
- Pour the cheesecake filling over the gingersnap crust and spread evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Once set, run a knife around the edge of the cheesecake to loosen it from the pan. Remove the outer ring and garnish with whipped cream and gingersnap crumbles before serving.
Notes
Ensure your cream cheese and eggnog are at room temperature for easy mixing. This cheesecake can be stored in the refrigerator for up to five days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 29g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
