Description

This Creamy No-Bake Eggnog Cheesecake with a spiced gingersnap crust is a festive, easy-to-make dessert perfect for holiday gatherings. The rich and smooth eggnog-flavored filling blends cream cheese, eggnog, and warm spices, set atop a buttery, subtly boozy gingersnap crust. Chilling overnight allows the flavors to meld and the filling to firm up without any baking required.

Ingredients

Scale

Gingersnap Crust

2 cups finely crushed gingersnap cookies (from a standard 14-ounce / 400g box)
1/2 cup melted unsalted butter
1/4 cup non-alcoholic gin extract

Eggnog Cheesecake Filling

16 ounces full-fat cream cheese, softened to room temperature
1 cup powdered sugar (confectioners’ sugar)
1 cup non-alcoholic eggnog
1 teaspoon pure vanilla extract
1 teaspoon ground nutmeg
1 cup chilled whipped topping or heavy cream

Instructions

Prepare Your Pan: Lightly grease the bottom and sides of a 9-inch springform pan and line the bottom with a parchment paper circle to prevent sticking and ease removal.
Make the Gingersnap Crust: Crush the gingersnap cookies into fine crumbs. In a medium bowl, mix these crumbs with the melted butter and non-alcoholic gin extract until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Refrigerate for at least 30 minutes to set the crust.
Prepare the Eggnog Cheesecake Filling: Beat the softened cream cheese on medium speed until smooth. Gradually add the powdered sugar and continue beating until fully incorporated. Add the non-alcoholic eggnog, vanilla extract, and ground nutmeg, beating until the mixture is smooth and combined. Gently fold in the whipped topping or whipped heavy cream until the filling has an even texture with no streaks.
Assemble and Chill: Spoon the filling evenly over the chilled gingersnap crust. Smooth the top with an offset spatula, then loosely cover the pan with plastic wrap. Refrigerate for at least 6 to 8 hours, preferably overnight, to allow the cheesecake to set firmly.
Garnish and Serve: Remove the sides of the springform pan carefully. Dust the top with additional ground nutmeg or cinnamon. Optionally, garnish with cinnamon sticks or fresh mint leaves. Slice and serve chilled for best flavor and texture.

Notes

Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
If non-alcoholic eggnog is not available, use regular eggnog and omit or adjust the non-alcoholic gin extract accordingly.
This cheesecake requires significant chilling time—overnight chill is recommended for the best texture.
For a richer texture, use heavy cream whipped to soft peaks instead of whipped topping.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: no-bake cheesecake, eggnog cheesecake, gingersnap crust, holiday dessert, creamy cheesecake