Zero oven, maximum holiday cheer. This no-bake eggnog cheesecake is silky, lightly spiced, and tastes exactly like your favorite Christmas drink turned into dessert. Make it up to 3 days ahead — it only gets better.
Prep: 20 min | Chill: 6 hrs or overnight | Serves: 10–12
Ingredients
Crust
1. 2½ cups (250g) graham cracker crumbs
2. ½ cup (113g) unsalted butter, melted
3. 2 tbsp brown sugar
4. Pinch salt
Filling
1. 24 oz (three 8-oz blocks) cream cheese, softened
2. 1 cup powdered sugar
3. 1½ cups cold eggnog (store-bought or homemade)
4. 1 tsp vanilla extract
5. ¾ tsp ground nutmeg (freshly grated = best)
6. ½ tsp cinnamon
7. 2–3 tbsp dark rum or bourbon (optional but SO good)
8. 1¼ cups heavy whipping cream, cold (or 8 oz Cool Whip)
Topping (optional)
Whipped cream + dusting of nutmeg + cinnamon sticks
Instructions
1. Mix crust ingredients → press firmly into 9-inch springform pan (bottom + 1 inch up sides). Freeze while making filling.
2 Beat cream cheese + powdered sugar until fluffy (2–3 min).
3 Add eggnog, vanilla, nutmeg, cinnamon, rum → beat until smooth.
4 In separate bowl, whip heavy cream to stiff peaks → gently fold into eggnog mixture in 3 additions.
5 Pour filling into frozen crust → smooth top. Cover & refrigerate 6+ hrs (overnight is perfect).
6 Run knife around edge → remove springform ring. Top with whipped cream rosettes + nutmeg.
Pro Tips
1. Use full-fat everything → light versions can separate
2. Chill bowl + beaters before whipping cream → faster peaks
3. Make 1–3 days ahead → flavor gets even better
4. Freeze whole cheesecake up to 1 month → thaw overnight in fridge
5. For bars: use 9×13 pan → cut into squares → portable holiday perfection
Conclusion
This is the Christmas dessert people will talk about all year. You’re welcome.
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