Best No-Bake Eggnog Cheesecake (Creamy, Boozy & Easy)

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.