The Ultimate No Bake Eggnog Cheesecake with Gingersnap Crust

There is something undeniably magical about the flavor of eggnog. It is the quintessential taste of the holiday season—creamy, spiced with nutmeg, and often spiked with a hint of warmth. But while sipping eggnog by the fire is a classic tradition, transforming those flavors into a decadent dessert takes the holiday spirit to an entirely new level. Enter the No Bake Eggnog Cheesecake with Gingersnap Crust.

This recipe is a savior during the busy festive months. It requires absolutely no oven time, freeing up precious kitchen real estate for your roasts and sides. It combines the velvety richness of cheesecake with the nostalgic, spicy crunch of gingersnaps, creating a dessert that is both sophisticated and comfortingly familiar. Whether you are hosting a grand Christmas dinner or looking for a special treat to bring to a potluck, this cheesecake is guaranteed to steal the show.

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Why You Will Fall in Love With This Recipe

The beauty of this dessert lies not just in its flavor, but in its texture and simplicity. Unlike baked cheesecakes, which can be finicky and prone to cracking, this no-bake version is foolproof. It sets up in the refrigerator to create a mousse-like consistency that is light yet satisfyingly rich. The tang of the cream cheese cuts through the sweetness of the eggnog, while the spices bridge the gap between the filling and the bold, peppery ginger crust.

Furthermore, this is a make-ahead dream. In fact, it tastes even better after sitting in the fridge for a day, allowing the spices to meld and the crust to soften slightly. It is the perfect stress-free finale to any holiday meal.

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Ingredients

The Gingersnap Crust

• Gingersnap Cookies (30-35 cookies) – These provide the structural base and a spicy kick that pairs perfectly with the creamy filling. You want them crushed into fine crumbs.
• Unsalted Butter (6 tablespoons) – Melted. This acts as the binder for your crust. If you use salted butter, omit the pinch of salt.
• Granulated Sugar (2 tablespoons) – Just a touch to help the crust harden slightly when chilled.
• Salt (1 pinch) – To balance the sweetness.

The Eggnog Cheesecake Filling

• Cream Cheese (24 oz / 3 blocks) – Full fat brick-style is essential here. Softened to room temperature so it beats smoothly without lumps.
• Granulated Sugar (1 cup) – Provides the necessary sweetness and structure.
• Eggnog (3/4 cup) – Use a high-quality, thick store-bought eggnog or homemade. Avoid the “light” versions as the fat content helps the cheesecake set.
• Rum Extract (1 teaspoon) – Gives that classic spiked eggnog flavor without the alcohol content affecting the setting process. You can sub with vanilla extract if preferred.
• Ground Nutmeg (1 teaspoon) – Freshly grated is best for the most potent aroma.
• Ground Cinnamon (1/2 teaspoon) – Adds warmth.
• Heavy Whipping Cream (1 cup) – This will be whipped to stiff peaks and folded in to give the cheesecake volume and lightness.
• Powdered Gelatin (1 packet / 2.5 tsp) & Water (2 tbsp) – Optional but recommended. If you want clean, sharp slices like in the photos, a little gelatin ensures stability. Without it, the cheesecake will be softer and looser.

The Topping

• Heavy Cream (1/2 cup) – Whipped with a little powdered sugar.
• Nutmeg – For dusting.

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Step-by-Step Instructions

1. Prepare the Crust

Start by placing your gingersnap cookies in a food processor. Pulse them until they are fine crumbs. If you don’t have a processor, place them in a zip-top bag and crush them with a rolling pin. In a medium bowl, combine the crumbs, melted butter, sugar, and salt. Mix until the crumbs look like wet sand. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Place the pan in the freezer to set while you make the filling.

2. Bloom the Gelatin (Optional)

If using gelatin for a firmer cheesecake: Sprinkle the gelatin powder over the cold water in a small microwave-safe bowl. Let it sit for 5 minutes to “bloom” (it will turn solid). Microwave for 10-15 seconds just until liquid. Set aside to cool slightly, but don’t let it set again.

3. Beat the Cream Cheese

In a large mixing bowl (or stand mixer fitted with the paddle attachment), beat the softened cream cheese and granulated sugar together on medium speed. You want this to be completely smooth and creamy, which usually takes about 3 minutes. Scrape down the sides of the bowl frequently to ensure no lumps remain.

4. Add Flavorings

Reduce the mixer speed to low. Slowly pour in the eggnog, rum extract, nutmeg, and cinnamon. Mix until combined. If you are using the melted gelatin, streamline it in slowly while the mixer is running on low to ensure it distributes evenly.

5. Whip the Cream

In a separate cold bowl, whip the 1 cup of heavy whipping cream until stiff peaks form. This means when you lift the beaters, the cream stands up straight without curling over.

6. Fold and Chill

Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use a gentle under-and-over motion to keep the air in the mixture—this keeps the cheesecake light. Pour the filling over your frozen crust and smooth the top with an offset spatula. Cover with plastic wrap and refrigerate for at least 6-8 hours, preferably overnight.

7. Serve

Before serving, remove the sides of the springform pan. Whip the remaining heavy cream and pipe dollops around the edge or cover the top. Dust generously with extra nutmeg.

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Tips for the Perfect No-Bake Texture

Creating a no-bake cheesecake requires attention to temperature and texture. Here are some expert tips to ensure success:

• Room Temperature Cream Cheese: This is the most critical rule. If your cream cheese is cold, it will not blend with the sugar properly, resulting in a lumpy texture. Leave it out on the counter for at least two hours before starting.
• Full Fat is Best: Do not swap for low-fat cream cheese or almond milk eggnog. The fat content is necessary for the structure of a no-bake dessert.
• Chill Time: Patience is a virtue here. While it might look set after 4 hours, cutting it too early will result in a messy slice. Overnight chilling allows the fats to solidify completely.
• Clean Slices: To get those perfect, chef-quality slices, run your knife under hot water and wipe it dry before every single cut. The heat melts through the cheese cleanly.

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Fun Facts: The History of Eggnog

Did you know that eggnog likely originated from a medieval British drink called “posset,” which was a hot, milky, ale-like drink? By the 13th century, monks were known to drink a posset with figs and eggs. As the recipe crossed the Atlantic to the American colonies, where dairy and eggs were plentiful, the drink evolved into the rich, custard-like beverage we know today. The addition of rum became popular in the US because it was far cheaper than the brandy and sherry used in England. Incorporating these historic flavors into a modern cheesecake bridges centuries of holiday tradition!

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Serving Suggestions and Variations

Variations:

• Alcohol-Infused: For an adult-only version, swap the rum extract for 2 tablespoons of dark spiced rum or bourbon in the filling.
• Graham Cracker Swap: If you aren’t a fan of ginger, a standard graham cracker or even a Biscoff cookie crust works beautifully.
• Mini Cheesecakes: You can make this recipe in a muffin tin lined with paper liners for individual servings. These set faster (about 3 hours).

Serving:

Serve this cheesecake with a hot cup of coffee or, naturally, a glass of cold eggnog. A drizzle of caramel sauce over the slice adds a lovely color contrast and an extra layer of sweetness that complements the spice.

This No Bake Eggnog Cheesecake with Gingersnap Crust is more than just a dessert; it is a slice of holiday cheer. It captures the essence of the season in every creamy, spiced bite. Happy holidays and happy no-baking!