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No Bake Eggnog Cheesecake with Gingersnap Crust

A creamy, festive no-bake cheesecake featuring the classic flavors of eggnog and nutmeg, sitting atop a spicy, buttery gingersnap crust. Perfect for the holidays.
Print Recipe
Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Holiday
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap Crust
  • 2 cups gingersnap cookie crumbs about 30-35 cookies
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 24 oz cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 0.75 cup eggnog full fat
  • 1 tsp rum extract
  • 1 tsp ground nutmeg
  • 0.5 tsp ground cinnamon
  • 1 cup heavy whipping cream cold
Topping
  • 0.5 cup heavy whipping cream whipped
  • 1 tsp fresh nutmeg for dusting

Equipment

  • 9-inch Springform Pan
  • Electric Mixer
  • Food processor
  • Mixing bowls

Method
 

  1. Crush gingersnap cookies into fine crumbs using a food processor or rolling pin.
  2. Mix crumbs with melted butter and 2 tablespoons sugar. Press firmly into the bottom of a 9-inch springform pan. Freeze while preparing filling.
  3. In a large bowl, beat softened cream cheese and 1 cup sugar until smooth and creamy (about 3 minutes).
  4. Add eggnog, rum extract, nutmeg, and cinnamon. Mix on low speed until combined.
  5. In a separate bowl, whip 1 cup heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cheesecake mixture until no streaks remain.
  7. Pour filling over the crust and smooth the top. Refrigerate for at least 6 hours or overnight.
  8. Before serving, top with fresh whipped cream and a dusting of nutmeg.

Notes

For a firmer slice, bloom 1 packet of gelatin in 2 tbsp water and add to the filling mixture.