This creamy no-bake eggnog cheesecake features a buttery graham cracker crust, a smooth eggnog filling, and homemade whipped cream folded right in for ultimate richness and a festive holiday touch.
Did You Know?
Eggnog cheesecake is a delightful blend of creamy textures and warm spices, made even more luscious with the addition of freshly whipped cream. The whipped cream adds lightness while enhancing the festive flavors.
Yield
8 servings
Ingredients
Crust
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
Whipped Cream (to be folded into filling)
1 1/2 cups heavy whipping cream (chilled)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Cheesecake Filling
16 ounces cream cheese (softened)
3/4 cup eggnog (chilled)
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Topping
Additional whipped cream (use the same whipped cream recipe above for extra garnish)
Ground nutmeg or cinnamon
Cinnamon sticks (optional, for garnish)
Instructions
Step 1: Make the Crust
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to pack it tightly.
- Chill the crust in the refrigerator for at least 30 minutes to set.
Step 2: Make the Whipped Cream
- In a large chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
- Set aside 1/2 cup of whipped cream for garnishing and use the rest for the cheesecake filling.
Step 3: Prepare the Cheesecake Filling
- In another bowl, beat the cream cheese until smooth and creamy. Add the eggnog, powdered sugar, vanilla extract, nutmeg, and cinnamon. Beat until fully combined and smooth.
- Gently fold the prepared whipped cream (except for the reserved 1/2 cup) into the cream cheese mixture until no streaks remain. Be careful not to overmix to maintain the light texture.
Step 4: Assemble the Cheesecake
- Pour the filling onto the prepared crust and smooth the top with a spatula.
- Cover the pan with plastic wrap and refrigerate for at least 6 hours, or overnight for best results.
Step 5: Add Garnishes
- Remove the cheesecake from the pan and transfer it to a serving plate.
- Use the reserved whipped cream to pipe or dollop on top of the cheesecake. Dust with ground nutmeg or cinnamon and garnish with a cinnamon stick for a festive touch.
Nutritional Information (Per Slice)
Calories: 380, Protein: 5g, Carbohydrates: 26g, Fiber: 0g, Net Carbohydrates: 26g, Fat: 29g, Saturated Fat: 17g, Cholesterol: 110mg, Sodium: 210mg, Sugars: 18g, Glycemic Index: Medium
How This Cheesecake Will Look and Taste
This cheesecake boasts a creamy, smooth filling with hints of eggnog, nutmeg, and cinnamon. The graham cracker crust provides a buttery crunch, while the homemade whipped cream adds a light, airy finish that complements the rich filling beautifully.
Kitchen Tips, Great Ideas, How to Save Money
- Use a store-brand graham crackers for an economical crust option.
- Chill the mixing bowl and beaters before whipping the cream for best results.
- Incorporate ginger snap cookies in place of graham crackers for a spiced crust variation.
- Double the whipped cream recipe if you prefer extra for serving alongside each slice.
- For a boozy twist, add 1 tablespoon of rum or bourbon to the filling.
- Make mini cheesecakes by pressing the crust and filling into small jars or ramekins.
- Store leftovers in the fridge for up to 4 days in an airtight container.
- Garnish with sugared cranberries for a festive pop of color.
- To ensure stability, whip the cream just until stiff peaks form—avoid overwhipping.
- Swap powdered sugar for maple syrup in the whipped cream for a subtle caramel flavor.
Let’s Learn About Whipped Cream in Cheesecakes
Whipped cream not only lightens the texture of no-bake cheesecakes but also stabilizes the filling when folded into the cream cheese mixture. Be sure to whip the cream just right—stiff peaks will create a firm yet fluffy consistency, making your cheesecake a true showstopper!