No Bake Eggnog Cheesecake
No Bake Eggnog Cheesecake is rich, decadent, and creamy. A simple eggnog cheesecake made with a graham cracker crust plus a few other ingredients. It's sure to be your new favorite holiday dessert.
Servings: 8
Calories: 294kcal
Equipment
- 1 stand mixer or hand mixer
- 1 large mixing bowl
- 1 rubber spatula
Ingredients
- 6 ounce ready crust graham cracker pie crust
- ½ cup heavy whipping cream
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- ¼ cup eggnog
- ½ teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
Instructions
- This cheesecake recipe begins by preparing a 6 ounce ready-crust graham cracker pie crust. Brush the unbaked crust all over with a beaten egg and bake it according to the package instructions for about 4 to 5 minutes. Allow it to fully cool before filling with the cheesecake mixture.
- Use a stand mixer with a whisk attachment or paddle attachment or a large mixing bowl with an electric hand mixer on medium-high speed.
- Add the ½ cup heavy cream and mix it until stiff peaks form. Stop, turn the mixer off, and remove the whipped cream from the mixing bowl into a separate large bowl. Set it aside.
- To the mixer bowl, add the 8 ounces cream cheese and mix on medium speed until it is soft, creamy, and smooth. Add the ½ cup powdered sugar, ¼ cup eggnog, ½ teaspoon vanilla extract, ½ teaspoon ground nutmeg, and ½ teaspoon ground cinnamon. Mix until combined.
- Add the whipped cream back to the electric mixer bowl with the other ingredients and continue mixing until fully combined, creamy, and smooth.
- Pour the filling into the prepared graham cracker pie crust, cover, and place it into the refrigerator.
- Allow the eggnog cheesecake time to set in the refrigerator for at least 3 hours and up to overnight. Remove the creamy cheesecake from the refrigerator and use a sharp knife to slice it to serve. Enjoy!
Notes
- Allow the cream cheese to come to room temperature before adding it to the mixer. It will be easier to work with and prevent lumps to give you a smooth cheesecake filling. Just take it out of the refrigerator 5 to 10 minutes before beginning to make the eggnog dessert.
- If using the ready crust graham crust, you will have to bake it for 4 to 5 minutes and allow it to cool before filling. You may also find a graham cracker crust that's ready to go and requires no baking, check the bakery section at your grocery store.
- Mix the heavy whipping cream separately until it forms stiff peaks before combining it with the other ingredients. Skipping this step will result in your cheesecake not setting properly.
- Use full fat cream cheese. The one that comes in the rectangle block will work the best because it allows the cheesecake filling to set and thicken.
Nutrition
Calories: 294kcal | Carbohydrates: 24g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 198mg | Potassium: 90mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 616IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 1mg