Easy No Bake Eggnog Cheesecake Recipe (2024)

If you’re looking for the best holiday dessert, this no bake eggnog cheesecake is it! A delicious way to get into the holiday spirit. Easy to make, no need to bake, make-ahead, and packed with all the wonderful, warm flavors of the season.

(Looking for more holiday desserts? It doesn’t get more festive than crema de fruta! This cranberry cheesecake is perfect for the holidays too.)

What is it about eggnog and the holidays?

I think even if I manage to find eggnog in the middle of summer, I won’t be inclined to drink it. But give me a mug of eggnog every day leading up to Christmas and I’m a happy camper.

I love eggnog desserts too. People always get so excited to see them on the holiday table.

First up is this easy eggnog no bake cheesecake. The recipe has all the good stuff in it like nutmeg, cinnamon and even rum, if you’re feeling extra celebratory.

Let’s get to it.

Why this cheesecake is perfect for the holidays

This cheesecake tastes delicious all year but it’s especially fantastic during the holidays.

• Warm holiday flavors. It’s made with everyone’s favorite holiday beverage plus toasty nutmeg and cinnamon. Shake things up and add rum if you’re planning to serve this after the kids have gone to bed.

• Easy no-bake recipe. This is probably the easiest dish you’ll make this season. No baking required so it’s not going to compete for space or time in the oven. And even though it’s a simple recipe, you can easily dress it up to be the star of the show.

• Make ahead dessert. You can also make it ahead. So you’ll get to spend more time celebrating than prepping in the kitchen.

How to make

One of the things I love about making no bake cheesecakes — in addition to it being so easy — is you don’t have to worry about the top cracking or water baths or any of the other special steps you need to take for baked cheesecakes.

What you’ll need

As far as ingredients go, you’ll need the usual cheesecake ingredients. Some key things to remember:

• Graham cracker crumbs — I use pre-crushed graham cracker crumbs so they’re very fine. You can also buy the crackers and crush them yourself by pulsing in the food processor. If you can’t find graham crackers, you can substitute with vanilla wafers or digestive biscuits. A gingersnap crust will be delicious too, or go with Speculoos or Biscoff cookies to really mix things up.

• Eggnog — you can use homemade or store-bought eggnog. What’s important is it’s eggnog that you enjoy drinking on its own.

• Instant vanilla pudding mix — this might be called something different in other countries so for reference, see the photo above. Here in Canada, Jell-o Vanilla Instant Pudding Mix is available n 102-g boxes, which is roughly 3.6-oz, though I think in the United States they’re sold in 3.4-oz packets. You can use either.

• Rum — rum is an optional ingredient but if you’re only serving to adults, highly recommended.

• Cream cheese — you’ll need cream cheese available in blocks and not in tubs. And for best results, use full-fat. I’m partial to Philadelphia.

• Heavy cream — again, this is one of those ingredients that are called different names in different countries. To be sure you’re buying the correct kind of cream, make sure that the milk fat content is at least 36 percent. It whips better and results to a firmer cheesecake.

You’ll also need a 10-inch springform pan and an electric mixer (stand mixer of handheld electric mixer).

Step-by-step photos

Start by lining the bottom of a 10-inch springform pan with parchment paper.

To make the crust, combine graham cracker crumbs, brown sugar, salt and melted butter until evenly moist.

Transfer to prepared pan and press firmly and evenly to the bottom using the back of a spoon or measuring cup. Chill in the fridge while you work on your eggnog filling.

In a large bowl, whisk eggnog, vanilla pudding mix, rum (if using), nutmeg, cinnamon and salt until thick and evenly blended (2-3 minutes).

In another large bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat cream cheese and sugar on medium-high speed until smooth and creamy (2-3 minutes).

Add your eggnog mixture to your cream cheese mixture and beat until well incorporated. Remember to scrape the bottom and sides of your bowl to get to every inch of batter.

Lower the speed and add heavy cream that’s been whipped to stiff peaks. Add in three parts and stir until each addition is combined.

Transfer eggnog cheesecake filling to pan and smoothen the top. Gently tap on your counter to help the batter settle.

Refrigerate at least 4 hours, preferably overnight, until set.

Expert tips

Easy, right? Here are more tips that’ll help you make perfect no-bake eggnog cheesecakes every time.

• Always use room temperature cream cheese. When making cheesecake (baked or no-bake), using room temperature cream cheese is a must. It makes it easier for you to beat the mixture, prevents you from over-mixing the batter, and results in a smoother filling.

• Use full-fat cream. I always use heavy cream when making no bake cheesecakes. It contains 36-40% milk fat content which helps it achieve those nice, stable stiff peaks you need for the dessert to set properly. If you use something else (whipping cream, for example), your cheesecake won’t set as firmly, if at all. Using full-fat cream cheese would be best too.

• Make sure cream and bowls are chilled. Also make sure you work with cold cream and that you chill the bowl and whisk before using them. It helps you achieve that nice volume and cuts whipping time significantly.

• Add gently. And when adding your whipped cream into your cheesecake batter, do so gently. You don’t want to deflate it.

• Use a springform pan. Springform pans are great for making cheesecakes. It helps release the cake effortlessly. If you don’t have one, no problem. See FAQs below for options.

• Allow time to set. For no-bake cheesecakes, you’ll need to give it time to firm up and set. They’re usually good to go after about 6 hours in the fridge. Because this eggnog cheesecake recipe contains vanilla pudding, it’s usually good to go in about 4 hours. For good measure though, I always chill all my no-bake cheesecakes overnight. In a hurry? Make them in jars! See FAQs for more details.

Recipe FAQs

Other easy delicious no-bake desserts

If you’re looking for more easy no-bake recipes to make this holiday season, check these out:

Happy holidays!

Did you make eggnog no bake cheesecake? I’d love to hear all about it!Leave a comment or a star rating below.You can also tag me on Instagram orFacebook. I’d love to see your creations!

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