No Bake Eggnog Cheesecake Gingersnap

No bake eggnog cheesecake with gingersnap crust is my answer to holiday dessert dilemmas fast festive and packed with cozy spice flavors This creamy cheesecake is made with zero oven time perfect for busy gatherings or last minute cravings

I first tried making this after my oven broke at Christmas and guests still talk about it as the best cheesecake I have served

Gather Your Ingredients

• Gingersnap cookies: The tangy spicy snap forms the base and gives depth to each bite Use bakery style or thick store bought cookies for a crunchier crust
• Butter: Real butter binds the crumble and gives it that irresistible melt Better flavor comes from European style butter if you can find it
• Full fat cream cheese: Room temperature is a must for the creamiest texture Philadelphia brand gives the richest results
• Sugar: Granulated only so the batter is silky sweet
• Vanilla: Real vanilla extract brings out the eggnog notes Use pure vanilla for best flavor
• Cinnamon and nutmeg: These classic warm spices deepen the eggnog vibe Look for fresh ground nutmeg for a cozy kick
• Eggnog: Choose high quality eggnog with rich dairy and true spice the fresher the better
• Heavy whipping cream: Whip to stiff peaks for that light cloudlike finish UHT or ultra pasteurized cream can be a little harder to whip

How to Make It

Crush and Prepare the Crust:

Finely crush the gingersnap cookies in a food processor or seal in a zip top bag and smash with a rolling pin until you have damp crumbs Combine with melted butter and stir until every crumb is glossy The mix should hold together when pinched

Press and Chill:

Firmly press the cookie mixture into the bottom of your springform pan or pie dish Go up the sides about an inch for beautiful edges Use a flat bottomed glass to get even compact layers Refrigerate for at least fifteen minutes until the crust is firm

Whip up the Cream:

In a chilled bowl whip the heavy cream with a hand mixer or stand mixer until stiff peaks form The cream should hold its shape when you lift the beater but still look smooth Refrigerate until you need it

Mix the Cream Cheese Filling:

With a clean bowl and beaters blend the room temperature cream cheese until totally smooth Add sugar vanilla cinnamon and nutmeg Beat until fluffy and fully combined Scrape the sides a few times for no lumps

Add the Eggnog:

Pour the eggnog into the cream cheese mix and beat again until fully incorporated The mix should look silky and pale

Fold in the Whipped Cream:

Gently fold the whipped cream into the cream cheese base Do this in two batches and use a spatula to keep the mixture airy Stop folding as soon as you see no more streaks

Fill and Chill:

Spread the filling evenly over the cookie crust Smooth the top with a spatula for bakery style swirls Cover gently and refrigerate at least four hours preferably overnight for the most sliceable cheesecake

Slice and Serve:

When ready to serve run a thin knife around the edge of the pan Release the springform and transfer cheesecake to a plate Slice with a hot dry knife for clean edges and serve cold

Nutmeg is my standout spice I love shaving a touch over the top just before serving My grandmother always made sure our winter desserts had freshly grated nutmeg and that cozy scent brings me right back to her kitchen

Flavor Boosters

Crush cookies as evenly as possible for a sturdy crust Use full fat cream cheese for structure and smoothness Chill thoroughly for clean slices and the best flavor

Serving Suggestions

Finish with a dusting of nutmeg or cinnamon just before serving Add a dollop of whipped cream or holiday sprinkles for a festive touch I like to serve mine with black coffee or spicy chai for contrast You can align it with a brunch table or as a Christmas Eve dessert beside gingerbread cookies

Creative Twists

If you do not have gingersnap cookies try using graham crackers vanilla wafers or even chocolate cookies The flavor changes but keeps a delicious holiday feeling For the eggnog you can use dairy free versions or even a custard drink if needed Add a splash more cinnamon or clove for extra festive flavor

This cheesecake has become a favorite at our holiday gatherings and brings back wonderful memories each year Every bite is the taste of winter celebrations and family togetherness

Common Questions About This Recipe

→ How do I ensure my cheesecake sets firmly?

Chill the cheesecake for at least 4-6 hours, preferably overnight, so the filling has time to set fully before serving.

→ Can I make this ahead of time?

Yes, prepare the cheesecake a day in advance and refrigerate until ready to serve for best texture and flavor.

→ What can I use instead of gingersnap cookies?

Substitute graham crackers or speculoos cookies to create a different but equally delicious crust.

→ Is store-bought or homemade eggnog better?

Both work well; however, homemade eggnog allows you to adjust sweetness and spice to personal taste.

→ Can I freeze no bake eggnog cheesecake?

Yes, wrap portions tightly and freeze for up to one month. Thaw in the refrigerator before serving.