No Bake Eggnog Cheesecake Gingersnap (Recipe for Printing)
Enjoy a festive no bake eggnog cheesecake with a spiced gingersnap crust, featuring cream cheese, nutmeg, and cinnamon. Ideal for December and holiday celebrations. Save & click.
# What You Need:
→ Crust
01 -
12 gingersnap cookies
02 -
2 tablespoons unsalted butter, melted
→ Filling
03 -
16 ounces full-fat cream cheese, at room temperature
04 -
1 cup granulated sugar
05 -
1 tablespoon vanilla extract
06 -
1/4 teaspoon ground cinnamon
07 -
1/4 teaspoon ground nutmeg
08 -
1/2 cup eggnog
09 -
1 cup heavy whipping cream
# How to Make It:
01 -
Crush gingersnap cookies into fine crumbs using a food processor or by sealing in a bag and crushing with a rolling pin. Combine cookie crumbs with melted butter until thoroughly mixed.
02 -
Press crumb mixture evenly into the bottom of an 8-inch springform pan or pie dish to form a compact base. Refrigerate crust for at least 15 minutes to set.
03 -
In a large mixing bowl, beat cream cheese and sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed.
04 -
Add vanilla extract, cinnamon, nutmeg, and eggnog to the cream cheese mixture. Continue mixing until ingredients are fully blended and the texture is uniform.
05 -
In a separate bowl, whip the heavy whipping cream until soft peaks form. Do not overmix.
06 -
Gently fold the whipped cream into the cream cheese mixture, using a spatula, until no streaks remain.
07 -
Spoon the filling onto the prepared crust, spreading evenly with a spatula. Smooth the top for a uniform finish.
08 -
Refrigerate the assembled cheesecake for 4 to 6 hours, or until firm and set.
09 -
Carefully remove cheesecake from the pan, slice, and serve chilled.
# Extra Tips:
01 -
For best results, ensure all dairy ingredients are at room temperature before mixing for a smoother filling.