Delish Eggnog No Bake Cheesecake

Alright, so this Delish Eggnog No Bake Cheesecake is basically the easiest way to look like you slayed dessert duty without breaking a sweat or heating up your entire kitchen. It’s creamy, punchy with that eggnog spice vibe, and perfect for anyone who loves cheesecake but hates baking or waiting all day for their masterpiece to come together. Plus, no crust-fuss here, which is a win in my book.

My husband freakin’ adores this one. Every year, when the holiday craziness hits, this cheesecake pops up at our table, and honestly, it’s the highlight. Once, I forgot to chill it long enough (oops), and he still ate it with a grin like it was some fancy dinner party treat. Kids love it too—they always ask for seconds, which is honestly the best compliment. It’s kind of become our go-to festive dessert, mixing that cozy Christmas vibe with zero stress.

How to Make It

Okay, grab your mixing bowl—or hey, do this right in the stand mixer if you’re fancy. Start by whipping together cream cheese and sugar until it’s smooth as butter. The sugar’s gotta dissolve well because no one wants crunchy cheesecake surprises. Then fold in that booze-free eggnog (don’t worry, it still tastes boozy-ish). After you dump in vanilla extract and a pinch of cinnamon and nutmeg—because what’s eggnog without those?—gently fold in some whipped cream or cool whip to give it that airy feel. Pour that lusciousness straight into your pan and shove it in the fridge for at least 4 hours—or just overnight if you’ve got the patience of a saint. When ready, slice it up and try not to eat it all in one sitting.

✔Ingredient Notes

– Cream Cheese: Make sure it’s softened to room temp; otherwise, you’ll have lumps like a bad hair day. Trust me, I’ve been there.
– Eggnog: The star of the show—go for the kind you actually like drinking. Homemade, store-bought, with or without booze… just tastes like winter magic.
– Whipped Cream: Adds fluff and cuts through the richness. If you’re lazy, cool whip works just fine. Nobody’s judging.
– Sugar: Plain white works here. I once tried brown sugar, and it made it weirdly gritty—skip it.
– Spices (Nutmeg & Cinnamon): Freshly grated if you can. The jar stuff still does the job, but fresh is like a party in your mouth.
– Vanilla Extract: Don’t skip it. It’s the secret sauce that glues all the flavors together. I learned that the hard way.

✔Recipe Steps

1. Soften cream cheese until spreadable.
2. Beat cream cheese and sugar together until fully smooth.
3. Mix in eggnog, vanilla extract, nutmeg, and cinnamon until just combined.
4. Gently fold whipped cream or cool whip into the mixture, keeping it light and airy.
5. Pour the filling into your pan and smooth the top.
6. Chill in the fridge for at least 4 hours or overnight before serving.

What to Serve It With

Honestly, this cheesecake shines on its own, but if you’re feeling fancy, a handful of toasted pecans or some caramel drizzle on top amps it up. Coffee or hot cocoa on the side? Yes please. It’s also insanely good with a little dusting of extra nutmeg or some crushed ginger snaps if you’re into crunch.

✔Tips & Mistakes

If you rush the chilling, you’ll end up with a sad, runny disaster. It really needs time to get firm and slice-able. Also, don’t overmix once you add the whipped cream, or you’ll lose that dreamy fluffy texture and get a dense mess. Keep an eye on your cream cheese softness—it’s the difference between silky and chunk city.

✔Storage Tips

Store leftovers covered tightly in the fridge. It holds up beautifully for 3-4 days, and honestly, I’m down with cheesecake for breakfast. Sometimes cold cheesecake straight from the fridge is like dessert for your soul before noon. No shame in that.

✔Variations and Substitutions

Tried swapping the eggnog with vanilla almond milk once—major fail, lost that seasonal vibe completely. But you can tweak the sugar (less or swap to honey) if you’re watching sweetness. Cool whip is the lazy girl substitute for homemade whipped cream, and honestly, no one can tell the difference. I’d skip any crazy nut swaps unless you’re sure they’re mild because this cheesecake’s star is the eggnog flavor, and too many extras muddy that perfect flavor.

Frequently Asked Questions

Delish Eggnog No Bake Cheesecake

This creamy no bake cheesecake blends rich cream cheese with festive eggnog and warm spices, making it a perfect holiday dessert.

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Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups graham cracker crumbs
• ▢ 0.5 cup unsalted butter, melted
• ▢ 16 oz cream cheese, softened
• ▢ 1 cup egg nog preferably chilled
• ▢ 1 cup powdered sugar
• ▢ 1.5 tsp vanilla extract
• ▢ 0.5 tsp ground nutmeg
• ▢ 1 cup heavy cream whipped

Instructions

Preparation Steps

• In a medium bowl, combine graham cracker crumbs and melted butter until mixture resembles wet sand. Press evenly into the bottom of a 9-inch springform pan to form the crust.
• In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and continue beating until creamy.
• Blend in the egg nog, vanilla extract, and ground nutmeg. Mix until fully incorporated and smooth.
• Gently fold the whipped heavy cream into the cream cheese mixture until light and fluffy.
• Pour the cheesecake filling over the crust, smoothing the top with a spatula.
• Refrigerate the cheesecake for at least 4 hours or overnight to set before serving.

Notes

For a richer flavor, garnish with toasted nutmeg or cinnamon before serving.