No Bake Eggnog Cheesecake
No Bake Eggnog Cheesecake is the ultimate eggnog dessert, made with cream cheese, eggnog, and Cool Whip! This eggnog dessert is perfect for the holiday season.
It would be really hard for me to have to choose my favorite holiday flavor (thank goodness I don't actually have to!) but I think it would be eggnog. Or maybe peppermint. No wait, eggnog. GAH! Regardless, when this time of the year rolls around, I buy a few cartons of the 'nog and dream up all of the ways I can use it aside from chugging it.
This No Bake Eggnog Cheesecake is one that I make every single year because holy moly it's freaking delicious. It is truly the perfect holiday dessert and I love having it on our dessert table at Christmas!
Looking for more holiday treats? Check out my Peppermint Christmas Chex Mix, Christmas Sugar Cookie Bars, and Christmas Prosecco Cocktail!
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Why You'll Love This Recipe
- Easy - this recipe takes about 20 minutes to whip up - super quick and easy!
- Crowd Favorite - this creamy eggnog cheesecake will be a huge hit with eggnog lovers.
- Perfect to Make Ahead - this cheesecake needs at least 4 hours, ideally overnight to set up, so it's perfect to make ahead of a big dinner, holiday, or gathering.
Ingredients
Eggnog - I always go full-fat, especially when making this no bake cheesecake!
Cream Cheese - of course cheesecake needs cream cheese. Again, go full-fat.
Sugar - some granulated sugar for sweetening the cheesecake.
Nutmeg and Cinnamon - classic eggnog spices.
Cool Whip - I love using Cool Whip in my no bake cheesecakes as it helps give it that light and fluffy texture while keeping its shape.
Vanilla - adds a sweet vanilla flavor to the cheesecake.
Graham Cracker Crumbs - this is the base of the cheesecake crust.
Butter - melted and combined with the graham cracker crumbs for the crust.
Variations
Rum Extract - instead of vanilla, you can add rum extract to give it even more eggnog flavor.
Different Crust - instead of graham crackers, you can use gingersnap cookies for a gingersnap crust or golden Oreos.
Step by Step Instructions
Photo 1. Add graham crackers to a large food processor. Pulse until the crackers are fine crumbs. Add the melted butter and pulse until well combined.
Photo 2. Press into a greased 9-inch springform pan. Place in the refrigerator until ready to use.
Photo 3. Add the room temperature cream cheese to a large bowl and beat with a stand mixer or a hand mixer until creamy, about 1 minute.
Photo 4. Add the sugar, eggnog, vanilla, cinnamon, and nutmeg.
Photo 5. Beat until well combined.
Photo 6. Add the Cool Whip and fold in with a spatula.
Photo 7. Transfer the cheesecake filling to the springform pan. The eggnog cheesecake needs a couple of hours, ideally overnight, to chill and set up.
Photo 8. After chilling, cut into slices and enjoy!
Expert Tips
Room Temperature Ingredients - you should definitely use room temperature cream cheese, and ideally use room temperature eggnog, too. In addition, set out your Cool Whip 1 hour ahead of time if it is in the freezer.
Full Fat Cream Cheese and Eggnog - I always use full fat eggnog and cream cheese to ensure this cheesecake is super creamy.
Fold Cool Whip Gently - you don't want to over whip the Cool Whip into the cheesecake filling, so be careful and gentle when folding it in.
Recipe FAQs
You can. Just whip 2 cups of heavy cream with 1 cup of powdered sugar and beat until stiff peaks form.
Springform pans are ideal for making cheesecakes because you can remove the side and easily cut it. If you don't, a deep pie dish can be used, you just might not get as clean of a cut for the slices.
You can! We often freeze leftovers of this eggnog cheesecake. It is delicious frozen, or also thaws well. Just cut a slice off the frozen cheesecake and let it sit at room temperature for 15-30 minutes.
Other Eggnog Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate
No Bake Eggnog Cheesecake
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup butter melted
For the Cheesecake:
- 16 ounces cream cheese at room temperature
- 1 cup granulated sugar
- ½ cup eggnog
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 8 ounces Cool Whip
Instructions
- In a bowl, combine the graham cracker crumbs, sugar, and butter, and mix well to combine.
- Press the crumb mixture into a 9" springform pan evenly across the bottom and up the sides.
- In a large bowl, beat the cream cheese until creamy, about 2 minutes.
- Add the sugar and eggnog, vanilla, nutmeg, and cinnamon, beating well until combined.
- Fold in the Cool Whip until combined.
- Spread the mixture evenly on top of crust.
- Refrigerate at least 2 hours prior to serving.
- Cut, serve, and enjoy!
