Easy No Bake Eggnog Cheesecake with Gingersnap Crust — Festive & Creamy

Posted on January 1, 2026

Slice of No Bake Eggnog Cheesecake with gingersnap crust, whipped cream, and a dusting of nutmeg.

If you love eggnog, this No Bake Eggnog Cheesecake might just become your new holiday mic-drop dessert — creamy, spiced, and stupidly easy to pull together.

Brief introduction to the recipe: meet the easy holiday showstopper

This No Bake Eggnog Cheesecake blends the boozy, nostalgic flavor of eggnog with a crunchy gingersnap crust for contrast. It sets in the fridge (no oven tantrums required) and delivers big holiday vibes with minimal fuss. Want something that reads like a classic but behaves like a cheat code? This is it.

Why you’ll love this recipe

Why will you love it? Because it treats you. The texture hits that silky-smooth cheesecake spot without the whole water bath drama. The gingersnap crust adds a warm, slightly spicy snap that plays perfectly off the sweet eggnog filling. Plus, it’s a top pick for White Christmas Food Ideas and a standout on any holiday dessert table.

Quick promise: you’ll spend less time fiddling in the kitchen and more time eating. Win-win.

The story behind the recipe

I started riffing on this during a chilly December when my pantry had more spices than ambition. I wanted something that screamed holiday without taxing my will to live (and my oven). The gingersnap crust came from a pantry rescue mission — leftover cookies begging for purpose. One bite later and I knew I hit something special.

This dessert sits squarely in the best of both worlds: classic flavor (hello, eggnog!) with modern convenience (yep, no baking). It’s the kind of recipe you tell your friends about at the party, slightly smug, while passing them a fork.

Ingredients breakdown — small list, big flavor

Each ingredient plays a clear role. Here’s the quick lowdown:

Gingersnap Cookies (12) — Make them the base. They bring warmth, texture, and punch. Swap in graham crackers if you must, but don’t say I didn’t warn you.
Butter (2 Tbsp, melted) — Binds the crust and helps it set firm enough to hold the filling.
Cream Cheese (16 oz, full fat, room temp) — The heart of the cheesecake. Use full-fat for proper richness.
Sugar (1 cup) — Sweetness; balances the spices.
Vanilla (1 Tbsp) — Flavor amplifier.
Cinnamon & Nutmeg (1/4 tsp each) — Subtle spice notes that echo eggnog.
Eggnog (1/2 cup + extra when whipping cream) — The star. Use good-quality eggnog (homemade or store-bought). This is where the theme — and the nostalgia — lives.
Heavy Whipping Cream (1 cup) — Whips into stiff peaks and creates that airy, mousse-like texture.

Pro tip: bring the cream cheese to room temp — it whips smoother and you avoid lumps. Seriously, don’t skip this.

Ingredients with short blurbs

Gingersnap crust: spicy, crunchy foundation. If you hate ginger (are you okay?), use graham.
Cream cheese filling: tang + richness = cheesecake joy.
Eggnog: adds holiday warmth and that unmistakable eggnog vibe.
Whipped cream: lightens the whole thing into something dreamy.

Step-by-step: How to make it (simple and exact)

Follow these short, punchy steps and you’ll have a fridge-chilled masterpiece.

Make the crust. Put 12 gingersnap cookies in a food processor and blitz until fine crumbs form. Add 2 Tbsp melted butter and pulse until everything holds together like damp sand.
Tip: If you don’t have a food processor, pop cookies in a zip-top bag and crush them with a rolling pin.
Press into pan. Grease a 7-inch springform pan. Pack the crumb mix firmly into the bottom and slightly up the sides. Press hard — you want a compact crust. Freeze while you whip the filling.
Beat the cream cheese. In a food processor or with a hand mixer, beat 16 oz room-temp full-fat cream cheese until soft and airy. Add 1 cup sugar, 1 Tbsp vanilla, 1/4 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 cup eggnog. Mix until smooth and fully blended.
Whip the cream. In a separate bowl, combine 1 cup heavy whipping cream with the rest of the eggnog you set aside (if you used all earlier, add a splash more — you want the cream to whip properly). Beat until stiff peaks form. Important: don’t under-whip; under-whipped cream will deflate your filling.
Fold gently. Carefully fold the cream cheese mixture into the whipped cream. Use broad, gentle strokes. You want it even, but still airy.
Assemble. Pour the filling over the chilled gingersnap crust and smooth the top.
Chill. Refrigerate for 1–2 hours until set. For a firmer slice, chill longer or briefly freeze.
Serve. Remove the springform ring, slice with a sharp knife (dipped in hot water for cleaner cuts), and dollop with whipped cream or sprinkle with nutmeg.

Bold tip: chill long enough — the dessert firms up in the fridge; patience pays off.

Pro tips for perfect results

Use full-fat cream cheese. No substitutions — it makes the texture and flavor.
Room temperature matters. Let the cream cheese sit until soft; it blends smoother.
Press the crust tight. If you skip this, the base will crumble when you slice. Press like you mean it.
Beat cream to stiff peaks. Soft peaks = sad, runny filling. Stiff peaks = proud, sliceable cheesecake.
If your eggnog contains alcohol, remember it can slightly soften the set. If you want zero alcohol, use non-alcoholic eggnog or homemade. FYI: a splash of rum is delicious, IMO.

Variations to try (playful and bold)

Graham cracker crust: For milder flavor swap gingersnaps for graham crackers. Still good, but milder.
Boozy boost: Add 1–2 Tbsp of rum or bourbon to the filling for adult-only parties.
Vegan-ish: Use vegan cream cheese and a plant-based whipping cream; use dairy-free eggnog. Texture will vary.
Spice it up: Add a pinch of ground cloves or allspice for a richer spice profile.
Mini versions: Make in a muffin tin for party bites — just reduce chilling time.

Best ways to serve

Top slices with a dusting of nutmeg, a dollop of whipped cream, and a few crushed gingersnaps for crunch.
Serve with a warm cup of coffee or a boozy holiday cocktail. Because balance, right?
Present it on a festive platter for White Christmas Food Ideas — it looks as luxe as it tastes.

Quick tips for storage and leftovers

Store the cheesecake in the fridge for up to 3 days covered tightly. Want a longer shelf life? Freeze it: wrap slices in plastic and foil, then stash in the freezer for up to 1 month. Thaw in the fridge overnight before serving.

Storage hack: Slice ahead and freeze individual portions for effortless party hosting later. Boom.

How this fits into holiday baking: Eggnog Baked Goods & pies

This recipe joins other Eggnog Baked Goods as a must-have. Think of it as the chilled cousin to eggnog pie — same season, different mood. If you adore eggnog in all forms, this recipe sits snugly next to an Eggnog Pie Recipe or other festive treats on your dessert table.

Want a pie version? Swap the springform for a pie dish and use a slightly firmer filling ratio (less whipped cream) for a more pie-like set. That turns this into a No Bake Eggnog Pie in spirit.

Frequently Asked Questions (FAQs)

Is this an actual cheesecake or more like mousse?

It lands in between. The heavy cream gives it a mousse-like lightness, but the cream cheese keeps it rich and cheesecake-y. If you want denser slices, chill longer or reduce whipped cream slightly.

Can I use low-fat cream cheese?

You can, but you’ll lose richness and might end up with a softer texture. Full-fat delivers the best result.

Is there raw egg in this?

No — this is a no-bake recipe and uses store-bought eggnog (or homemade cooked eggnog), so you don’t add raw eggs.

How do I get clean slices?

Run your knife under hot water, dry it, then slice. Repeat between cuts for polished edges.

Can I make this ahead?

Yes. Make it a day ahead and chill. You’ll thank me.

How does this compare to other eggnog desserts?

It’s lighter than traditional baked cheesecakes but richer than a plain eggnog custard. It hits the sweet spot for holiday gatherings — indulgent without being too heavy.

This recipe sits nicely under several searches: No Bake Egg Nog Cheesecake, Egg Nog Cheesecake Recipe No Bake, and even searches for Eggnog Cheesecake No Bake or Eggnog Pie Recipe. If you pin or post this, use those phrases in titles and descriptions to attract holiday bakers and last-minute hosts.

Final thoughts — wrap-up and serving swagger

Let’s be honest: holiday baking can get dramatic. This No Bake Eggnog Cheesecake gives you big flavor with small effort. The gingersnap crust brings that spicy kick that makes every bite interesting. Whether you serve it at a white-themed holiday brunch or to impress your in-laws, this dish reads festive and tastes like a cozy sweater for your mouth.

So — will you try it this season? If you want my no-fail move: make a test version the week before your holiday party. Freeze a slice and thaw; if it survives, you’ve got a winner. If not, tweak the chill time and sugar, then repeat until you sing its praises.

One last bold tip: if you crave stronger eggnog flavor, increase the eggnog by a few tablespoons and reduce the heavy cream slightly — but don’t go overboard or the filling might not set as neatly.

Alright, go make this. Slice it, photograph it (obvs), and tell me how it turned out — and whether you stuck to gingersnaps or betrayed them for graham crackers. Either way, congratulations: you have dessert dominance this holiday season.

Follow me on Pinterest for daily new recipes.