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.

Easy No Bake Eggnog Cheesecake with Gingersnap Crust

Description

Love eggnog? This chilled cheesecake puts that cozy, spiced flavor front-and-center without firing up the oven. It’s creamy, lightly spiced, and sits on a crunchy gingersnap foundation — perfect for holiday dessert duty.

Ingredients

Scale

Crust

12 gingersnap cookies
2 tbsp melted butter

Filling

16 oz full-fat cream cheese, softened to room temperature
1 cup granulated sugar
1 tbsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup eggnog
1 cup heavy whipping cream

Instructions

Make the crust. Crush the gingersnaps into fine crumbs (food processor or zip-top bag + rolling pin both work). Stir in the melted butter until the crumbs hold together when pressed. Press the mixture firmly into the bottom of a greased 7-inch springform pan, packing it evenly. Pop the pan into the freezer while you prepare the filling.
Prepare the cream cheese base. Beat the room-temperature cream cheese until smooth and fluffy. Add the sugar, vanilla, cinnamon, nutmeg, and half of the eggnog. Beat again until everything is fully incorporated and silky.
Whip the cream. In a separate bowl, combine the heavy cream with the remaining eggnog. Whip until the cream reaches stiff peaks — you want it sturdy enough to hold some shape.
Combine gently. Fold the cream cheese mixture into the whipped cream using broad, gentle strokes. Work quickly but carefully so you keep the airiness. Stop when the mixture looks uniform.
Assemble and chill. Spoon the filling over the chilled gingersnap base and smooth the top. Refrigerate for 1–2 hours until the cheesecake firms up. For firmer slices, chill longer or place briefly in the freezer.
Finish and serve. Release the springform, slice with a hot, wiped knife for clean edges, and garnish with a dollop of whipped topping and a light sprinkle of nutmeg.

Notes

Storage
- Keep the cheesecake covered in the fridge for up to 3 days. To freeze, wrap slices tightly in plastic and foil; store for up to a month. Thaw in the refrigerator before serving.
Quick tips
- Use full-fat cream cheese and make sure it’s soft — no lumps.
- Press the crust firmly so it doesn’t crumble when you slice.
- If you prefer a milder base, swap gingersnaps for graham crackers.