If you’re looking for the best holiday dessert, this no bake eggnog cheesecake is it! A delicious way to get into the holiday spirit. Easy to make, no need to bake, make-ahead, and packed with all the wonderful, warm flavors of the season.
(Looking for more holiday desserts? It doesn’t get more festive than crema de fruta! This cranberry cheesecake is perfect for the holidays too.)
What is it about eggnog and the holidays?
I think even if I manage to find eggnog in the middle of summer, I won’t be inclined to drink it. But give me a mug of eggnog every day leading up to Christmas and I’m a happy camper.
I love eggnog desserts too. People always get so excited to see them on the holiday table.
First up is this easy eggnog no bake cheesecake. The recipe has all the good stuff in it like nutmeg, cinnamon and even rum, if you’re feeling extra celebratory.
Let’s get to it.
Why this cheesecake is perfect for the holidays
This cheesecake tastes delicious all year but it’s especially fantastic during the holidays.
- Warm holiday flavors. It’s made with everyone’s favorite holiday beverage plus toasty nutmeg and cinnamon. Shake things up and add rum if you’re planning to serve this after the kids have gone to bed.
- Easy no-bake recipe. This is probably the easiest dish you’ll make this season. No baking required so it’s not going to compete for space or time in the oven. And even though it’s a simple recipe, you can easily dress it up to be the star of the show.
- Make ahead dessert. You can also make it ahead. So you’ll get to spend more time celebrating than prepping in the kitchen.
(Love eggnog? Try egg nog cookies, glazed spiced eggnog scones or make Starbucks eggnog latte!)
How to make
One of the things I love about making no bake cheesecakes — in addition to it being so easy — is you don’t have to worry about the top cracking or water baths or any of the other special steps you need to take for baked cheesecakes.
What you’ll need
As far as ingredients go, you’ll need the usual cheesecake ingredients. Some key things to remember:
- Graham cracker crumbs — I use pre-crushed graham cracker crumbs so they’re very fine. You can also buy the crackers and crush them yourself by pulsing in the food processor. If you can’t find graham crackers, you can substitute with vanilla wafers or digestive biscuits. A gingersnap crust will be delicious too, or go with Speculoos or Biscoff cookies to really mix things up.
- Eggnog — you can use homemade or store-bought eggnog. What’s important is it’s eggnog that you enjoy drinking on its own.
- Instant vanilla pudding mix — this might be called something different in other countries so for reference, see the photo above. Here in Canada, Jell-o Vanilla Instant Pudding Mix is available n 102-g boxes, which is roughly 3.6-oz, though I think in the United States they’re sold in 3.4-oz packets. You can use either.
- Rum — rum is an optional ingredient but if you’re only serving to adults, highly recommended.
- Cream cheese — you’ll need cream cheese available in blocks and not in tubs. And for best results, use full-fat. I’m partial to Philadelphia.
- Heavy cream — again, this is one of those ingredients that are called different names in different countries. To be sure you’re buying the correct kind of cream, make sure that the milk fat content is at least 36 percent. It whips better and results to a firmer cheesecake.
You’ll also need a 10-inch springform pan and an electric mixer (stand mixer of handheld electric mixer).
Step-by-step photos
Start by lining the bottom of a 10-inch springform pan with parchment paper.
To make the crust, combine graham cracker crumbs, brown sugar, salt and melted butter until evenly moist.
Transfer to prepared pan and press firmly and evenly to the bottom using the back of a spoon or measuring cup. Chill in the fridge while you work on your eggnog filling.
In a large bowl, whisk eggnog, vanilla pudding mix, rum (if using), nutmeg, cinnamon and salt until thick and evenly blended (2-3 minutes).
In another large bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat cream cheese and sugar on medium-high speed until smooth and creamy (2-3 minutes).
Add your eggnog mixture to your cream cheese mixture and beat until well incorporated. Remember to scrape the bottom and sides of your bowl to get to every inch of batter.
Lower the speed and add heavy cream that’s been whipped to stiff peaks. Add in three parts and stir until each addition is combined.
Transfer eggnog cheesecake filling to pan and smoothen the top. Gently tap on your counter to help the batter settle.
Refrigerate at least 4 hours, preferably overnight, until set.
Expert tips
Easy, right? Here are more tips that’ll help you make perfect no-bake eggnog cheesecakes every time.
- Always use room temperature cream cheese. When making cheesecake (baked or no-bake), using room temperature cream cheese is a must. It makes it easier for you to beat the mixture, prevents you from over-mixing the batter, and results in a smoother filling.
- Use full-fat cream. I always use heavy cream when making no bake cheesecakes. It contains 36-40% milk fat content which helps it achieve those nice, stable stiff peaks you need for the dessert to set properly. If you use something else (whipping cream, for example), your cheesecake won’t set as firmly, if at all. Using full-fat cream cheese would be best too.
- Make sure cream and bowls are chilled. Also make sure you work with cold cream and that you chill the bowl and whisk before using them. It helps you achieve that nice volume and cuts whipping time significantly.
- Add gently. And when adding your whipped cream into your cheesecake batter, do so gently. You don’t want to deflate it.
- Use a springform pan. Springform pans are great for making cheesecakes. It helps release the cake effortlessly. If you don’t have one, no problem. See FAQs below for options.
- Allow time to set. For no-bake cheesecakes, you’ll need to give it time to firm up and set. They’re usually good to go after about 6 hours in the fridge. Because this eggnog cheesecake recipe contains vanilla pudding, it’s usually good to go in about 4 hours. For good measure though, I always chill all my no-bake cheesecakes overnight. In a hurry? Make them in jars! See FAQs for more details.
Recipe FAQs
The best substitute for a 10-inch springform pan is a 10×2 inch square pan. You’ll need to line it with parchment paper with an overhang on each side so you can easily lift it up later. This is also great if you want to make no bake eggnog cheesecake bars.
You can use a 9×13 inch rectangle pan, but your cheesecake will come out flatter.
For mini eggnog cheesecakes, you can use a mini cheesecake pan with a removable bottom or a cupcake or muffin pan lined with cupcake liners. This batter should be good for 12-14 mini cheesecakes.
You can also assemble the cheesecake in small mason jars.
Some of the common reasons no bake cheesecakes don’t set include: using the wrong kind of cream, not whipping the cream enough, not chilling the cake long enough, or ratios are just off.
Happily, there are easy fixes.
– Try to freeze the cheesecake instead of chilling it in the fridge. Take it out after a few hours and see if you can get a clean slice.
– Instead of serving the cheesecake sliced on a plate, serve it in bowls. It will still be delicious.
It’s best to serve this the day after it’s made.
Leftovers can keep up to a week in the fridge, stored in an airtight container.
You can still eat them after that, however, you’ll notice that the crust will start to become soggy and liquid will begin to pool at the bottom of your container as the cream begins to melt and break down.
Other easy delicious no-bake desserts
If you’re looking for more easy no-bake recipes to make this holiday season, check these out:
Happy holidays!
Did you make eggnog no bake cheesecake? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest, Twitter and YouTube.
No Bake Eggnog Cheesecake
Equipment
Ingredients
Graham Cracker Crust:
- 3 cups graham cracker crumbs
- ½ cup brown sugar packed
- ¾ cup unsalted butter melted
- ¼ tsp salt
Eggnog Filling:
- 2 cups eggnog
- 2 3.4-oz packages instant vanilla pudding mix
- 1 tbsp rum optional
- 1 tsp nutmeg
- 1 tsp cinnamon
- ¼ tsp salt
- 2 8-oz block cream cheese softened
- 1 cup granulated sugar
- 2 cups heavy cream whipped to stiff peaks
Instructions
- Line the bottom of a 10-inch springform pan with parchment paper and set aside.
- In a medium bowl, combine all crust ingredients until evenly moist and resembling wet sand.
- Transfer to pan and press firmly and evenly to the bottom using the back of a spoon or measuring cup. Chill while you work on your filling.
- In a large bowl, whisk eggnog, instant vanilla pudding mix, rum (if using), nutmeg, cinnamon and salt until thick and evenly blended (2-3 minutes).
- In another large bowl using a handheld electric mixer, or using a stand mixer fitted with the paddle attachment, beat cream cheese and sugar on medium-high speed until smooth and creamy (2-3 minutes).
- Add eggnog mixture to cream cheese mixture and continue to beat until incorporated. Remember to scrape the bottom and sides of your bowl.
- Switch to your mixer's lowest speed and add whipped cream in 3 parts, making sure each addition is combined.
- Transfer eggnog cheesecake filling into prepared pan and smoothen out the top. Gently tap pan on counter to help the batter settle.
- Refrigerate for at least 4 hours, preferably overnight, until set.
Video
Notes
- The number of servings depend on how big or small you slice your cheesecake. Estimated nutrition information is based on 12 servings.
- Remember to use eggnog that you enjoy drinking on its own.
- For best results, allow time for the cheesecake to set, preferably overnight.
- See post for a lot more tips, FAQs and step-by-step photos for perfect cheesecakes every time.
Nutrition
Nutritional information are estimates only.
Lauren M
Very confused by the amount of pudding. Are you suppose to add 2 3.4 ounces of instant pudding, or just 1 package? I followed directions as-is and I have a sticky brick of a cheesecake. It has a texture more like bread dough than anything.
Jolina
Hi Lauren, you need two boxes of 3.4-oz or 102-g instant pudding.
Lynne
The decoration is gorgeous! Any tutorials on how to add to my cheesecake?? Thank you!
Jolina
Thanks Lynne! Unfortunately I don’t as I just wing it lol.
Andrea
Oh man I really hoped I’d seen this before Christmas. What a perfect holiday treat!
Melissa T
Can I make this in a swuare/rectangle dish and serve as bars? If so, what size of dish should I use?
Jolina
Hi Melissa, you can try with a 10 inch square pan that’s 2 inch deep.
Kaye
This was a hit! Everybody asked for the recipe. Thank you!
Jolina
That’s awesome Kaye!
Clarissa
Made this cheesecake for tomorrow but it’s gone!! It’s delicious and quite addicting. Buying more eggnog for another one. Thanks for the recipe!
Jolina
Glad you liked it Clarissa!
Elaine
This turned out beautifully!!! I wasn’t sure if it will set but the texture is just amazing. Making again for Christmas. Thanks for the recipe
Jolina
That’s great to hear Elaine! We’re making this for Christmas too 🙂
Christine
I was looking for some easy no bake recipes and I’m so glad I stumbled upon yours! Can’t wait to make it, our family LOVES eggnog.
Karen
I love how you decorated this. It’s so festive. So excited to make it.
Carm
We snatch up eggnog as soon as we see them in the stores so had to try this. Kids gobbled it up in a second! Husband too. This is an easy and delicious recipe. Will be making several more times until Christmas!
Jolina
That’s awesome Carm! We’re the same, we love eggnog, and we have a bottle in the fridge now lol. Enjoy!
Adria
This eggnog cheesecake was the best cheesecake i have ever made!! All my guest took almost all of it and iy wasnt to sweet nor to bitter.
Jolina
That’s awesome Adria! Happy holidays!
Renee
I am adding this to my Christmas dessert list. It looks divine!
Alita
Oh this is too good. The best dessert holiday recipe for me. I cannot wait to make this for everyone.
Sage
What a beautiful and easy cake! If I still lived stateside, I’d be tempted to add it to my dessert table. Unfortunately, Jello pudding isn’t available in Denmark 🙁
Jolina
Hmm. I wonder what a good substitute would be. I’m going to do a quick google and if I find something I’ll let you know!
Olivia Douglass
Cheesecake is one of my all time favorite desserts! I’ve never had eggnog cheesecake though, and haven’t made a no bake cheesecake in awhile. I’ll give this one a go!
Kathy
This looks so good. I have never made a cheesecake with eggnog before. I definitely want to give this a try.
Amber Myers
This would be an amazing dessert for Thanksgiving! I will have to make it. I love no bake treats.