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.
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.