No-Bake Eggnog Cheesecake

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Are you in full holiday baking mode yet? I AM! Honestly, most days at my house look like holiday baking mode; the only difference between baking in March and baking in November is the color of sprinkles scattered on my kitchen floor.

Right now, clearly, they’re red and green.

If your oven is working overdrive then don’t worry.  I have a crazy easy dessert that will give both you AND your oven a well-deserved break. EGGNOG CHEESECAKE with a GINGERSNAP CRUST! It’s entirely no-bake and requires very little active time.

Meaning you have more time for holiday shopping/cookie baking/Christmas caroling or whatever you like to do this time of year. Let’s just call that a win.


  • Crust
  • 8 ounces gingersnaps
  • 5 tablespoons unsalted butter melted
  • Cheesecake filling
  • 1/2 cup white chocolate chips
  • 1 cup eggnog at room temperature
  • 3 8-ounce packages cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 teaspoon rum flavor optional
  • 1/8 teaspoon salt
  • Topping
  • 1 cup heavy cream chilled
  • 1/4 cup powdered sugar
  • sprinkles if desired


  1. Place cookies in the bowl of a food processor and process until they’re a fine powder. (Or put them in a zip-top plastic bag and crush them with a rolling pin.)  Pour the crumbs into a medium mixing bowl and stir in the butter until well combined.
  2. Press into an even layer in the bottom of a lightly greased 9-inch springform pan. Freeze crust for 20 minutes and leave in the freezer while you make the filling.
  3. ...................................

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