Christmas smells like cinnamon, pine trees, and a big glass of eggnog. Now imagine that cozy flavor wrapped in a velvety cheesecake you don’t even have to bake. Sounds dreamy, right?
I’m MD Ashraf Ahmed, and I promise you—no matter how busy you are or how nervous you feel about desserts—this no-bake eggnog cheesecake is completely beginner-proof. Thousands of my readers have made it and texted me photos on Christmas Day with the words “I can’t believe I made this!”
In the next few minutes I’ll walk you step-by-step through every little detail so yours turns out perfect the very first time. Let’s get started!
Why This No-Bake Eggnog Cheesecake Is Perfect for Beginners
No water baths. No cracked tops. No guessing if it’s set in the middle. This recipe removes every scary part of traditional cheesecake and still delivers that luxurious, creamy texture everyone loves.
Here’s why home cooks keep coming back to it every December:
- Only 20 minutes of active work
- Uses store-bought eggnog (no raw eggs!)
- Sets beautifully in the fridge overnight
- Feeds 12–14 people—perfect for holiday parties
- Make it up to 5 days ahead
- Budget-friendly ingredients
Ingredients You’ll Need (With Exact Measurements)
Here’s everything broken down into crust, filling, and topping so nothing feels overwhelming.
For the Graham Cracker Crust
| Ingredient | Amount | Notes |
|---|---|---|
| Graham cracker crumbs | 2 ½ cups (250g) | About 18 full sheets |
| Granulated sugar | ¼ cup (50g) | Adds slight sweetness |
| Unsalted butter, melted | 10 tablespoons (140g) | Salted works too |
| Ground cinnamon (optional) | ½ teaspoon | Extra holiday warmth |
For the Eggnog Cheesecake Filling
| Ingredient | Amount | Notes |
|---|---|---|
| Full-fat cream cheese | 24 oz (three 8-oz blocks) | Softened to room temp |
| Powdered sugar | 1 cup (120g) | Sifts easily, no grains |
| Good-quality eggnog | 1 ½ cups (360ml) | Store-bought, full-fat |
| Pure vanilla extract | 2 teaspoons | Don’t skip! |
| Ground nutmeg | ¾ teaspoon | Freshly grated is even better |
| Ground cinnamon | ½ teaspoon | |
| Rum extract (optional) | 1 teaspoon | Boosts classic eggnog flavor |
| Heavy whipping cream | 1 ½ cups (360ml) | Cold from fridge |
| Unflavored gelatin | 2 ½ teaspoons (one packet) | Helps it set firm |
| Cold water | ¼ cup (60ml) | For blooming gelatin |
For the Whipped Cream Topping
- 1 ½ cups heavy whipping cream (cold)
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Freshly grated nutmeg or cinnamon for dusting
.jpg "Ingredients You’ll Need (With Exact Measurements)")
Kitchen Tools You Need (Nothing Fancy)
- 9-inch springform pan (essential for clean slices)
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Small microwave-safe bowl
Step-by-Step Instructions (With Photos in Mind)
Step 1: Make the Buttery Graham Crust
- Place graham crackers in a large zip-top bag and crush with a rolling pin until you have fine crumbs. Or pulse in a food processor.
- Mix crumbs, sugar, and cinnamon in a bowl.
- Pour in melted butter and stir until it looks like wet sand.
- Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the bottom of a measuring cup for an even layer.
- Pop in the freezer for 15 minutes while you make the filling.
Step 2: Bloom the Gelatin (Don’t Skip This!)
This tiny step is what makes the cheesecake sliceable without baking.
- Pour ¼ cup cold water into a small microwave-safe bowl.
- Sprinkle 2 ½ teaspoons gelatin evenly over the surface.
- Let it sit 5 minutes—it will look wrinkly and thick.
- Microwave for 10–15 seconds until fully dissolved. Stir well. Set aside to cool slightly.
Step 3: Whip the Cream to Stiff Peaks
In a cold bowl, beat 1 ½ cups heavy cream until stiff peaks form—this takes about 2–3 minutes on medium-high speed. When you lift the beaters, the peaks should stand straight up. Set in fridge.
Step 4: Make the Silky Eggnog Filling
- Beat softened cream cheese on medium speed for 2 minutes until completely smooth—no lumps!
- Add powdered sugar, nutmeg, cinnamon, vanilla, and rum extract. Beat until combined.
- Slowly stream in the eggnog while mixer is on low. Scrape the bowl often.
- Turn mixer to medium and beat 1 minute until thick and creamy.
- Give the melted gelatin a quick stir (it should be lukewarm, not hot). With mixer on low, slowly drizzle gelatin into the batter. Immediately increase speed to high and beat 30 seconds.
Step 5: Fold in the Whipped Cream
Use a rubber spatula to gently fold the whipped cream into the eggnog mixture in three additions. Fold slowly to keep all that air—this is what makes it light and mousse-like.
Step 6: Pour and Chill
Pour the filling over the chilled crust. Smooth the top with a spatula. Cover with plastic wrap and refrigerate at least 8 hours, preferably overnight.
Step 7: Make the Topping & Decorate
When ready to serve:
- Run a thin knife around the edge, then release the springform ring.
- Beat cold heavy cream, powdered sugar, and vanilla to stiff peaks.
- Spread or pipe over the top.
- Dust generously with freshly grated nutmeg or cinnamon.
Pro Tips for the Most Stunning Eggnog Cheesecake
- Room temperature cream cheese = zero lumps. Leave it out 2 hours.
- Don’t over-beat after adding gelatin—it can get stringy.
- Want stronger eggnog flavor? Add an extra ¼ teaspoon nutmeg and ½ teaspoon rum extract.
- Make it boozy: Replace 2 tablespoons eggnog with real dark rum or bourbon (for adults only).
- Gluten-free? Use gluten-free graham crackers 1:1.
How Long Does No-Bake Eggnog Cheesecake Last?
| Storage Method | Time |
|---|---|
| Refrigerator (covered) | Up to 5 days |
| Freezer (whole or slices) | Up to 2 months |
Pro trick: Slice, place pieces on a baking sheet to freeze solid, then wrap individually. Grab a slice whenever you need a holiday treat!
Food Safety Note About Store-Bought Eggnog
Commercial eggnog sold in the dairy section is pasteurized and completely safe for no-bake recipes. According to the U.S. FDA, pasteurized eggnog does not require cooking.
Variations to Make It Your Own
- Gingersnap Crust – Swap graham crumbs for crushed gingersnaps
- Chocolate Swirl – Drizzle melted dark chocolate on top before chilling
- Mini Cheesecakes – Use a muffin tin with liners, reduce chill time to 4 hours
- Eggnog Tiramisu Twist – Layer with coffee-soaked ladyfingers
Frequently Asked Questions (FAQ)
Can I make this eggnog cheesecake without gelatin?
You can, but it will be softer like mousse. Some readers skip gelatin and love it that way—just keep it chilled until serving.
Is there a non-alcoholic version for kids?
Absolutely! Store-bought eggnog plus rum extract gives flavor without alcohol. Skip rum extract if you prefer.
Can I use low-fat cream cheese?
It works, but full-fat gives the creamiest, richest texture. Low-fat versions can be slightly grainy or weep liquid.
How do I know when it’s fully set?
Gently shake the pan. The center should jiggle like Jell-O, not slosh like liquid. Usually 8–12 hours in the fridge does the trick.
Can I make this in a pie dish instead of springform?
Yes! A deep 9- or 10-inch pie dish works great. Serve straight from the dish.
Will fat-free Cool Whip work instead of real whipped cream?
Many readers do this successfully! Fold in an 8-oz tub instead of homemade whipped cream.
My filling looks curdled—what happened?
Usually cold eggnog hitting warm cream cheese. Always use room-temperature cream cheese and add liquids slowly.
Final Thoughts – Your New Christmas Tradition Starts Here
Every year I get messages from readers who said they “never bake” yet made this Easy No-Bake Eggnog Cheesecake and felt like professional dessert heroes. One mom told me her teenager now asks to make it together every Christmas Eve. That’s the magic I want for you.
This dessert isn’t just delicious—it’s memories in the making. The scent of nutmeg, the creamy bite, the happy faces around the table. You’ve got this.
Go ahead and bookmark this page, grab your springform pan, and let’s make this the year you wow everyone with the creamiest, dreamiest eggnog cheesecake—no oven required.
Merry Christmas and happy cooking!
— MD Ashraf Ahmed