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This No-Bake Eggnog Cheesecake features a sweet nutmeg graham cracker crust, layered with a thick and creamy eggnog cheesecake filling! It’s the perfect dessert for the holidays!
The BEST Eggnog Cheesecake
This eggnog cheesecake is one-of-a-kind and you won’t find it anywhere else. This fool-proof recipe was adapted from my Great Aunt Sue’s No-Bake Cheesecake recipe- and let me just say, it turned out awesome. It’s thick, it’s creamy, and it’s full of eggnog. Talk about the best holiday dessert!
Isn’t it such a shame that eggnog can only be found once a year?! I suppose that’s not a terrible thing because I would be drinking it 24/7 (It makes one heck of a good coffee creamer)!
The Easiest Holiday Dessert
I am the biggest fan of no-bake cheesecakes. Why? All you have to do is blend up the ingredients, spread it into a pan, and refrigerate. And that’s it! I don’t have to worry about burning my cheesecake or worry about it cracking. Quick. Easy. Heavenly. It’s a gift that keeps on giving!
Who even has time to sit down during the holidays, let alone bake something?? It seems like my household is always on the go, go, go! This cheesecake can be whipped up in 20 minutes and thrown in the fridge so you can continue shopping for gifts and wrapping presents. How tree-mendous!
Ingredients Needed for the Graham Cracker Crust
- Honey graham crackers
Ingredients Needed for the Eggnog Cheesecake Filling
Besides only finding eggnog once a year, these ingredients should be relatively easy to find:
- Philadelphia cream cheese
- Vanilla pudding mix
Garnish with Whipped Topping
This cheesecake is also fantastic topped with an 8-ounce tub of whipped topping and garnished with additional nutmeg. It is by no means necessary (because it’s remarkable without it!), that’s why I did not include it in the recipe.
About the Vanilla Pudding Mix
If you’re unable to find french vanilla pudding mix, regular vanilla can be substituted without a problem. Do not leave it out. The pudding mix ensures that the cheesecake will firm up.
How to Make This No-Bake Cheesecake
Start this recipe by crushing your graham crackers and melting the butter. I like to crush my graham crackers in a Ziploc bag with a rolling pin. By using a Ziploc bag, I’m also able to combine the rest of the ingredients without using extra bowls. Fewer dishes for the win!
Next, combine the graham cracker crumbs, ½ cup of sugar, melted butter, and nutmeg. Press firmly on the bottom of a 9” springform pan. Chill the crust while preparing the filling.
Beat the softened cream cheese until it’s very soft, about two or three minutes. This is important because it will help make sure that the cheesecake is smooth and lump-free. Do not skip this step!
Blend in ½ cup of eggnog and beat until smooth. We start with half of a cup to, again, make sure that the end result is silky smooth! Add in the remaining eggnog, 4 tablespoons of sugar, nutmeg, and vanilla pudding mix. Beat this for 2 minutes until it’s thick and smooth.
Pour this mixture onto the crust and smooth it out. Don’t forget to lick the bowl clean! Chill the cheesecake until it’s firm, at least 2 hours. If you can spare the time, cover and let it chill overnight.
How to Make No-Bake Eggnog Cheesecake in a 9″ Pie Plate
Springform pans can come in handy when serving a crowd, but sometimes you just don’t need that much. Worry not, this recipe can easily be made in a pie plate!
For the crust:
- 1 ¼ cup crushed graham crackers (1 package)
- ¼ cup sugar
- 5 tbsp melted butter
- ¼ tsp nutmeg
For the filling:
- 12 ounces softened cream cheese
- 2 cups eggnog
- 1 pkg (3.4 oz box) vanilla pudding mix
- 2 tbsp sugar
Please follow the directions as directed below, while substituting 1/4 cup sugar and 2 tablespoons sugar, respectively.
How to Store No-Bake Eggnog Cheesecake
Refrigerate: You can store any leftovers in an airtight container in the refrigerator for up to four days. If you used a pie plate, covering the leftovers with plastic wrap should work fine.
Freezer: I do not recommend freezing Eggnog Cheesecake. Thawed cream cheese gets a weird, watery, grainy texture and we don’t want that!
No-Bake Eggnog Cheesecake
For the crust
- 2 1/2 c graham crackers (2 packages) crushed
- 1/2 c sugar
- 10 tbsp butter melted
- 1/2 tsp nutmeg
For the filling
- 24 oz cream cheese softened
- 4 c eggnog
- 2 pkg (3.4 oz boxes) vanilla pudding mix
- 4 tbsp sugar
- 1/2 tsp nutmeg
- Combine graham cracker crumbs, 1/2 cup sugar, melted butter, and nutmeg.
- Press firmly on bottom of a 9" sprinform pan. Chill while preparing filling.
- Beat softened cream cheese until very soft.
- Blend in 1/2 cup of eggnog and mix until smooth. Add remaining eggnog, 4 tbsp sugar, nutmeg, and vanilla pudding mix. Beat for 2 minutes until smooth.
- Pour onto crust and chill until firm, about 2 hours.
* Nutrition information is an estimate and will vary based on ingredients used and cooking methods.
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