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!
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Why you'll love this recipe
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 is awesome. It's thick, it's creamy, and it's full of eggnog. Talk about the best holiday dessert!
This recipe can be made in a springform pan, a 9-inch pie plate, and even a 9x13 cake pan (see the recipe card for more details).
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!
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 for crust
We put a little twist on the classic graham cracker crust and added a dash of holiday cheer! Here's what you will need:
- Honey graham crackers
- Sugar
- Butter
- Nutmeg
Ingredients for filling
Besides only finding eggnog during the holidays, these ingredients should be easy to find:
- Philadelphia cream cheese
- Eggnog
- Vanilla pudding mix
- Sugar
- Nutmeg
Step-by-step instructions
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.
In a medium-size bowl, 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.
Pie plate (½ recipe)
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 tablespoon melted butter
- ¼ teaspoon nutmeg
For the filling:
- 12 ounces softened cream cheese
- 2 cups eggnog
- 1 pkg (3.4 oz box) vanilla pudding mix
- 2 tablespoon sugar
Follow the directions in the recipe card below to complete this recipe.
9x13 Pan
Easily serve this cheesecake for a crowd by using a cake pan. Follow the directions in the recipe card below, but press the graham cracker crust into a 9x13 pan.
Tips & Tricks
Cream the cream cheese. For a silky smooth cheesecake, first let the cream cheese come to room temperature. Then, beat the cream cheese for a few minutes until it is very soft.
Use instant pudding mix. Pudding mix helps firm up this cheesecake and makes it creamy and velvety smooth. You can use vanilla, French vanilla, or even cheesecake pudding mix!
Finish this recipe (after the cheesecake has set) with an 8-ounce tub of Cool Whip and a sprinkle of additional nutmeg for some extra holiday cheer!
Recommended Tools
- Hand Mixer. This will be the easiest way to cream the cream cheese and blend in the eggnog and vanilla pudding mix. A stand mixer can also be used.
- Springform Pan. For me, this is the easiest (and prettiest!) way to get a cheesecake out of the pan. A pie plate or 9x13 pan will work too.
- Mixing Bowl. This set is perfect for all of your mixing needs!
Storage
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!
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Recipe
No-Bake Eggnog Cheesecake
Ingredients
For the Crust
- 2 ½ c graham crackers (2 packages) crushed
- ½ c sugar
- 10 tablespoon butter melted
- ½ teaspoon nutmeg
For the Filling
- 24 oz cream cheese softened
- 4 c eggnog
- 2 pkg (3.4 oz boxes) instant vanilla pudding mix
- 4 tablespoon sugar
- ½ teaspoon nutmeg
Instructions
For the Crust
- Combine graham cracker crumbs, sugar, melted butter, and nutmeg.
- Press firmly on bottom of a 9" sprinform pan. Chill while preparing filling.
For the Filling
- In a medium-size bowl, beat softened cream cheese until very soft.
- Blend in ½ cup of eggnog and mix until smooth. Add remaining eggnog, nutmeg, vanilla pudding mix, and sugar. Beat for 2 minutes until smooth.
- Pour onto crust and chill until firm, about 2 hours.
Notes
Nutrition
Nutritional Disclaimer
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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