One of my favourites is no-bake desserts. They are super fun and easy to make. I have a few in mind and on the top of my list is this No-Bake Eggnog Cheesecake. It seems that whenever I serve this, everyone not only wants a piece or two but the recipe! This cake is my most favourite to bring to potlucks, serve on any occasion, and if I want to treat myself for no reason at all. Do you have that one thing that makes you feel better? Well, this Eggnog Cheesecake is everything! A simple dessert that I will always fancy!
Ingredients
Crust:
30 Graham Crackers crushed or 3 c. Graham Cracker Crumbs
5 tablespoons melted butter
2 tablespoons Brown Sugar
Filling:
16 ounces softened Cream Cheese
1 c. Sugar
1/2 c. Eggnog
1 teaspoon Rum Extract
1/2 teaspoon Nutmeg
1/4 teaspoon Cinnamon
16 oz Heavy Whipping Cream
How to make No-Bake Eggnog Cheesecake
Step 1: In a food processor, crush the graham crackers.
Step 2: Add the melted butter and sugar into the food processor and process until combined.
Step 3: Into the bottom of a springform pan and partly up the sides press the mixture. Place in the fridge to firm up for at least 30 minutes.
Step 4: In the meantime, beat the cream cheese and sugar in a large bowl until creamy.
Step 5: Add the eggnog, rum extract, nutmeg, and cinnamon into the cream cheese/sugar mixture. Beat until completely incorporated.
Step 6: Add in the heavy cream and whip until stiff peaks form.
Step 7: Then, fold in the eggnog mixture.
Step 8: Pour this onto the crust and evenly spread.
Step 9: Place in the fridge to set for at least 2 to 3 hours.
Step 10: When ready, slice and serve with extra whipped topping! Enjoy!
Ingredients
- Crust:
- 30 Graham Crackers crushed or 3 c. Graham Cracker Crumbs
- 5 tablespoons melted butter
- 2 tablespoons Brown Sugar
- Filling:
- 16 ounces softened Cream Cheese
- 1 c. Sugar
- 1/2 c. Eggnog
- 1 teaspoon Rum Extract
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Cinnamon
- 16 oz Heavy Whipping Cream
Instructions
Step 1: In a food processor, crush the graham crackers.
Step 2: Add the melted butter and sugar into the food processor and process until combined.
Step 3: Into the bottom of a springform pan and partly up the sides press the mixture. Place in the fridge to firm up for at least 30 minutes.
Step 4: In the meantime, beat the cream cheese and sugar in a large bowl until creamy.
Step 5: Add the eggnog, rum extract, nutmeg, and cinnamon into the cream cheese/sugar mixture. Beat until completely incorporated.
Step 6: Add in the heavy cream and whip until stiff peaks form.
Step 7: Then, fold in the eggnog mixture.
Step 8: Pour this onto the crust and evenly spread.
Step 9: Place in the fridge to set for at least 2 to 3 hours.
Step 10: When ready, slice and serve with extra whipped topping! Enjoy!
