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Cozy Kitchen Confession
You know that moment when you’re strolling through the grocery store in December, humming a carol under your breath, and you spot those bright red cartons of eggnog calling your name? Yep, that was me last week—my heart did a little happy dance, and I swear I heard Mariah Carey in the background. I carted home two cartons, not entirely sure what I’d whip up but absolutely certain it had to be decadent, cozy, and perfect for holiday get-togethers.
A Cake That Disappears Faster Than Santa’s Cookies
Fast-forward to tonight: I’ve just served this no-bake Eggnog Cheesecake at my monthly book club (complete with twinkle lights and the cheeriest playlist), and let me tell you, it vanished in record time. I caught my friend Laura sneaking back for a second slice while pretending to refill her glass of wine—no judgment, Laura, you and I both know it’s practically a food group on its own.
Why You’ll Love This Recipe
- No oven needed—seriously, your fridge and mixer do all the heavy lifting.
- Rich eggnog flavor with warm cinnamon and nutmeg notes (so festive!).
- Creamy, dreamy texture that feels like a holiday hug in every bite.
- Prep ahead-friendly—make it a day early and chill out (literally).
- Gives you bragging rights at potlucks and cookie exchanges.
- Customizable: add a splash of rum extract or swap in maple syrup for a twist.
- Perfectly portioned for midnight snacking (no judgement here!).
Ingredient Notes
- Graham Cracker Crumbs: 1½ cups (150g). You can totally use gluten-free crackers or even crushed ginger snaps for an extra spicy kick (hello, gingerbread vibes!).
- Unsalted Butter: 5 tablespoons (70g), melted. I love Kerrygold for its rich flavor, but use what you have.
- Brown Sugar: 2 tablespoons. Adds a caramel-y depth that’s just irresistible.
- Cream Cheese: 16 oz (450g), room temperature. Philadelphia is trusty, but any full-fat brand works. Let it sit out for 30 minutes so there are no pesky lumps (yes, really!).
- Granulated Sugar: ½ cup (100g). Swap half for maple syrup if you’re feeling extra cozy.
- Vanilla Extract: 1 teaspoon. Pure is best, but imitation will do in a pinch.
- Eggnog: 1½ cups (360ml). I go for full-fat Trader Joe’s, but homemade works wonders too (just make sure it’s pasteurized).
- Ground Nutmeg + Cinnamon: 1 teaspoon nutmeg + ½ teaspoon cinnamon, plus extra for dusting. Freshly grated nutmeg is a game-changer.
- Heavy Whipping Cream: 1 cup (240ml), cold. This is your secret to an ultra-fluffy filling—don’t skip chilling the bowl!
- Optional Topping: ½ cup whipped cream (store-bought or homemade) and a pinch of nutmeg or cinnamon for extra holiday charm.
Step-by-Step Directions
- Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and melted butter until every crumb is coated and begging to be pressed. Grab a 9-inch springform pan and press the mixture firmly into the bottom (I like using a flat-bottom glass—it’s oddly satisfying). Pop it in the fridge for about 15 minutes while you tackle the filling. (Don’t skip this part—it helps the crust set!)
- Whip Up the Cream Cheese: In your stand mixer or a large bowl with a hand mixer, beat the room-temperature cream cheese with granulated sugar and vanilla extract until smooth and glossy. Scrape the sides down so you don’t have any rogue lumps or streaks of white—smooth is the goal here.
- Add Eggnog & Spices: With the mixer on low, slowly pour in the eggnog, then sprinkle in nutmeg and cinnamon. Let it swirl together until it’s silky and smells like winter wonderland (you might be tempted to sip a spoonful—go ahead, I won’t tell).
- Fold in Whipped Cream: In a separate chilled bowl, whip the heavy cream until soft peaks form—this is the fluff factor. Gently fold the whipped cream into the cheesecake mixture with a spatula; think of it like tucking in a cozy blanket so everything stays light and airy.
- Assemble & Chill: Pour the filling over your prepared crust, smoothing the top with an offset spatula or the back of a spoon (your call). Cover with plastic wrap and refrigerate for at least 4 hours—overnight is even better if you can swing it. This is where the cheesecake truly sets and becomes sliceable (and Insta-ready!).
- Decorate & Serve: Right before serving, pipe or dollop whipped cream around the edges and dust with a bit more nutmeg or cinnamon for that picture-perfect finish. For clean slices, run your knife under hot water, wipe it dry, and slice—repeat between cuts for neat portions. Ta-da!
Variations & Flavor Twists
- Gingerbread Crust: Swap graham crackers for crushed ginger snaps—instant gingerbread vibes!
- Rum-Spiked: Stir in 1 tablespoon dark rum or rum extract for grown-up cheer.
- Mini Cheesecakes: Use a muffin tin with paper liners—chilling time drops to about 2 hours. Perfect for bite-sized indulgence!
- Vegan Cheesecake: Blend soaked cashews, coconut cream, and dairy-free milk to replace the cheese and cream—so dreamy.
- Chocolate Swirl: Drizzle melted bittersweet chocolate over the top before chilling for a marbled masterpiece.
- Maple Nut: Fold in ½ cup chopped pecans and swap sugar for pure maple syrup—hello, fall in every bite.
Storage & Reheating Tips
- Refrigerator: Store the whole cheesecake (or pre-sliced pieces) covered for up to 4 days. I like wrapping each slice in plastic and stacking them in an airtight container—quick grab-and-go breakfasts!
- Freezer: Freeze uncut for up to 1 month. Thaw overnight in the fridge before serving—then top with fresh whipped cream to revive its glory.
- Make-Ahead: You can prep both crust and filling the night before—just keep it chilled until your gathering. Stress-free holiday magic!
Parting (Sweet) Thoughts
There you have it—my go-to, crowd-pleasing Eggnog Cheesecake that practically radiates holiday cheer. I’m already dreaming about the next batch (maybe with a chocolate swirl?), and I hope you’ll give it a whirl, too. If you try it, drop me a line in the comments—did you sneak a slice at midnight? Did Grandma ask for the recipe? Let me know! Wishing you cozy kitchens, warm hearts, and all the festive baking fun this season. Happy holidays and happy tasting!
Eggnog Cheesecake
This creamy, no-bake holiday cheesecake combines spiced eggnog flavor with a crunchy graham crust for a festive Christmas dessert.
Ingredients
- 1½ cups graham cracker crumbs (or gluten-free crackers)
- 5 tablespoons unsalted butter, melted (use Kerrygold for richness)
- 2 tablespoons brown sugar (adds depth)
- 16 oz cream cheese, room temperature (Philadelphia brand is reliable)
- ½ cup granulated sugar (or swap half for maple syrup)
- 1 teaspoon pure vanilla extract
- 1½ cups store-bought eggnog (Trader Joe’s or homemade pasteurized)
- 1 teaspoon ground nutmeg, plus extra for topping
- ½ teaspoon ground cinnamon
- 1 cup heavy whipping cream, cold (for extra fluff)
- ½ cup whipped cream (homemade or canned)
- Pinch of ground nutmeg or cinnamon
Instructions
- In a medium bowl, stir graham crumbs, brown sugar, and melted butter until evenly moistened. Press the mixture into the bottom of a 9-inch springform pan using the back of a spoon or a flat-bottom glass. Chill 15 minutes while you make the filling.
- In a large bowl or stand mixer, whip the room-temperature cream cheese with sugar and vanilla until smooth—no lumps, no fuss. Scrape down sides to avoid streaks of white.
- With the mixer on low, pour in eggnog, then sprinkle in nutmeg and cinnamon. Blend until the mixture is silky and scented like a cup of holiday cocoa.
- In a separate chilled bowl, beat the heavy cream until soft peaks form—this makes the filling extra light. Gently fold whipped cream into the cheese mixture, using a spatula and a gentle hand to keep it airy.
- Pour the filling over the chilled crust, smoothing the top with an offset spatula. Cover with plastic wrap and refrigerate at least 4 hours, or overnight for a denser slice.
- Just before slicing, pipe or dollop whipped cream on top, then dust with a bit of nutmeg or cinnamon. Run a sharp knife under hot water, dry it, and slice—this gives the cleanest cuts.
Notes
• I learned not to rush the chilling step—give it those full four hours for a firm, scoopable texture.
• If you spot any lumps in your filling, a few extra seconds with the mixer on low usually smooths things out.
• For a lighter crust, use digestive biscuits or whole-grain crackers.
• Swirl in a ribbon of caramel sauce right before chilling for a sweet surprise.
• If you spot any lumps in your filling, a few extra seconds with the mixer on low usually smooths things out.
• For a lighter crust, use digestive biscuits or whole-grain crackers.
• Swirl in a ribbon of caramel sauce right before chilling for a sweet surprise.
Nutrition
Calories: 350kcal
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