I have a soft spot for cheesecakes that don’t require the oven, and this eggnog version might be one of my favorites. The creamy filling carries that familiar holiday flavor, while the gingersnap crust brings a warm spice that makes the whole thing feel festive. I still remember the first time I served this at a family gathering, and someone asked how long it had been in the oven. I just smiled and said, “What oven?” Recipes like this make the holidays feel less stressful. It’s smooth, sweet, and a little indulgent, but it doesn’t weigh you down with complicated steps. You crush, mix, pour, and chill. That’s it. And the best part? The taste holds its own against baked cheesecakes without all the work. Sometimes I think desserts like this are little reminders that simple can be delicious, too. If you’ve been on the hunt for no bake cheesecake recipes or the best no bake cheesecake recipe to share, this one will hit the mark. It belongs right alongside no bake cheesecake recipes easy, bake cheesecake recipes, Eggless Cheesecake Recipes, and any recipe for cheesecake that feels timeless. This one just happens to come together with less effort and a whole lot of cheer.

1) Key Takeaways
2) Easy No Bake Eggnog Cheesecake Recipe
3) Ingredients for No Bake Eggnog Cheesecake
4) How to Make No Bake Eggnog Cheesecake
5) Tips for Making No Bake Eggnog Cheesecake
6) Making No Bake Eggnog Cheesecake Ahead of Time
7) Storing Leftover Cheesecake
8) Try these Desserts next!
9) No Bake Eggnog Cheesecake Recipe
10) Nutrition

1) Key Takeaways

This no bake cheesecake sets without an oven and still tastes creamy and rich.
The crust is made with gingersnap cookies for a warm, spiced flavor.
You can prepare it ahead of time, making holiday cooking easier.
It’s versatile: swap the crust or change the garnish to fit the season.

2) Easy No Bake Eggnog Cheesecake Recipe

I’ll be honest, when the holidays roll around, my oven feels like it’s working overtime. Cookies, pies, casseroles—you name it. So, I love having a few no bake cheesecake recipes up my sleeve. This particular one is my go-to. It has the charm of eggnog, the creaminess of cheesecake, and a crust that crunches with gingersnap spice. Twice now, I’ve made this dessert for family, and it never lasts past the first evening. I barely got to enjoy my own slice!

There’s something satisfying about serving a dessert that looks like it came straight from a bakery, but knowing you skipped the fuss of baking. For me, that’s the beauty of the best no bake cheesecake recipe—it saves time and still brings a smile. When I cut into this cheesecake, I hear the little gasps of approval before anyone even takes a bite. That’s how you know you’ve made something special.

If you’re searching for no bake cheesecake recipes easy or even Eggless Cheesecake Recipes, this one is worth keeping in your kitchen notebook. It’s reliable, flavorful, and I promise it makes you look like a holiday hero without breaking a sweat. And if you’ve ever needed a quick recipe for cheesecake that doesn’t need a full day of labor, here it is.

3) Ingredients for No Bake Eggnog Cheesecake

Crushed Gingersnap Cookies: These add crunch and warm spice. They set the tone for the whole cheesecake and keep it festive. I like crushing them in a zip bag with a rolling pin, but a food processor works too.

Melted Butter: Butter binds the crust together. I’ve tried margarine, but honestly, butter is richer and gives the crust that snap you want when you slice into it.

Cream Cheese: Softened cream cheese is the backbone here. It’s creamy, tangy, and balances the sweetness of the eggnog.

Sugar: Granulated sugar adds just the right amount of sweetness. It helps balance the spices from the crust and the eggnog’s flavor.

Eggnog: This is the star ingredient. I use store-bought, but if you have homemade eggnog, you’ll take it to another level.

Vanilla Extract: A splash of vanilla rounds everything out and deepens the flavor profile.

Ground Nutmeg: A little goes a long way. Nutmeg brings out that signature holiday aroma that makes the cheesecake smell amazing.

Gelatin: This helps the filling set without baking. It dissolves easily and keeps the cheesecake firm enough to slice.

Cold Water: Used with gelatin to activate it. It’s a small detail but important for the right texture.

Whipped Topping: This lightens the filling. Folded in at the end, it gives the cheesecake a fluffy finish.

4) How to Make No Bake Eggnog Cheesecake

Step 1. Combine crushed gingersnap cookies with melted butter. Press the mixture into the bottom of a springform pan. Chill it while you prepare the filling.

Step 2. Beat the cream cheese with sugar until smooth. Add eggnog, vanilla, and nutmeg. Mix until creamy. I always sneak a taste at this stage—it’s already delicious.

Step 3. Sprinkle gelatin over cold water and let it bloom for five minutes. Warm it gently until dissolved, then stir into the cream cheese mixture. This step is where the magic happens—the filling firms up later in the fridge.

Step 4. Fold in the whipped topping. Take your time here. The goal is a smooth mixture that feels light and airy.

Step 5. Pour the filling over the crust. Smooth the top with a spatula. Refrigerate for at least four hours, but overnight is even better.

Step 6. Garnish with extra whipped cream or a sprinkle of crushed cookies. Slice, serve, and enjoy the smiles around the table.

5) Tips for Making No Bake Eggnog Cheesecake

One tip I’ve learned: don’t rush the chilling time. A no bake cheesecake rewards patience. If you try to cut it too soon, it won’t hold its shape. Waiting a full night gives you perfect slices.

If you can’t find gingersnaps, graham crackers work. They’re milder but still make a good crust. Sometimes I add a pinch of cinnamon to mimic the warmth of the gingersnaps.

When folding in the whipped topping, don’t overmix. You want it fluffy, not deflated. I’ve made that mistake before, and the filling lost its lift. Gentle folding is the key.

6) Making No Bake Eggnog Cheesecake Ahead of Time

I like recipes I can make the night before, and this cheesecake fits the bill. Once it chills overnight, the texture turns silky. The flavor of nutmeg also settles in, so the taste is even better the next day.

If I’m preparing it for a party, I’ll make it a full day ahead. Then, I don’t have to think about dessert while I’m juggling a main course and sides. It frees up mental space, which we all need during the holidays.

To prevent the top from drying out, I cover the pan with plastic wrap. A simple trick that keeps it fresh until it’s ready to serve.

7) Storing Leftover Cheesecake

Leftovers rarely last in my house, but if you do have some, store them in the fridge. Keep them in an airtight container. They’ll stay good for about four days.

I’ve even frozen slices before. Wrap each slice in plastic and then in foil. They thaw beautifully, and the texture doesn’t suffer much. It’s like having a secret dessert stash.

That said, the crust does soften a bit in the fridge over time. It still tastes good but doesn’t have the same snap as on the first day. If you’re picky about texture, eat it sooner rather than later.

8) Try these Desserts next!

9) No Bake Eggnog Cheesecake Recipe