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eggnog cheesecake featured image.

No Bake Eggnog Cheesecake


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  • Author: Michelle Minnaar
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A tasty way to finish off your Christmas dinner. This eggnog cheesecake is set in the fridge so there's no baking needed for this creamy dessert.


Ingredients

Units Scale

Base

  • 14 oz digestive biscuits
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2/3 cup unsalted butter

Eggnog Crème Pâtissière

  • 2 cups eggnog
  • 3 eggs, separated
  • 2 tbsp cornflour
  • 2 tbsp milk

Filling

  • 1 1/2 cups cream cheese
  • 1 tsp vanilla paste
  • 3/4 cup icing sugar
  • 1 1/2 cups double cream

To decorate

  • 1/2 cup heavy (double) cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla paste
  • 1/4 tsp ground cinnamon

Instructions

  1. For the Biscuit Base: Blitz the biscuits, cinnamon, and nutmeg in a food processor until a crumb is formed.
  2. Pour the melted butter in while the machine is running.
  3. Spoon the mixture into the base of a 23cm (9in) springform cake tin level with the back of a spoon and compact with the bottom of a glass.
  4. Place in the fridge to set.
  5. For the eggnog crème pâtissière: Place a large pan over a medium-low heat. Pour in the eggnog and heat until steam rises from the eggnog.
  6. Once the eggnog has reached the desired temperature, remove it from the heat. Whisk through the egg yolks one at a time until they are fully incorporated. Return to the heat.
  7. Make a cornflour slurry by whisking the cornflour and the milk together until they resemble a paste.
  8. Whisk the slurry into the eggnog and continue to whisk it until it thickens and starts to resemble a creme pâtissière (thick custard).
  9. Once this is achieved, remove the pan from the heat, place it in cold water, and whisk until the mixture has cooled. Set aside.
  10. For the cheesecake filling, place your cream cheese and vanilla paste in your mixing bowl, then whisk till smooth.
  11. While still whisking, add a tablespoon of icing sugar until everything is incorporated.
  12. Add the eggnog creme pâtissière and combine.
  13. In a separate bowl, whisk the double cream until you achieve soft peaks, and then fold through the rest of the filling.
  14. Remove the base from the fridge and pour the filling over the top, then gently drop the tin onto the kitchen counter a few times to let any bubbles out.
  15. Place the cheesecake in the fridge for at least 6 hours or best results overnight.
  16. To remove the cheesecake from the springform pan, use a cloth that you have run under hot water or, as I do, get a blow torch and slightly heat the sides until loose. Remove the side and base and smooth the edge with a pallet knife you have held under warm water.
  17. To decorate: Place the heavy (double) cream, icing sugar, and vanilla paste into a bowl and whisk until you achieve a soft peak consistency.
  18. Transfer the whipped cream to a piping bag decorate as you so desire, and sprinkle over the cinnamon. Use our pictures for inspiration.
  19. Serve immediately. Enjoy!

Notes

  • I have deliberately tried to steer away from using gelatin but if you wish to do so you can skip making the creme patisserie and just add the eggnog and around 8 gelatin sheets to the cheesecake
  • You can use any biscuits you wish for the base. I used Hobnobs as they remind me of Christmas and Thanksgiving. Graham Crackers will work too.
  • Prep Time: 20 minutes
  • Chill Time: 6 hours
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Chill
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 521
  • Sugar: 20.4 g
  • Sodium: 568.4 mg
  • Fat: 37.5 g
  • Saturated Fat: 21.7 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 38.3 g
  • Fiber: 1.4 g
  • Protein: 8.2 g
  • Cholesterol: 141.1 mg