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Quick Eggnog Cheesecake with Gingersnap Crust

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A no-bake eggnog cheesecake with a crunchy gingersnap crust that comes together in under 20 minutes of active prep time. Perfect for holiday gatherings when you need an impressive dessert without the stress.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 40 cookies)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 cup eggnog (thick, refrigerated kind)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg, plus more for garnish
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoon cornstarch
  • 2 cups frozen whipped topping, thawed
  • 1/2 cup heavy whipping cream (for optional topping)
  • 1 tablespoon powdered sugar (for optional topping)
  • Extra ground nutmeg or cinnamon for dusting (optional)
  • Caramel sauce or crushed gingersnaps for garnish (optional)

Instructions

  1. Crush gingersnap cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
  2. In a medium bowl, combine cookie crumbs, melted butter, sugar, and salt. Stir until every crumb is coated and the mixture looks like wet sand.
  3. Press the crust mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup. Refrigerate while making the filling.
  4. In a large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl.
  5. Add powdered sugar and beat again until combined, about 1 minute.
  6. In a small separate bowl, whisk together eggnog, vanilla, nutmeg, cinnamon, cloves, and cornstarch until the cornstarch is completely dissolved.
  7. Slowly pour the eggnog mixture into the cream cheese while mixing on low speed. Once combined, increase to medium and beat for about 2 minutes until silky smooth.
  8. Gently fold in the thawed whipped topping with a rubber spatula until just combined. Do not overmix.
  9. Pour the filling over the chilled crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  10. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  11. When ready to serve, make the whipped cream topping: beat heavy cream and powdered sugar until stiff peaks form. Spread or pipe over the cheesecake.
  12. Dust with nutmeg and garnish with crushed gingersnaps or caramel sauce if desired.

Notes

Room temperature ingredients are essential for a smooth filling. Don’t skip the cornstarch—it ensures a sliceable texture. Press the crust firmly to prevent crumbling. Chill for at least 6 hours, but overnight is best. Use a hot knife for clean slices. Store covered in the refrigerator for up to 5 days. Can be frozen for up to 3 months.

Nutrition

Keywords: eggnog cheesecake, no-bake cheesecake, holiday dessert, gingersnap crust, quick dessert, easy cheesecake

Find it online: https://forkifyfun.com/quick-eggnog-cheesecake-with-gingersnap-crust-easy-holiday-dessert-recipe/