FOOD

No-Bake Eggnog Cheesecake

This no-bake eggnog cheesecake has real, make at home eggnog in it. It’s delicious and it’s no-bake so it’s easy to make this Christmas!

FOOD

No-Bake Eggnog Cheesecake

This no-bake eggnog cheesecake has real, make at home eggnog in it. It’s delicious and it’s no-bake so it’s easy to make this Christmas!

Ingredients

No-Bake Eggnog Cheesecake

  • Cheesecake Mixture
  • 3 tbsp gelatin + 4 tbsp cold water
  • 1 cup evaporate milk
  • 1 cup thickened/whipping cream
  • ½ cup golden caster sugar
  • 1 tsp vanilla extract
  • 4 egg yolks
  • 250g Philadelphia cream cheese block
  • ½ tsp freshly grated nutmeg

Crust

  • 300g graham crackers
  • 150ml unsalted butter, melted
  • 1 tsp cinnamon

Whipped Cream

  • 250ml thickened/whipping cream

Steps

No-Bake Eggnog Cheesecake

  1. To make the eggnog begin by preparing the gelatin mixture. Add the water and gelatin into a small mixing bowl and mix using a fork. Set aside to set.
  2. Add the cream, evaporated milk, sugar, vanilla extract and egg yolks into a large microwave safe bowl.
  3. Combine using a whisk and then microwave for 3 - 3 ½ minutes. Whisk again until sugar is dissolved.
  4. Add the set gelatin and mix using a whisk until gelatin is melted. Add the freshly grated nutmeg and whisk to combine. Set aside to cool slightly.
  5. Add the cream cheese and half of the eggnog into a food processor. Blitz until smooth.
  6. Add the remaining eggnog and blitz until well combined.
  7. Pour the mixture into the chilled tart shell and chill for 3 hours.
  8. Sprinkle freshly ground nutmeg on top of the cheesecake.
  9. Cheesecake can be made up to three days in advance and stored in an airtight container, in the fridge.

Crust

  1. Add the graham crackers and cinnamon into a large food processor and process until you reach crumbs.
  2. Add the melted butter and blitz until well combined.
  3. Pour the wet crumb mixture into a 9” round tart tin and use the back of a tablespoon to press firmly into the bottom and sides of the tart tin.
  4. Chill for 30 minutes

Whipped Cream

  1. Right before you’re ready to serve the cheesecake add the cream into a large mixing bowl.
  2. Using electric hand beaters to beat the cream to stiff peaks.
  3. Add the cream into a piping bag fitted with a Wilton 6B piping tip and pipe bulbs of cream on top of the cheesecake before slicing to serve.