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
- 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.
- Add the cream, evaporated milk, sugar, vanilla extract and egg yolks into a large microwave safe bowl.
- Combine using a whisk and then microwave for 3 - 3 ½ minutes. Whisk again until sugar is dissolved.
- 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.
- Add the cream cheese and half of the eggnog into a food processor. Blitz until smooth.
- Add the remaining eggnog and blitz until well combined.
- Pour the mixture into the chilled tart shell and chill for 3 hours.
- Sprinkle freshly ground nutmeg on top of the cheesecake.
- Cheesecake can be made up to three days in advance and stored in an airtight container, in the fridge.
Crust
- Add the graham crackers and cinnamon into a large food processor and process until you reach crumbs.
- Add the melted butter and blitz until well combined.
- 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.
- Chill for 30 minutes
Whipped Cream
- Right before you’re ready to serve the cheesecake add the cream into a large mixing bowl.
- Using electric hand beaters to beat the cream to stiff peaks.
- 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.