No bake Eggnog Cheesecake. Now that it's almost Easter again, you might think about what to serve with coffee or for dessert. And if you love eggnog and cheesecake, you will love this cake. No-bake eggnog cheesecake is creamy, rich, and easy to make. You don't even need an oven.
This cake will surely be your new Easter favorite with its delicious airy taste. So let's get started quickly to make this delightful treat. The whole family will be amazed.
No Bake Eggnog Cheesecake: A festive Easter treat
In the past, there was always a lot of unpacking for Easter dinner. And now I still think eating good food at Easter is super fun. And somehow, I always like to add something with eggnog. That's so festive, do you have that too?
And this Easter cake with eggnog is so delicious. Delicious to eat with tea, but also great to serve as a luxurious dessert. The cheesecake is creamy, airy, and has a delightful eggnog taste. And you don't need an oven, just some time for the layers to set.
So if you're looking for a festive Easter pastry that will surprise and delight everyone, try this no-bake eggnog cheesecake.
What do you need for Easter Egg Cheesecake?
To make this No Bake Eggnog Cheesecake, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Gelatin: You can buy it as sheets or as gelatin powder. Start by softening the gelatin in the water, then dissolve it in a hot liquid. It doesn't matter what kind of gelatin you use for the result.
- Cream cheese: is a white, creamy, spreadable type of cheese. It has a mild taste. Natural cream cheese is used here. It provides a firmness and creamy taste.
- Butter: The butter is melted and mixed with the biscuit crumbs. After cooling, you have a hard pie crust.
- Vanilla Extract: For a hint of vanilla flavor. If you can get it, use natural vanilla extract. With this vanilla extract recipe, you can make it yourself (which is much cheaper than a small bottle from the store, and you can use it for a long time).
- Biscoff cookies: have a delicious taste, which you can compare with Dutch Speculaas.
- Cream: Use heavy cream which you can whip. Because you have to beat this, that's important. Make sure it is cold; then it stiffens better.
- Eggnog: Also known as milk punch or egg milk punch. It's a rich, chilled, sweetened, dairy-based beverage. It's made with milk, cream, sugar, egg yolks, and whipped egg whites. And alcohol like brandy, rum, whiskey, or bourbon (or a combination) is also added.
- Confectioner's sugar: Used to sweeten the Easter cake.
- Cinnamon and Nutmeg: These spices add a lovely touch of heat to the pie.
How to prepare this Eggnog Cheesecake Recipe
You can find a printable recipe with a detailed description at the bottom of this blog.
- Start by making the bottom. Melt the butter and crumble the biscuits. Mix that. Cover the bottom of a spring form tin with baking paper and spread the buttery biscuit mixture. Press it flat with the back of a spoon. Let harden in the fridge for at least 15 minutes.
- Put the cream cheese in a bowl and mix until it is light and creamy. Then add the confectioner's sugar, vanilla, eggnog, cinnamon, and nutmeg until you have a creamy mixture. Next, heat the water in a pan and dissolve the soaked gelatin.
- Mix until the whipped cream is stiff. Next, pour in the dissolved gelatin and mix until everything is mixed. Now fold the whipped cream through the cream cheese mixture.
- Remove the spring form from the refrigerator and pour the cream cheese filling. Make sure you smooth the top. Cover with plastic wrap and set it in the fridge for at least 6 hours.
If serving this recipe for Easter, halve hollow eggs and small Easter eggs. Divide it in the middle. Pipe dollops of whipped cream around the cake and decorate it with small Easter eggs, chocolate sprinkles, or something else delicious!
Tips, Substitutions, and Variations
- Gelatin: instead of 2 leaves of gelatin, use 1 ⅓ teaspoon (4 grams) of gelatin powder.
- Eggnog: Can you also replace it with Dutch Advocaat.
- Also lovely: instead of Easter eggs, you can also decorate the top with melted chocolate, which you dribble over the top.
- Biscoff cookies: can also be replaced by Dutch speculaas or Graham crackers.
- Christmas: Want to make this cake for Christmas? Then decorate with Christmas chocolates, crushed candy canes, whipped cream, and melted chocolate.
Yes! This dessert is perfect for making ahead of time. Make the cheesecake, cover it with plastic wrap or a lid, and refrigerate until ready to serve. Now all you have to do is decorate. It can be stored in the refrigerator for up to two days.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
Watch How to Make It
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No Bake Eggnog Cheesecake
- ½ pound Biscoff Cookies
- 1 stick butter unsalted
Cream cheese filling
- 2 cups cream cheese room temperature
- 1 cup confectioners sugar
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup eggnog
- 2 tablespoons hot water hot
- 1 ⅓ teaspoon gelatin powder
- 1 cup cream
- whipped cream
- chocolate eggs
Ingredients you need per step are listed below the step in Italic
- Line the bottom of a 10-inch (26 cm) spring form tin with baking paper.
- Place the cookies in a food processor and pulse until finely ground.½ pound Biscoff Cookies
- Melt the butter in a pan and remove from the heat. Mix the biscuits with the butter.1 stick butter
- Spread this over the bottom and smooth it out with the convex side of a spoon.
- Place in the fridge for at least 15 minutes to firm up.
Cream cheese filling
- Place the cream cheese in a bowl and mix on high until fluffy and creamy.2 cups cream cheese
- Then, mix the sugar, vanilla, cinnamon, eggnog, and nutmeg and mix until well combined.1 cup confectioners sugar, 1 tablespoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ½ cup eggnog
- Dissolve the gelatin in hot water.2 tablespoons hot water, 1 ⅓ teaspoon gelatin powder
- Mix the cream until stiff. Then slowly pour in the gelatin mixture and mix until well blended.1 cup cream
- Add the whipped cream to the cream cheese mixture and gently mix everything with a spatula.
- Remove the bottom from the refrigerator and pour the filling on it.
- Smooth the top and cover it with plastic wrap.
- Place in the refrigerator and let it set for at least 6 hours.
- Carefully remove the spring form and decorate.whipped cream, chocolate eggs, sprinkles
- Refrigerator: Cover with plastic wrap (or a suitable lid) and store in the fridge for up to three days. Let come to room temperature for 10 minutes before slicing.
- Freezer: The structure of the pie with eggnog changes when you freeze it, which is not recommended!
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