No Bake Eggnog Cheesecake 

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.

1. 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.
2. 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.
3. 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.
4. 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!