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.
Equipment
- Springform 10 inch (26 cm diameter)
Ingredients
Bottom
- 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
Garnish
- whipped cream
- chocolate eggs
- sprinkles
Ingredients you need per step are listed below the step in Italic
Instructions
Bottom
- 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
NOTES
1. Eggnog: Can you also replace it with Dutch Advocaat.
2. Also nice: instead of Easter eggs, you can also decorate the top with melted chocolate, which you dribble over the top.
3. Biscoff cookies: can also be replaced by Dutch speculaas or Graham crackers.
4. Christmas: Want to make this cake for Christmas? Then decorate with Christmas chocolates, crushed candy canes, whipped cream, and melted chocolate.
5. Storage
- 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!
Nutrition
Calories: 506kcal | Carbohydrates: 31g | Protein: 6g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 106mg | Sodium: 312mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 1302IU | Vitamin C: 0.3mg | Iron: 1mg
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