EGGNOG NO-BAKE CHEESECAKE
Need an easy holiday cheesecake? This Eggnog No-Bake Cheesecake from Delish.com is the best.
Categories eggnog cheesecake eggnog desserts eggnog cake no bake eggnog desserts no bake eggnog cheesecake
Time 4h20m
Yield 8
Number Of Ingredients 6
Steps:
- In the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Add cream cheese and beat until completely smooth.
- Fold in sugar, eggnog, and nutmeg.
- Pour mixture into prepared pie crust, smoothing over top with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 4 hours.
NO BAKE EGGNOG CHEESECAKE
Provided by Jen
Number Of Ingredients 12
Steps:
- Crush graham crackers in food processor.
- Add melted butter and sugar and pulse to incorporate.
- Press mixture into bottom an partially up the sides of a springform pan.
- Refrigerate at least 30 minutes to firm.
- In a large bowl, beat cream cheese and sugar until creamy.
- Add in eggnog, rum extract, nutmeg and cinnamon. Beat until fully blended.
- Whip heavy cream until stiff peaks form.
- Fold eggnog mixture into whipped cream.
- Spread evenly into crust.
- Refrigerate at least 2-3 hours before serving.
- Garnish with additional whipped topping if desired.
EGGNOG CHEESECAKE
If you're looking for a festive eggnog cheesecake recipe this Christmas, look no further! This easy No Bake Eggnog Cheesecake is the perfect dessert for your holiday parties, celebrations and Christmas dinner!
Provided by Erin @ Delightful E Made
Time 20m
Number Of Ingredients 10
Steps:
- Lightly spray a 9x9" baking pan or dish with coconut oil spray or non-stick baking spray, set aside.
- In a food processor or blender, crush the ginger snap cookies into crumbs. Pour the crumbs into the prepared baking dish, and add the melted butter and 4 tablespoons of sugar. Mix together well until you achieve a gravel-like mixture. Press firmly and evenly into the bottom of the baking dish. Chill the crust in the refrigerator.
- In a small saucepan over medium low heat, add the water and envelope of unflavored gelatin. Stir over the heat until the gelatin becomes completely dissolved and begins to thicken slightly. Remove from heat and let cool for about 5 minutes.
- While the gelatin cools, with a hand or stand mixer, cream together the cream cheese and sugar. Next add in the cooled gelatin (will resemble a gel), along with the vanilla and eggnog. Mix together until well combined with the mixer. Add the fresh ground nutmeg and whipped topping, and whip until smooth and creamy.
- Pour the filling over the top of the chilled crust. Spread evenly over the top of the crust using a rubber scraper or spatula. Chill the cheesecake for at least 3-4 hours or overnight.
- Slice and serve!
Nutrition Facts : Calories 1391 calories, Carbohydrate 153 grams carbohydrates, Cholesterol 324 milligrams cholesterol, Fat 74 grams fat, Protein 37 grams protein, SaturatedFat 46 grams saturated fat, ServingSize 1, 2" square, Sodium 696 milligrams sodium, Sugar 153 grams sugar
NO-BAKE EGGNOG CHEESECAKE BARS RECIPE BY TASTY
Tired of baking this holiday season? This no-bake recipe ditches the oven to make sweet, indulgent eggnog cheesecake bars that are sure to spread cheer all around.
Provided by Tasty
Categories Desserts
Time 3h40m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Line a 9 x 13-inch (22 x 33 cm) baking dish with parchment paper.
- Make the crust: In a food processor, pulse the cookies into coarse crumbs. Add the brown sugar, cinnamon, nutmeg and pulse into fine crumbs, about 2 minutes. Add the melted butter and pulse until the mixture clumps together, about 10 pulses.
- Pour the crust into the prepared baking dish and press evenly against the bottom of the pan. Chill in the refrigerator for 15 minutes, until set.
- Meanwhile, make the filling: in a large bowl, beat the cream cheese and ¾ cup granulated sugar together with an electric hand mixer on medium speed until smooth, 3-4 minutes.
- Add the sour cream, cinnamon, nutmeg, rum extract, and vanilla and beat until incorporated, 2-3 minutes.
- In a small bowl or liquid measuring cup, microwave the eggnog for 30-45 seconds, or until just warm to the touch. Add the gelatin powder and whisk until dissolved.
- Add the eggnog mixture to the cream cheese mixture and mix until well combined, about 2 minutes.
- In a separate large bowl, whip the heavy whipping cream and remaining ½ cup granulated sugar together, gradually increasing the speed, until stiff peaks form, 6-7 minutes.
- Gently fold half of the whipped cream into the eggnog mixture. Refrigerate the remaining whipped cream until ready to serve the bars.
- Evenly spread the filling over the crust. Lightly tap the pan on a flat surface to release any air bubbles. Refrigerate uncovered for 3-4 hours, until set.
- Use the parchment to lift the bars from the pan and slice into 12 pieces. Top with the reserved whipped cream, if desired.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 41 grams, Fat 47 grams, Fiber 1 gram, Protein 10 grams, Sugar 30 grams
NO-BAKE EGGNOG CHEESECAKE
If cold, creamy eggnog is one of the holiday season's greatest pleasures for you, just imagine how wonderful this No-Bake Eggnog Cheesecake is!
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Mix Crust Mix, sugar and margarine with fork in 9-inch pie plate until well blended. Press firmly onto side of pie plate first, using fingers or large spoon to shape the edge. Press remaining crumb mixture firmly onto bottom using the bottom of a dry measuring cup.
- Beat eggnog and Filling Mix with electric mixer on low speed until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon into crust.
- Refrigerate at least 1 hour. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 390 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 29 g, Protein 4 g
EGGNOG CHEESECAKE
I make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. -Kristen Grula, Hazleton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extract and nutmeg. Pour filling over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake at 325° until center is just set and top appears dull, 45-50 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. If desired, top with whipped cream, then sprinkle with nutmeg.
Nutrition Facts : Calories 275 calories, Fat 19g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 195mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
NO-BAKE EGGNOG CHEESECAKE
Ease into holiday entertaining with a delectable dessert that can be made well in advance of your party.
Provided by DallasDiva22
Categories Cheesecake
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- In a small mixing bowl combine the 1 1/4c crushed wafers and melted butter; toss to thoroughly combine. Press crumb mixture into bottom and 1/2" up sides of a 9" spring form pan to form a firm, even crust. Chill about 1 hr or till firm.
- Meanwhile, in a medium saucepan combine the 1/3c. sugar and gelatin. Stir in eggnog, egg yolks, and nutmeg. Cook over medium heat, stirring constantly, till mixture just comes to a boil. Remove from heat.
- In a large mixer bowl beat cream cheese with electric mixer on medium speed for 30 sec. or till softened; gradually beat in gelatin mixture. Stir in rum or milk. Chill till partially set.
- In a medium mixer bowl beat egg whites on medium speed of mixer till soft peaks form (tips curl). Gradually add remaining sugar, beating till stiff peaks form (tips stand straight).
- In a small mixer bowl beat cream to soft peaks. Fold whites and whipped cream into gelatin mixture. Turn into crumb-lined pan. Cover; chill till firm, several hours, or overnight.
- Loosen sides of cheesecake from pan with a spatula; remove sides. Sprinkle shaved chocolate or wafer crumbs around the top edge of the cheesecake.
Nutrition Facts : Calories 354.3, Fat 26.6, SaturatedFat 15.2, Cholesterol 156.8, Sodium 221.6, Carbohydrate 21.5, Fiber 0.1, Sugar 20.4, Protein 7.5
EGGNOG CHEESECAKE III
This is a delicious cheesecake for eggnog lovers. The secret to a smooth cheesecake is to cream the cream cheese in a food processor for several minutes.
Provided by Bill Sinclair
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h25m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
- Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
- Preheat oven to 425 degrees F (220 degrees C).
- In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
- Bake in preheated oven for 10 minutes.
- Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.
Nutrition Facts : Calories 277 calories, Carbohydrate 22 g, Cholesterol 82.2 mg, Fat 18.9 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 186.7 mg, Sugar 16.8 g
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