No Bake Eggnog Cheesecake Recipes

EGGNOG NO-BAKE CHEESECAKE

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

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.

NO-BAKE EGGNOG CHEESECAKE

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.

NO-BAKE EGGNOG CHEESECAKE BARS RECIPE BY TASTY

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!

NO-BAKE EGGNOG CHEESECAKE

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.