Boozy No Bake Eggnog Cheesecake
This indulgent Boozy No Bake Eggnog Cheesecake combines the rich and creamy flavors of traditional eggnog with a delightful hint of spiced rum, making it the perfect adult-friendly dessert for festive celebrations.
Equipment
- 1 Stand Mixer or electric mixer
Ingredients
- 1 cup heavy whipping cream
- 2 8 oz. packs of cream cheese room temperature
- 1/2 cup eggnog
- 2 tbsp. spice rum
- 3/4 cup powdered sugar
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 graham cracker crust
For Homemade Cinnamon Whipped Cream (optional)
- 1 cup heavy whipping cream
- 2-3 tbsp powdered sugar
- 1 tsp cinnamon
Instructions
- First start by adding the heavy whipping cream to your stand mixer and whisk until stiff peaks form. Transfer to another bowl and set this aside.
- Then clean out the bowl and in the mixing bowl combine the softened cream cheese and switch your attachment to the paddle. Beat until smooth.
- Add in the powdered sugar and eggnog and mix a little longer. Then add in the rum, cinnamon, and nutmeg and give it a few more stirs.
- Fold in the homemade whipped cream until well incorporated Then pour the filling into your graham cracker crust. Refrigerate for at least 4-6 hours.
- You can top with additional whipped cream or I whipped up some homemade cinnamon whipped cream. See below.
Cinnamon Whipped Cream
- In a mixing bowl (or stand mixer) whisk heavy whipping cream until it thickens and stiff peaks form, then add in some powdered sugar and cinnamon.
- Add to a zip-lock bag, cut a end off, and pipe onto the top of the eggnog cheesecake. I sprinkled with some gingerbread cookie crumbs (gingersnaps would work, too).