It’s that time of year, and eggnog is taking over the fall pumpkin obsession! Try these eggnog no bake cheesecakes for an easy entertaining treat that whip up in minutes!
Dish Count :: 1 Mixer or Large Bowl with Whisk Attachment
I’ve officially gone ’round the bend. I’m breaking my own rules, and I’m going rogue. Every year, I staunchly refuse to buy Christmas things until after Thanksgiving. It’s one of those “I only celebrate one holiday at a time” stances, and can’t stand when Christmas stuff is out even before Halloween… Then my hypocrisy began showing and as soon as I saw eggnog on the grocery store shelves and somehow – I think I blacked out in some sort of Christmas daze – a bottle of eggnog fell into my cart and I came to when it was hitting my lips in a tall glass when I got home. Whoops. Please don’t judge me.
Then, I went and made eggnog no bake cheesecake. OHMahGawddd someone stop me.
And out of the full quart that followed me home, I only got one glass out of it. It turns out my eggnog hating husband actually does like eggnog and started drinking it straight, putting it in his coffee, and mainlining it right into his veins.
So now that my one bottle is gone, I’m resisting all urge to go out and stock back up until after Thanksgiving. I mean, I can only let my holiday hypocrisy go so far…
To top these little guys, I used mini holiday cookie cutters and sprinkled some additional cinnamon right on top of the cheesecakes. Here is a pack of Wilton Mini Cookie Cutter set of 12!
Need more cheesecake ideas? Try these!
Eggnog No Bake Cheesecake
15-18 Biscoff or Gingersnap Cookies
3-4 tablespoons melted butter
2 Tbsp Brown Sugar
1 cup heavy whipping cream
8 oz. softened cream cheese
2 teaspoon Rum extract
1/2 tsp Vanilla Extract
2 tsp Cinnamon
1/2 tsp Ground Nutmeg
1/8 tsp Ground Cloves
1/4 cup Sugar
Additional cinnamon for garnish
Preheat oven to 350 degrees. Crush the cookies cookies in a blender or food processor to create crumbs. Stir with melted butter and divide between 4-8 serving dishes or mini mason jars. Bake the crusts for approximately 10 minutes. Remove from oven and allow to cool.
*These don't require the crusts to be baked, but they will make a more cookie like crust if you do bake them. Bake or don't bake - its fantastic either way!*
In a large mixing bowl, whip cream until stiff peaks form. Set aside.
In another large bowl, mix cream cheese, rum extract, vanilla, sugar and remaining spices until smooth. Fold in whipped cream. Spoon evenly between serving dishes and refrigerate until ready to serve, approximately 2 hours.
Place a mini cookie cutter on top of each cheesecake and press in gently. And add a small amount of cinnamon into the middle of each cookie cutter. Gently turn and twist the mini cheesecakes so the cinnamon gets into the corners of all the cookie cutters. Remove cookie cutters and the design will remain. Serve immediately.
*This post does contain an affiliate link through Amazon*