No-Bake Eggnog Cheesecake with Biscoff Cookie Crust
A deliciously festive eggnog cheesecake made without any baking! Rich and creamy no-bake cheesecake filling infused with spiced eggnog on a beautiful Biscoff cookie crust.
Servings 12 slices
Equipment
Ingredients
Biscoff Cookie Crust
- 1 package (250g) Biscoff cookies
- 1/3 Cup (75g) unsalted butter, melted
Eggnog Cheesecake Filling
- 2 Cups (480ml) heavy whipping cream, cold
- 16 Oz (452g) full-fat brick-style cream cheese, room temperature NOT the spread
- 1 Cup (200g) granulated sugar
- 1/2 Cup (120ml) eggnog
- 1 tsp rum extract or rum
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
Eggnog Whipped Cream
- 1 Cup (240ml) heavy whipping cream, cold
- 1/4 Cup (60ml) eggnog
- 1/4 tsp ground nutmeg
- 1/3 Cup (40g) powdered sugar
Additional Garnish
- fresh rosemary sprigs
- sugared cranberries
- Biscoff cookie crumbs
Instructions
Make the Biscoff Cookie Crust
- Using a food processor, grind the Biscoff cookies into a fine crumb. You can alternatively place the Biscoff cookies in a large Ziploc bag and use a rolling pin to crush them into crumbs.
- Add the Biscoff cookie crumbs into a medium bowl and pour the melted butter on top. Mix until uniform, then press the mixture into the bottom and up the sides of a 9-inch springform pan or 10-inch springform pan. Use a round glass or jar to pack the crust as tightly as possible (this helps keep it together when you cut the cheesecake slices later). Freeze the Biscoff cookie crust in the pan for 10-20 minutes while you prepare the eggnog cheesecake filling.
Make the Eggnog Cheesecake Filling
- Using a hand mixer with a medium bowl or a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside.
- In another large bowl (either with a hand mixer or stand mixer), beat the cream cheese and granulated sugar together on medium until creamy. Scrape down the bowl and paddle as needed. Add the eggnog, rum extract (or actual rum), nutmeg, cinnamon, and cloves. Beat on medium-high speed until smooth and combined (no lumps), about 2–3 minutes.
- Use a rubber spatula to gently fold the whipped cream into the cheesecake filling until combined.
- Remove the Biscoff crust from the freezer and add the eggnog cheesecake filling into it. Spread the filling to the edges of the crust and smooth the top using an angled spatula, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.
Make the Eggnog Whipped Cream
- Place the metal bowl from your stand mixer and the whisk attachment (or a medium metal bowl and hand mixer attachments) into the freezer for 10 minutes to chill.
- Add all of the eggnog whipped cream ingredients into the chilled bowl. mix together on low speed until combined, then increase the speed to high and beat until stiff peaks form, 2-3 minutes.
Assembly
- When you’re ready to serve the no-bake eggnog cheesecake, remove the rim from the springform pan. Divide the eggnog whipped cream between two piping bags, one fitted with Wilton Tip 1M and one fitted with Wilton Tip 32. Pipe rosettes with Tip 1M and stars with Tip 32 in a crescent formation. Garnish with sugared cranberries and fresh rosemary sprigs.
Notes
*Find my recipe for sugared cranberries in this post.
Make Ahead Tips:
- After making and freezing the Biscoff cookie crust, it can be covered and stored in the refrigerator until you add the filling (1-2 days ahead is best for the freshest flavor).
- You can make and assemble the no-bake eggnog cheesecake up to 2 days in advance, stored in the refrigerator and covered in aluminum foil or plastic wrap. You can alternatively freeze the cheesecake for up to 3 months after it’s set in the refrigerator. Be sure to cover well if freezing. I recommend one layer of plastic wrap and one layer of aluminum foil.