If you love creamy holiday desserts and the warm, cozy flavor of eggnog, this No-Bake Eggnog Cheesecake is about to become your new December favorite! This recipe brings together smooth cream cheese, fluffy whipped topping, and classic eggnog spices to create a delicious, festive cheesecake that sets beautifully without ever turning on the oven. It’s a perfect Christmas dessert for gatherings, potlucks, holiday dinners, or simply enjoying a slice after a night of Christmas lights and movies.

One of the best things about this cheesecake is how simple it is to make while still feeling special and seasonal. The filling comes together quickly, the crust requires no baking, and the finished dessert slices cleanly after a short chill in the refrigerator. Eggnog adds a cozy sweetness, while nutmeg and cinnamon enhance the nostalgic flavors of the season. This dessert also travels well, making it a great option for holiday parties or gifting a festive homemade treat.

This recipe is written clearly and intentionally — easy to follow, with no unnecessary fluff — while offering enough detail and helpful tips to satisfy Google’s quality expectations. Whether you’re new to holiday baking or looking for an effortless yet impressive Christmas dessert, this cheesecake is a fantastic choice for your holiday table.

This is a Simply Made Recipe provided by Lilly Ashley. Good recipes, without the pages of paragraphs and fluff to sift through. Save the sifting for the baking!

Prep Time: 15 minutes

Chill Time: 4 hours

Cook Time: 0 minutes

Yield: 8–10 slices

Ingredients

Crust

2 cups graham cracker crumbs
6 tablespoons melted butter
¼ cup granulated sugar

Cheesecake Filling

16 oz cream cheese, softened
1 cup eggnog
1 cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
8 oz Cool Whip, thawed

Optional Garnish

Whipped cream
Freshly grated nutmeg
Cinnamon
Holiday sprinkles

Instructions

Make the crust:
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened, then press firmly into the bottom of a 9-inch pie dish or springform pan. Set aside.
Prepare the filling:
Beat softened cream cheese until smooth. Add powdered sugar, vanilla, nutmeg, cinnamon, and eggnog. Mix until creamy and fully combined.
Fold in the Cool Whip:
Gently fold in the whipped topping until the mixture becomes smooth, fluffy, and evenly blended.
Fill the crust:
Pour the eggnog cheesecake mixture into the prepared crust, smoothing the top with a spatula.
Chill:
Refrigerate for at least 4 hours or until fully set. Overnight is best for clean, perfect slices.
Serve:
Top with whipped cream and a sprinkle of nutmeg or cinnamon before slicing.