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No Bake Eggnog Cheesecake with Gingersnap Crust

 

no bake eggnog cheesecake with gingersnap crust pin

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So how’d everybody do for Thanksgiving? Are you still in a food coma? I can honestly say that I am, but we are working through a lot of leftovers, so that surely has something to do with it.

All we did on Thanksgiving was eat 3x our body weight and watch 3 football games in a row, but we were exhausted the next day. What is it about eating yourself silly and being immobilized on a couch for hours that is so tiring?? Thanksgiving at my in-laws is fantastically casual and relaxing though – the food is delicious, and they aren’t fancy or formal about dinner. Just the way I like it!

We were so lazy on Friday due to food hangovers. We barely moved all day (again), and struggled to meet our family for a 7:15pm movie.

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This is why Thanksgiving is my favorite holiday though. It’s all about food and relaxing. There’s something about this holiday specifically that makes me feel completely care-free, and I don’t think at all about being productive or a to-do list, or all the things I should be doing. It’s a rare day, the entire weekend actually, that both my S.O. and I feel like our minds are unburdened and we can do absolutely nothing without needing excuses.

How often does a person get to totally unwind? We took full advantage.

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However, I saw a post yesterday that there are only 26 days left til Christmas and I couldn’t believe my eyes. Doesn’t seem possible! But it means that it’s time for an onslaught of eggnog and cranberry recipes, and I have about 25 Christmas recipes in the queue, and barely enough days, so let’s get to it.

I am IN LOVE with this pie. I wanted to combine eggnog and gingersnaps in a recipe, and after 3 failed attempts at eggnog buttercream to make ginger cookie whoopie pies, I decided to change tack. I’ll come back to that idea later, but we needed a breather.

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I started with a crust of crushed gingersnaps, sugar, and melted butter. Easy, and no-bake. The filling is a hodge podge of standard no-bake cheesecake recipes, cream pie recipes, and pudding pie recipes. I took all the things I love about those types of recipes and put them all into one. Plus booze. After taste-testing the Evan Williams Eggnog at the liquor store, I was sold, but you can substitute more regular eggnog if the booze isn’t your thing!

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With cream cheese, whipped topping, vanilla pudding, and LOTS of eggnog (both boozy and regular!), the filling is light and fluffy, but make no mistake: it’s rich. I don’t think there’s an eggnog dessert out there that isn’t.

This pie couldn’t be simpler. You don’t need an oven, and everything mostly just gets whipped together and poured into the (also simple) crust. Spicy gingersnaps and creamy eggnog complement each other perfectly, and it’s fun to incorporate several seasonal favorites into one dessert!

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5 from 1 vote
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No Bake Eggnog Cheesecake with Gingersnap Crust

Course Cheesecake
Prep Time 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Author Sarah @ The Gold Lining Girl

Ingredients

  • 1 - 12 oz. package gingersnaps finely crushed
  • 2 tbsp. sugar
  • 6 tbsp. butter melted
  • 1 - 8 oz. package reduced-fat cream cheese softened
  • 1 - 8 oz. container whipped topping thawed
  • 2 - 3.4 oz. boxes instant vanilla pudding
  • 1 1/2 c. eggnog
  • 1 c. Evan Williams eggnog booze!
  • 1/2 c. powdered sugar

Instructions

  1. In a large bowl, combine gingersnap crumbs, sugar, and butter.
  2. Press into the bottom of a lightly greased pie plate.
  3. Refrigerate crust for at least 10 minutes. Meanwhile, prepare the filling.
  4. In a large mixing bowl, beat cream cheese until creamy.
  5. Add the whipped topping, and beat until blended.
  6. In a medium bowl, combine pudding mixes, eggnog, and Evan Williams eggnog with a whisk. Stir until it begins to thicken, about 30 seconds.
  7. Add the eggnog mixture to the mixing bowl, along with the powdered sugar, and beat until smooth.
  8. Pour filling into the pie crust.
  9. Refrigerate for at least 1 hour before cutting and serving. Enjoy!

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Lovely comments

  1. Your Thanksgiving sounds PERFECT! With three kids, mine wasn’t nearly as relaxing, but it was definitely nice to have a break from any blog or work-related stuff!

    And this pie?! HEAVEN. I am So, So, excited for all of your Christmas goodies!

    Reply

    • It is really nice to completely relax!! When I go home to Pennsylvania earlier in the month for an ‘early’ Thanksgiving though, it’s definitely more chaotic, if that makes you feel better. Haha! I hope yours was wonderful!

      Reply

  3. This sounds so delicious. I can’t wait to try it! I love the way you used the ginger snaps the decorate the edge.

    Reply

  5. Hi, I was wondering if I could put 2 1/2cups of eggnog without alcohol instead of just 1 1/2 cups eggnog and 1 cup alcohol? I have a child and would like to make this without alcohol. Thanks

    Reply

    • Hi there! Yes, absolutely! I wrote about that in the post itself, but I didn’t add that to the recipe notes. I’ll update that! You can absolutely use 2 1/2 c. regular eggnog instead of any with alcohol! 🙂 Let me know how you like it!

      Reply

  7. Hi! Thanks for linking up to last week’s Tasty Tuesday! I’ve pinned your recipe to Creative K Kids’ Tasty Tuesday Pinterest board. I hope that you’ll join us again this week!

    Reply

  8. That is why Thanksgiving is probably my favorite holiday. This easy pie looks delicious Sarah! Thanks for sharing with us at #Throwback Thursday. Pinned. Hope to see you again this week. Quinn

    Reply

  10. Just wondering if this can be frozen? I like to make as much as possible ahead of time so that I can relax a bit too!

    Reply

    • Hi Bettyanne! I honestly cannot say for sure – I have not tried that. Cream cheese, cool whip, those things would freeze fine, but since it has a lot of eggnog, I’m worried about how it would freeze. I think liquid dairy products don’t tend to defrost very well. I would probably advise not to, unfortunately. If you do, let me know how it turns out! Happiest holidays to you!! 🙂

      Reply

  11. My vanilla pudding boxes come in103 gramm version…do I still use 2 boxes of it and keep the above amount of liquids ?
    I gather that 2×3 oz would be about 136 gramms….So I wonder if I should just use about that amount of instand pudding powder ????
    Thanks for the help and merry christmas ☺
    oh wanna make this tomorrow morning, how long will it stay good in fridge for ?

    Reply

    • Hi Jo! Your boxes are 103 gram? I am making this pie tomorrow too, and my boxes are 3.4 oz, or 96 grams. It’s instant pudding – I know that makes a difference. I think if you use about 200g of instant pudding mix, it *should* be right! Does that help? It will stay in the fridge well for at least 3-4 days. Crust may start to get a little soggy after a few days with the pudding pie on top, but it will totally keep for a few days! Merry Christmas!

      Reply

  13. Hi Sarah,
    How do I make your eggnog as the one I make does not have alcohol in it and what do I use instead of frozen whipped topping here in Australia as I cannot find it

    Reply

    • Hi! You can use any store-bought eggnog, you don’t have to use a boozy one! So instead of 1 cup Evan Williams, just do a cup of eggnog. Altogether, it will be 2 1/2 cups eggnog. Does that make sense?

      Gosh, I wish I knew better about what you would have in Australia that would be similar. But whipped topping is like Cool Whip. Or if you beat heavy whipping cream with a little bit of sugar, it turns into a fluffy topping. Does that help?? Like this: http://www.foodnetwork.com/recipes/alton-brown/whipped-cream-recipe-1957526

      Reply

  14. 5 stars
    I have 2 large family gatherings and would like to share with both sides of the family! Do you think this would work out doing individual size cakes in a muffin tin? Would I need to do anything different do you think?

    Reply

    • Hi Amanda! I do think that would work, and no, I don’t think you’d need to do anything different! I think it’s a great idea. I don’t know how many it will make though… if you try doing this, let me know! I’m interested to see how many mini cheesecakes it would make! I hope you like the recipe. 🙂

      Reply

    • Hey there! I’m sorry I didn’t seed this a few hours sooner – most of my pie plates are 9-inch and are actually deep dish, but you can pile it high in a standard pie plate too! Happy Holidays!!

      Reply

    • Yay! I’m so glad you liked it! Did you have any feedback or other tips to share? Great idea about using rum extract instead of boozy eggnog! Thanks for letting me know you liked it! 🙂

      Reply

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The Gold Lining Girl
but first, dessert!