Frozen Eggnog Cheesecake

This Frozen Eggnog Cheesecake is my idea of the perfect holiday dessert—rich, creamy, and full of festive eggnog flavor. It’s a no-bake treat that combines smooth cheesecake filling with the warmth of rum and spices, all set over a buttery graham cracker crust and finished with a cool, velvety texture.

Why You’ll Love This Recipe

I love this recipe because it’s elegant yet incredibly easy to make. The frozen texture gives it a refreshing twist compared to traditional cheesecake, and the subtle eggnog and rum flavors make it taste like the holidays in every bite. It’s ideal for making ahead of time, so I can relax and simply serve when guests arrive. Plus, it looks beautiful topped with whipped cream or white chocolate shavings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 2 cups graham cracker crumbs
• ½ stick of butter, melted
• 2 (8 oz) packages cream cheese
• ¼ cup powdered sugar
• ½ cup eggnog
• 1–2 tablespoons spiced rum (optional)
• 4 oz white chocolate, melted and cooled
• 1 (8 oz) container whipped topping
• ½ cup heavy cream
• 1 tablespoon sugar

Directions

1. Prepare the crust: In a bowl, combine the graham cracker crumbs with the melted butter. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish to form the crust. Place in the freezer while preparing the filling.
2. Make the cheesecake filling: In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and fluffy.
3. Add the eggnog and spiced rum (if using), then mix until fully incorporated.
4. Stir in the cooled, melted white chocolate and blend until smooth.
5. Gently fold in the whipped topping until the mixture is light and creamy.
6. In a separate bowl, whip the heavy cream with 1 tablespoon sugar until soft peaks form, then fold it gently into the cheesecake mixture.
7. Pour the filling over the prepared crust, spreading it evenly.
8. Cover and freeze for at least 4 hours, or until firm. For best texture, I usually freeze it overnight.
9. Before serving, let the cheesecake sit at room temperature for about 10–15 minutes to soften slightly for easier slicing.

Servings and Timing

This recipe makes 8–10 servings.
Prep time: ~25 minutes
Freeze time: ~4–6 hours (or overnight)
Total time: ~about 6 hours 30 minutes

Variations

• I sometimes add a pinch of nutmeg or cinnamon to the filling for an extra holiday touch.
• For a chocolatey crust, I use chocolate graham crackers or crushed gingersnaps instead of regular graham crackers.
• I’ve made mini versions by dividing the filling into cupcake liners for individual frozen cheesecakes—great for parties.
• To make it alcohol-free, I simply skip the rum or replace it with a teaspoon of rum extract.
• A drizzle of caramel sauce or white chocolate curls on top adds an elegant finish.

Storage/Reheating

• I keep the cheesecake covered tightly in the freezer for up to 2 weeks.
• When ready to serve, I thaw it in the refrigerator for about 30 minutes or at room temperature for 10–15 minutes until soft enough to slice.
• There’s no reheating needed since it’s a frozen dessert.
• If storing leftovers, I re-wrap slices tightly to prevent freezer burn and keep them tasting fresh.

FAQs

1. Can I make this cheesecake without alcohol?

Yes, the rum is optional. I often leave it out when making this for kids or replace it with rum extract for flavor without the alcohol.

2. Can I use homemade whipped cream instead of store-bought whipped topping?

Yes, but make sure it’s whipped to medium peaks so it holds structure. The store-bought version just saves time and gives a stable texture.

3. How do I melt the white chocolate without burning it?

I melt it in 20-second intervals in the microwave, stirring each time, or over a double boiler. It should be smooth and slightly cooled before adding to the cream cheese mixture.

4. What if I don’t have a springform pan?

A regular pie dish or square baking pan works fine. I line the bottom with parchment paper if I plan to lift it out cleanly.

5. Can I make this ahead of time?

Yes—this cheesecake is perfect for making ahead. I prepare it 1–2 days in advance and keep it frozen until I’m ready to serve.

6. How do I prevent ice crystals from forming?

I cover the cheesecake tightly with plastic wrap and aluminum foil before freezing to minimize air exposure.

7. Can I use light cream cheese or low-fat eggnog?

Yes, but it may slightly change the texture, making it less rich and creamy. I prefer full-fat for the best consistency.

8. Can I turn this into a no-freeze version?

Yes—if I refrigerate it instead of freezing, it will have a softer, mousse-like consistency rather than a firm frozen texture.

9. What toppings go best with this cheesecake?

Whipped cream, white chocolate curls, caramel drizzle, or a sprinkle of nutmeg all look and taste wonderful.

10. How long should it sit before slicing?

I let it rest at room temperature for about 10–15 minutes so the texture softens slightly. It should still be firm but creamy when sliced.

Conclusion

I find this Frozen Eggnog Cheesecake to be the ultimate holiday dessert—it’s creamy, festive, and wonderfully simple to prepare ahead of time. The eggnog flavor brings a nostalgic warmth, while the frozen texture makes it light and refreshing. Whether I serve it at a Christmas dinner or enjoy a slice on a cozy winter night, it’s a dessert that never fails to impress and satisfy.

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