Name: No Bake EggNog Berry Cheesecakes Recipe
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 16 oz 80% less fat cream cheese (2 tubs of 8 oz each); 1 cup eggnog; 1/3 cup light thickened cream or Greek yogurt; 1/2 cup icing sugar or natural sweetener substitute; 1-2 tablespoons rum (adjust to taste); 1/2 teaspoon pure vanilla extract; 7 oz gingerbread cookies; 2 tablespoons butter, melted; 2 teaspoons nutmeg (for dusting); 2 cups mixed berries (frozen and thawed or fresh; raspberries, cranberries, blueberries, strawberries, blackberries); 2 tablespoons caster sugar

Jump to Recipe· 4.7 from 18 reviews

If you’re craving a festive dessert that’s as easy as pie (but without turning on the oven), you’re in luck! This No Bake EggNog Berry Cheesecakes Recipe is one of my all-time favorites for the holiday season—and honestly, anytime I want something creamy, spiced, and berry-fresh. It’s light, luscious, and perfect for impressing guests without any stress. Stick around, because I’m going to walk you through everything from ingredients to pro tips to make sure your cheesecakes come out absolutely perfect.

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Why This Recipe Works

No Oven Needed: You get the decadent taste of cheesecake without heating up the kitchen or waiting forever.
Festive Eggnog Flair: Incorporating eggnog brings those warm holiday spices to every bite, making it feel special.
Crunchy Gingerbread Base: The cookie crust adds a delightful texture that complements the creamy filling perfectly.
Versatile Berry Topping: Whether you use fresh or thawed frozen berries, they add a pop of color and tartness that balances the sweet filling.

No Bake EggNog Berry Cheesecakes, festive no bake cheesecakes, holiday berry cheesecake, easy eggnog dessert, no bake Christmas cheesecake - Three clear glass cups each hold a creamy white dessert topped with a dusting of cinnamon and a cluster of fresh red raspberries, dark blueberries, and red currants. The dessert looks soft and smooth, forming the base layer under the fruits. Two cups sit on a wooden board, while the third is placed directly on a dark textured surface, scattered with extra red currants nearby. A shiny white snowflake decoration is visible on the left side of the image. The scene is bright with soft natural light coming from the side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This No Bake EggNog Berry Cheesecakes Recipe is a balanced symphony of creamy, sweet, and spiced flavors. The ingredients come together beautifully without fuss, and each has a purposeful role that makes this dessert sing.

No Bake EggNog Berry Cheesecakes, festive no bake cheesecakes, holiday berry cheesecake, easy eggnog dessert, no bake Christmas cheesecake - Flat lay of fresh mixed berries including bright red raspberries, deep blue blueberries, glossy blackberries, and vibrant strawberries with green leaves, smooth blocks of creamy white cream cheese, a small pile of golden-brown gingerbread cookies with a crunchy texture, light brown melted butter in a soft pool, a small mound of warm brown nutmeg powder, a bottle of creamy pale eggnog with subtle off-white tone, and a vanilla bean pod with rich dark brown color, all beautifully arranged with natural spacing and slight overlaps, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Cream Cheese: Using 80% less fat cream cheese keeps it lighter but still creamy and thick.
Eggnog: The star ingredient adds richness and those classic nutmeg and cinnamon notes perfect for holiday vibes.
Light Thickened Cream or Greek Yogurt: I like to swap in Greek yogurt sometimes if I want fewer calories but still a smooth texture.
Icing Sugar: Provides just enough sweetness, but natural sweeteners can work too if you want to adjust.
Rum (or Brandy): Adds depth and warmth—feel free to adjust to your taste or skip if kids are eating.
Pure Vanilla Extract: Rounds out the flavor with a gentle sweetness and aroma.
Gingerbread Cookies: The secret to a crunchy, spicy, and festive base—substitute with arrowroot biscuits if gingerbread isn’t your thing.
Butter: Binds the crust together for that perfect firmness without baking.
Nutmeg: Just a dusting on top ties the whole dessert together, echoing the eggnog spices.
Mixed Berries: Tart and sweet, they balance the richness beautifully. Pick whatever combination you like, fresh or thawed frozen both work.
Caster Sugar: Sprinkled over the berries to add a little sparkle and sweetness without overpowering.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this No Bake EggNog Berry Cheesecakes Recipe is how easy it is to personalize. Whether you want to dial down the alcohol, swap berries, or adjust the sweetness, it’s super forgiving and flexible.

Alcohol-Free Version: I’ve made this for family gatherings by swapping the rum for a splash of almond extract or just vanilla—you still get that warm depth without the booze.
Dairy-Free Option: Using a plant-based cream cheese and coconut cream instead of regular cream works surprisingly well if you want a dairy-free cheesecake.
Berry Variations: Don’t be shy about mixing seasonal fruits—pears or poached apples can be a unique twist if fresh berries aren’t in season.
Gingerbread Substitution: Arrowroot or graham crackers can replace gingerbread cookies if you prefer a less spicy crust.

Step-by-Step: How I Make No Bake EggNog Berry Cheesecakes Recipe

Step 1: Creamy Cheesecake Filling Prep

Start by beating your cream cheese, cream (or Greek yogurt), and icing sugar with an electric beater. I like to go slow at first, so the sugar doesn’t fly everywhere—then crank it up until the mixture is thick and smooth. Next, add your rum or brandy and vanilla extract, beating just until combined. This filling needs a little chill time (about 30 minutes in the fridge) so it firms up and the flavors marry well. If you’re pressed for time, a quick 20-minute chill can suffice, but I find the texture better with longer chilling.

Step 2: Crafting the Perfect Crust

While your filling chills, blitz those gingerbread cookies in a food processor until you have fine crumbs. If you don’t have one, you can place the cookies in a sealed bag and crush them with a rolling pin—just watch for getting uniform crumbs. Once crushed, toss in the melted butter and pulse again until the crumbs stick together when pressed. Divide this mixture evenly between your serving glasses and firmly press down to create a compact base. This will hold your filling perfectly and offer that satisfying crunch.

Step 3: Assembly and Berry Topping

Once your cheesecake filling has had its chill, spoon or pipe it evenly over the cookie crusts. I like to dust a little nutmeg on top—it’s such an easy way to boost that eggnog vibe. Then pile on your mixed berries, giving them a sprinkle of caster sugar for an extra hint of sweetness and a beautiful shimmer. Serve right away or pop them back in the fridge until you’re ready to dig in. These little beauties will hold up nicely for a few hours.

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Tips from My Kitchen

Use Room Temperature Cream Cheese: Cold cream cheese can be tricky to beat smooth, so let it sit out for a bit.
Don’t Skip the Chill: The fridge time is key to get that classic cheesecake texture—this can’t be rushed.
Press Crust Firmly: I press the crust with the back of a spoon for a dense base that holds up when serving.
Choose Berries Wisely: If your berries are very juicy, pat them dry on a paper towel to prevent soggy cheesecakes.

How to Serve No Bake EggNog Berry Cheesecakes Recipe

No Bake EggNog Berry Cheesecakes, festive no bake cheesecakes, holiday berry cheesecake, easy eggnog dessert, no bake Christmas cheesecake - The image shows a clear glass cup with a layered dessert on a white marbled texture. Inside the cup, the first visible layer is a crumbly light brown base on the right side, topped mostly with a thick, creamy white layer that covers the left side. Three fresh red cherries are placed on top of the creamy layer, and the cream is sprinkled with a fine dusting of light brown powder. A silver spoon is partially inside the cup, resting on the creamy layer and crumbs. Some additional cherries are scattered on the white marbled surface around the cup. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping these cheesecakes with a few whole berries for that fresh pop, plus a light dusting of extra nutmeg or cinnamon. Sometimes, I shave a bit of dark chocolate on top, which adds a tempting contrast to the creamy sweetness. A sprig of fresh mint or a tiny edible flower instantly makes it feel like a fancy dessert plate.

Side Dishes

These cheesecakes are rich enough on their own, but if you’re serving a bigger holiday spread, pairing them with spiced nuts, buttery shortbread cookies, or even a warm cup of spiced tea or coffee makes the experience next-level cozy.

Creative Ways to Present

For a festive party, I’ve served this No Bake EggNog Berry Cheesecakes Recipe in mini mason jars tied with twine and a cinnamon stick—and trust me, guests loved the charm and the easy portable dessert idea. You could also layer the berry topping with whipped cream for a trifle-like effect in clear glasses, giving a beautiful striped look.

Make Ahead and Storage

Storing Leftovers

Once assembled, store these cheesecakes covered in the fridge and enjoy within 2-3 days for the best texture and flavor. The crust stays perfectly crunchy, and the filling keeps that creamy, dream-like quality. Remember to cover them well to avoid absorbing fridge odors.

Freezing

I’ve frozen these cheesecakes without the berries on top (berries can get a bit mushy after thawing) by wrapping the glasses with plastic wrap and placing them in a freezer-safe container. When you’re ready to eat, thaw in the fridge overnight and add fresh berries right before serving. They keep well for up to a month when frozen.

Reheating

Since these are best served chilled, reheating isn’t necessary. Just take them out of the fridge 10 minutes before serving if you want the flavors and textures to mellow slightly. This lets the filling soften just enough for a smooth, melt-in-your-mouth experience.

FAQs

Can I make this No Bake EggNog Berry Cheesecakes Recipe ahead of time?

Absolutely! You can prepare the cheesecakes up to a day ahead and keep them refrigerated. Just add the fresh berries right before serving to keep them vibrant and fresh.
What if I don’t have eggnog on hand?

If you can’t find eggnog, you can substitute with a mixture of milk, cream, and a pinch of nutmeg and cinnamon to mimic the flavor. It won’t be quite the same, but still delicious!
Can I use fresh berries instead of frozen?

Yes! Fresh berries work wonderfully and give a brighter taste and texture. If using frozen, just thaw and pat dry to prevent excess moisture in the dessert.
Is there a way to make these cheesecakes vegan?

Definitely possible by using vegan cream cheese alternatives, coconut cream, and dairy-free cookies. While I haven’t tested that version as extensively, it’s a great adaptation for plant-based eaters.
How do I get a firm crust without baking?

Mixing melted butter thoroughly into finely crushed cookies and pressing firmly into your serving glasses is key. Chilling also helps the crust set nicely, so don’t skip the fridge time!

Final Thoughts

This No Bake EggNog Berry Cheesecakes Recipe is one of those desserts I turn to when I want to create something special without standing over a hot oven, especially during busy holiday seasons. Its creamy, lightly spiced filling paired with a crunchy festive crust and fresh berries hits all the right notes. I hope you’ll make this recipe your own, enjoy the process, and delight in the smiles it brings to your table. Trust me, once you try it, it’ll be on your holiday rotation for years to come!