This Eggnog Blondie Cheesecake is festive and full of cinnamon, nutmeg, and cloves. It's the perfect Christmas dessert, topped with creamy, no-bake eggnog filling and fluffy homemade cream.

No-Bake Christmas Eggnog Cheesecake

When Christmas arrives, you'll find me often with glass eggnog in my hand. This rich, creamy, nutmeg-flavored beverage is always a hit! It tastes even better when you make it into a cheesecake with a chewy, blondie crust. It can be tricky to make eggnog flavors in baked goods. This no-bake cheesecake is important to preserve the eggnog flavor. Cornstarch and gelatin are used to ensure enough eggnog flavor in the cheesecake filling. No-bake cheesecakes with a lot of gelatin are not my favorite. It just doesn't feel right. Cornstarch by itself won't give me the desired texture. Both cornstarch and cornstarch are necessary to achieve the right texture and thickness. After the crust has been baked, you won't need to touch the oven. To thicken the filling, you'll need to heat the cornstarch/gelatin on the stove. After that, it will need to cool in the refrigerator for a few hours. When the cheesecake has set, it will be thick and velvety. It will then be infused with eggnog flavor.

What you'll need

Let's discuss the ingredients in this Christmas cheesecake. Let's start with the crust and then move on to the whipped cream.

The Blondie Crust

All-Purpose Flour: Use a spoon, level method, or a food scale to add the flour to prevent over-measuring.
Cinnamon, Nutmeg & Cloves This crust has a teaspoon of cinnamon and 3/4 teaspoon of nutmeg. Also, a pinch of cloves.
Baking Powder and Baking Soda: Both leavening agents ensure the best texture.
Salt For flavor.
Butter: Unsalted.
Light brown sugar: Packed into the measuring cup.
Vanilla Extract For the best flavor, use a high-quality extract.
Eggs You will need one egg plus an additional yolk.

Filling for the Eggnog Cheesecake

To combine the gelatin with Eggnog, you'll need to use half a cup plus 2 tablespoons.
Cornstarch This thickens the filling.
Gelatin: Non-flavored gelatin can also thicken the cheesecake.
Cream Cheese: At room temperature
Sugar
Ground Nutmeg
Heavy Whipping cream: Keep this in the fridge until you are ready to use it.
Powdered sugar

Spiced Whipped Cream

Heavy Whipping cream: Cold.
Powdered sugar stabilizes the whipped cream so it doesn't wilt.
Vanilla Extract
Ground Nutmeg
Ground Cinnamon

How to Make Eggnog Cheesecake

Although cheesecake is easy to make, it can be time-consuming. You'll be successful if you stick to the recipe.

Make the Crust

1. Preparation for Baking: Line a 9-inch springform with parchment paper and grease the sides. Preheat the oven to 350°F
2. Combine dry ingredients: In a medium-sized bowl, combine the flour, cinnamon and nutmeg with the cloves, baking powder and baking soda. Keep the dry ingredients aside.
3. Melt Butter First, melt the butter in a microwave-safe bowl. Then transfer it to a bowl.
4. Add brown sugar: Combine the brown sugar with the water and stir until combined.
5. Add vanilla & eggs: Add the egg, yolk, and vanilla to the bowl and mix until combined.
6. Combine Dry and Wet Ingredients. Add dry ingredients to the wet ingredients, and mix until combined.
7. Bake: Pour blondie batter into a prepared springform pan. Spread it evenly over the bottom. Bake, the crust for between 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the crust to cool: After cooling it for approximately 5 minutes, remove it from the pan and cool completely.
9. Clean Pan: Clean your springform pan to make it ready for use later.

Fill it!

1. Reserve 2 tbsp eggnog: Combine 2 tablespoons of Eggnog in a small bowl. Then, set it aside. The gelatin will be added to this mixture later.
2. Combine another 2 tbsp Cornstarch with Eggnog: Mix the cornstarch with the water and allow it to dissolve.
3. Combine Cornstarch Mixture and Remaining Eggnog. Heat the cornstarch mixture with 6 tablespoons of Eggnog in a saucepan. Whisk constantly until the Eggnog thickens. It should not be boiled. Let the mixture cool down on the stove. Mix it well, so it doesn't become lumpy.
4. Mix Set Aside Eggnog and Gelatin: Pour the gelatin over the Eggnog in a small bowl you have already set aside. Let it sit for around 5 minutes.
5. Microwave: Heat gelatin mixture in increments of 10 seconds, stirring between each one until smooth.
6. Mix the gelatin into the warm cornstarch/eggnog mixture. Let it cool down until it is slightly warmer than the room temperature.
7. Mix Cream Cheese and Sugar: Add the cream cheese to a large bowl once the eggnog mixture is cooled. Beat until smooth.
8. Add Nutmeg & Eggnog Blendture: Add the cooled eggnog mix to the cream cheese mixture with the nutmeg, and stir until combined. Set aside.
9. Cream and powdered sugar combined: Place the heavy whipping cream in a large bowl. Whip on high speed until you get stiff peaks.
10. Add to the Batter: Fold the whipped cream in the eggnog mixture in 2 or 3 parts. Gently fold until combined. Set aside.
11. Return Crust To Pan: Line your springform pan sides with parchment paper, and then return the cooled blondie to the pan. The parchment paper should be placed between the crust and the sides of your pan. It should stick slightly above the sides of your pan. The parchment paper will be used to support the filling and not against the sides of your pan. This will prevent the cheesecake from sticking to the pan.
12. Add Fillings: Spread the cheesecake mixture evenly over the blondie crust.
13. Chill: Refrigerate cheesecake until filling is set for 5-6 hours or overnight.
14. Take Out of Pan: After the filling has been set, take the cheesecake out of the springform and transfer it to a plate. Take the parchment paper off of the cheesecake. Smoothen the edges with an offset spatula if necessary.

Make the Whipped cream.

1. Combine ingredients & whip: Add the whipped topping ingredients to a large bowl. Whip on high speed until stiff peak forms.
2. Add to Cheesecake Pipe whipped cream along the outside edge of the cheesecake. Dust the top with additional nutmeg if necessary. Allow the cheesecake to cool before serving.
3. Serve Cut, serve, and enjoy!