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); 1 cup eggnog; 1/3 cup light thickened cream or Greek yogurt; 1/2 cup icing sugar; 1-2 tablespoons rum; 1/2 teaspoon pure vanilla extract; 7 oz gingerbread cookies; 2 tablespoons butter, melted; 1 teaspoon nutmeg for dusting; 2 cups mixed berries (frozen and thawed or fresh: raspberries, cranberries, blueberries, strawberries, blackberries); 2 tablespoons caster sugar

Jump to Recipe· 4.5 from 32 reviews

If you’re on the hunt for a festive treat that’s as easy as it is delicious, you’re going to absolutely love this No Bake EggNog Berry Cheesecakes Recipe. Trust me, it’s one of those recipes I keep going back to every holiday season—or really anytime I want a cozy, creamy dessert without turning on the oven. Imagine layers of spiced gingerbread cookie crust, a dreamy eggnog-infused cheesecake filling, and juicy mixed berries on top—all coming together in individual glasses. It’s simple, fast, and seriously fan-freaking-tastic. Ready to whip up something that’ll earn you all the compliments? Let’s dive in!

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Why This Recipe Works

No bake convenience: No oven? No problem. This recipe is quick and fuss-free, perfect for busy days or holiday parties.
Perfect seasonal flavors: The eggnog and nutmeg bring a cozy festive twist that feels indulgent but balanced.
Versatile berry topping: Using mixed berries adds freshness and a pop of color while letting you customize based on what’s in season.
Individual servings: Serving these cheesecakes in glasses makes them elegant and easy to distribute at gatherings.

No Bake EggNog Berry Cheesecakes, festive no bake cheesecakes, easy holiday dessert recipe, eggnog cheesecake parfaits, berry cheesecake dessert - 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 all about balancing creamy, sweet, and spiced elements. You’ll notice each ingredient plays a specific role—from the smooth cream cheese base to the buttery gingerbread crust that adds just the right crunch. Also, a quick tip for shopping: grab good-quality eggnog and fresh mixed berries if you want the best contrast of flavors.

Cream cheese: Using 80% less fat cream cheese keeps it a bit lighter but still creamy enough for that luscious filling.
Eggnog: This is the star that brings holiday magic—rich, nutty, and full of those signature spices.
Light thickened cream or Greek yogurt: Adds smoothness and a slight tang; Greek yogurt is my go-to when I want a healthier spin.
Icing sugar: Sweetens the filling without any graininess—plus it dissolves beautifully.
Rum: Optional but highly recommended for a boozy warmth that amps up that eggnog flavor. I usually add 1 tablespoon, but tweak to your liking.
Pure vanilla extract: Provides depth and rounds out the sweetness in the filling.
Gingerbread cookies: These get crushed for the base, delivering a spicy, festive crunch that’s out of this world.
Butter: Helps bind the crust crumbs together while adding richness.
Nutmeg: The finishing dusting—it ties the flavors together and looks like a snowy holiday touch.
Mixed berries: The fresh or thawed frozen mix adds brightness and tartness that balance the creamy sweetness.
Caster sugar: Sprinkled on berries to bring out natural fruit juices 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.

Tweak to Your Taste

One of the things I adore about this no-bake dessert is just how forgiving and customizable it is. You’ll find your own favorite berry combos or swap the rum to brandy or even a non-alcoholic vanilla extract if you prefer. Don’t be shy about making it yours—you can adjust sweetness or even change up the crust to suit what’s in your pantry.

Variation: I once swapped gingerbread cookies with milk arrowroot biscuits when my local store was sold out, and honestly, it was just as delicious—so don’t stress if you can’t find gingerbread!
Dietary modification: For a lower-calorie version, try using Greek yogurt exclusively instead of cream, and replace icing sugar with natural sweeteners like monk fruit or stevia.
Seasonal twist: Swap mixed berries for spiced poached pears or apple compote in fall for a cozy change.

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

Step 1: Whip the Cheesecake Filling

Start by beating the cream cheese, light thickened cream (or Greek yogurt), and icing sugar with an electric mixer until it’s thick and smooth—that’s the key for a luscious texture. Then pour in the rum and vanilla extract, beating again just until everything is well combined. Don’t overmix after adding the alcohol, or you might lose some of that fluffy texture. Pop this mixture in the fridge to chill for 30 minutes; this step helps it firm up for easy layering.

Step 2: Prepare the Gingerbread Crust

While the filling chills, blitz your gingerbread cookies in a food processor or magic bullet until they’re finely crushed. If you don’t have one, you can put them in a zip-top bag and gently crush with a rolling pin—just don’t pulverize them into powder. Mix the melted butter into the crumbs until everything holds together like damp sand. Divide this crumb mixture evenly into your serving glasses (I like 150ml glasses, about two-thirds full) and press firmly with the back of a spoon to form the crust base.

Step 3: Assemble & Finish

Once your cheesecake filling has chilled, spoon it evenly over each gingerbread crust. Immediately dust the tops lightly with fresh nutmeg—it smells heavenly and adds a subtle spice that perfectly complements the eggnog. Then, top off with a heap of your mixed berries that have been lightly tossed in caster sugar to bring out their natural juices. Serve right away, or keep them chilled until ready to impress your guests.

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Pro Tips for Making No Bake EggNog Berry Cheesecakes Recipe

Beat it right: Take time to beat the cream cheese until super smooth before adding other ingredients. Any lumps will show through in the filling.
Chill is crucial: Don’t skip chilling the filling—it helps the cheesecake set nicely without baking.
Press the crust firmly: A well-packed crust prevents crumbling when you eat and creates a nice base for the filling to rest on.
Use fresh or thawed berries: If using frozen, fully thaw and drain excess moisture to avoid a watery dessert.

How to Serve No Bake EggNog Berry Cheesecakes Recipe

Garnishes

I love finishing these cheesecakes with a simple leaf of fresh mint or a small sprinkle of extra nutmeg for that classic holiday look. Sometimes, I even add a small drizzle of honey or a few slivered toasted almonds for extra texture—and it’s always a hit!

Side Dishes

Pair these with a warm cup of spiced chai or mulled wine—it really brings out the eggnog flavors beautifully. For a light holiday spread, they’re fantastic alongside a cheese platter or gingerbread biscotti for that extra crunch.

Creative Ways to Present

When serving at my last holiday party, I layered the filling and crust in mason jars instead of glasses, tied with a festive ribbon around the rim. It made them easy to transport and added that homemade charm that everyone loved. You could also use mini tart pans or even chocolate cups for a luxurious twist.

Make Ahead and Storage

Storing Leftovers

I store any leftovers covered tightly with plastic wrap or an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but be mindful that the crust might soften a bit as it sits.

Freezing

I’ve frozen these cheesecakes once or twice by wrapping them well in plastic wrap and placing them in a freezer-safe container. When thawing, pop them in the fridge overnight to maintain that creamy texture. Just a heads up: the berries may get a bit mushy after freezing, so I recommend adding fresh fruit toppings after thawing.

Reheating

Since this is a no-bake cheesecake, it’s best enjoyed cold or at room temperature. I wouldn’t recommend reheating to preserve the fresh, creamy qualities. Just pull from the fridge about 10 minutes before serving to let it soften slightly for the best texture.

FAQs

Can I make the No Bake EggNog Berry Cheesecakes Recipe without alcohol?

Absolutely! The rum adds a lovely depth, but you can simply omit it or replace it with a tablespoon of extra vanilla extract or a splash of rum extract for flavor without the alcohol.
What’s the best way to crush the gingerbread cookies for the crust?

I find using a food processor or magic bullet the easiest way to get consistent fine crumbs, but if you don’t have one, placing cookies in a sealed bag and using a rolling pin works too—just be gentle to avoid powdering them completely.
Can I use fresh berries instead of frozen?

Yes! Fresh berries are fantastic and often preferable if they’re in season. Just give frozen berries enough time to thaw fully and drain any excess juices before using.
How long do these cheesecakes keep in the fridge?

They’re best eaten within 2-3 days to enjoy the freshest flavor and texture. The crust may soften over time, but they’ll still taste delicious throughout that window.

Final Thoughts

This No Bake EggNog Berry Cheesecakes Recipe is truly a keeper in my cookbook—and I’m so happy I get to share it with you. It’s one of those effortless desserts that feels like a special occasion every single time. Whether you’re entertaining guests or just want a sweet treat after dinner, this recipe delivers the perfect creamy, spiced, and fruity bite. Give it a try—you’ll find it’s just as easy to make as it is to love!