I’m usually a layer cake girl through and through, but during the holiday hustle and bustle I often reach for easy desserts I can throw together and make ahead of time. Ever since I discovered the no-bake method for cheesecake it’s becoming more and more of a go-to! It’s so easy to whip up a day (or more!) ahead of time and the flavor possibilities are endless. My latest flavor concoction: this no-bake eggnog cheesecake with a biscoff cookie crust. If you love eggnog, drop everything you’re doing and MAKE THIS for your next festive gathering! 

This no-bake eggnog cheesecake is creamy and custard-like, perfectly spiced, packed with eggnog flavor, and couldn’t be easier to make. You’ll basically whip most of the ingredients together to combine them and gently fold in some whipped cream before pouring it into a Biscoff cookie crust. Once refrigerated, the filling sets into a thick mousse-like consistency – rich and creamy yet easily holds its shape when cut into slices. I love the no-bake method because it’s so fail-proof and yields such a delicious result with minimal effort! 

The biscoff cookie crust takes this no-bake eggnog cheesecake one step beyond and adds caramel spice notes that make the whole dessert even more festive! If you’d prefer a more traditional crust, you could substitute the biscoff cookie crumbs in the recipe below for graham cracker crumbs. 

Key Ingredients for No-Bake Eggnog Cheesecake 

Let’s talk about the key ingredients involved in this no-bake eggnog cheesecake filling:

• Cream Cheese – essential for adding that classic tangy cheesecake flavor and for creating a thick filling. You must use full-fat brick-style cream cheese in this recipe in order to create the perfect filling consistency. Cream cheese spreads and low fat options contain a lot more water, which will end up turning your filling into eggnog cheesecake soup. 
• Granulated Sugar – this helps break down the cream cheese and adds just the right amount of sweetness. There’s not a ton of sugar in this recipe so that the tangy cheesecake flavor comes through.
• Heavy Whipping Cream – beating the heavy whipping cream (or double cream) into stiff peaks is the key to achieving a thick and custard-like cheesecake filling. Don’t substitute this or settle for soft peaks! You’ll want to whip it with a whisk attachment or hand mixer for about 2-3 minutes. 
• Eggnog – I used traditional store-bought eggnog for this recipe, but feel free to experiment with different types of eggnog! If you have a homemade recipe you love, it should work. 
• Rum Extract – I never have alcohol on hand (I’m straight edge) but feel free to substitute this for actual rum if you want to! If you’d rather use rum extract you should be able to find this in the baking aisle at your local grocery store. 
• Spices – to really amplify the eggnog flavor I added extra cinnamon, nutmeg, and cloves.

How to Decorate No-Bake Eggnog Cheesecake

Once the no-bake cheesecake is set (after 8+ hours), you can decorate however you’d like! I removed mine from the springform pan and piped on some homemade whipped cream (that I spiked with a little eggnog!) in a crescent formation using Wilton Tip 1M for the rosettes and Tip 32 for the stars. Then, I garnished the piping with Biscoff cookie crumbs, sugared cranberries, and little sprigs of rosemary. Feel free to get creative and decorate however you’d like! 

Making No-Bake Cheesecake Ahead of Time

One of the greatest things about this no-bake cheesecake is you can make it ahead of time! After you add the filling into your Biscoff cookie crust, you’ll place it in the refrigerator to set up for at least 6-8 hours (but overnight is best). You can make it up to two days in advance, which is a game changer when it comes to planning for holiday hoopla. 

If you want to make it even further in advance you can freeze this no-bake eggnog cheesecake after the filling is set. So basically refrigerate it overnight and then pop it in the freezer for up to 3 months! Just be sure to wrap it well – I recommend removing the sides from the springform pan and covering the cheesecake surface and sides with one layer of plastic wrap and one layer of aluminum foil. 

This no-bake eggnog cheesecake is sure to be a hit at your next holiday party! I can’t wait for you to make it.

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No-Bake Eggnog Cheesecake with Biscoff Cookie Crust

A deliciously festive eggnog cheesecake made without any baking! Rich and creamy no-bake cheesecake filling infused with spiced eggnog on a beautiful Biscoff cookie crust.

Prep Time 20 minutes

Refrigeration 8 hours

Servings 12 slices

Ingredients

Biscoff Cookie Crust

• 1 package (250g) Biscoff cookies
• 1/3 Cup (75g) unsalted butter, melted

Eggnog Cheesecake Filling

• 2 Cups (480ml) heavy whipping cream, cold
• 16 Oz (452g) full-fat brick-style cream cheese, room temperature NOT the spread
• 1 Cup (200g) granulated sugar
• 1/2 Cup (120ml) eggnog
• 1 tsp rum extract or rum
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves

Eggnog Whipped Cream

• 1 Cup (240ml) heavy whipping cream, cold
• 1/4 Cup (60ml) eggnog
• 1/4 tsp ground nutmeg
• 1/3 Cup (40g) powdered sugar

Additional Garnish

• fresh rosemary sprigs
• sugared cranberries* recipe link in notes
• Biscoff cookie crumbs

Instructions

Make the Biscoff Cookie Crust

• Using a food processor, grind the Biscoff cookies into a fine crumb. You can alternatively place the Biscoff cookies in a large Ziploc bag and use a rolling pin to crush them into crumbs.
• Add the Biscoff cookie crumbs into a medium bowl and pour the melted butter on top. Mix until uniform, then press the mixture into the bottom and up the sides of a 9-inch springform pan or 10-inch springform pan. Use a round glass or jar to pack the crust as tightly as possible (this helps keep it together when you cut the cheesecake slices later). Freeze the Biscoff cookie crust in the pan for 10-20 minutes while you prepare the eggnog cheesecake filling.

Make the Eggnog Cheesecake Filling

• Using a hand mixer with a medium bowl or a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside.
• In another large bowl (either with a hand mixer or stand mixer), beat the cream cheese and granulated sugar together on medium until creamy. Scrape down the bowl and paddle as needed. Add the eggnog, rum extract (or actual rum), nutmeg, cinnamon, and cloves. Beat on medium-high speed until smooth and combined (no lumps), about 2–3 minutes.
• Use a rubber spatula to gently fold the whipped cream into the cheesecake filling until combined.
• Remove the Biscoff crust from the freezer and add the eggnog cheesecake filling into it. Spread the filling to the edges of the crust and smooth the top using an angled spatula, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.

Make the Eggnog Whipped Cream

• Place the metal bowl from your stand mixer and the whisk attachment (or a medium metal bowl and hand mixer attachments) into the freezer for 10 minutes to chill.
• Add all of the eggnog whipped cream ingredients into the chilled bowl. mix together on low speed until combined, then increase the speed to high and beat until stiff peaks form, 2-3 minutes.

Assembly

• When you’re ready to serve the no-bake eggnog cheesecake, remove the rim from the springform pan. Divide the eggnog whipped cream between two piping bags, one fitted with Wilton Tip 1M and one fitted with Wilton Tip 32. Pipe rosettes with Tip 1M and stars with Tip 32 in a crescent formation. Garnish with sugared cranberries and fresh rosemary sprigs.

Notes

*Find my recipe for sugared cranberries in this blog post. 

Make Ahead Tips:

1. After making and freezing the Biscoff cookie crust, it can be covered and stored in the refrigerator until you add the filling (1-2 days ahead is best for the freshest flavor).
2. You can make and assemble the no-bake eggnog cheesecake up to 2 days in advance, stored in the refrigerator and covered in aluminum foil or plastic wrap. You can alternatively freeze the cheesecake for up to 3 months after it’s set in the refrigerator. Be sure to cover well if freezing. I recommend one layer of plastic wrap and one layer of aluminum foil. 

Leftovers: Store leftovers (covered well) in the refrigerator for up to 5 days or in the freezer for up to 3 months. 

This no-bake eggnog cheesecake is sure to be a hit for the holiday season! I hope you love it as much as I do. Let me know what you think in the comments below and feel free to tag @sugarandsparrowco on Instagram if you post a pic! I love to see what you create.

The post No-Bake Eggnog Cheesecake with Biscoff Cookie Crust appeared first on Sugar & Sparrow.

As of the date on this blog post, I still have not ever baked a cheesecake. It’s still on my list of things to try, but ever since I discovered the no-bake method of making cheesecake I’m a bit obsessed with how easy and delicious it is! The texture is so creamy and almost mousse-like that I cannot stop thinking about making it in all sorts of flavors. So when Amoretti sent me their French Vanilla Compound I thought it was the perfect excuse to make another one. 

The idea for this dreamy no-bake Oreo cheesecake originally started as a french vanilla cheesecake on an Oreo crust. Then I tasted the French Vanilla Compound and it reminded me of the filling inside of an Oreo cookie (delicious)! I decided I couldn’t NOT put crushed up cookies in the filling and turn it into a cookies and cream lover’s dream cheesecake. It’s my favorite flavor yet! 

You can use any vanilla flavoring in this no-bake cheesecake, but I thought it was incredible with this Amoretti French Vanilla Compound. Similar to the ice cream flavor, this French Vanilla Compound has a deep vanilla flavor with notes of butterscotch and caramel. It was absolutely delicious! 

If you want to give this or any of the other Amoretti flavors a go, you can get FREE SHIPPING at checkout by using my code SPARROWCOFREESHIP. 

Let’s talk about this no-bake cheesecake method. You’ll basically whip most of the ingredients together to combine them, gently fold in some whipped cream, and mix in a generous helping of chopped Oreo cookies before pouring it into an Oreo crust. Once refrigerated, the filling sets into a thick mousse-like consistency – rich and creamy yet easily holds its shape when cut into slices. I love the no-bake method because it’s so fail-proof and yields such a delicious result with minimal effort! 

Another thing I really love about this no-bake cheesecake is you can make it ahead! After you add the filling into your Oreo cookie crust, you’ll place it in the refrigerator to set up for at least 6-8 hours (but overnight is best). You can make it up to two days in advance and go about life at a leisurely pace from there. 

I decided to make an easy homemade whipped cream and spiked it with a little more Amoretti French Vanilla Compound to use for decorating and it did not disappoint! After the no-bake cheesecake was set, I used Wilton Tip 4B to pipe swirls around the edges, spaced about ½ inch apart. I chopped some more Oreo cookies in half and placed them in between each swirl. So simple and so effective with that cute cookies and cream backdrop! 

However you decorate, I hope you love this recipe as much as I do! I was planning on giving some of it away to my friends and neighbors (as I often do with my bakes), but it was actually too delicious to give up. My husband and toddler helped some, but I’m not ashamed to say that I had a big slice every night until it was all gone. I’ll try harder to share when I make it again!  

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No-Bake Oreo Cheesecake

The dreamiest cookies and cream cheesecake made without any baking! Rich and creamy French Vanilla filling studded with Oreo cookies on a delicious Oreo crust.

Prep Time 30 minutes

Refrigeration 8 hours

Total Time 8 hours 30 minutes

Servings 12 slices

Ingredients

Oreo Crust

• 22 (250g) Oreo cookies
• 5 Tbsp (72g) unsalted butter, melted

Oreo Cheesecake Filling

• 1 1/4 Cups (300ml) heavy whipping cream, cold
• 24 Oz (678g) full-fat brick-style cream cheese, room temperature not the spread
• 1/2 Cup (100g) granulated sugar
• 2 Tbsp powdered sugar
• 1/4 Cup (60g) sour cream, room temperature
• 2 tsp Amoretti French Vanilla Compound or 1 tsp pure vanilla extract
• 16 (182g) Oreo cookies, chopped

Homemade Whipped Cream

• 1/2 Cup (120ml) heavy whipping cream
• 2 Tbsp powdered sugar
• 1/4 tsp pure vanilla extract

Garnish

• 6 Oreo cookies, cut in half

Instructions

Make the Oreo Cookie Crust

• Using a food processor, grind the Oreo cookies into a fine crumb. Add the cookie crumbs into a medium bowl and pour the melted butter on top. Mix until uniform, then press the mixture into the bottom and up the sides of a 9-inch springform pan or 10-inch springform pan. Use a round glass or jar to pack the crust as tightly as possible (this helps keep it together when you cut the cheesecake slices later). Freeze the Oreo cookie crust in the pan for 10-20 minutes while you prepare the Oreo cheesecake filling.

Make the Oreo Cheesecake Filling

• Using a hand mixer with a medium bowl or a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside.
• In another large bowl (either with a hand mixer or stand mixer), beat the cream cheese and granulated sugar together on medium until creamy. Scrape down the bowl and paddle as needed. Add the powdered sugar, sour cream, and Amoretti French Vanilla Compound (or vanilla extract). Beat on medium-high speed until smooth and combined (no lumps), about 2–3 minutes.
• Use a rubber spatula to gently fold the whipped cream into the cheesecake filling until combined. Then, fold in the chopped Oreos.
• Remove the Oreo crust from the freezer and add the Oreo cheesecake filling into it. Spread the filling to the edges of the crust and smooth the top using an angled spatula, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.

Make the Homemade Whipped Cream

• Make sure the no-bake Oreo cheesecake filling is set before making the homemade whipped cream. Put the metal bowl of a stand mixer or a large metal mixing bowl into the refrigerator to chill for at least 15-30 minutes.
• Add the heavy whipping cream, powdered sugar, and vanilla extract into the chilled bowl. Using a whisk attachment on your stand mixer or a hand mixer, beat the ingredients together on high speed until stiff peaks form, 1-2 minutes.

Assembly

• When you’re ready to serve the no-bake Oreo cheesecake, remove the rim from the springform pan. Garnish with whipped cream and more Oreos.

Notes

Make Ahead Tips:

1. After making and freezing the Oreo cookie crust, it can be covered and stored in the refrigerator until you add the filling (1-2 days ahead is best for the freshest flavor).
2. You can make and assemble the no-bake Oreo cheesecake up to 2 days in advance, stored in the refrigerator and covered in aluminum foil or plastic wrap. You can alternatively freeze the cheesecake for up to 3 months after it’s set in the refrigerator. Be sure to cover well if freezing. I recommend one layer of plastic wrap and one layer of aluminum foil. 

Leftovers: Store leftovers (covered well) in the refrigerator for up to 5 days or in the freezer for up to 3 months. 

Disclaimer: I was compensated by Amoretti for my work of creating this recipe, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

The post Dreamy No-Bake Oreo Cheesecake appeared first on Sugar & Sparrow.

While I’ve always been a fan of eating cheesecake, I’ve never actually attempted to bake one. Apparently a lot of things can go wrong in the baking process: cracking, sinking, and over- or under-baking, to name just a few. So when I found this no-bake method of making cheesecake that looked fail-proof, I had to give it a go. And since Amoretti sent me their Natural Mango Artisan Flavor, I thought I’d make it a no-bake mango cheesecake. Turns out that the no-bake method is BRILLIANT and the mango flavor made it so perfect for Summer! 

You can flavor this no-bake cheesecake however you’d like, but I thought it was incredible with this Amoretti Natural Mango Artisan Flavor. It’s made with REAL mangoes, so the flavor is absolutely spot on. And it’s so concentrated that I only needed to add a couple Tablespoons to create the perfect sun-ripened mango flavor!

If you want to give this or any of the other Amoretti flavors a go, you can get FREE SHIPPING at checkout by using my code SPARROWCOFREESHIP. 

Let’s talk about this no-bake cheesecake method. You’ll basically whip most of the ingredients together to combine them, gently fold in some whipped cream, and pour it into a graham cracker crust. The filling sets into a thick mousse-like consistency in the refrigerator – rich and creamy but easily holds its shape when cut into slices. If you’ve had problems with traditional cheesecake in the past or have been afraid to try baking one, this no-bake method is the perfect solution! 

One thing I really love about this no-bake cheesecake is it’s the perfect make-ahead dessert. After you add the filling into your graham cracker crust, you’ll place it in the refrigerator to set up for at least 6-8 hours (but overnight is best). You can make it up to two days in advance.

Both making and decorating this no-bake mango cheesecake are easy as can be. After it was set, I placed fresh mango chunks and raspberries on top in a crescent shape. That’s all! You can decorate however you’d like, but I thought these fresh elements added the perfect pops of color. However you decorate, I hope you love this recipe as much as I do! 

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No-Bake Mango Cheesecake

The perfect easy dessert for Summer! This no-bake cheesecake is rich and creamy with perfect sun-ripened mango flavor.

Prep Time 20 minutes

Refrigeration 8 hours

Total Time 8 hours 20 minutes

Servings 12 slices

Ingredients

Graham Cracker Crust

• 2 Cups (240g) graham cracker crumbs about 15 full sheets
• 1/3 Cup (67g) packed light brown sugar
• 1/2 Cup (113g) unsalted butter, melted

Mango Cheesecake Filling

• 1 1/4 Cups (300ml) heavy whipping cream, cold
• 24 Oz (678g) full-fat brick-style cream cheese, room temperature not the spread
• 1/2 Cup (100g) granulated sugar
• 2 Tbsp powdered sugar
• 1/4 Cup (60g) sour cream, room temperature
• 2 tsp lime juice
• 1 Tbsp Amoretti Mango Artisan Flavor
• 1/2 tsp pure vanilla extract

Instructions

Make the Graham Cracker Crust

• In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter. Pour the mixture into a 9-inch springform pan or 10-inch springform pan. Pack it down tightly to the bottom and up the sides of the pan using a glass jar or measuring cup. You’ll want to pack it as tightly as possible to prevent it from crumbling apart when you cut the cheesecake. Freeze the graham cracker crust in the pan for 10-20 minutes while you prepare the mango cheesecake filling.

Make the Mango Cheesecake Filling

• Using a hand mixer with a medium bowl or a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside.
• In another large bowl (either with a hand mixer or stand mixer), beat the cream cheese and granulated sugar together on medium until creamy. Scrape down the bowl and paddle as needed. Add the powdered sugar, sour cream, lime juice, Amoretti Natural Mango Artisan Flavor and vanilla extract. Beat on medium-high speed until smooth and combined (no lumps), about 2–3 minutes.
• Use a rubber spatula to gently fold the whipped cream into the mango cheesecake filling until combined.
• Remove the graham cracker crust from the freezer and add the cheesecake filling into it. Spread the filling to the edges of the crust and smooth the top using an angled spatula, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.
• When you’re ready to serve the no-bake mango cheesecake, remove the rim from the springform pan. Garnish with fresh mango and raspberries.

Notes

Make Ahead Tips:

1. After making and freezing the graham cracker crust, it can be stored in the refrigerator until you add the filling (1-2 days ahead is best for the freshest flavor).
2. You can make and assemble the no-bake mango cheesecake up to 2 days in advance, stored in the refrigerator and covered in aluminum foil or plastic wrap. You can alternatively freeze the cheesecake for up to 3 months after it’s set in the refrigerator. Be sure to cover well if freezing. I recommend one layer of plastic wrap and one layer of aluminum foil. 

Leftovers: Store leftovers (covered well) in the refrigerator for up to 5 days or in the freezer for up to 3 months. 

This recipe was adapted from Sally’s Baking Addiction

Disclaimer: I was compensated by Amoretti for my work of creating this recipe, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

The post No-Bake Mango Cheesecake appeared first on Sugar & Sparrow.