Description
Delight in these creamy, no-bake eggnog berry cheesecakes that combine the festive flavors of eggnog, rum, and nutmeg with a crunchy gingerbread cookie crust, topped with fresh mixed berries. Perfect for a quick and impressive holiday dessert.
Ingredients
Scale
Cheesecake Mixture
- 8 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 or natural sweetener
- 1-2 tablespoons rum (adjust to taste)
- 1/2 teaspoon pure vanilla extract
Crust
- 7 oz gingerbread cookies
- 2 tablespoons butter, melted
Topping
- 1 teaspoon nutmeg, for dusting
- 2 cups mixed berries (frozen and thawed or fresh; raspberries, cranberries, blueberries, strawberries, blackberries)
- 2 tablespoons caster sugar (fine sugar)
Instructions
- Prepare the cheesecake mixture: Use an electric beater to beat the cream cheese, light thickened cream (or Greek yogurt), and icing sugar until thick and smooth. Add the rum and vanilla extract, then beat again until fully combined. Chill the mixture in the refrigerator for 30 minutes to thicken.
- Make the crust: While the cheesecake mixture chills, place the gingerbread cookies into a food processor or magic bullet cup and process until finely crushed. Add the melted butter and blend again until the mixture is combined and crumbly.
- Assemble the base: Divide the biscuit crumbs evenly among eight serving glasses (about 150 ml capacity each) and press firmly to form the crust at the bottom of each glass.
- Add cheesecake layer and toppings: Once chilled, evenly divide the cheesecake mixture among the glasses, spreading it over the gingerbread crust. Lightly dust each with nutmeg.
- Add berries and serve: Top each cheesecake with the mixed berries and a sprinkle of caster sugar, then serve immediately or keep chilled until serving.
Notes
- If you prefer, milk arrowroot biscuits can be substituted for gingerbread cookies to change the flavor profile.
- Adjust the amount of rum according to your taste preference or omit for a non-alcoholic version.
- Use Greek yogurt instead of cream for a lighter, healthier option.
- Chill the cheesecake mixture well to ensure firm and smooth texture before assembling.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
