Easy No-Bake Oakhurst Eggnog Cheesecake for the Holidays
SERVES: 1 CAKE | PREP TIME: 30 MIN. | COOK TIME: 2 HRS. 15 MIN.
This post is sponsored by Oakhurst Dairy and Dairy Farmers of America but my recipe, opinions and imagery are my own.
The holiday season is such a wonderful time for nostalgic experiences. The flavors and smells of November and December are so distinct. From mulling spices to fir needles and everything in between, one taste or smell can instantly take you back to a memory of holidays past.
Speaking of holiday memories, I have a serious love for hiking out into the Maine woods (with a permit, of course!) to bring home our very own Christmas tree. We always make our way home with rosy noses and chilly toes and find relief by the fire with a warming cup of hot cocoa or eggnog. There’s something so wonderful and grounding about getting out into nature and feeling connected to traditions of generations past.
So much so that I often catch myself this time of year daydreaming of our farmers and fishermen. I envision them out there on our iconic pastoral lands and rocky coasts, working all day into the cool grey dusk, producing all the wonderful flavors we know and love. New England has such strong and deep ties to our traditions and our farming practices, I can’t help but think of our food systems and the draw to choose local food when I think of holiday cooking.
Oakhurst Dairy is my local Maine milk company, and no matter which direction I drive outside of Portland, I can always count on seeing a family farm proudly displaying the Oakhurst sign. It’s important to me to support family farms, and choosing farm fresh milk and dairy products from Oakhurst means one less thing to worry about.
So when Oakhurst approached me to help them create a wonderfully festive holiday dessert, I was so excited to use their dairy products to make something special for you. My easy peasy no-bake eggnog cheesecake is festive and deliciously made using creamy Oakhurst Eggnog. It’s no-bake by using Oakhurst’s heavy whipping cream as the base. This is a simple technique of folding whipped cream into an eggnog cream cheese mixture. It creates a light and fluffy cheesecake without the arduous steps and baking of classic cheesecake.
Trust me when I say, once you make this delicious Oakhurst Eggnog cheesecake once, you’ll want to make it every year. I hope this becomes a nostalgic tradition for you and your family. Enjoy!
Recipe Tip: For this recipe I used a large spring form pan, but you could make this into miniature cakes, or even into square bars if you’re preparing this treat for a COVID-friendly holiday gathering.
Easy No-Bake Oakhurst Eggnog Cheesecake
SERVES: 1 CAKE
PREP TIME: 30 MIN. | COOK TIME: 2 HR. 15 MIN.
INSTRUCTIONSIn a food processor, combine graham cracker crumbs, melted salted butter, and dark brown sugar. Pulse until a crumbly mixture is formed. Use your fingers to pinch and test the crumbs. If the mixture is still slightly too dry and falls apart easily, add more melted butter a tablespoon at a time to achieve the desired consistency.
Press the crust mixture into an 8 or 9” spring form pan by starting in the center and working the crumbs out and up the sides. Use a spatula to flatten and form the crust. Place the crust into the freezer while you prepare the filling.
In a standing mixer with the whisk attachment, or in a bowl with a hand mixer, whip the heavy cream into stiff peaks at high speed. This should take about 3-5 minutes, depending on speed in the standing mixer, and 5-7 by hand mixer. Watch carefully so that you can stop the mixer before it takes the cream too far. Set aside.
In a standing mixer with the paddle attachment, cream together the just slightly softened cream cheese and sugar until smooth and creamy. Add the eggnog, rum extract, 1/2 teaspoon of nutmeg, cinnamon, and 1/4 teaspoon of ginger to the mixer and combine on a slow speed. Increase the mixer speed to high and beat the mixture until light and fluffy. Scrape the bottom of the bowl down and mix again to avoid any clumps. It’s ready when it’s completely smooth.
Gently fold the eggnog cream cheese mixture into the whipped cream. Continue to fold until the mixture is completely incorporated, and no streaks of whipped cream remain. You can do this in the mixer on the slowest speed if you are comfortable with using hand whipped cream, and familiar with how it can deflate.
Remove the crust from the freezer and spoon the filling into the center. Gently shake and tap the pan to help the filling spread evenly into the crust. Use an offset spatula or silicone spatula to carefully smooth the top of the cheesecake. Set it in the refrigerator for at least 3 hours, or preferably overnight, until completely set.
Garnish with dots of whipped cream and a sprinkle of remaining nutmeg. Cut and enjoy!
INGREDIENTS3 cups crushed graham crackers
1.5 sticks (12 tablespoons) salted Oakhurst butter, melted and cooled
3 tablespoons dark brown sugar
1 quart Oakhurst heavy whipping cream
2 8 oz. packages cream cheese, softened slightly
1 1/4 cups sugar
1/2 cup Oakhurst Eggnog
1 1/2 teaspoons Rum Extract or Spiced Rum
1 teaspoon ground nutmeg, divided in half
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Optional: Oakhurst Lite Whipped Cream for garnish