No-Bake Eggnog Cheesecake with Sweet & Spicy Pretzel Crust
If you’re looking for a no-bake dessert for the holidays, we’ve got you covered! This festive treat is easy to make and brings home the holiday cheer thanks to the eggnog. The Sweet & Spicy OMG! Pretzels used for the crust give the creamy dessert the perfect amount of crunch and the spice warms up the taste buds. You can decorate the top with colored sprinkles, extra white chocolate chips or even holiday-themed candies.
Equipment
- springform pan
- food processor
- electric mixer
- parchment paper
Ingredients
For the crust:
- 8 oz OMG! Sweet & Spicy Pretzels, (Note: You could also use Sweet & Salty or Sweet Chili for the crust here.)
- 5 tbsp butter, melted
For the cheesecake filling:
- ½ cup white chocolate chips, crumbles
- 1 cup eggnog, room temperature
- 38 oz packages cream cheese, room temperature
- ¾ cup sugar
- â…› tbsp salt (Note: If your butter is salted or you opt for a Sweet Chili pretzel crust, the salt is not needed.)
For the topping (if desired):
- 1 cup heavy cream chilled
- ¼ cup powdered sugar (Note: You can also use granulated sugar if you prefer.)
- Sprinkles or decorative candies
Instructions
For the crust:
- Add OMG! Sweet & Spicy Pretzels to the food processor and pulse until fine.
- Stream in the melted butter and mix until well combined.
- Press the pretzel and butter mixture into an even layer in the bottom of a parchment-lined, lightly greased 9-inch springform pan.
- Freeze the crust for 20 minutes; leave it in the freezer while you make the filling.
For the cheesecake filling:
- Melt the white chocolate chips over a double boiler until smooth. Set aside.
- Combine the eggnog, cream cheese, sugar, and salt in a large mixing bowl.
- Beat on medium speed with an electric mixer until smooth, about 2 minutes. Scrape down the sides and bottom of the bowl, then add the melted chocolate.
- Continue to mix until the chocolate is well combined. This takes about 2 more minutes.
- Add the cheesecake filling into the frozen crust and freeze for 20 minutes.
- Cover with plastic wrap and freeze the cheesecake for at least 8 hours.
For the topping:
- When you’re ready to serve, decide how you want to decorate your eggnog cheesecake. If you’re going for a whipped cream topping, use the ingredient list above and combine cold heavy cream and powdered sugar in a large mixing bowl and beat with an electric mixer on medium speed until it holds stiff peaks.
- When the topping is ready, remove the pretzel-crust cheesecake from the freezer, pipe or spread the whipped cream over the frozen cheesecake. You can also opt to keep it plain or top with sprinkles or other decorative candies.
- Let the cheesecake sit at room temperature for at least 5 minutes before slicing. Enjoy!
Video
Nutrition
Calories: 917kcalCarbohydrates: 30gProtein: 2gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 55mgSodium: 184mgPotassium: 63mgFiber: 0.02gSugar: 30gVitamin A: 659IUVitamin C: 0.2mgCalcium: 44mgIron: 0.1mg
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