No-Bake Eggnog Cheesecake {Paleo/primal, gluten-free, no bake;with low-carb, keto, GAPS options}
Servings Prep Time
10servings 45minutes
Servings Prep Time
10servings 45minutes
Crust (bake and let cool first)
  • 1-1/2cups Otto’s cassava floursee link below OR use blanched almond flour for low carb/keto option; for GAPS option see no-bake crust recipe below in Recipe notes πŸ™‚
  • 1/2cup butteror lard or coconut oil
  • 1/2cup coconut sugaror maple sugar OR Swerve for low carb/keto option; for GAPS option see no-bake crust recipe below in Recipe notes πŸ™‚
  • 1/2teaspoon baking soda,sifted
  • 1/8teaspoon sea salt
  • 16ounces cream cheeseroom temperature (use Nancy’s brand for GAPS Diet, which is fully cultured probiotic cream cheese)
  • 8ounces sour creamroom temperature (use Nancy’s for GAPS Diet, which is fully cultured probiotic sour cream)
  • 1/2cup pure maple syrupor low-carb sweetener like Swerve for low-carb/keto option or honey for GAPS Diet
  • 8 egg yolksset aside whites for optional meringue topping
  • 1/4cup water
  • 1/4cup Caribbean dark rumoptional (but yummy!)
  • 1tablespoon gelatinsee link and discount code below in Recipe notes
  • 1/2teaspoon nutmeg
  • 1/2teaspoon cinnamon
  • 1/8teaspoon sea salt
Crust (make first)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine flour, sweetener, sea salt, and baking soda in food processor or by hand. Pulse briefly to blend.
  3. Add fat of choice and pulse again until flour begins to come together, darkening slightly and absorbing the fat, about 2 minutes. (Or by hand, use a pastry blade.)
  4. Press mixture evenly into springform pan, along the bottom and about 1-2 inches up the sides. Bake for 9 minutes. Set aside to cool while you make the filling.
  1. Place 1/4 cup water in small saucepan. Sprinkle gelatin over surface, whisk in, and allow to bloom, 1 minute.
  2. Place pan with gelatin over medium heat. Stir gelatin until it melts and there is foam on the surface, 1-2 minutes.
  3. Remove from heat. Add and stir in sweetener and rum. Set aside.
  4. To a large metal mixing bowl add: cream cheese, sour cream, egg yolks, nutmeg, cinnamon, and sea salt. Whip until smooth and slightly fluffy, about 30 seconds. Scrape down sides of bowl.
  5. Add sweetened gelatin mixture from pot, fully incorporating the mixture as it’s beaten in. Continue until all the sweet gelatin is added.
  6. Pour filling into cooled crust, evening out the top surface smoothly. Refrigerate 3 hours or overnight. After 3 hours or overnight, make the optional meringue and chocolate topping.
Final Assembly
  1. Remove chilled cheesecake from fridge. Unmold from springform pan and place on serving plate. Top with optional chocolate ganache, smoothing out surface with an offset spatula; OR use a piping back to decorate with meringue option. Garnish with nutmeg, holly berries etc.
  2. If you wish to swirl meringue and chocolate ganache, simply fill one side of the bag with ganache (about 1/4 of the volume), and fill the other side with meringue or the whipped cream meringue variation. Pipe decoratively. Garnish.
  3. Chill until ready to serve.
Recipe Notes

GAPS Diet Crust


1 cup dates, cut into 1-inch pieces
1 cup sprouted walnuts, or preferred nut
1/8 teaspoon sea salt


  1. Combine all of the crust ingredients in a food processor or high-powered blender, and pulse to blend.
  2. Press evenly into the bottom and sides (up 1-2 inches) of a springform pan.
  3. Refrigerate while the filling is being made.

Find sustainable gelatin here.
Find Otto’s cassava flour here.