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Eggnog Cheesecake is Primal, Keto, Low Carb, Gluten-free and no-bake. This wonderful holiday flavor makes the best cheesecake ever! You may just agree with me — that this is the best cheesecake of all time.
Eggnog Cheesecake has been made four times in the last month = happy campers here in our tiny house!, eating this with breakfast or for an afternoon snack — so delicious, nutrient dense, rich, yet not too heavy, full of complex flavors that allow you to savor and be satisfied!
Toppings
Eggnog Cheesecake was even served at our Thanksgiving meal, as I was trying to get the recipe just right, and it’s so pretty and festive!
You can decorate the top with Meringue (using the leftover egg whites, since those nutrient-dense yolks go into the cheesecake itself), or a lovely variation which is Whipped Cream Meringue (my favorite!, printed just below the Meringue recipe) — Find both original recipes HERE. (The Meringue is GAPS-friendly.)
OR you can top Eggnog Cheesecake with my just published and family-favorite Easy Chocolate Ganache (find it HERE), which has kind of revolutionized desserts in our house!! (Easy Chocolate Ganache is so good, quick to make and has very little sweetener.) Plus, it’s delicious just to look at!
If you can find some lovely winter berries, nutmeg and/or greenery for the top, this cheesecake dresses up so prettily for the holidays. You can see below the two topping options: meringue or chocolate.
Which pan to use?
By the way, need a cheesecake pan? This is the one I use most often. It’s smaller in diameter, which creates a taller cheesecake; and it doubles to fit in the Instant Pot or your pressure cooker, because IP cheesecakes are so good (like this one).
Eggnog Cheesecake! Enjoy and happy holidays!
No-Bake Eggnog Cheesecake (Primal, Keto, Gluten-free)
Ingredients
Crust (bake and let cool first); use one of these crusts for GAPS
- 1-½ cups Otto's cassava flour see link below OR use blanched almond flour for low carb/Keto version
- ½ cup butter or lard or coconut oil
- ½ cup coconut sugar or maple sugar OR granulated Swerve for low carb/Keto version
- ½ teaspoon baking soda sifted
- ⅛ teaspoon sea salt
Filling
- 16 ounces cream cheese room temperature; (use 16 ounces fully cultured sour cream for GAPS)
- 8 ounces sour cream room temperature
- ½ cup maple syrup or low-carb liquid sweetener like this one for low-carb/Keto ; (use honey for GAPS)
- 8 egg yolks set aside whites for optional meringue topping
- ¼ cup water
- ¼ cup Caribbean dark rum optional (but yummy!); (omit for GAPS)
- 1 tablespoon gelatin see link and discount code below in Recipe notes
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ⅛ teaspoon sea salt
Instructions
Crust (make first)
- Preheat oven to 350 degrees Fahrenheit.
- Combine flour, sweetener, sea salt, and baking soda in food processor or by hand. Pulse briefly to blend.
- 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.)
- 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.
Filling
- Place ¼ cup water in small saucepan. Sprinkle gelatin over surface, whisk in, and allow to bloom, 1 minute.
- Place pan with gelatin over medium heat. Stir gelatin until it melts and there is foam on the surface, 1-2 minutes.
- Remove from heat. Add and stir in sweetener and rum. Set aside.
- 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.
- Add sweetened gelatin mixture from pot, fully incorporating the mixture as it’s beaten in. Continue until all the sweet gelatin is added.
- 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
- 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.
- If you wish to swirl meringue and chocolate ganache, simply fill one side of the bag with ganache (about ¼ of the volume), and fill the other side with meringue or the whipped cream meringue variation. Pipe decoratively. Garnish.
- Chill until ready to serve.
Notes
Find sustainable gelatin here.
Find Otto's cassava flour here.
The following Nutritional Facts are for the Keto/Low Carb version of this recipe.
Nutrition
Which topping will you use? Will you make this before the holidays also … so you get to eat a little extra?! 😉
LOVE cheesecake? Me too!! Here are some other favorites from Eat Beautiful:
- Keto No-Bake Chocolate Chip
- Peppermint (also Keto, Paleo/Primal and no-bake)
- Saffron-Vanilla (no-bake, Paleo/Primal, made with chèvre, so cow-milk free)
Emily @ Recipes to Nourish says
Megan!!! This is SO beautiful!!! Wow, you really know how to make a gorgeous, super special, festive cheesecake. This is just lovely!
Megan Stevens says
You’re so sweet!! xo and thank you!
linda spiker says
This looks amazingly creamy and decadent! I want the whole thing to myself!
Megan Stevens says
Haha, it helped a lot in our house that I made 4 of these in the last month. Everyone seemed to feel that same desperation (wanting to eat the whole thing), but I assured them that the cheesecakes would just keep coming. 😉
Lindsey Dietz says
I don’t know how I would decide between topping it with meringue or ganache! This looks heavenly!
Megan Stevens says
Make the cheesecake twice; that’s the way around a tough decision. 😉 Thank you!
Renee Kohley says
I love those big thick slices!!! I am completely stunned Megan! Amazing! It is so beautiful – I can’t believe this is a no bake!
Megan Stevens says
Thank you, Renee, so kind!
Jean says
How gorgeous is this?? This is the perfect way to celebrate the holidays.
Megan Stevens says
Kisses, Jean! 😉
Joni Jessica says
Looks incredibly fluffy! Need to get cassava flour!
Megan Stevens says
Otto’s cassava flour is THE best! 🙂 Yes, the cheesecake texture is rich but light. Thank you!
Raia Torn says
That is beyond gorgeous! Maybe I can enjoy it in heaven… Haha!
Megan Stevens says
Aw, I love that. And I will be eating figs. One day, my friend. <3 <3
Yang@Yang's Nourishing Kitchen says
Both the cassava and the no-bake crust sound amazing. Thank you for offering so many options for everyone. Love it!
Megan Stevens says
You’re welcome. Thank you for your sweet comments!!
Hope says
This looks so creamy and delicious Megan! I love all of the different dietary options you have given, this is perfect for any festive table!
Callie Goode says
OMG! I need this cheesecake in life. Can you mail me some?
STACEY CRAWFORD says
Wow, Megan, this is glorious and it’s no bake & keto friendly! Yes!
Tessa Simpson says
wow, scrumptious!! Eggnog is a new love of mine, and this cheesecake couldn’t be more delicious!
Joni Gomes says
The combination of the eggnog in cheesecake is beyond! Exactly the type of dessert my family wants for the holiday season!
Laura Duffy says
OMG I love eggnog, and this sounds like such a fantastic way to enjoy it! How nice that the recipe uses clean ingredients and has so many options to make it friendly to special diets. I’ll be trying this one!
ChihYu says
Oh my! The cake looks so fluffy delicious. I need a slice now please !
Karen says
Hi Megan,
This recipe looks great! I am a bit concerned about using egg yolks without baking. What would you recommend as far as cooking the cheesecake? If I use my Instant Pot, how long do you think should I cook it for? Thanks in advance for your reply!?
Megan says
Hi Karen, thank you. I can not say about cooking it because that would definitely not work with the current recipe. I’m sorry, this is just a no-bake. The reason is: a baked cheesecake needs whole eggs. Here is my Instant Pot New York Cheesecake recipe if you want to make it or an eggnog version of it: https://traditionalcookingschool.com/food-preparation/instant-pot-new-york-cheesecake/ 🙂
meredith says
Ooh – I am all about the chocolate topping on this gorgeous eggnog cheesecake! What a delicious looking recipe… I can’t wait to make it!
Kari says
Wow what a spectacular dessert, and so perfect for holiday entertaining!
Catherine Baez Sholl says
Oh wow, what a rich and delicious cheesecake recipe! I say yes to the rum! lol
Lee Paquette says
If I can not find the Cassava flour would regular all purpose work? This would be my first attempt at a cheese cake and I have no clue…
Megan says
Hi Lee, I have not tried this recipe with all purpose flour, so I can’t say for sure. You can order Otto’s from Amazon, buy it from their site, or from health food stores (and it’s so much healthier than all-purpose. 🙂 ) But the flours do exchange similarly in crust recipes. Best wishes!
Dave says
No nutritional information or calorie count?
Megan says
Hi Dave, thanks for letting me know! I just updated the recipe so now the Nutritional Facts are included! 🙂
Brieanna says
Hey there,
The recipe says paleo friendly, but dairy is a main ingredient which is not paleo compliant. Am I missing something?
Megan says
Hi Brieanna, I’ve labeled this recipe Paleo/Primal. So sustainably-sourced dairy that’s preferably A2 and pasture-raised is considered ancestral.
Monique Cormack says
Oh my gosh Megan! This looks so insanely delish, I’d love this as part of my holiday table. And would definitely be finishing it off with that chocolate ganache drooool 🙂
Megan Stevens says
Ha, yes, I keep that chocolate ganache in my mind at all times, lol. Thank you! xo
Emily says
This looks amazing!! I don’t see the GAPS variations listed though. Did I miss that somewhere? Thanks so much for all your great recipes!
Megan says
Hi Emily, I don’t know where my brain was, actually, because I see that I did not indeed include the GAPS information!! I’m so sorry! I need to make it again to be sure, but at my first glance, I believe I used all fully cultured sour cream in place of the cream cheese and of course, honey as the sweetener. Everything else stays the same, but obviously no rum. For the crust, you can use either of these GAPS crusts: https://eatbeautiful.net/2-gaps-diet-pie-crusts-almond-coconut-flour/ or if you have my cookbook, the date and nut crust. Let me know if you make it before I do; otherwise I’ll officially update the recipe soon! Thanks and best!!