No-Bake Eggnog Cheesecake (Primal, Keto, Gluten-free)
No-Bake Eggnog Cheesecake is my favorite cheesecake of all time! Creamy and rich, the perfect texture and subtle spices are topped with pure chocolate ganache (or meringue) plus the loveliest of crusts for an all-time amazing dessert that is just so easy to make.
Servings 10 servings
Calories 330kcal
Cost $9
Ingredients
Crust (bake and let cool first); use one of these crusts for GAPS
- 1-1/2 cups Otto's cassava flour see link below OR use blanched almond flour for low carb/Keto version
- 1/2 cup butter or lard or coconut oil
- 1/2 cup coconut sugar or maple sugar OR granulated Swerve for low carb/Keto version
- 1/2 teaspoon baking soda sifted
- 1/8 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
- 1/2 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
- 1/4 cup water
- 1/4 cup Caribbean dark rum optional (but yummy!); (omit for GAPS)
- 1 tablespoon gelatin see link and discount code below in Recipe notes
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/8 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 1/4 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 1/4 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
Calories: 330kcal | Carbohydrates: 5g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 242mg | Sodium: 366mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1240IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 0.6mg