No-Bake Eggnog Cheesecake

Creamy, light and filled with sweet eggnog. This no-bake cheesecake truly has it all. It's the perfect dessert to assemble on the run. With this no-bake cheesecake, you skip all the hassles of baking a cheesecake, yet you get all the flavour, texture and deliciousness of a cheesecake. This cheesecake is the perfect combo for your heavy holiday dinner, as it's super light. The Maltesers add an extra crunch to this smooth cheesecake. The chocolate base pairs perfectly with your eggnog, delivering the best cheesecake you can add to your menu this holiday season!

Serves: 8

Ingredients

Biscuit Crust

2 cups crushed Chocolate Biscuit

½ cup melted unsalted Butter

⅓ cup Brown sugar

Cheesecake

500g Creamcheese*

⅓ cup Eggnog

Pinch of Nutmeg

1 tsp Vanilla extract

⅓ cup crushed Maltesers

300ml Heavy cream

⅓ cup Granulated Sugar

Topping

1 cup Whipped cream

8-10 Maltesers

Method

Step 1-Biscuit Crust

Line an 8-inch springform cake tin with parchment paper on all sides. Then blitz chocolate biscuits in a food processor till turned into crumbs. Or add the biscuits to a ziplock bag and beat them with a rolling pin.

Step 2

Add biscuit crumbs, butter and sugar to a bowl and mix thoroughly. Then transfer the mixture to the cake tin. With a flat-bottom glass, evenly spread the mixture. Then place the cake tin in the refrigerator and let it rest for an hour or till the crust hardens.

Step 3 -Cheesecake

Add cream cheese, eggnog, nutmeg, vanilla extract and crushed Maltesers to a bowl and with a rubber spatula, mix in all the ingredients till smooth and combined thoroughly. In a separate bowl, beat the heavy cream to soft peaks with a hand beater on medium.

Step 4

Then add 1 tbsp of granulated sugar at a time and beat the heavy cream until stiff peaks with a hand beater on medium. Then add cream cheese filling to the heavy cream and fold in gently with a rubber spatula until smooth and fluffy.

Step 5

Add the cream cheese filling to the cake tin and spread evenly with an offset spatula. Cling wrap the cake tin tightly and place the cake tin in the refrigerator overnight or till the cream cheese filling sets in.

Step 6- Topping

Once the cheesecake sets, remove the rim of the springform tin. Peel the parchment paper and pipe the whipped cream on top. Add Maltesers on top. With a sharp knife, cut into slices and serve with a side of eggnog.

Tips

1. Make sure to blitz/beat the biscuits into really fine crumbs to get a better crust.

2. *Make sure your cream cheese is at room temperature.

3. Make sure that the cream cheese filling is lump less before adding it to the heavy cream.

4. Make sure to regularly check for stiff peaks after adding the sugar to prevent overbeating.

5. Don’t freeze the cheesecake. Instead, refrigerate it overnight. Remember, the longer you let the cheesecake rest, the better results will be.