No-Bake Eggnog Cheesecake

Looking for a last-minute easy dessert recipe to impress your guests?  This no-bake eggnog cheesecake is what we'll be digging into tomorrow.  I whipped this up last night and barely got the beaters out of the bowl before the kids were all over them so now its in hiding in the back of the fridge.

For your crust, melt 2 tablespoons of butter in the microwave.  Put 1/4 cup of walnuts and 1 package of cinnamon sugar graham cracker sheets in your food processor and blend until it is fine crumbs.  Add to the melted butter and stir until well combined.  Press into the bottom of an ungreased pie pan and refrigerate while you make the filling.

Start with one block of cream cheese softened and whip until smooth.  Slowly add 1 medium-sized carton (2 cups) of heavy whipping cream while beating on high.  Your mixture will still be pretty stiff with the cream cheese but the whipping cream should have whipped while you added it.  Take 1/2 cup of powdered sugar and 1 cup of vanilla spice eggnog (or regular eggnog and a little allspice).  Add them slowly to your mixture while beating on medium speed - alternating between the eggnog and the powdered sugar about 1/3 cup at a time.  Once this is well whipped it should be the consistency of a whipped frosting where it is light but holds its shape like the photo above.  Taste test and see if it needs a stronger eggnog taste or more powdered sugar to sweeten or stiffen the mixture.  Once you have it how you want it, scoop into the graham cracker pie crust.  Smooth and refrigerate at least 2 hours until set.

I plan to serve with a fresh sprinkle of cinnamon sugar and a dollop of light store-bought whipped cream.