Eggnog berry cheesecakes without baking
No Bake Eggnog Berry Cheesecakes little parfaits or trifles, which have a gingerbread cookie foundation and sugared berries as a topping, will sustain you through Christmas and subsequent Thanksgiving dinners.
Many of my Instagram followers have asked me for more dessert suggestions that won’t force us to bust out of our jeans just before the new year.
After the Sticky Toffee French Toast Bake and the Nutella Gingerbread Deep Dish Cookie, it was time I gave you guys something low in calories and points.
This enter. It’s no secret that I adore non-baked goods.
One of the easiest methods to avoid baking while trying to roast or cook 50,000,000 various items is to make no-bake parfaits and cheesecakes. These fit into that scenario.
Simply pulse the gingerbread biscuits into crumbs, then spoon the mixture into the bottom of each serving cup.
Sugar-coat your berries…
Make your cheesecake with authentic eggnog.
Add your berries on top…
And see how the glasses change from being full to empty in under a minute.
- 2 x 250g | 8oz tubs light 80% less fat cream cheese
- 1 cup Eggnog
- 1/3 cup light-thickened cream (or Greek yogurt for fewer calories)
- 1/2 cup icing/powdered sugar (or substitute with a natural sweetener for fewer calories)
- 1-2 tablespoons Rum or Brandy (adjust to your taste)
- 1/2 teaspoon pure vanilla extract
- 200 g | 7oz Gingerbread cookies
- 2 tablespoons butter, melted
- 1 teaspoon Nutmeg for dusting
- 2 cups of mixed berries, frozen and thawed or fresh (raspberries, cranberries, blueberries, strawberries, blackberries — the choice is yours)
- 2 tablespoons caster sugar (fine sugar)
- Cream cheese, cream, and sugar should be beaten with an electric mixer until thick and smooth. Adding the vanilla and rum/brandy, beat one more to incorporate.
The mixture should be chilled for 30 minutes in the fridge.
- Biscuits should be processed into a fine powder in a magic bullet or food processor in the interim. Blitz once more while adding the butter. In eight serving glasses with a capacity of 150ml (or about 2/3 cup), distribute the biscuit crumbs and press some into the bottom of each one.
- Once cooled, place the gingerbread base in each glass, then equally distribute the cheesecake mixture on top, finishing with nutmeg. Serve after adding the berries on top.