No Bake Egg Nog Cheesecake Shooters

Shopping List

  • Gingerbread cookies (I found these cute ones at Trader Joe’s)
  • Cream Cheese
  • Sugar (or sugar substitute)
  • Eggnog
  • Rum or rum extract
  • Nutmeg
  • Cinnamon
  • Heavy Cream

Gather Your Ingredients

Let’s Get Started

Crush gingerbread cookies. Place cookies in bag and roll with a rolling pin. Drizzle in egg nog to moisten the crumbs.

Tamp down in bottom of glass.

In first medium bowl, mix softened cream cheese with sugar (or sugar substitute like Swerve, Truvia or Monk Fruit), egg nog, rum, nutmeg and cinnamon.

In second medium bowl, whip 1 cup of Heavy Whipping Cream until stiff peaks form.

Gently fold in whipped cream in to cream cheese mixture. Scoop mixture into one corner of sealable bag.

A tip for filling a bad is to push the bag in to a measuring cup, wrapping the edges around (see photo below).

Squeeze mixture into one corner, snip the end of one corner

Fill each glass half full. Layer with gingerbread crumbs. Repeat layers ending with gingerbread crumbs on top.

Chill until ready to serve.

Let’s Eat

Egg Nog Cheesecake Shooters

  • Servings: 8
  • Difficulty: easy
  • Print

A festive no bake dessert in a shooter glass.



8 oz cream cheese, softened
1/2 cup sugar (or sugar substitute)
1/4 cup eggnog
1/2 teaspoon Rum or rum extract
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
1 cup Heavy Cream
Gingerbread cookies


In the first bowl use a hand mixer, mix softened cream cheese, sugar, eggnog, rum, nutmeg and cinnamon.
In the second bowl, whip 1 cup Heavy Cream until stiff peaks form.
Fold whipped cream into the cream cheese.
Crush gingerbread cookies in bag until course crumbles.
Place crumbles in bag, drizzle enough eggnog to moisten and make a “crust”.
With a little spoon, place a teaspoonful into the bottom of each glass.
Press down with the wooden handle end of mixing spoon. Dip end in flour to keep “crust” from sticking.
Place cheesecake mixture in in ziplcok bag and seal, pressing air out as you close bag.
Snip corner of bag off and fill each glass half full.
Place more gingerbread crumbs on top and then layer more cheesecake mixture.
Top with crumbled gingerbread cookie.
Chill until service.

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