This post is sponsored by Montchevre but the content and opinions expressed here are my own.
Take the stress out of holiday entertaining with this No-Bake Pumpkin Eggnog Cheesecake. It’s a simple recipe with a ton of seasonal flavor and an unexpected ingredient!
Multiple, overlapping deadlines.
A never-ending holiday shopping list.
Trying to please everyone in the family.
Sacrificing things I love about the holidays just to get it all done.
You know, there are lots of things I love about the holiday season, but these aren’t it. The last few years have been completely chaotic during Christmas. This year, I’m taking it all back! I’m nearly finished with my Christmas shopping. Just a few easy gifts to grab and then I’m done! Our tree will go up next weekend and then I have full intentions to set out a day to break out my inner gangster wrapper. And this year, I want to bake up batch after batch of cookies. It’s something I’ve been slacking on doing the past few years.
This holiday season, I plan on making things as easy as possible without having to give up the things I enjoy most about Christmas.
My secret ingredient for this delicious no-bake dessert!
Since I’m all about making things as easy as possible this year, I’m keeping a few no-bake recipes handy. If you ever need a last minute dessert for your holiday gatherings, no-bake is the way to go! This No-Bake Pumpkin Eggnog Cheesecake combines two of my favorite seasonal flavors into an easy and delicious dessert!
I’m going to let you in on my secret ingredient for this recipe – Montchevre’s pumpkin goat cheese. I know what you’re thinking. Goat cheese in a dessert? But it totally works! I’m not one for overly sweet desserts. The pumpkin goat cheese tones down the sweetness while giving this cheesecake a nice, subtle pumpkin flavor.
Plus, there are some benefits to adding Montchevre goat cheese to your holiday recipes. It’s made with quality goat’s milk from local, independent farms. It’s high in protein, calcium, vitamin D, is rich in nutrients and vitamins, and contains less lactose! And it’s available in so many delicious flavors, like pumpkin!
- 1 1/2 cup graham cracker crumbs
- 1 stick unsalted butter, melted
- 8 oz. light cream cheese, softened
- 1 - 4 oz. Montchevre pumpkin goat cheese log
- 1/2 tsp. pumpkin spice
- 1/3 cup sugar
- 1 cup light eggnog
- 1/4 cup pumpkin puree
- Optional toppings: graham cracker crumbs, light whipped cream
- Mix together the graham cracker crumbs and butter until combined. Press into a 9" springform pan.
- In a stand mixer, cream together the cream cheese and goat cheese on medium to high speed, just until combined and smooth.
- Stir in the pumpkin spice and sugar.
- Gradually add the eggnog until it is fully incorporated. Beat until the cheesecake filling thickens. Then, add in the pumpkin puree.
- Spoon the cheesecake filling into the springform pan and refrigerate 6 hours, or overnight.
- Carefully remove from the pan and top with graham cracker crumbs.
The longer you keep this cheesecake in the fridge, the better it will be. I definitely recommend making this the night before and letting it chill – literally – in the fridge overnight. If you find that the graham cracker crust is a little too crumbly, add a little more butter to the mixture (you could even sub in coconut oil).
The texture of this no-bake dessert is definitely a lot smoother and less cheesy than an actual baked cheesecake, but it’s full of delicious seasonal flavors! Speaking of which, if you’re not into eggnog, no worries. I used that in place of heavy cream and the flavor is really subtle. It’s not too sweet, it’s not too pumpkin-y either. It’s an easy, stress-free holiday dessert that you can make ahead of time!
Now that dessert’s covered, here’s a delicious appetizer idea! Use Montchevre Goat Cheese to top this delicious Goat Cheese, Fig, and Prosciutto Sweet Potato Toast recipe!
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