These no-bake Eggnog Cheesecake Parfaits are one of my favourite Christmas desserts.
With layers of creamy, festively spiced cheesecake and crunchy biscuit crumb, they’re a delicious and surprisingly easy holiday treat. The addition of homemade eggnog, with just a hint of spiced rum, elevates the holiday flavour.
Perfect for an intimate Christmas party or a cosy night in, these easy Eggnog Cheesecake Parfaits are sure to become a seasonal favourite for you too. Their festive flavour and elegant presentation are guaranteed to impress your family and friends.
Eggnog Cheesecake Parfaits
Ingredients
- 500 g cream cheese (softened)
- 180 g caster sugar (¾ cup)
- 125 ml eggnog (½ cup) (refer to recipe card below)
- ½ tsp nutmeg
- ¼ tsp cinnamon
- 200 ml thickened cream (¾ cup)
- 125 g Butternut Snap biscuits (finely crushed)
Instructions
- In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add the eggnog, nutmeg, and cinnamon and beat to combine.
- In a medium bowl, beat the thickened cream to stiff peaks and then fold into the cream cheese mixture.
- In your parfait bowls, alternate layers of biscuit crumbs and cheesecake filling, starting and ending with the crumbs.
- Chill the parfaits in the fridge for at least two hours before serving.
Homemade Eggnog
Ingredients
- 2 eggs
- 60 g caster sugar (¼ cup)
- 2 tbsp spiced rum
- 125 ml thickened cream (½ cup)
- 250 ml milk (1 cup)
Instructions
- In a medium bowl, beat the eggs and sugar until frothy.
- Add the rum and beat to combine.
- Add the thickened cream and milk and beat to combine.
Ingredients & Substitutions
Cream Cheese
Cream cheese is the essential base for this cheesecake as it gives the parfaits their rich and creamy texture. While I haven’t tested substitutes, full-fat unsweetened cream cheese is recommended for the best results.
Caster Sugar
Caster sugar sweetens the cheesecake filling and dissolves much more easily than granulated sugar, ensuring a smooth, creamy texture in this no-bake recipe. You can use raw caster sugar as an alternative as it’s nearly identical but avoid brown sugar unless you’re looking for a caramel-like flavour twist.
Homemade Eggnog
While store-bought eggnog works in this recipe, homemade eggnog truly makes these parfaits special. My homemade eggnog recipe yields enough for this dessert plus two extra glasses to enjoy while you cook! It’s surprisingly simple to make and doesn’t require stovetop cooking like many other recipes.
The recipe includes 2 tablespoons of spiced rum (I use Bundaberg Spiced Rum) which adds depth and flavour, but you can substitute with 1 teaspoon of vanilla extract for a non-alcoholic version.
Christmas Spices
Nutmeg and cinnamon are the stars of this dessert’s lightly spiced flavour profile. These warm spices bring the festive feeling of Christmas to every bite.
Thickened Cream
Thickened cream is ideal for this recipe because it whips beautifully, creating the airy, mousse-like texture of the parfaits. Pure cream isn’t recommended as it won’t whip as well. Ensure the cream is cold before whipping to achieve stiff peaks as warm cream won’t whip properly.
Crushed Biscuits
I use Arnott’s Butternut Snap biscuits for the crumb layers. Their crunchy texture and hint of coconut perfectly complement the creamy filling. If these aren’t available in your area, feel free to substitute with any similar crunchy, sweet biscuit.
Detailed Instructions
Step 1: Make the Eggnog
In a medium bowl, beat the eggs and sugar with a hand mixer until frothy. Add the spiced rum and beat to combine. Then add the thickened cream and milk, beating again until fully incorporated.
Reserve half a cup of the eggnog for the cheesecake and pour the rest into glasses to drink while you cook. For the best flavour, chill the eggnog in the fridge before serving and top with a sprinkle of freshly grated nutmeg for a festive finishing touch.
Step 2: Beat the Cheesecake Ingredients
In a large bowl, beat the cream cheese and caster sugar until smooth and fluffy. Add the eggnog, nutmeg, and cinnamon, then beat again until the mixture is creamy and well-combined. A stand mixer works best for this step, but a hand mixer will do the job too.
Step 3: Whip the Cream
In a separate medium bowl, beat the thickened cream to stiff peaks using a hand mixer. Gently fold it into the cream cheese mixture, being careful not to deflate the whipped cream. This step ensures the parfait filling is light and airy.
Step 4: Assemble the Eggnog Cheesecake Parfaits
Using a food processor, crush the biscuits into fine crumbs. In your parfait bowls or glasses, alternate layers of biscuit crumbs and cheesecake filling, starting and ending with the crumbs for a visually appealing presentation.
Step 5: Chill the Eggnog Cheesecake Parfaits
Refrigerate the assembled parfaits for at least two hours and serve cold for the best flavour and texture. These parfaits are an ideal make-ahead dessert. Prepare them a day in advance and let them chill overnight for stress-free holiday entertaining.
Serving Suggestions
I prefer to serve these Eggnog Cheesecake Parfaits in glass bowls or mini trifle dishes which look lovely and are more enjoyable to eat from than a tall parfait glass. This recipe will make 6-8 parfaits depending on the size of your bowls.
Storage Suggestions
Cover the parfaits and store them in the refrigerator for up to five days. They’re best served chilled, so be sure to keep them refrigerated until you’re ready to eat them. I’ve never tried freezing them as my family eat them so quickly!
