No-Bake Keto Eggnog Cheesecake 🎄
Part of the Cheesecake-for-One Series 🍰
If you loved our classic single-serving cheesecake—rich, tangy and finished with that instant graham-style crust—this eggnog version follows the same idea but swaps in a spiced gingersnap crust. It’s no-bake, quick to assemble, and perfect when you want dessert for one without committing to a full cake.
This recipe yields a creamy, airy, and indulgent cheesecake with roughly 2.5g net carbs per large serving when divided into two portions (or less if you portion smaller). It’s decadent, satisfying, and highly repeatable—so don’t skip the quick gingersnap crust: it adds a delicious holiday note and takes minutes to make.
Tip: these single-serving cheesecakes also make fantastic mini cheesecake fat bombs if you portion the mixture into small molds or muffin tins and freeze.
About the Eggnog 🥚
If you already make our keto eggnog, use a few tablespoons of it to flavor the filling. If you don’t have eggnog on hand, you can mimic the flavor with a splash of rum or rum extract and extra freshly grated nutmeg. It won’t be identical, but it will still be delicious.
The Gingersnap Crust 🍪
No baking of cookies required—this crust is toasted briefly on the stovetop to develop that warm gingersnap aroma. We often add an optional 1/8 teaspoon of blackstrap molasses for a brown-sugar note; it contributes very little to net carbs in this amount but can be omitted or substituted with a gold-colored sweetener if you prefer.
Cream Cheese & Butter
Use quality cream cheese if you can, but standard brands work fine in a pinch—taste differences in trials were minimal. For the butter, choose organic grass-fed if possible: you’ll notice a richer flavor and the nutritional benefits of grass-fed butter are an added bonus, especially since the butter is used at room temperature in the filling.
Sweetener
Use any powdered sweetener you prefer—powdered erythritol blends (like Swerve), powdered xylitol, or powdered Pyure all work. If your sweetener is granular, pulse it in a dry blender or food processor to powder it first, and wait a moment for the dust to settle before opening. If you use stevia drops, add them slowly to taste. Note: xylitol is toxic to dogs, so avoid using it in a household with pets.
Overview of Ingredients
The crust uses almond flour, warming spices (cinnamon, ginger, cloves), a little grass-fed butter, a powdered sweetener, optional blackstrap molasses and a pinch of salt. The filling combines cream cheese, grass-fed butter, powdered sweetener, vanilla or rum extract, freshly grated nutmeg, a bit of sour cream for lightness, and your keto eggnog.
No-Bake Keto Eggnog Cheesecake-For-1
Pin Recipe
Ingredients
For the keto gingersnap crust
- 20 g almond flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- pinch ground cloves
- 2 teaspoons grass-fed butter
- 2-3 teaspoons powdered sweetener
- 1/8 teaspoon blackstrap molasses (optional)
- generous pinch kosher salt
For the keto eggnog cheesecake
- 40 g sour cream
- 70 g cream cheese at room temperature
- 28 g grass-fed butter at room temperature
- 2-3 tablespoons powdered sweetener to taste (we use 2)
- 1/2 teaspoon vanilla extract or 1/8–1/4 tsp rum extract
- 1/4 teaspoon freshly grated nutmeg
- 3 tablespoons keto eggnog or equivalent (see notes)
Serving suggestions
- whipped cream
- freshly grated nutmeg
Instructions
For the gingersnap crust
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Toast the almond flour in a dry saucepan over medium heat, stirring frequently, until it turns lightly golden and smells nutty (about 2–4 minutes). Add cinnamon, ginger and a pinch of cloves and continue toasting 2–4 minutes until aromatic. Stir in the butter, powdered sweetener, optional molasses and salt. Cook for another 4–5 minutes until the butter is incorporated and the mixture is slightly sticky. Taste and adjust sweetness if needed.
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Press the warm crust firmly into the base of a serving glass, small dish, or fat bomb mold. Set aside while you prepare the filling.
For the eggnog cheesecake
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Whip the sour cream in a bowl with an electric mixer until light and slightly fluffy, 2–3 minutes. Set aside.
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In a separate bowl, beat the room-temperature cream cheese and butter until smooth. Add the powdered sweetener, vanilla (or rum extract) and grated nutmeg and beat until combined. Mix in the eggnog until the filling is silky and evenly flavored.
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Fold the whipped sour cream into the cream cheese mixture until just combined. Pipe or spoon the cheesecake filling over the prepared crust. Freeze for 30–50 minutes for a firmer, spoonable texture, or refrigerate for a couple of hours (or overnight) if you prefer a softer set. Because of the eggnog, the filling is looser than a classic no- bake cheesecake, so chill until you reach your desired texture.
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Serve topped with whipped cream or a drizzle of heavy cream and a dusting of freshly grated nutmeg.
Notes
If you don’t have keto eggnog, substitute 1/4–1/2 teaspoon rum extract (brand strengths vary) or 1 tablespoon dark rum or whisky for a boozy version; increase the freshly grated nutmeg to about 1/2 teaspoon for extra warmth.
This recipe is designed as a generously sized single serving that we usually split into two portions. Portioning into two yields about 2.5g net carbs per portion; you can divide it into smaller molds to make multiple fat-bomb sized treats.
Store in the refrigerator for up to four days. For longer storage, keep portions in the freezer.