No-Bake Keto Eggnog Cheesecake 🎄

Up Next In The ‘Cheesecake-For-1’ Series 🍰

You likely already met our classic cheesecake-for-1. Rich, decadent, sweet, tangy… and don’t even get us started on the ‘instant’ graham crust! And so this keto eggnog cheesecake follows in the same premise (though with a ‘gingersnap’ crust!): no-bake and fairly instant to satisfy even the peskiest of (individual!) cravings.

Yup, no need to have a full-sized cheesecake lying around (i.e. screaming “eat me!”, per usual). Because don’t know about you, but cheesecake is one temptation we cannot resist.

And with this one at just 2.5g net carbs (and 31g fat!), you won’t have to. Rich, creamy, airy and totally addictive… our keto cheesecakes-for-1 are one treat we cannot urge you enough to whip up! And don’t skip the instant ‘gingersnap’ crust, it’s a-mazing (and easy-peasy, so no excuse).

p.s. feel free to make mini cheesecake fat bombs out of any of our cheesecake-for-1s. We sure do! 💁🏿

The Eggnog 🥚

You likely have already met our keto eggnog, and if you haven’t… well, we highly suggest you become acquainted ASAP! So whip up a batch, and leave some aside to make this killer cheesecake.

No eggnog around? You can still whip up this keto eggnog cheesecake with the help of a little rum (or rum extract!) and some freshly grated nutmeg. Not quite the same, but still absolutely killer.

The Gingersnap Crust 🍪

No cookie baking required here! Rather, you’ll be cooking everything briefly on your stovetop to get those distinct gingersnap flavors.

Spices aside, we also like to add a 1/8th teaspoon of blackstrap molasses to it for that brown sugar kick. 1/8 teaspoon (less than a gram) adds 0.5g net carbs (depending on your macros, very little effect on carbs/serving). But carbs aside, blackstrap molasses is a nutritional powerhouse rich in vital vitamins and minerals, such as iron, calcium, magnesium, vitamin B6, and selenium. But feel free to leave it out.

Or then again, feel free to sub in with something such as Sukrin Gold. Though must say, we’re rather fond of sticking to the more natural route with blackstrap molasses. But it’s totally optional, and you can just use your regular sweetener.

The Cream Cheese 🧀

Procuring an organic or artisanal cream cheese is more ideal than your regular variety (i.e. Philadelphia). But not completely necessary.

During our trial runs we tried the cheesecake with both organic and Philadelphia, and there really was no difference taste-wise. So take your pick.

The Butter 🌾🐄

You are eating the butter raw, so going organic and grass-fed really is a must here. Because, aside from the taste being 1,34049 times better, grass-fed butter has a completely different nutritional profile to regular butter.

It is loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks. So if you have to choose just one product to splurge on, this is it.

The Sweetener 🍯

You can pretty much use whatever sweetener floats your boat. But it must be powdered. We’ve test driven it with Swerve, xylitol and Pyure and it works great with all three.

So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Or you can always grab a bag of Powdered Swerve (i.e. confectioner’s).

Or if stevia drops are your thing, go for it! Just sweeten very little by little to taste. We suggest SweetLeaf Vanilla to get the job done right.

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

No-Bake Keto Eggnog Cheesecake-For-1

Rich, decadent, sweet, tangy… and don’t even get us started on the 'instant' gingersnap crust! This no-bake keto eggnog cheesecake is fairly instant to satisfy even the peskiest of (individual!) cravings.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American, Gluten Free, Ketogenic

Servings 2 servings

Calories 305 kcal

Ingredients

 

MetricUS Cups

 

1x2x3x

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 Swerve confectioners or xylitol*
• 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 Swerve confectioners or xylitol, to taste (we use 2)*
• 1/2 teaspoon vanilla extract or 1/8-1/4 teaspoon rum extract
• 1/4 teaspoon nutmeg freshly grated
• 3 tablespoons our suuuper creamy keto eggnog **

Serving suggestions

• whipped cream
• nutmeg freshly grated

Instructions

 

For the keto gingersnap crust

• Lightly toast almond flour in a saucepan over medium heat, until lightly golden and fragrant (2-4 minutes), tossing it about every so often to keep it from burning. Add in the three spices and continue to toast it until fully golden and the spices become very aromatic, 2-4 minutes more. This is very important taste-wise, so don't skip! Add in the butter, sweetener, molasses (optional) and salt. Taste for sweetness and season to taste. Continue to cook for 4-5 minutes until the butter is fully cooked. 
  
• Press in gingersnap crust into serving glass, dish or fat bomb mold. Set aside while you make the cheesecake. 

For the keto eggnog cheesecake

• Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside. 
• Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed. Add Swerve, vanilla extract, nutmeg and beat until just combined. Add in eggnog (see notes if no eggnog is at hand) and beat until fully combined.
• Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the graham cracker lined glass or molds. Freeze for 30-50 minutes or refrigerate for a couple hours (or overnight). With the added eggnog, the texture will be more liquid than with our classic cheesecake, so freeze until desired texture is achieved. 
• Optional: Serve with more whipped sour cream (or heavy cream) and a freshly grated nutmeg. 

Notes

*Or powdered Pyure (at half the amount). Please see section on Sweeteners for more deets on powdering and sweetening options.

Though if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

**If no keto eggnog is at hand, sub in with roughly 1/4-1/2 teaspoon rum extract (different brands vary in strength) or make it properly boozy with 1 tablespoon dark rum or whisky. And do up the freshly grated nutmeg to 1/2 teaspoon. 

Each batch of our keto cheesecake-for-1 series yields a full-sized (very large!) serving (i.e. classic American style). So we prefer to portion it into two servings, rather than indulge all at once (2.5g net carbs rather than 5g net). But feel free to portion it even smaller (think cheesecake fat bombs!) in small muffin pans or moulds. .

Keep in the fridge for up to 4 days, and in the freezer afterwards.

Nutrition

Calories: 305kcal | Carbohydrates: 3g | Protein: 3g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 76mg | Sodium: 216mg | Potassium: 97mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 910IU | Calcium: 64mg | Iron: 0.4mg

Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

SaveSaveSaveSave

SaveSave

SaveSave