Indulge in the creamy and festive flavors of a No Bake Eggnog Icebox Cake, a delightful treat perfect for the holiday season. This no-bake dessert combines the classic taste of eggnog with a luscious cream cheese filling and layers of shortbread cookies, all topped off with a fluffy whipped cream topping.

Why Make This Recipe

This recipe is perfect for when you want a delicious dessert without the hassle of baking. The creamy and rich flavors of eggnog combined with the smooth cream cheese filling create a decadent treat that is sure to impress your guests during the holidays. Plus, the no-bake aspect makes it a convenient option for busy days.

How to Make No Bake Eggnog Icebox Cake

Ingredients:

3/4 cup (180ml) eggnog, divided

1 tbsp (8g) cornstarch

0.25 oz bag powdered gelatin

8 oz cream cheese, room temperature

1/3 cup (69g) sugar

3/4 tsp ground nutmeg

1 3/4 cups (420ml) heavy whipping cream, cold

3/4 cup (86g) powdered sugar

6 tbsp (90ml) eggnog

6 tbsp (90ml) milk

2 1/2 packages (5.3 oz) of shortbread cookies

1 cup (240ml) heavy whipping cream, cold

1/2 cup (58g) powdered sugar

1 tsp vanilla extract

Directions:

Prepare the springform pan as directed.

Combine 6 tablespoons of eggnog and milk in a bowl.

Dip shortbread cookies in the eggnog and milk mixture and layer at the bottom of the pan.

Add half of the eggnog/cream cheese mixture as a layer.

Repeat the layers and refrigerate for 5-6 hours.

Make the whipped cream topping and pipe around the cake.

Store in the refrigerator until ready to serve.

How to Serve No Bake Eggnog Icebox Cake

Serve slices of the cake chilled, allowing the flavors to meld together for the best taste. Add a sprinkle of ground nutmeg on top for a festive touch.

How to Store No Bake Eggnog Icebox Cake

Store the cake in the refrigerator, well-covered or in an airtight container, for freshness. Consume within 3-4 days for the best texture and flavor.

Tips to Make No Bake Eggnog Icebox Cake

Ensure the cream cheese is at room temperature for a smooth filling.

Dip the shortbread cookies quickly in the eggnog mixture to prevent them from becoming soggy.

Whip the cream until stiff peaks form for a stable topping.

Variation

For a twist, try adding a layer of rum-soaked raisins between the shortbread and cream cheese layers for a boozy touch.