Tipsy Holiday No-Bake Cheesecake
Ingredients: gingerbread men, eggnoog, hot cocoa packet, pound cake, beets · 45 min cook time · 420kcal · $25.50
Ingredients
1pack gingerbread men, 2cups eggnoog, 1packet hot cocoa packet, 1sheet pound cake, 2whole beets, 0.5cup butter, 2cups buttercream, 8oz cream cheese, 1cup heavy whipping cream, 1pack raspberries
Instructions
1. Cut four-inch rounds into the sheet cake using a cookie cutter or bench scraper.
2. Crush up gingerbread men in a plastic bag using a rolling pin and mix with melted butter to form the crust.
3. Infuse eggnog with cake crumbs or soak cake layers in eggnog.
4. Prepare buttercreams by mixing in hot cocoa powder and beet juice for color and flavor.
5. Whip heavy cream and fold into the cream cheese and eggnog mixture to create a cheesecake mousse filling.
6. Layer the cake rounds, buttercreams, and fillings on top of the gingerbread crust, then chill in the fridge to set.
7. Decorate the top with beet buttercream swirls, fresh raspberries, chocolate garnishes, and powdered sugar.
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