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No-bake Corn and Eggnog Cheesecake

6h 40 mins
15 mins
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Do you want to make a delicious dessert without baking? Make this No-bake Corn and Eggnog Cheesecake, the best dessert for your next Christmas meal. Enjoy the traditional flavor of eggnog combined with a corn cheesecake, the perfect mix. For this no-bake Corn and Eggnog Cheesecake you will need easy-to-get ingredients like condensed milk, cream cheese, sugar, unflavored gelatin, corn and eggnog. You can also use your blender. Do you like this recipe?
Learn more about Brenda Villagomez


14 portions
  • 2 cups corn, for the sweet corn, kernels cut off the cob
  • 1 cup condensed milk, for the sweet corn
  • 1 teaspoon vanilla essence, for the sweet corn
  • 1 teaspoon cinnamon powder, for the sweet corn
  • 1 1/2 cups cornflakes, for the crust base
  • 1 cup White chocolate, for the crust base
  • 2 packages cream cheese, for the corn cheesecake
  • 1/2 cups whipping cream, for the corn cheesecake
  • 2 envelopes gelatin, for the corn cheesecake
  • 2 packages cream cheese, for the eggnog cheesecake
  • 1/2 cups whipping cream, for the eggnog cheesecake
  • 1 cup eggnog, for the eggnog cheesecake
  • 2 envelopes gelatin, for the eggnog cheesecake
  • 1 cup eggnog, for the top
  • 2 envelopes gelatin, for the top
  • 1 cup almond, to decorate
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Blend the corn with the condensed milk, vanilla essence and cinnamon powder.
In a small pot pour the previous mixture and cook for 15 minutes over medium heat until thick. Let cool and reserve.
For the crust base, mix the cornflakes with the white chocolate and pour in a cake ring 20 cm (8 inches) in diameter. Compact with a spoon to form a crust and refrigerate until dry.
For the corn cheesecake, beat the cream cheese with the whipping cream, add the sweet corn, add the unflavored gelatin slowly and continue beating until all is integrated. Pour into the cake ring with the crust base, smooth and refrigerate until set.
For the eggnog cheesecake, beat the cheese with the whipping cream add the eggnog and the unflavored gelatin.
Pour the eggnog cheesecake over the corn, smooth and return to refrigerate until completely set.
For the top, mix the melted gelatin with the eggnog. Pour over the cheesecake, mix and refrigerate for 30 minutes.
Remove cheesecake from mold and decorate with toasted almonds, cut a slice and enjoy.


On a cake base decorated with almonds.


It is important that the whipping cream is cold to double its volume. Cook the sweet corn very well so that it does not remain raw, it is important that the cheesecake mixture is not added hot, otherwise it will flatten your preparation.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Ile Cbustillos
26/09/2020 19:51:05
Apetecible sin lugar a dudas

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