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+ servings

Eggnog Cheesecake and Cranberry Sauce Parfaits

Yield: 4 parfaits
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 2 hrs
Layers of no bake eggnog cheesecake and cranberry sauce are the perfect show stopping holiday dessert!
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For the Eggnog Cheesecake:

  • 1 cup plain non fat Greek yogurt
  • 4 ounces low fat cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

For the Cranberry Sauce:

  • 3 cups fresh or frozen cranberries, about 12 ounces
  • 2/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3/4 cup water


To Make the Cranberry Sauce:

  • In a medium sized saucepan add the cranberries, brown sugar, cinnamon, and water.
  • Bring the cranberries to a boil then lower the heat to medium low and simmer until the cranberries start popping.
  • Mash the cranberries with the back of a fork and continue to simmer them until the sauce thickens, about 3-5 minutes.
  • Place the cranberry sauce in the refrigerator to chill.

To Make the Eggnog Cheesecake:

  • In the bowl of a stand mixer or with a hand mixer add all of the cheesecake ingredients.
  • Using the whisk attachment, beat the cheesecake mixture until it is smooth.

Assembling the Parfaits:

  • Layer the cranberry sauce and eggnog cheesecake in bowls, glasses, jars, etc. beginning and ending with the cranberry sauce.
  • Chill in the refrigerator for an hour before serving.


Serving: 0g, Calories: 317kcal, Carbohydrates: 62g, Protein: 8g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 18mg, Sodium: 168mg, Potassium: 265mg, Fiber: 3g, Sugar: 54g, Vitamin A: 200IU, Vitamin C: 10mg, Calcium: 148mg, Iron: 0.5mg
Course: Dessert
Cuisine: American
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