This creamy and sweet no-bake cheesecake features a delightful infusion of Jägermeister Cold Brew, perfect for your Friendsgiving or Thanksgiving celebration. With a gingersnap crust and a luscious filling topped with pecans, this dessert is bound to impress your guests. Accompanied by a silky Jägermeister Cold Brew dessert sauce, it's a holiday treat that’s easy to make and truly delicious!
1: Prepare your favorite crust, or buy one premade.
2: Using a mixer with the whisk attachment, whip the heavy cream into medium-stiff peaks on medium-high speed, about 3–5 minutes. Set aside.
3: Swap the mixer attachment for the paddle. Beat cream cheese, agave syrup, and sour cream until smooth, scraping sides as you go.
4: Add the remaining ingredients and mix until smooth.
5: Fold in the whipped cream until smooth and incorporated.
6: Remove the crust from the freezer and spread the filling into the crust, smoothing the top.
7: Layer the top with pecans and cover. Freeze for 6-12 hours.
8: Let sit at room temperature for a few minutes before slicing.
9: Meanwhile, prepare the sauce by warming the coconut cream slightly if chunky, then add vanilla and stir.
10: In a small saucepan over medium heat, add sugar, maple syrup, and 2 tablespoons of water. Stir until sugar dissolves.
11: Increase heat to medium-high; boil, occasionally swirling the pan and brushing down sides with a wet pastry brush, until deep amber color forms, about 5–6 minutes.
12: Remove from heat and gradually add the coconut cream mixture. Return to medium heat and whisk until smooth and thick, about 1-2 minutes.
13: Remove from heat, whisk in coconut oil, salt, and Jägermeister. Stir and cool slightly.
